Flavour of Novel Food Proteins

Abstract

Novel proteins are an integral part of a sustainable food system. Considerable research has been conducted to understand their environmental footprint, nutritional value, and functional properties. However, little information is available regarding their flavour profiles, which is an important component for promoting their acceptance and utilization. In this chapter, we have summarized the available flavour information of novel proteins such as those from algae, bacteria, fungi, insects, leaves, oilseeds, tubers, and cultured meat in the hope of fostering greater application of these proteins in the food industry and identifying research gaps for future work.