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Review

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

1
AgResearch Ltd., Hopkirk Research Institute, Cnr University Ave and Library Road, Massey University, Palmerston North 4442, New Zealand
2
New Zealand Food Safety Science and Research Centre, Massey University Manawatu (Turitea), Tennent Drive, Palmerston North 4474, New Zealand
*
Author to whom correspondence should be addressed.
Foods 2021, 10(6), 1226; https://doi.org/10.3390/foods10061226
Submission received: 21 April 2021 / Revised: 25 May 2021 / Accepted: 26 May 2021 / Published: 28 May 2021
(This article belongs to the Section Food Security and Sustainability)

Abstract

Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required. These include cultured meat, plant-based meat, insect protein and single-cell protein. Here, we describe the food safety aspects of these novel protein sources, in terms of their technological backgrounds, environmental impacts and the necessary regulatory framework for future mass-scale production. Briefly, cultured meat grown in fetal bovine serum-based media can be exposed to viruses or infectious prion, in addition to other safety risks associated with the use of genetic engineering. Plant-based meat may contain allergens, anti-nutrients and thermally induced carcinogens. Microbiological risks and allergens are the primary concerns associated with insect protein. Single-cell protein sources are divided into microalgae, fungi and bacteria, all of which have specific food safety risks that include toxins, allergens and high ribonucleic acid (RNA) contents. The environmental impacts of these alternative proteins can mainly be attributed to the production of growth substrates or during cultivation. Legislations related to novel food or genetic modification are the relevant regulatory framework to ensure the safety of alternative proteins. Lastly, additional studies on the food safety aspects of alternative proteins are urgently needed for providing relevant food governing authorities with sufficient data to oversee that the technological progress in this area is balanced with robust safety standards.
Keywords: alternative proteins; cultured meat; plant-based meat; edible insects; single-cell protein; novel food; environmental issues; food safety alternative proteins; cultured meat; plant-based meat; edible insects; single-cell protein; novel food; environmental issues; food safety

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MDPI and ACS Style

Hadi, J.; Brightwell, G. Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein. Foods 2021, 10, 1226. https://doi.org/10.3390/foods10061226

AMA Style

Hadi J, Brightwell G. Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein. Foods. 2021; 10(6):1226. https://doi.org/10.3390/foods10061226

Chicago/Turabian Style

Hadi, Joshua, and Gale Brightwell. 2021. "Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein" Foods 10, no. 6: 1226. https://doi.org/10.3390/foods10061226

APA Style

Hadi, J., & Brightwell, G. (2021). Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein. Foods, 10(6), 1226. https://doi.org/10.3390/foods10061226

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