Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges

Abstract submission deadline

31 May 2027

Manuscript submission deadline

31 July 2027

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Topic Information

Dear Colleagues,

Exploring new protein sources, such as those of plant, fungi, microbial, food co-products, or even insect origin, offers a unique opportunity to diversify the human diet and reduce pressure on natural resources. Research into these alternative proteins holds numerous promises for revolutionizing food production.

Technological innovation is the key to a successful transition towards a sustainable food system. The development of advanced techniques for the extraction, purification, and modification of proteins and the application of biotechnology are essential to maximizing the potential of alternative sources. The comprehensive characterization of these proteins' structural, functional, and nutritional properties is fundamental to ensure their safety and efficacy in human nutrition. Moreover, the modification processes of these proteins enable improvements in their functional properties and the expansion of their application in the food industry.

Research into alternative proteins focuses on production, characterization, and their impact on human health. The study of bioactive peptides released during the digestion of these proteins, with their potential antioxidant, anti-inflammatory, and other properties, opens new avenues for developing functional foods and nutraceuticals.

Thus, this topic, framed in the Alprosos Network (https://www.cyted.org/AlProSos), aims to highlight the most recent knowledge and advances in alternative proteins. Research areas include (but are not limited to) the following:

• The identification of new proteins from regional and traditional sources;
• The chemical, nutritional, physicochemical, and techno-functional characterization of proteins;
• Emerging techniques for the extraction, purification, and functionalization of proteins;
• Nobel methods and technologies for processing and modifying proteins;
• The application of new proteins in the formulation and design of new food products;
• Research into the nutritional, bioactive activity, and health aspects of alternative proteins.

Dr. Rubén Domínguez-Valencia
Dr. Rita Carneiro Alves
Dr. Sonia Sáyago-Ayerdi
Dr. Ethel E. Pérez
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Antioxidants antioxidants	6.6	12.4	2012	18.7 Days	CHF 2900	Submit
Applied Sciences applsci	2.5	5.5	2011	16 Days	CHF 2400	Submit
Biomolecules biomolecules	4.8	9.2	2011	17.9 Days	CHF 2700	Submit
BioTech biotech	3.1	4.8	2012	21.6 Days	CHF 1800	Submit
Foods foods	5.1	8.7	2012	15 Days	CHF 2900	Submit
Life life	3.4	6.0	2011	16.6 Days	CHF 2600	Submit

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Published Papers (7 papers)

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All Antioxidants Applied Sciences Biomolecules BioTech Foods Life

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33 pages, 2873 KB  

Open AccessReview

Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications

by Young-Hwa Hwang, Abdul Samad, Ayesha Muazzam, AMM Nurul Alam, SoHee Kim, ChanJin Kim and Seon-Tea Joo

Antioxidants 2026, 15(5), 535; https://doi.org/10.3390/antiox15050535 - 24 Apr 2026

Viewed by 662

Abstract

Alternative proteins and novel processing technologies are crucial to transforming contemporary food systems into ones with lower environmental impact while meeting the rising global demand for protein. Alternative protein sources from plants, microbes, insects, and cultivated cells offer diverse nutritional and techno-functional attributes [...] Read more.

Alternative proteins and novel processing technologies are crucial to transforming contemporary food systems into ones with lower environmental impact while meeting the rising global demand for protein. Alternative protein sources from plants, microbes, insects, and cultivated cells offer diverse nutritional and techno-functional attributes that can partially or fully replace conventional animal proteins in meat analogs and related products. This review synthesizes the current knowledge on major categories of alternative protein sources, including plant-based ingredients, microbial- and fermentation-derived proteins, insect and other emerging sources, and cultivated (cell-based) meat, with a specific focus on their suitability for structured meat analog applications. Modern structuring and processing technologies are discussed, including the traditional wet and dry extrusion to modern technologies like high-moisture extrusion, high-pressure processing, shear-cell technology, 3D printing, fermentation-based structuring, and enzymatic protein modification. Furthermore, this review critically evaluates product design and quality attributes of meat analogs, including physicochemical properties, sensory performance, nutritional aspects, and safety considerations. This review highlights technological and scale-up challenges, as well as the necessity of multi-criteria optimization in sensory quality, nutrition, sustainability, and affordability, and presents research priorities focused on combining multiple protein sources and advanced processing pathways for next-generation meat analog. This review provides an integrated framework linking protein sources, processing technologies, antioxidant functionality, and sustainability considerations to support the development of next-generation meat analogs. In addition, this review highlights the intrinsic antioxidant potential of alternative proteins, emphasizing the role of bioactive peptides, polyphenols, and structure–function relationships in enhancing oxidative stability and product quality. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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20 pages, 3520 KB  

