Open AccessPerspectives on Future Protein Production
Author(s) -
Michelle L. Colgrave,
Sonja Dominik,
Aarti B. Tobin,
Regine Stockmann,
Cedric J. Simon,
Crispin A. Howitt,
Damien P. Belobrajdic,
Cate Paull,
Thomas Vanhercke
Publication year - 2021
Publication title -
journal of agricultural and food chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.203
H-Index - 297
eISSN - 1520-5118
pISSN - 0021-8561
DOI - 10.1021/acs.jafc.1c05989
Subject(s) - diversification (marketing strategy) , palatability , sustainability , high protein , production (economics) , population , biology , urbanization , food processing , business , microbiology and biotechnology , food science , ecology , economics , marketing , environmental health , medicine , macroeconomics
An increasing world population, rising affluence, urbanization, and changing eating habits are all contributing to the diversification of protein production. Protein is a building block of life and is an essential part of a healthy diet, providing amino acids for growth and repair. The challenges and opportunities for production of protein-rich foods from animals (meat, dairy, and aquaculture), plant-based sources (pulses), and emerging protein sources (insects, yeast, and microalgae) are discussed against the backdrop of palatability, nutrition, and sustainability.