Circular and inclusive utilization of alternative proteins: A European and Mediterranean perspective
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In: Current Opinion in Green and Sustainable Chemistry, Vol. 46, 100892, 01.04.2024.
Research output: Journal contributions › Scientific review articles › Research
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TY - JOUR
T1 - Circular and inclusive utilization of alternative proteins
T2 - A European and Mediterranean perspective
AU - Athanassiou, Christos G.
AU - Smetana, Sergiy M.
AU - Pleißner, Daniel
AU - Tassoni, Annalisa
AU - Gasco, Laura
AU - Gai, Francesco
AU - Shpigelman, Avi
AU - Bravo Cadena, M.
AU - Gastli, M.
AU - Conceição, Luis E.C.
AU - Gronich, E.
AU - Paolacci, S.
AU - Chalkidis, V.
AU - Kuthy, M.
AU - Stolzenberger, R. E.
AU - El Yaacoubi, A.
AU - Mehlhose, Clara
AU - Petrusán, Janos-Istvan
AU - Rumbos, Christos I.
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024/4/1
Y1 - 2024/4/1
N2 - 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.
AB - 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.
KW - Alternative proteins
KW - Fermentation
KW - Insects for food and feed
KW - Legumes
KW - Mediterranean basin
KW - Microalgae
KW - Biology
UR - http://www.scopus.com/inward/record.url?scp=85186766404&partnerID=8YFLogxK
UR - https://www.mendeley.com/catalogue/0c774382-1800-3eb5-9e68-73f7055af59e/
U2 - 10.1016/j.cogsc.2024.100892
DO - 10.1016/j.cogsc.2024.100892
M3 - Scientific review articles
AN - SCOPUS:85186766404
VL - 46
JO - Current Opinion in Green and Sustainable Chemistry
JF - Current Opinion in Green and Sustainable Chemistry
SN - 2452-2236
M1 - 100892
ER -