Circular and inclusive utilization of alternative proteins: A European and Mediterranean perspective

Research output: Journal contributionsScientific review articlesResearch

Authors

  • Christos G. Athanassiou
  • Sergiy M. Smetana
  • Daniel Pleißner
  • Annalisa Tassoni
  • Laura Gasco
  • Francesco Gai
  • Avi Shpigelman
  • M. Bravo Cadena
  • M. Gastli
  • Luis E.C. Conceição
  • E. Gronich
  • S. Paolacci
  • V. Chalkidis
  • M. Kuthy
  • R. E. Stolzenberger
  • A. El Yaacoubi
  • Clara Mehlhose
  • Janos-Istvan Petrusán
  • Christos I. Rumbos

Current European, and particularly Mediterranean, agricultural production systems heavily depend on protein imports to cover the nutritional needs of farmed animals and fish. To increase their resilience, the EU is in search of efficient, sustainable, and locally produced alternative proteins. Insects and algae have recently gained much attention due to their ability to bioconvert agro-industrial side-streams into valuable resources. Legumes are known for their high protein content; however, certain species, such as lupins and fava beans, have been overlooked and underused as food and feed. Additionally, microbial fermentation can be used in parallel with insects, algae, and legumes, to efficiently transform them into food and feed. This contribution describes the challenges and chances associated with the utilization of these alternative protein sources for food and feed applications.

Original languageEnglish
Article number100892
JournalCurrent Opinion in Green and Sustainable Chemistry
Volume46
Number of pages6
ISSN2452-2236
DOIs
Publication statusPublished - 01.04.2024

Bibliographical note

Publisher Copyright:
© 2024 The Authors

    Research areas

  • Alternative proteins, Fermentation, Insects for food and feed, Legumes, Mediterranean basin, Microalgae
  • Biology

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