Abstract
The term “alternative proteins” describes alternatives and substitutes to animal-based foods. This area is gaining popularity fast as humanity tackles the challenges of climate change, biodiversity loss, land- and sea-use changes and food security. Some alternative protein sources have existed for millennia, including tofu, tempeh and seitan, but others, such as cultured meat and 3D food, are new. The chapter follows a historical line in these developments analysing the pros and cons of alternative proteins and offering reflections about their future, potential consumers and challenges.
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Marinova, D., Bogueva, D. (2022). Alternative Proteins. In: Food in a Planetary Emergency. Springer, Singapore. https://doi.org/10.1007/978-981-16-7707-6_7
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