Proteins for Analogue Foods

Protein is an important macronutrient for humans because it provides amino acids, which are necessary for growth and maintaining good health. Many people are interested in plant proteins as a particularly nutritious and sustainable source of essential amino acids. Plant-based proteins are employed as an alternative source of protein in poor nations where animal-based proteins are either expensive or in short supply. Not only plant-based proteins, but also proteins that can be obtained from algae and insects have been attracting attention recently. Many studies have shown that consistently substituting plant-based protein for animal-based protein can reduce the risk factors for diabetes, heart disease, and various types of cancer. There has been an upsurge in research into and production of dairy and meat products for human consumption. Different protein sources, such as pulses, algae, nuts, oilseeds, and insects are used to make a variety of food analogues. To ensure the creation of meat, fish, egg, and dairy food analogues from non-animal protein sources, numerous studies were conducted. In this part of the book, it will be covered how food analogues made from different protein sources are manufactured, as well as recent studies on them.