Fermentation Technologies to Produce and Improve Alternative Protein Sources

Abstract

The growing global population, along with evolving dietary trends and increasing concerns about health and the environment, underscores the urgent need to transform current food systems to minimize their environmental footprint and enhance global food security. This transformation has driven the development and demand for alternative food sources. In this context, alternative proteins emerge as promising options due to their production from plants, microorganisms, and insects, which potentially reduces the environmental impact of food production while supporting global food security. Nevertheless, the transition toward alternative proteins presents significant challenges related to the presence of antinutritional compounds, poor amino acid composition, lower digestibility, and undesirable