Alternative protein sources

Abstract This chapter introduces alternative protein products as emerging ingredients in the protein industry. It starts by presenting an overview of different alternative protein sources such as land-based (pulses and cereals), microalgae, and insects. It then explains how wet and dry extraction methods are applied together with pre-treatment processes to recover protein-rich fractions (concentrates and isolates) from these sources. By the end of the chapter, a discussion on how these alternative protein products will assist the development of meat analogs, a disruptive application in the Food Industry, is presented, focusing on several studies described in the scientific literature.