A growing world population and ongoing climate change have created a need to find new sources of high-quality food, especially protein, that are sustainable and environmentally friendly and help to reduce unsustainable livestock production. Therefore, it is necessary to look for sources of protein from new raw materials or to use existing materials that have not been used on a large scale. The highest protein intake characterises athletes; thus, the market for high-protein products should be targeted for them. This paper outlines the main problems associated with protein production to date, mainly from animal sources and some known plant sources such as pulses, which can cause gastrointestinal problems in athletes. This review aimed to propose several new/alternative protein sources (Single Cell Protein, edible insects, algae, and potato protein) that may have the potential for use in food, including food for athletes while solving the described problems associated with existing protein sources. Insects have the best amino acid composition; microbial and algal proteins have great potential but require further development of technology for application to food products. Potato proteins are of high value and quality but also contain glycoalkaloids. However, using them brings additional economic and environmental benefits.
Due to the increasing global population and climate change, new sustainable food sources are being intensively sought to replace less favorable livestock production. Especially new protein sources and their food applications are being focused on. In this paper, several selected protein sources that may have potential application in future functional foods, such as fermented foods, were examined and compared. These sources include single cell protein (SCP), Arthrospira platensis (Algae), Acheta domesticus (edible insect), potato, and rice protein. The above sources were compared to whey proteins. The parameters studied were total nutritional value, amino acid profile, fatty acid profile, the content of some elements, and the presence of toxins.
Background. Nowadays, the world is confronted with the problem of rapid population growth and constraints on food productivity to meet the nutritional needs of all people. Agriculture and the food industry are facing difficulties in increasing food production as natural goods such as cultivable land area, water and electricity are being depleted. One of the most important dietary components that may start to become scarce is protein. Existing protein sources, especially animal protein, are very detrimental to the climate, hence not only new solutions, but also new and more sustainable protein sources must be sought. Results and conclusion: Some possible new protein sources and other nutrients may include edible insects in the form of flour from e.g. the house cricket (Acheta domesticus), marine algae in the form of powdered Spirulina (Arthrosipra platensis), ocean krill e.g. antarctic krill (Euphausia superba), cultured meat or Single Cell Protein (SCP). While these raw materials have not been widely used to date, their composition and nutritional value may seem promising. Each of these sources has its advantages and disadvantages, but considering the high demand for new foods, they should be given more careful attention, especially regarding their use in the food industry. Due to their content of essential amino acids and, in the case of edible insects, complete proteins, they can be an excellent alternative to conventional food sources. Additionally, due to the fact that they are rich in certain compounds, they can become new functional food with a wide range of applications.
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