Abstract
The burgeoning interest in plant-based proteins stems from a growing awareness of their health benefits, environmental sustainability, and potential to meet global food security needs. This paper provides a comprehensive exploration of the innovations, nutritional value, and consumer acceptance of plant-based proteins. Historically, legumes and pulses have been central to plant-based diets, valued for their rich nutrient profiles and environmental benefits. Technological advancements, such as high-pressure processing and fermentation, have significantly improved the quality and functionality of plant proteins, making them viable alternatives to animal proteins. Nutritionally, plant-based proteins offer several health benefits, including improved cardiovascular health, weight management, and reduced risks of chronic diseases. However, they often lack certain essential amino acids found in animal proteins. This gap can be bridged through strategic combinations of plant proteins and modern processing techniques. