Circular and inclusive utilization of alternative proteins: A European and Mediterranean perspective
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Circular and inclusive utilization of alternative proteins : A European and Mediterranean perspective. / Athanassiou, Christos G.; Smetana, Sergiy M.; Pleißner, Daniel et al.
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 - Funding Information: Financial support for this paper has been provided by PRIMA, a program supported by the European Union, under grant agreement No 2231, project CIPROMED (PRIMA Call 2022 Section 1 Agri-food IA). Funding Information: There are numerous protein sources that have been so far evaluated; here, emphasis will be laid on three sources that have been prioritized by PRIMA (Partnership for Research and Innovation in the Mediterranean Area) through the funding of the CIPROMED (Circular and Inclusive utilisation of alternative PROteins in the MEDiterranean value chains; PRIMA Call 2022 Section 1) project: insects, algae and legumes. Among the three sources, insects and algae path the way to the utilization of nitrogenous compounds from agricultural production losses and to the coverage of future protein demand. Legumes, on the other hand, are known for nitrogen fixation and their high protein content, thus contributing first to the supply of proteins and second to reduced nitrogenous fertilizer use during cultivation. On the other hand, the efficient biorefinery processing of legume byproducts, residues, and wastes generated from agro-industrial and food processing and produced yearly in very large amounts may represent an interesting source of plant proteins contributing to satisfy the steadily increasing global protein demand [8]. 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 -