Advancing Sustainable Proteins: Alternative Sources, Novel Processing, and Food Applications for Global Challenges

Dear Colleagues,

Exploring new protein sources, such as those of plant, fungi, microbial, food co-products, or even insect origin, offers a unique opportunity to diversify the human diet and reduce pressure on natural resources. Research into these alternative proteins holds numerous promises for revolutionizing food production.

Technological innovation is the key to a successful transition towards a sustainable food system. The development of advanced techniques for the extraction, purification, and modification of proteins and the application of biotechnology are essential to maximizing the potential of alternative sources. The comprehensive characterization of these proteins' structural, functional, and nutritional properties is fundamental to ensure their safety and efficacy in human nutrition. Moreover, the modification processes of these proteins enable improvements in their functional properties and the expansion of their application in the food industry.

Research into alternative proteins focuses on production, characterization, and their impact on human health. The study of bioactive peptides released during the digestion of these proteins, with their potential antioxidant, anti-inflammatory, and other properties, opens new avenues for developing functional foods and nutraceuticals.

Thus, this topic, framed in the Alprosos Network (https://www.cyted.org/AlProSos), aims to highlight the most recent knowledge and advances in alternative proteins. Research areas include (but are not limited to) the following:

• The identification of new proteins from regional and traditional sources;
• The chemical, nutritional, physicochemical, and techno-functional characterization of proteins;
• Emerging techniques for the extraction, purification, and functionalization of proteins;
• Nobel methods and technologies for processing and modifying proteins;
• The application of new proteins in the formulation and design of new food products;
• Research into the nutritional, bioactive activity, and health aspects of alternative proteins.

Dr. Rubén Domínguez-Valencia
Dr. Rita Carneiro Alves
Dr. Sonia Sáyago-Ayerdi
Dr. Ethel E. Pérez
Topic Editors