The need for plant-based proteins has been described in previous articles on the topic of sustainability and supply chain fulfillment for the near future. Specifically, we are approaching a period in which human population growth will outstrip our ability to provide food and nourishment to the masses. Not to be Malthusian, but another technology revolution will be required to create a new generation of proteins to sustain human and animal needs. This transformation must be done quickly while addressing production, nutrition, sensory and market needs simultaneously. So, where are we as it relates to new sources of plant-based proteins?
As reviewed recently, alternatives such as insects and single-cell proteins hold promise, but vegetable sources are more immediate answers to the impending issue. We have been using plant-based proteins for decades. It is generally understood that they are more cost effective, possess functional attributes that benefit food processing systems (e.g., texture, expansion, consistency), contain nutritionally relevant fiber and phytonutrients, are neutral to slightly negative for palatability, have shortcomings in essential amino acids (especially the sulfur amino acids like methionine), and their inclusion level in the diet is limited due to anti-nutritional factors and non-starch polysaccharides.
