Alternative Protein Sources: Nutritional Evaluation and Consumer Preferences
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Policies and Education for Health Promotion".
Deadline for manuscript submissions: 5 August 2026 | Viewed by 507
Special Issue Editors
Interests: ultra-processed food; health and nutrition; consumer preferences; health claims; nutritional labelling; alternative proteins sources
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The growing global demand for animal protein has become a significant public concern, as conventional meat production and consumption are associated with substantial environmental, ethical, and public health externalities.
The advent of alternative proteins—encompassing plant-based, insect-based, cultivated meat, and precision-fermented ingredients—signifies a promising and sustainable solution for future food systems. However, there are still significant knowledge gaps regarding these novel protein sources, and consumer acceptance remains comparatively low, primarily due to prejudice and concerns about their healthiness and nutritional value.
The Special Issue, "Alternative Protein Sources: Nutritional Evaluation and Consumer Preferences", invites original research and comprehensive reviews that address the full range of alternative proteins and their derived products. The primary focus of these contributions should be on nutrition, health, and consumer preferences. Contributions from multidisciplinary perspectives integrating the domains of food science, nutrition, and consumer research are particularly encouraged. With regard to the nutritional value of alternative proteins, we are keen to gather studies that have been experimentally validated.
Key topics include, but are not limited to, the following:
- Consumer acceptance and perception of alternative proteins;
- Nutritional and functional characterization of innovative alternative proteins;
- Prospects for the future sustainable and nutritious production of alternative proteins;
- Policies for providing accurate information to consumers and ensuring transparency in the market.
Prof. Dr. Azzurra Annunziata
Prof. Dr. Angela Mariani
Guest Editors
Manuscript Submission Information
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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- alternative proteins
- nutritional benefits
- plant-based proteins
- insect-based proteins
- cultivated meat
- microbial proteins
- biotechnological innovations
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