Alternative Protein Sources and Food Innovations for Sustainable Nutrition
DOI:
https://doi.org/10.24925/turjaf.v14i3.901-909.8330Keywords:
Functional food,, Health,, Alternative protein, Sustainable food production, Sustainable nutritionAbstract
Current food production systems are becoming increasingly unsustainable due to rapid population growth. In addition, the depletion of natural resources and the accelerating impacts of climate change further threaten traditional agriculture and food production systems. Consequently, the concept of the “food of the future” has emerged at the forefront of both scientific and global agendas. In this context, a key objective in food production is to enhance efficiency across emerging approaches such as in-vitro meat, insect-based proteins, and plant-based alternatives while ensuring environmentally friendly and sustainable production. Additionally, factors such as food safety, health effects, cultural perspectives, and religious beliefs influence the development and acceptance of these novel foods. Through a literature-based evaluation, this study systematically examines in-vitro meat, insect-based proteins, and plant-based alternatives within a unified framework. This review provides a comprehensive and integrated perspective on sustainable nutrition and the role of alternative protein sources in future food systems.
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