Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and novel processing technologies associated with these new proteins including their vast food and non-food applications, and their contribution in the circular economy that ties them all together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. Future Proteins: Sources, Processing, Applications and the Bioeconomy is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry, and will be of interest to food scientists, technologists, and food industry personnel, as well as academics and graduate students researching this and related topics. Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins Outlines advances in proteins characterization, processing, and purification techniques Focuses on biologically active proteins and their beneficial impact on humans Addresses implications for legislation in the area of putting forward novel foods will be discussed
