FOOD TECHNOLOGY

Detailed explanation-1: -Alternative proteins are plant-based and food-technology alternatives to animal protein. They include food products made from plants (for example, grains, legumes and nuts), fungus (mushrooms), algae, insects and even cultured (lab-grown) meat.

Detailed explanation-2: -Studies also found fungi-based proteins to be a low allergen risk, making it a great alternative to historical vegan options like tofu or tempeh which contain soy, or seitan which contains wheat/gluten.

Detailed explanation-3: -Similar to land plants, algae also provide a rich source of micronutrients such as vitamins and minerals (19). The combination of high protein content, production of essential lipids and fatty acids, and the presence of important vitamins, make algae an ideal candidate for expansion into the human diet.

Detailed explanation-4: -Seaweed and microalgae are considered a viable source of protein. Some species of seaweed and microalgae are known to contain protein levels similar to those of traditional protein sources, such as meat, egg, soybean, and milk [3, 4].

Detailed explanation-5: -Quorn is sold as both a cooking ingredient and as a meat substitute used in a range of prepackaged meals. All Quorn foods contain mycoprotein as an ingredient, which is derived from the Fusarium venenatum fungus.