Alternative Sources of Protein as a Raw Material for the Production of New Food Products: Problems and Prospects

Abstract

The article discusses the problems and prospects of using non-traditional raw materials as an alternative source of protein in food production. The main types of raw materials that contain a large amount of protein and can serve as a substitute for the classic food protein are given: insects, vegetable raw materials, cultured meat, algae and synthetic amino acids. The methods of obtaining them are considered, the advantages and disadvantages are revealed.