Plant-Based Proteins: Aimutis published in “Annual Review of Food Science and Technology”
June 22, 2022
Bill Aimutis, executive director of the NC Food Innovation Lab (NCFIL), recently authored “Plant-Based Proteins: The Good, Bad, and Ugly,” published in the Annual Review of Food Science and Technology. The journal is dedicated to covering current and significant developments in the multidisciplinary field of food science and technology.
Urgency of Plant-based Alternatives
Aimutis reports that the United Nations estimates the demand for protein will double by the year 2050 as the global population is expected to exceed 10 billion people. There is a serious risk of critical overall protein shortage with the current agricultural production of food.
Food scientists are tasked with identifying breakthroughs for sustainable and nutritious alternatives to animal-based proteins. Demand for plant-based foods continues to rise as consumers are interested in their health benefits, sustainability, and relatively low cost.
However, there are challenges to utilizing plant-based proteins in food formulations, such as off-flavors, poor functionality, allergenicity, and lack of key nutrients. As scientists pursue refined processes for plant-based protein manufacturing and work to discover new edible plant species, these obstacles will continue to be minimalized in the years to come.
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