Summary
This narrative review synthesises current knowledge on the processing and bioprocessing of alternative proteins, covering a range of sources such as legumes, algae, insects, fungi, and single-cell proteins. It evaluates modification techniques — including fermentation, enzymatic treatment, and physical processing — in terms of their effects on protein quality, functionality, and digestibility. The paper also addresses economic feasibility and identifies key technical and regulatory challenges that must be overcome for broader commercial adoption.
UK applicability
Whilst the review is international in scope, its findings are broadly applicable to the UK context, where interest in alternative proteins is growing in line with government food strategy goals, industry investment, and consumer demand for sustainable protein sources. UK food manufacturers, policymakers, and researchers working on novel foods and protein diversification would find relevance in the technological and economic assessments presented.
Key measures
Processing methods (e.g. fermentation, extrusion, enzymatic modification); protein functionality; economic feasibility indicators; bioavailability and nutritional quality; sustainability metrics
Outcomes reported
The review examines recent advances in processing and bioprocessing technologies applied to alternative protein sources, assessing modification methods, economic viability, and the challenges facing scale-up and commercialisation. It likely compares nutritional, functional, and sustainability profiles across protein sources including plant-based, microbial, insect, and cellular agriculture options.
Topic tags
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