Novel proteins for future foods: current status, challenges, and perspectives

Novel or alternative protein sources are a mega food innovation trend in the global commercial food sector. These are protein-rich ingredients sourced from plants, insects, fungi, algae, or animal cells, offering promising opportunities to design future foods. The current revolution in novel proteins is driven by several factors, including increased health and climate change consumer concerns. One of the strongest arguments for the consumption of protein-dense new non-animal foods is that they have a lower environmental impact than conventional livestock products. Predicted global alternative protein market value could exceed USD 190 billion by 2028. Novel protein sources are getting unprecedented attention for future food security to develop sustainable and resilient food systems, reduce environmental impact, and provide nutritious food options for a growing global population (expected to reach 10 billion by 2050). As for now, the challenge is designing food systems to meet the growing demand for adequate, nutritious, safe, and sustainable foods. The alternative protein industry is crucial and has the potential to meet this demand through continued research, innovation, and investment in this sector. Therefore, embracing new and alternative protein sources can help address the challenges associated with traditional protein production and contribute to a more secure and sustainable food future.