Advances in Food Development with Plant-Based Proteins from Seed Sources

Abstract

Increased awareness on the effects of food on human health and the environment has compelled the need to look for alternative food sources. This resulted in the steady increase in demand for plant-based protein foods as opposed to animal food sources on the premises of significant health benefits, environment-friendly sustainable production systems and moral ethics. This trend has also been reflected in recently reviewed national food guides. Research on plant-based food systems primarily aims to understand the nutritional and functional roles of dietary proteins sourced from crop seeds. Recent scientific advances in this field explore the use innovative technologies in the research and commercial applications of seed proteins. The objective of this paper is to review and summarize key research efforts and recent advances on the utility of seed-sourced proteins in the food product development applications. Important topics covered in the review are: exploration of sources of dietary protein seeds, the status of seed dietary protein research for nutrition and health, and the deployment of new and innovative technologies for developing dietary seed proteins. The topics draw on research and publications on the availability, functionality, quality, genetics, and innovative technologies to develop value-added products from dietary plant-based proteins. The review will fill knowledge gaps in the utilization of emerging plant-based protein food systems in relation to nutritional and health benefits, process technologies and promoting food system sustainability.

African Moringa stenopetala Plant: An Emerging Source of Novel Ingredients for Plant-Based Foods

“…The growing awareness of the effects of food on human health and the environment has warranted a need to look for alternative food sources. This has promoted a steady increase in demand for plant-based diets [1], which can be attributed to increasing vegan, vegetarian, and flexitarian populations as well as increasing intolerance to animal proteins. Ethical concerns about animal abuse, the nutritional benefits of plant-based diets and the ever-increasing investments in the plant protein sector are all factors contributing to the growth of plant-based foods [2,3].…”