Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Abstract

Consumer interest in protein rich diets are increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/ variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create personalized food.

Veggie burgers in the EU market: a nutritional challenge?

“…Global plant-based burgers market started as a niche industry for vegan and vegetarian community and now it is growing into a mainstream food [20]. The global plant-based burgers market reached around US$ 2.7 billion in 2020 and is forecast to increase at compound annual growth rate (CAGR) of 22% between 2020 and 2030.…”

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

“…In Europe, the plant-based alternatives to dairy products market is expected to reach USD 2.22 million by 2026 with a GAGR of 7.12 for the forecast 2021-2026 [9]. This fast growth is driven by increasing prevalence toward allergenicity of cow's milk, lactose intolerance, changing consumer lifestyles, and interest in alternative diets (i.e., vegan and flexitarian) [10,11]. In 2020, the COVID-19 pandemic accelerated this process since it made consumers rethink their lifestyle and deviate to a more plant-based diet as a healthier option [12].…”

“…Another challenge for alternative products to dairy is the allergenic potential of the plant-based ingredients, such as soy, wheat, pea, faba, peanut, lupine, and chickpea [33]. For genetically predisposed subjects, the intake of such ingredients can provoke symptoms ranging from mild to severe (enterocolitis atopic eczema and immediate IgE-mediated reactions) [11]. Furthermore, plant sources have been reported to have cross-reactivity.…”

Microalgae: Potential for Bioeconomy in Food Systems

“…Similarly, the composition and use of species such as B. braunii, C. vulgaris, H. pluvialis, and Isochrysis galbana have been studied. These species are an ideal vegetarian supplement because they contain essential amino acids, as well as omega-3 and omega-6 fatty acids [15,100].…”