Perspectives on Future Protein Production

Colgrave, Michelle L.; Dominik, Sonja; Tobin, Aarti B.; Stockmann, Regine; Simon, Cedric J.; Howitt, Crispin A.; Belobrajdic, Damien P.; Paull, Cate; Vanhercke, Thomas

doi:10.1021/acs.jafc.1c05989

Cited by 61 publications

(45 citation statements)

References 26 publications

(62 reference statements)

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“…Given this, now is an appropriate time to consider the concept of “protein variety”. Globally, current food systems lack diversity and are reliant on just a small range of foods, with approximately 75% of global food supplies being derived from around five animal and 12 plant species [ 68 , 69 ], with little mention of fungal species. Novel precision fermentation yielding mycoprotein is a viable third category of protein that could be better utilised to meet growing protein demands [ 68 ].…”

Section: Discussionmentioning

confidence: 99%

“…Instead, we should think about moving towards the concept of “protein diversification”. Livestock-derived protein, aquaculture-derived protein, plant protein, marine protein, e.g., algae/seaweed, insects, protein from fermentation, e.g., mycoprotein and meat analogues [ 68 , 70 ] can all provide protein. This approach would embody a greater range of food options for the consumer, whilst the ratios in which these are consumed can be adjusted to align with health and sustainability policies.…”

Section: Discussionmentioning

confidence: 99%

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Food-Based Dietary Guidelines and Protein Quality Definitions—Time to Move Forward and Encompass Mycoprotein?

Derbyshire

2022

Foods

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Food-Based Dietary Guidelines (FBDG) lack uniformity globally, with the integration of protein food sources being highly variable. Protein guidance tends to be dichotomous, e.g., animal versus plant with other categories such as fungal proteins being overlooked. In 2019 the EAT Lancet Food in the Anthropocene report was a chief driver questioning the need to supply healthy diets from sustainable food systems. Some countries are developing FBDG that integrate these aspects, but these are quite often protracted, too subtle or misaligned with other countries, diluting the effects of meaningful global change. Protein quality metrics also underpin the dissemination of dietary guidance. However, for protein, these remain based on a food’s essential amino acid profile and digestibility scores, thus are nutritionally and physiologically centric. It has been proposed that this definition is becoming increasingly myopic from a wider societal perspective. Updated indices should include contemporary issues such as protein diversity and environmental outcomes. Taken together, there is opportunity for renewed thinking about both FBDG and protein quality definitions, with scope to include both health and environmental outcomes and need to move towards the concept of protein diversification.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Food-Based Dietary Guidelines and Protein Quality Definitions—Time to Move Forward and Encompass Mycoprotein?

Derbyshire

2022

Foods

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“…Proteins are the building blocks of life and therefore are an essential part of healthy diet [ 50 ]. The basic units of all proteins are 20 amino acids, mainly L-amino acids.…”

Section: Proteinsmentioning

confidence: 99%

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

Koczoń

Josefsson²,

Michorowska

et al. 2022

Polymers

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Every application of a substance results from the macroscopic property of the substance that is related to the substance’s microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifting of layers of metal cations, while fire extinguishing powders use the high boiling point of compounds related to their regular ionic and covalent structures. This also applies to polymers. The purpose of this review is to summarise and present information on selected food-related biopolymers, with special attention on their respective structures, related properties, and resultant applications. Moreover, this paper also highlights how the treatment method used affects the structure, properties, and, hence, applications of some polysaccharides. Despite a strong focus on food-related biopolymers, this review is addressed to a broad community of both material engineers and food researchers.

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“…Moreover, yeast have the flexibility to utilize a wide range of substrates, including wastes, biomass, and byproducts. The concept of precision fermentation, which utilizes genetic engineering and synthetic biology to synthesize high-value food ingredients (e.g., leghemoglobin, casein and whey proteins, cheese, egg whites, animal lipids), is also being utilized to produce food ingredients with yeasts and other microorganisms (Colgrave et al, 2021). Products from precision fermentation are outside of the scope of this article, which focuses on the cultivation and processing of whole cells.…”

Section: Yeastmentioning

confidence: 99%

“…For instance, alternative protein sources utilizing plant protein extracts from soybeans, peas, potatoes, and others to produce products that mimic the characteristics of animal tissue have been successfully commercialized. However, plant-based proteins are not relieved of all negative environmental impacts due to practices such as the overapplication of synthetic fertilizers and pesticides which can lead to nutrient runoff and negative consequences on pollinator populations (Colgrave et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Cell‐cultivated food production and processing: A review

Barzee

El‐Mashad

Cao

et al. 2022

Food Bioengineering

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Cells cultivated in bioreactors offer many possibilities for the production of novel and nutritious food products. Scientific and technological advances in cellular agriculture and processing technologies have allowed for the development of new techniques to utilize in vitro animal cells, plant cells, and microorganisms to mimic the organoleptic and nutritional properties of traditional foods as well as to potentially develop entirely new product classes. This review compiles and discusses the state-of-the-art cellular production and processing systems including 3D printing of customizable cell-cultivated food products. In addition to the technological state-of-the art, this article reviews the nutritional characteristics of cell-cultivated foods, introduces examples of new food products, and compiles economic characteristics and environmental impacts of each production system as assessed through technoeconomic analyses and lifecycle assessments. The factors influencing consumer acceptance of cell-cultivated foods are articulated and the potential implications of these new technologies on traditional agricultural industries and food chains are discussed. Lastly, future research and development trajectories are introduced with suggestions for continued development.

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Perspectives on Future Protein Production

Cited by 61 publications

References 26 publications

Food-Based Dietary Guidelines and Protein Quality Definitions—Time to Move Forward and Encompass Mycoprotein?

Food-Based Dietary Guidelines and Protein Quality Definitions—Time to Move Forward and Encompass Mycoprotein?

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

Cell‐cultivated food production and processing: A review

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