Alternative Proteins, Volume 154 provides a comprehensive overview of alternative proteins, exploring their sources, production technologies, nutritional profiles, and potential to transform the global food system. Covering plant-based, microbial, insect, and cultured (cell-based) proteins, the book examines the scientific advances, market trends, regulatory challenges, and sustainability implications of these innovative protein sources. Chapters in this new release include Introduction to Alternative Proteins, Molecular Properties of Plant-Based Proteins for Alternative Proteins, The Science of Alternative Proteins: Comparing Animal and Plant-Based Sources, Blue Proteins: Marine-Derived Alternatives for Sustainable Nutrition and Climate-Resilient Food Systems, and much more. Additional sections cover Insect Proteins for Alternative Proteins: Sustainable Solutions with Molecular Efficiency, Plant-Based Proteins: Key Sources and Production Methods, Fungal proteins as Eco-friendly Alternate Proteins, Algae and Microbial Proteins for Alternative Proteins: Untapped Molecular Resources, Integrating Siddha Dietary Principles with Alternative Protein Systems: A Pathway Toward Sustainable and Functional Nutrition, Alternative Proteins: Structure and Functional Properties, and a variety of extensive and timely topics.

• Covers the full spectrum of alternative proteins, including plant-based, insect, microbial, and cultured (cell-based) proteins
• Highlights the innovative production and processing technologies that are shaping the future of protein alternatives
• Examines the nutritional profiles, health benefits, and potential risks associated with alternative proteins