Sustainable Protein Sources (Plant-Based Meat)

A review of the toxicological effects and allergenic potential of emerging alternative protein sources

The growing environmental pressure of the animal food chain requires a system shift toward more sustainable diets based on alternative protein sources. Emerging alternative protein sources, such as faba bean, mung bean, lentil, black gram, cowpea, quinoa, hemp, leaf proteins, microalgae, and duckweeds, are being explored for their potential in meeting global protein demand and were, therefore, the subject of this review. This systematic literature review aims to understand the current knowledge on the toxicological effects and allergenic potential associated with these sources and derived protein and food products. The findings identified potential concerns associated with the presence of plant secondary metabolites, including antinutritional factors, phytoestrogens, and oligosaccharides, in all the sources included. Also, these protein sources have been shown to display allergenic properties, either through the intrinsic presence of allergens or through cross-reaction. Further, the effects of food processing on these proteins remain poorly understood and no conclusive data are available to quantitatively assess their safety after processing. Overall, those findings highlight the need for quantitative knowledge of the food safety attributes related to final food products. This will enable a concrete and preventive approach to food safety in the protein transition.

The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review

Climate change and changing consumer demand are the main factors driving the protein transition. This shift toward more sustainable protein sources as alternatives to animal proteins is also reflected in the rapid upscaling of meat and dairy food analogues. Such changes could challenge food safety, as new food sources could result in new and unexpected food safety risks for consumers. This review analyzed the current knowledge on chemical and microbiological contamination of emerging alternative protein sources of plant origin, including soil-based (faba bean, mung bean, lentils, black gram, cowpea, quinoa, hemp, and leaf proteins) and aquatic-based (microalgae and duckweeds) proteins. Moreover, findings on commercial analogues from known alternative protein sources were included. Overall, the main focus of the investigations is on the European context. The review aimed to enable foresight approaches to food safety concerning the protein transition. The results indicated the occurrence of multiple chemical and microbiological hazards either in the raw materials that are the protein sources and eventually in the analogues. Moreover, current European legislation on maximum limits does not address most of the "contaminant-food" pairs identified, and no legislative framework has been developed for analogues. Results of this study provide stakeholders with a more comprehensive understanding of the chemical and microbiological safety of alternative protein sources and derived analogues to enable a holistic and safe approach to the protein transition.