Future Proteins: Sources, Processing, Applications and the Bioeconomy

Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing  technologies associated with these new proteins, including their vast  food and non-food applications and their contributions to the circular  economy that ties them together. Broken into three sections, chapters  focus on alternative proteins including cereals, legumes and pulses,  fungi, seafoods, insects, and others before assessing novel production  technologies and alternative protein applications. Through the use of  content features, specifically definitions, case studies, recent  developments, data, and methods, this reference assists readers in  understanding how to apply current knowledge and techniques to their  research.

This book is intended for any stakeholders  involved in the alternative protein industry as it provides a clear and  comprehensive review of the industry. It will be of interest to food  scientists, technologists, food industry personnel, academics and  graduate students researching this and related topics.

• Discusses  the various industrial applications of the proposed proteins, from  powdered algal for the nutraceuticals market to insect pastas and  bacterial-protein flour
• Provides  a comprehensive overview of recent advances on the identification of  potentially important compounds in these alternative proteins
• Outlines advances in proteins characterization, processing and purification techniques
• Focuses on biologically active proteins and their beneficial impact on humans
• Addresses implications for legislation that forward novel foods