FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Selected unconventional sources of protein and other nutrients


Background. Nowadays, the world is confronted with the problem of rapid population growth and constraints on food productivity to meet the nutritional needs of all people. Agriculture and  the food industry are facing difficulties in increasing food production as natural goods such as cultivable land area, water and electricity are being depleted. One of the most important dietary  components that may start to become scarce is protein. Existing protein sources, especially animal protein, are very detrimental to the climate, hence not only new solutions, but also new and  more sustainable protein sources must be sought.
Results and conclusion. Some possible new protein sources and other nutrients may include edible insects in the form of flour from e.g. the house cricket (Acheta domesticus), marine algae in  the form of powdered Spirulina (Arthrosipra platensis), ocean krill e.g. antarctic krill (Euphausia superba), cultured meat or Single Cell Protein (SCP). While these raw materials have not been  widely used to date, their composition and nutritional value may seem promising. Each of these sources has its advantages and disadvantages, but considering the high demand for new foods,  they should be given more careful attention, especially regarding their use in the food industry. Due to their content of essential amino acids and, in the case of edible insects, complete proteins,  they can be an excellent alternative to conventional food sources. Additionally, due to the fact that they are rich in certain compounds, they can become new functional food with a wide range of  applications.


unconventional proteins, alternative proteins, edible insects, Arthrospira, krill, cultured meat, Single Cell Protein