Abstract
Increasing demand for sustainable and health-conscious food choices has driven a heightened search for alternative protein sources. Plant-based proteins are particularly emphasized for their nutritional benefits, sustainability, and versatility. However, the heavy dependence on soybean has hindered the diversification of plant-based protein sources for global food security amidst population growth. This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. This review paper explores various potential sources such as rice bran, mung bean, jack bean, moringa seed, and bambara nut, evaluating their suitability based on compositions and amino acid profiles, for use in food formulations. It addresses the robust growth of the plant-based food market and the challenges hindering the full utilization of plant proteins as viable alternatives in shaping the future foods. By addressing gaps in knowledge about emerging plant protein sources, this review aims to enhance sustainability in the food system. Further research and development of alternative plant-based proteins can diversify food offerings while promoting environmental and human health considerations.
Introduction
The increasing global population, climate change, and limited resources have highlighted the necessity of a sustainable future food system. Balancing the imperative of scaling food production to meet rising demands while minimizing environmental impact remains a critical challenge [50]. Additionally, consumer acceptance poses another hurdle for future foods, with novel food products often met with skepticism due to cultural preferences and unfamiliarity [54,60]. The food industry is continually adapting to shifting consumer preferences, with several key trends anticipated to shape the future food system. One major trend involves leveraging technology to enhance the efficiency and sustainability of food production, crucial for meeting the needs of a rapidly growing population [48,50]. Another significant trend is the rising demand for alternative protein sources, particularly plant-based proteins, as functional food ingredients [48,130]. This surge in demand is driven by projections that the global population will reach an estimated 10 billion by 2050, coupled with challenges in meeting animal protein supply sustainably [50]. According to recent report by Gengatharan [53], the demand for nutritious proteins as food ingredients is expected to rise by 70 % to meet the needs of the expanding global population. These trends underscore the pressing need for innovative approaches in food production and sourcing to ensure food security and sustainability in the coming decades.
Recent reports showed that the global burden of malnutrition in protein is still high, especially in low-income regions [63,155]. Protein malnutrition affects over 250 million children globally, with about 2.8 to 3 million children being clinically deficient [155]. In the next 35 years, it was predicted that the prevalence of malnutrition in protein will continue to increase especially in many developing populations [63,155]. The diet consumed in this region is typically composed of carbohydrate-abundant stable foods, such as cassava, maize and rice, accounting over 60 % of the diet [10]. These crops, including maize which is limiting in lysine and tryptophan, and cassava lacking lysine and leucine [36,144], may not provide all necessary nutrients, thereby increasing the risk of protein inadequacy. The main limiting factor contributing to deficiency in protein, particularly in many developing populations, is a lack of essential amino acids, notably lysine [77], which are deficient in these frequently consumed diets. Problems arise when these foods are consumed without protein inclusion, which is often the case in many low-income populations. In these settings, shifting toward a more sustainable alternative protein source is mostly recommended.
Animal proteins such as meat, milk and eggs are regarded as complete protein source due to their protein quality in terms of amino acid composition and digestibility [81,93]. However, the supply of animal proteins has been recognized as a significant contributory factor to environmental degradation and ethical challenges [45,93]. Besides issues associated with sustainability, the over-consumption of meat is linked to multiple health issues including cardiovascular disease [55]. As consumers increasingly seek out alternative healthy foods, there is a growing demand for plant-based functional foods that offer additional health benefits beyond basic nutrition. Such food demonstrates physiological benefits due to the presence of functional ingredients or bioactive compounds such as proteins, amino acids, polyphenols, vitamins and other antioxidant compounds that do not exist in conventional animal-based food products. The market for plant-based functional foods is exponentially growing, and is projected to reach USD 137.1 billion by 2026 and over USD 275 billion by the year 2030, from previously USD 98.9 billion in 2021 [134]. This growth is being driven by a number of factors, including increased awareness of the link between diet and health and increasing availability of functional foods ingredients.
Recent studies have highlighted insects, microalgae, mycoprotein from fungi, and cultured meat as promising alternatives to animal-derived proteins [12,28,42,153], driven by advancements in their biochemical characterization (Fig. 1). Insects are acknowledged for their high nutritional properties and minimal environmental footprint compared to traditional meats, with protein composition ranging widely (approximately 20–70 % on dry weight) [12,42]. Despite these benefits, challenges like consumer acceptance, safety concerns, and regulatory complexities hinder their integration into mainstream food products [115]. For instance, mycoprotein, derived from fungi, typically contains protein levels of 35 % to 55 % on a dry weight basis [28,115], varying based on fungal strain and processing methods. It offers a high-quality protein profile with antioxidant properties and low saturated fat [28,153], making it popular in vegetarian and vegan diets. However, establishing standardized production methods, navigating regulations, and scaling up production remain significant hurdles. Cultured meat, grown from animal cells in a lab setting, is another emerging alternative known for its potential sustainability benefits and ethical considerations. Protein content in cultured meat varies (15 % to 25 % of dry weight), influenced by cell type, growth medium, and production processes [42]. Challenges include consumer preferences, scalability issues, especially in developing countries, and high production costs, alongside ongoing debates about its environmental impact.
Soybean is the most widely used plant protein in the global food industry due to its high protein composition (30-51 g/100 g), and versatility in food applications [18,114]. However, soybean dominance comes with significant limitations that threaten the sustainability and resilience of food systems amidst climate change. For instance, soybean cultivation is resource-intensive, often associated with high water usage. Additionally, the crop is vulnerable to climate change [139], with increasing temperatures and unpredictable weather patterns posing risks to its yield and quality in some regions, hence limiting its wider adoption in food processing in such regions.
The heavy reliance on soy has created a bottleneck in diversifying plant-based protein options that offer similar or superior quality, while being more climate-resilient and sustainable, for use in food processing. This review advocates exploring alternative plant proteins such as rice bran, mung bean, jack bean, moringa bean, and bambara nut, evaluating their suitability for use in food formulations based on their protein compositions and amino acid profiles. These lesser-known plant sources are selected due to their agronomic traits, including drought tolerance and the ability to grow in low rainfall and poor soils where crops like soybeans cannot thrive [69,112,133]. For example, Kendabie et al. [69] reported that bambara nuts can still produce maximum yields with a minimum annual rainfall of 235 mm. This review emphasizes the expanding plant-based food market and discusses challenges and opportunities in utilizing these alternatives to promote sustainability and diversify protein sources. By addressing these aspects, this review aims to foster broader adoption of drought-tolerant plant proteins, enhancing food system resilience and supporting human health in a changing climate.
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Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen, Potential plant proteins for functional food ingredients: Composition, utilization and its challenges, NFS Journal, Volume 38, 2025, 100216, ISSN 2352-3646, https://doi.org/10.1016/j.nfs.2025.100216.
