Introduction to alternative proteins.

Currently, one-third of the global grain supply is utilized as animal feed that eventually leads to global food shortage and increased food demand. A shift towards alternative proteins (APs) has several benefits which could assist in access expansion towards dietary protein and staple crop price reduction. Alternative proteins thus present a sustainable solution towards global food security. This chapter provides a comprehensive overview of alternative proteins, detailing their various types such as plant-based, microbial, insect-derived, and cultured meat proteins. It delves into the structural characteristics, functional attributes, and production technologies of these AP sources. A comparative description of the different types of APs is also presented to focus on their respective advantages, limitations, and challenges. The chapter additionally focuses on the potential health benefits associated with APs including their medicinal values and bioactive properties. The current food safety considerations surrounding APs are discussed to inform future improvements in production and regulation. The chapter concludes with an analysis of the key obstacles and opportunities for APs as a critical component of the future food supply.