Open AccessArticle

Development and Interpretability Analysis of Near-Infrared Spectroscopy Models for Fat and Protein Prediction in Foxtail Millet [Setaria italica (L.) Beauv.]

by Anqi Gao, Erhu Guo, Bin Wang, Dongxu Zhang, Kai Cheng, Xiaofu Wang, Aiying Zhang and Guoliang Wang

Foods 2026, 15(4), 649; https://doi.org/10.3390/foods15040649 - 11 Feb 2026

Viewed by 398

Abstract

Foxtail millet is a nutritionally important cereal whose fat and protein content directly influence its nutritional quality and processing properties. To overcome the limitations of traditional detection methods, developing rapid, non-destructive, and interpretable models is essential. A total of 214 samples of the [...] Read more.

Foxtail millet is a nutritionally important cereal whose fat and protein content directly influence its nutritional quality and processing properties. To overcome the limitations of traditional detection methods, developing rapid, non-destructive, and interpretable models is essential. A total of 214 samples of the foxtail millet cultivar “Changnong No. 47” were used in this study. The Sparrow Search Algorithm was introduced to screen stable key wavelengths by statistically analyzing their selection frequency. Based on the selected wavelengths, quantitative models were constructed using Partial Least Squares Regression (PLS), Random Forest (RF), and Support Vector Machine. The SHapley Additive exPlanations method was employed to quantify the direction and magnitude of contributions of the key wavelengths within the model. Results show the selection of 13 key wavelengths for fat and 15 for protein. The RF model delivered the best prediction for fat content (R_P² = 0.797, RMSE_P = 0.218%, RPD_P = 2.219), while the PLS model performed best for protein content (R_P² = 0.695, RMSE_P = 0.268%, RPD_P = 1.811). The methodology established in this study can not only be applied to the rapid quality assessment of millet but also be extended to analyze the nutritional components of other grains. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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19 pages, 1135 KB  

Open AccessArticle

Improving Meat Quality and Lipid Metabolism of Finishing Pigs by Replacing Dietary Soybean Meal with Enzyme–Bacteria Co-Fermented Rapeseed Meal

by Luobin Yang, An Tao, Hailong Hu, Minfeng Ding, Jun Chen, Xin Li, Xingping Chen, Tiande Zou and Jinming You

Foods 2026, 15(3), 587; https://doi.org/10.3390/foods15030587 - 6 Feb 2026

Viewed by 718

Abstract

This study aimed to investigate the effects of enzyme-bacteria co-fermented rapeseed meal (FRSM) on the growth performance, serum biochemical parameters, meat quality, and lipid metabolism of finishing pigs. A total of twenty-eight Duroc × Landrace × Yorkshire finishing pigs (4 months of age; [...] Read more.

This study aimed to investigate the effects of enzyme-bacteria co-fermented rapeseed meal (FRSM) on the growth performance, serum biochemical parameters, meat quality, and lipid metabolism of finishing pigs. A total of twenty-eight Duroc × Landrace × Yorkshire finishing pigs (4 months of age; initial body weight: 60.92 ± 1.08 kg) were randomly allotted to one of four dietary treatments for a 45-day feeding trial, consisting of corn-soybean meal diet (CSD) and three experimental diets in which 50, 75 and 100% of soybean meal in the corn-soybean diet was replaced with FRSM. Results showed that replacing soybean meal with FRSM had no negative effects on the growth performance of finishing pigs, maintaining average daily gain and feed efficiency (p > 0.05). Compared with the CSD group, the FRSM group exhibited lower serum cholesterol (p < 0.05). The serum low-density lipoprotein cholesterol, alanine aminotransferase, and urea content levels were lower in the FRSM75 or FRSM100 groups than in the CSD group (p < 0.05). Compared to the CSD, FRSM feeding increased the pH_24h and triglyceride content but significantly decreased the drip loss, shear force and chewiness in longissimus thoracis et lumborum (LTL) muscle (p < 0.05). Importantly, compared with the CSD, FRSM feeding significantly lowered the muscle SFA/UFA ratio, increased the PUFA/SFA ratio, and elevated threonine and valine levels (p < 0.05). The FRSM100 group exhibited further increases in umami amino acids (AAs), total essential AAs, and total AAs (p < 0.05). Morphological analysis indicated that, compared to CSD, the FRSM100 group had a significantly reduced muscle fiber perimeter in the LTL muscle (p < 0.05). Moreover, FRSM feeding up-regulated the expression levels of MyHC I and MyHC IIa and the lipogenic genes FASN, SREBP1, and SCD (p < 0.05). These results indicated that compared with rapeseed meal, FRSM exhibited a positive effect on improving the meat quality and lipid metabolism in finishing pigs and can be used as a suitable alternative protein source for soybean meal in finishing pig diets. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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40 pages, 1938 KB  

