Abstract
An increase in demand for protein is seen throughout the world during the last decade or so. Trends and motivations to drive markets for novel proteins include health improvement, cost of protein, environmental impact, food transition, availability of alternative protein and changing dietary preferences. Health-conscious consumer is interested in nutritional benefits by varying protein sources. Consumers are also becoming sensitive around the environmental impact and sustainability of alternative protein sources versus traditional animal-based proteins. One of the most important drivers of the novel protein is the future shortage of protein and gap in the supply chain. However, novel protein growth must overcome several social, economic and technological challenges such as consumer acceptance, distribution, cost competitiveness, regulatory barriers and ingredients supply. A steady development of novel protein sources is vital to food security and attractive to consumers, scientists, innovators and investors.
The innovation and development of alternative protein sources are vital to ensure food security, sustainability, health and nutrition in response to consumer trends in the coming years. This chapter discusses some of the key driving factors that substitute alternative proteins for the conventional protein sources. All the novel proteins share common challenges regarding health and safety as well as regulatory issues that may slow their introduction and acceptability by consumers, including unique dogma surrounding them (Yuck factor, religious restrictions or production cost limitation). The chapter focuses on challenges for protein coming from two novel sources, i.e., in vitro meat and edible insects. Consumer acceptance may vary for different types of novel proteins.