Sustainable protein sources: insects, algae and yeast

Joana C. Barbosa*, Daniela Machado*, Sandra Borges*, Manuela Pintado*, Ana Maria Gomes*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

Resumo

As the global population continues to grow and environmental issues become more important, the need to find more sustainable food sources to provide for the nutritional needs of humans is critical. In terms of proteins, current diets are being replaced by healthier and more environmentally friendly non-conventional sources. Insects, algae, and yeasts are emerging as new protein alternatives based upon their sustainable cultivation practices, efficient approaches to biomass recovery, and protein yield and nutritional quality. In combination with innovative, inexpensive, and eco-friendly production and harvesting methodologies, insects, algae, and yeasts are becoming the true alternative protein sources of the future. This chapter provides the reader with an overview of insects, algae, and yeast as alternative protein sources for human consumption, focusing on their advantages but also noting any shortcomings, and highlighting the most promising species and any safety concerns, as well as available legislation.
Idioma originalEnglish
Título da publicação do anfitriãoEncyclopedia of food safety
EditoresGeoffrey W. Smithers
EditoraElsevier
PáginasV3-262-V3-272
Número de páginas11
Volume1-4
Edição2
ISBN (eletrónico)9780128225202
ISBN (impresso)9780128225219
DOIs
Estado da publicaçãoPublicado - 1 jan. 2023

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