Open AccessReview

Sustainable Emerging Proteins: Allergenic Proteins in Edible Insects, Microalgae, and Microorganisms, and Desensitization Processing Technologies

by Fei Xu, Yan Zhao, Zhaowei Han, Xiaoyue Zhang, Bingyu Chen, Xuchun Zhu and Hongzhi Liu

Foods 2026, 15(1), 69; https://doi.org/10.3390/foods15010069 - 25 Dec 2025

Cited by 2 | Viewed by 1385

Abstract

As the global population continues to expand and demand for protein increases, alternative proteins (e.g., edible insect proteins, microalgae proteins, fungal or bacterial proteins) have emerged as a significant area of research interest due to their high nutritional value and sustainability. However, these [...] Read more.

As the global population continues to expand and demand for protein increases, alternative proteins (e.g., edible insect proteins, microalgae proteins, fungal or bacterial proteins) have emerged as a significant area of research interest due to their high nutritional value and sustainability. However, these novel protein sources may contain allergenic components, such as tropomyosin and arginine kinase in insects, phycocyanin in microalgae, and ribosomal proteins in fungi, which may trigger allergic reactions and cross-reactivity with traditional allergens. In this review, we systematically retrieved published studies from databases including PubMed and Web of Science, employing keywords such as microbial proteins, edible insects, and allergenicity. Articles were screened based on their relevance to allergenic properties and processing effects, with selected studies subjected to thematic analysis. The present paper reviews the allergenic properties of edible Insects, microalgae, and microorganisms’ proteins and their molecular mechanisms, and explores the effects of various processing techniques (e.g., heat treatment, enzymatic hydrolysis, high-pressure treatment, and glycosylation) on the reduction of allergenic activity. It was determined that the impact of processing methodologies is contingent on protein structure, with certain techniques having the potential to augment sensitization through epitope exposure. Furthermore, there are still gaps in the current research on the reduction in allergenicity of microbial and algal allergens, and future research should focus on the in-depth characterization of allergenic protein structures and the development of novel sensitization reduction techniques. This review provides a significant reference point for the safe development and rational application of edible insects, microalgae, and microorganisms proteins, which is of great importance for the development of sustainable food systems. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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15 pages, 1009 KB  

Open AccessArticle

Assessment of Genotoxicity and Cytotoxicity of Tepary Bean (Phaseolus acutifolius) Seed Protein Extract

by Carmen Valadez-Vega, Lizbeth Ortigoza-Fonseca, Gabriel Betanzos-Cabrera, Raúl Velasco-Azorsa, Víctor Manuel Muñoz-Pérez, José A. Morales-González, Belinda Patricia Velázquez-Morales, Aurea Bernardino-Nicanor, Leopoldo González-Cruz, Diego Estrada-Luna and Olivia Lugo-Magaña

Life 2025, 15(12), 1937; https://doi.org/10.3390/life15121937 - 18 Dec 2025

Viewed by 611

Abstract

Beans are widely consumed worldwide and are a good source of amino acids and micronutrients; however, they contain anti-nutrients, such as lectins, tannins, protein inhibitors, saponins, and phytic acid, among others, which can reduce the food’s quality and cause adverse health effects. In [...] Read more.

