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Alternative Proteins
Safety and Food Security Considerations
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Book Description
In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources. In addition to being driven by predictions of increased population and lack of a parallel increase in traditional protein sources, main drivers for the rise in novel proteins/ novel foods research activities is linked to significant changes in young consumers’ attitudes toward red meat consumption and their interest in new alternative protein products.
Alternative Proteins: Safety and Food Security Considerations presents up-to-date information on alternative proteins from non-meat sources and examines their nutritional and functional roles as food sources and ingredients. Emphasis is placed on the safety of these novel proteins and an evaluation of their potential contribution to food security. Motivations for novel proteins and restrictions for their use are also discussed.
Key Features:
- Explains potential improvements to alternative proteins through the employment of novel processing techniques.
- Contains the first review on keratin as an alternative protein source.
- Explores first comprehensive evaluation of the religious aspects of novel proteins.
- Describes methods for the detection and evaluation of health hazards.
- Discusses guidelines, regulatory issues and recommendations for food safety
Additionally, this book covers fundamental and recent developments in the production of alternative proteins, and examines safety and consumer acceptability wherever information is available. The sources and processing options for alternative proteins and their impact on final product characteristics are also covered. A collective contribution from international researchers who are active in their field of research and have made significant contributions to the the food sciences, this book is beneficial to any researcher interested in the the food science and safety of alternative proteins.
Table of Contents
Trends and Motivations for Novel Proteins Production/ Contribution Toward Food Security. Plant Proteins. Single Cell Protein/Microbial Proteins. Algae as an alternative source of protein. Insect derived protein as food and feed. Snails. Keratin as an Alternative Protein in Food and Nutrition. Non-traditional meat sources, production, nutritional and health aspects, consideration of safety aspects and religious views. Cultured meat: challenges in the path of production and 3D food printing as an option to develop cultured meat-based products. Bioconversion of marine by-products into edible protein. Meat Co-products. Food safety risks associated with novel proteins. Allergenicity risks associated with novel proteins and rapid methods of detection. Novel protein sources: An overview of food regulations.
Editor(s)
Biography
Alaa El-Din A. Bekhit, PhD, earned his PhD in Biochemistry from Lincoln University, New
Zealand in 2004. His PhD research investigated the role of metmyoglobin reducing activity in the
maintenance of fresh meat colour. He obtained his MSc in Food Process Engineering from the
University of Reading, UK, in 1994.
Dr. Bekhit is an Associate Professor at the Food Science Department, University of Otago, New
Zealand. He also holds an Honorary Distinguished Professor post in the Food Science and
Pharmacy College, Xinjiang Agricultural University; and the Chinese Academy of Agricultural
Sciences (CAAS); Honorary Associate Professor in College of Food and Agricultural Sciences,
King Saud University, Kingdom of Saudi; and Adjunct Associate Professor in Faculty of
Agriculture and Life Sciences, Lincoln University, New Zealand. He has been active in
studying meat quality and muscle foods for 29 years. He published more than 200 research
articles, 50 review articles and >40 book chapters. Aladin led several major research projects that
aimed at understanding composition, biochemistry, functionality and potential applications of
proteins from oilseed cakes, whey, blood, snails and wool. He also carried out several projects on
the quality of muscle foods and the processing of co-products such as animals offal and fish roe.
William W. Riley, PhD, was awarded his PhD in Nutritional Biochemistry from Cornell
University, his MSc in Exercise Physiology from the University of Tennessee and his BSc in
Physical Education from the University of Massachusetts.
Dr. Riley worked as a National Institutes of Health Postdoctoral Fellow in Biochemistry at the
University of Minnesota, in Austin, Minnesota. Since then, he has served as an Assistant Professor
in the Department of Food and Nutrition at North Dakota State University, a Senior Clinical
Research Associate in the Medical Department, at Ross Laboratories in Columbus, Ohio, and as a
Research Associate and Lecturer in the Department of Zoology, University of Manitoba,
Winnipeg, Canada. From 1993–95, Dr. Riley held the position of Adjunct Professor in the
Department of Food and Nutrition at the University of Manitoba while serving as Vice President,
Research and Development with the Canola Council of Canada in Winnipeg.
In 2006, Dr. Riley moved to China and assumed the position of Professor, Food Quality and
Safety in the International School at Jinan University. He has also worked within the animal feed
and veterinary pharmaceutical industries while living in Guangzhou and Nanjing, having served in
various technical consulting roles for Chinese and foreign companies. At present, he is serving as
Professorial Lecturer in the Department of Food Science and Nutrition at the University of the
Philippines-Diliman, and as Technical Consultant to a number of Asian and North American
companies.
Malik A. Hussain, PhD, is a food microbiologist and an active food professional. He holds a PhD
degree in food microbiology from the University of Melbourne (Australia) and a master's in food
technology from the University of Agriculture Faisalabad (Pakistan) with distinction. He was
awarded OECD Fellowship 2014 to work on a collaborative research project at Guelph Food
Research Centre, Canada. Over more than 20 years, he has worked on several academic, research,
technical and industrial positions in different countries including Australia, Canada, New Zealand
and Pakistan.
In academia, he has extensive experience in food science teaching and research supervision at
world-renowned universities (i.e., the University of Melbourne, Australia; Queensland University
of Technology, Australia; Lincoln University, New Zealand, University of Sydney, Australia). As
a food safety expert, he worked at world-leading agencies (i.e., NSW Food Authority, Sydney,
Australia; Agriculture and Agri-Food, Canada) in food safety regulation, risk assessment, food
policy and standards development. He was the former associate director at the Centre for Food
Research and Innovation (CFRI) of Lincoln University. Dr Hussain completed a variety of
industry-led projects on the development of functional foods (probiotics), food safety and
microbial proteomics. His research interests are to improve applications of probiotics through
understanding the microbial physiology and stress responses. He has published more than 100
scholarly documents in food science area and over 50 conference abstracts. He is the founder and
initiator of Asia-Pacific Probiotics workshops in the region. He is an executive director of Asia-
Pacific Institute of Food Professional (APIFP). He maintains memberships of several professional
associations and sits on scientific committees of many international conferences and symposiums.