PLANT-BASED PROTEINS
1The main dietary iron sources in a vegetarian diet are legumes, dried beans,
millets, soybeans, nuts, dried fruits, and green leafy vegetables. 2Cereals are a
moderate source of protein as they contain only about 10% protein. However,
in the Indian diet, they are the major source of protein.
3
Plant-based proteins are becoming fast-growing and innovative ingredients in
the food industry due to their advantages over their animal-derived
counterparts, especially with respect to sustainability aspects and ethical
implications. There are also some other drivers of plant-based proteins such as
population growth, variety, traceability, and growing demand for hybrid, clean-
labelled, and healthier products.
4Plant-based
proteins can be used for several industrial applications, such as
food supplements, edible food coatings/films, bioactive peptides, stabilizers or
emulsifiers, hydrogels, and adhesives. Integration of natural or artificial
antioxidants, plant extracts, oleoresins, and essential oils in protein-based
edible food coatings can further enhance the shelf life of the coated product by
protecting it against discoloration, degradation, and oxidative rancidity.
Research in the field of plant-based proteins can be summarized by two
fundamental strategies: protein fortification and complementation. Strategies
for protein complementation have been used in various combinations of
blending food products deficient in essential amino acids with other products
providing limiting amino acids. Numerous plant sources, such as chickpea,
cowpea, soybean, pea, lupin, wheat, rice, sorghum, minor millets, maize,
barley, amaranth, buckwheat, quinoa, sunflower, pumpkin, sesame, and
flaxseed, have been used for isolating high-quality protein, which can be
further used for supplementing food.
1
https://sci-hub.se/https://link.springer.com/article/10.2165/00007256-200636040-00002
2
https://citeseerx.ist.psu.edu/document?repid=rep1&type=pdf&doi=3676874bc8554c7b1c2fdd72da41bb0d92
df81d5
3
https://www.sciencedirect.com/science/article/pii/S0268005X21002058
4
https://www.sciencedirect.com/science/article/pii/S0023643821017734#sec6
5SWOT analysis:
STRENGTHS:
Plant-based foods are believed to be healthier and relatively more “free-
from” concerns.
Plant-based foods are regarded as more environmentally friendly and
better for the climate
Plant-based foods can be favored for providing dietary variety, and
because they are new and in trend
WEAKNESS:
Habits, tradition, familiarity, and perception of what is a “proper”
food/meal favor dairy and animal-based products and diets.
There is a belief that meat is nutritionally needed and more satiating.
Plant-based foods are assumed or perceived to be less tasty
It is perceived to be less convenient to cook and eat plant-based
OPPORTUNITIES:
The sustainability challenges fuel consumer concern and demand, as
well as policy support for mitigation action in the food sector.
Protein under-consumption among the elderly can lead to efforts to
improve the situation, and thus greater demand for protein
Protein quality in colder climates improves as a side-effect of climate
change.
THREATS:
Clean label food trend-related concerns about processing and
ingredients in plant-based foods can lead to negative perception
Health concerns raised about plant-based diets or consumer insecurity
about potential health risks can lead to a backlash against plant based
foods
5
https://sci-hub.se/https://www.tandfonline.com/doi/abs/10.1080/10408398.2020.1793730