Beans are widely consumed worldwide and are a good source of amino acids and micronutrients; however, they contain anti-nutrients, such as lectins, tannins, protein inhibitors, saponins, and phytic acid, among others, which can reduce the food’s quality and cause adverse health effects. In this study, we analyzed the genotoxic and cytotoxic effects of a protein extract from Phaseolus acutifolius (TBE) seeds. The extract contained some antinutritional compounds, with a higher lectin content and an activity of 2701.85 HU. The acute toxicity test in mice showed that the extract was not lethal at the concentrations tested, as it did not cause any mortality. The in vitro cytotoxicity study on small intestinal epithelial cells indicated that the lectin-rich extract was cytotoxic in both assays, with IC₅₀ values of 10.08 µg/mL and 108.91 µg/mL for the free cell and intestinal fragment assays, respectively. In the in vivo study, an erythropoiesis-stimulatory effect was observed, with significant genotoxic damage noted at 48 h, evidenced by 11 micronucleated erythrocytes at 1000 mg/kg TBE. However, no genotoxicity was detected with prolonged treatment times. These results indicate that TBE is cytotoxic within the tested concentration range, and genotoxic damage is influenced by both concentration and exposure time. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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35 pages, 7967 KB  

Open AccessReview

Feasibility of Using Tenebrio molitor Larvae as an Alternative Protein Source

by Rubén Agregán, Noemí Echegaray, Laura Moraga-Babiano, Mirian Pateiro and José M. Lorenzo

Foods 2025, 14(23), 4068; https://doi.org/10.3390/foods14234068 - 27 Nov 2025

Cited by 1 | Viewed by 2804

Abstract

Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to meat. This review discusses the feasibility of [...] Read more.

Mealworm farming is gaining interest as a possible solution to the oversaturated meat supply chain, as an alternative source of protein. This is a more environmentally friendly activity that requires fewer inputs for production compared to meat. This review discusses the feasibility of mealworms as an ingredient for the production of novel foods, investigating crucial aspects, such as nutrition, technological capability, food safety, and consumer acceptance, among others. Tenebrio molitor larvae can be nutritionally comparable to meat, as they provide high-quality protein and other essential nutrients. Although the omega-6/omega-3 ratio exceeds the recommended limit (<5), certain strategies during larval breeding, including feeding, and cooking, may significantly reduce this gap. The use of mealworm flour in the food industry can provide apparently healthy, safe matrices with high protein content. However, inclusions above 10% often lead to technological and sensory deficiencies. Further experimentation is required to overcome these issues, which negatively impact consumer acceptance, and to promote social behavioral strategies to attract consumers toward insects. On the other hand, regulatory policies might play a crucial role in supporting this business, which is predicted to grow as technology develops and this activity aligns with a circular economy. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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15 pages, 1328 KB  

Open AccessArticle

Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties

by Fatma Delihasan Sonay, Barış Karslı, Emre Çağlak, Ayşe Kara, Özen Yusuf Öğretmen and Orhan Kobya

Foods 2025, 14(19), 3329; https://doi.org/10.3390/foods14193329 - 25 Sep 2025

Viewed by 2189

Abstract

This study aims to develop nutritionally improved alternative fast-food products by incorporating anchovy (Engraulis encrasicolus), a fish with high nutritional value, into three popular fast-food items (toast, burger, and pizza) frequently consumed by fast-food consumers. Anchovies, due to their rich content [...] Read more.

This study aims to develop nutritionally improved alternative fast-food products by incorporating anchovy (Engraulis encrasicolus), a fish with high nutritional value, into three popular fast-food items (toast, burger, and pizza) frequently consumed by fast-food consumers. Anchovies, due to their rich content of omega-3 fatty acids, high-quality protein, vitamins A and D, and minerals, are a valuable food source for public health. Within the scope of this study, the nutritional compositions (crude protein, crude fat, crude ash, moisture, carbohydrate, energy) and sensory properties of the developed products were determined. According to the results of the analysis, the highest crude protein (18.64%) and crude ash (4.38%) content were found in anchovy-enriched toast, while the highest crude fat content (10.82%) was observed in anchovy burger (p < 0.05). Sensory analyses indicated that the panelists generally accepted all products. Specifically, the anchovy-enriched burger received the highest scores for appearance (90%) and aroma (40%). These findings demonstrate that anchovy-enriched fast-food products are both nutritionally rich and consumer-accepted, nutritionally improved food alternatives. Furthermore, this study identifies significant potential for utilizing aquatic products within the nutritionally enriched, seafood-based product sector. Full article

(This article belongs to the Topic Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges)

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