Food Proteins: Potential Resources

According to the FAO and WHO, half of world’s population (nearly eight billion people) is protein deficient. Protein deficiency most important nutritional problem in world. Proteins can be animal- (meat offal, fish, milk, eggs) or plant- (cereals, legumes, oilseeds) based, microbiologically synthesized (from yeast a variety bacteria), synthetic artificial (produced after amino acid synthesis). Animal proteins are expensive. The systematic incorporation alternative human diet becoming increasingly urgent as global meat costs rise. Legumes, cereals, seeds, nuts all provide body. Microalgae considered an excellent source functional biologically active nutrients for needs. Arthrospira platensis Chlorella vulgaris popular microalgae on market today, both which marketed standalone foods containing proteins, vitamins, minerals. Insects, dietary protein, differ content from 20 75%. Investments plant-based companies exceeded $350 million 2020. predicts that edible insects will reach $1.2 by 2023. All these sources more modern food industry production high-protein supplements. This review aims state-of-the-art study new potential proteins.