Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage.
- Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins
- Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins
- Provides an overview of production, including processing, protein isolation, use cases and functionality
1. Proteins in the Diet: Challenges in Feeding the Global Population
2.
Soy Protein: Impacts, Production, and Applications
3. Rice Protein and Rice
Protein Products
4. Proteins From Wheat: Sustainable Production and New
Developments in Nutrition-Based and Functional Applications
5. Proteins From
Sorghum and Millets
6. Protein From Oat: Structure, Processes, Functionality,
and Nutrition
7. Hemp Seed (Cannabis sativa L.) Proteins: Composition,
Structure, Enzymatic Modification, and Functional or Bioactive Properties
8.
Protein From Flaxseed (Linum usitatissimum L.)
9. Pea: A Sustainable
Vegetable Protein Crop
10. Lupin: An Important Protein and Nutrient Source
11. Lentil: Revival of Poor Mans Meat
12. Underutilized Protein Resources
From African Legumes
13. Peanut Products as a Protein Source: Production,
Nutrition, and Environmental Impact
14. Quinoa as a Sustainable Protein
Source: Production, Nutrition, and Processing
15. Amaranth Part 1Sustainable
Crop for the 21st Century: Food Properties and Nutraceuticals for Improving
Human Health
16. Amaranth Part 2 Sustainability, Processing, and Applications
of Amaranth
17. ChiaThe New Golden Seed for the 21st Century: Nutraceutical
Properties and Technological Uses
18. Potato protein
19. Faba Bean
20.
Chickpea
21. Proteins From Canola/Rapeseed: Current Status
22. Coconut
23.
Mycoprotein: A Healthy New Protein With a Low Environmental Impact
24.
Heterotrophic Microalgae: A Scalableand Sustainable Protein Source
25. Edible
Insects: A Neglected and Promising Food Source
26. Fermentation as a source
of proteins
27. Meat Reduction and Plant-Based Food: Replacement of Meat:
Nutritional, Health, and Social Aspects
28. Flavors, Taste Preferences, and
the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for
a Sustainable Earth
29. Food Security and Policy
30. Feeding the Globe
Nutritious Food in 2050: Obligations and Ethical Choices
Dr. Sudarshan Nadathur is Chief Flavorist - Dairy & Protein, with ADM Nutrition. His career of 25 years has been in the Flavor industry, where he has held both regional and international roles supporting research, flavor creation, and developing new business. With a keen interest in Health and Sustainability, Dr. Nadathur has authored articles on dairy and related topics, the importance of changing our diets and improving the tastes of plant-based foods. He was actively involved with the Sustainability area of the Institute of Food Technologists (IFT) over the last several years including chair of the Sustainability program for the Annual Meeting Scientific Program Advisory Panel. Dr. Nadathur has degrees in Chemistry / Biochemistry from India, Masters in Food Science from the University of Delaware, a Doctorate in Food Science & Technology from Oregon State University and is a Certified Food Scientist. Dr. Janitha Wanasundara is a Senior Research Scientist at the Saskatoon Research and Development Centre of Agriculture and Agri-Food Canada (AAFC) while affiliating as an Adjunct Professor at the University of Saskatchewan, Canada. She holds a doctorate in Food Science and has over 25 years of experience in the food chemistry, protein chemistry and food technology areas as a researcher and a university level educator. Dr. Wanasundaras research efforts are to understand seed proteins for their optimum use in supporting environmentally sustainable healthy foods and renewable bioproducts. Dr. Wanasundara has contributed to more than 85 peer reviewed publications and book chapters in the field of food science and holds a patent on protein processing of Brassicaceae oilseeds. She has been involved in organizing various scientific conferences and made presentations and webinars on science and technology relevant for the developing plant protein industry. Dr. Wanasundara is a Certified Food Scientist. Dr. Laurie Scanlin is Director of Research and Development at Ardent Mills. Her career spans over 25 years in food and beverage product development, taking concepts from research through full-scale commercialization for ingredient, retail, and food service companies. She holds a doctorate in Food Science and Human Nutrition and is Affiliate Professor at Colorado State University in Fort Collins, CO. Dr. Scanlin is committed to sustainable, plant-based and alternative protein sources and has been a selected international presenter on this global topic. She is also principal inventor of U.S. Patent "Quinoa Protein Concentrate, Production, and Functionality" and past chair of the Rocky Mountain Institute of Food Technologists.
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