Alternative Protein Sources: Nutritional Evaluation and Consumer Preferences

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

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