Sustainable Protein Sources

Sustainable Protein Sources presents informative discussions on protein, a critical component of human nutrition. Although animal-derived proteins form the majority of the protein we consume, plant-derived proteins have less environmental impact. This book demonstrates how alternative proteins--such as plant, algal, and insect protein--can take the place of more costly and less efficient animal-based sources.

Chapter-by-chapter coverage of proteins from grains, beans, legumes, seeds, insects, and algae present the nutrition, uses, functions, benefits, and challenges of these proteins. The book also explores future-thinking concepts for the use of proteins, how to increase consumer acceptability, and ways to improve the taste of products containing these proteins. Finally, the book concludes with a discussion of how policies can affect the equation.

• Provides a valuable compendium on plant and alternate protein sources that covers the land, water, and energy uses of each type of protein source
• Discusses the nutritive values of each protein source and compares each alternate protein to more complete proteins
• Presents an overview of production, including coverage of processing, protein isolation, use cases, and functionality
• Includes solutions to challenges with potential uses of alternative protein sources, including taste modulation
• Focuses on non-animal derived proteins