Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review

Abstract

In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry. However, despite the successive reports of alternative protein food, the processing and application foundation of alternative proteins for meat and dairy is still weak. This paper summarizes the nutritional composition and physicochemical characteristics of meat and dairy alternative proteins from four sources: plant proteins, fungal proteins, algal proteins and insect proteins. The difference between these alternative proteins to animal proteins, the effects of their structural features and environmental conditions on their properties, as well as the corresponding mechanism are compared and discussed. Though fungal proteins, algal proteins and insect proteins have shown some advantages over traditional plant proteins, such as the comparable protein content of insect proteins to meat, the better digestibility of fungal proteins and the better foaming properties of algal proteins, there is still a big gap between alternative proteins and meat and dairy proteins. In addition to needing to provide amino acid composition and digestibility similar to animal proteins, alternative proteins also face challenges such as maintaining good solubility and emulsion properties. Their nutritional and physicochemical properties still need thorough investigation, and for commercial application, it is important to develop and optimize industrial technology in alternative protein separation and modification.

Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels

“…Overall, PB “meat alternatives” showed a more favorable nutrient composition than AB meats. Regarding essential amino acids, as has been reported before [ 54 , 55 ], their amount should be lower in PB “meat alternatives” (for example, soy protein isolates reach 27% of the recommended content) compared to AB meats, where all essential amino acids are provided. However, we did not examine the food´s content of these amino acids.…”

“…To achieve this goal, specific additives, processes of fractioning of whole foods into substances, and chemical modifications of these substances are required [ 29 , 56 ]. The supplement of protein in these foods can be also fulfilled by incorporating protein-rich vegetable materials and by adopting a proper technological process [ 54 , 57 ]. The vegetable base of these PB “meat alternatives” are often cereals and pulses, as they can easily enhance the nutritional and functional features of these products [ 58 ].…”

“…Similar results have been obtained in previous studies on this issue [ 51 , 52 , 59 ]. Nevertheless, the protein quality and content of essential amino acids in PB “milk alternatives” is lower than that of cow milk [ 54 ]. A key finding that has also been underscored in other studies is related to oat “milk” [ 53 , 59 ].…”

Efficient Mycoprotein Production with Low CO2 Emissions through Metabolic Engineering and Fermentation Optimization of Fusarium venenatum

“…3−6 Furthermore, consumer attitude has changed dramatically and the demand for protein quality has switched from basic "guarantee supply" to "nutrition and health" based on the improvement of living standards and the enhancement of health awareness. 7,8 Under these circumstances, promising means to ensure a safe, nutritious, and sustainable daily protein supply are urgently needed.…”

“…According to the Food and Agriculture Organization of the United Nations (FAO), the world population is expected to reach 9 billion by 2050, and the demand for food proteins will increase by 30–50% . However, with the aggravation of environmental pollution, climate change, and farmland losses, the daily protein supply, which depends on traditional agriculture and animal husbandry, is being severely challenged. − Furthermore, consumer attitude has changed dramatically and the demand for protein quality has switched from basic “guarantee supply” to “nutrition and health” based on the improvement of living standards and the enhancement of health awareness. , Under these circumstances, promising means to ensure a safe, nutritious, and sustainable daily protein supply are urgently needed.…”