Novel Protein for Future Foods: Current Status, Challenges, and Perspectives
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 January 2025 | Viewed by 66
Special Issue Editors
Interests: food innovation; novel foods; alternative protein sources; food safety and health; food security
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Alternative proteins are a mega food innovation trend in the global commercial food sector. Predicted global alternative protein market value could exceed USD 190 billion by 2028. Novel protein sources are getting unprecedented attention for future food security to develop sustainable and resilient food systems, reduce environmental impact, and provide nutritious food options for a growing global population (expected to reach 10 billion by 2050). Embracing new and alternative protein sources can help address the challenges associated with traditional protein production and contribute to a more secure and sustainable food future.
The current revolution in novel proteins is driven by several factors including increased consumer concerns around health and climate change. Some reports indicated an increase of 302% in new packaged consumer goods, launched with a plant-based claim, between 2018 and 2022. A many-fold increase is anticipated in the use of forage-based domestic protein sources in the coming years. With this rapid shift in consumption patterns, it is a crucial and challenging task to manage the food safety of alternative protein sources to protect consumer health, build trust in emerging food technologies, and ensure the long-term success and acceptance of these products within the food industry. This Special Issue aims to provide original research or reviews in the field of novel protein sources with emphasis on current state-of-the-art technology, challenges, and opportunities in the future.
Dr. Malik Altaf Hussain
Guest Editor
Dr. Li Li
Guest Editor Assistant
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- alternative protein
- novel foods
- future foods
- nutrition
- sustainable food products
- plant-based protein
- insect protein
- microbial protein sources
- cultured meats
- non-traditional proteins
- cellular agriculture
- food safety of novel foods
- allergens and new foods
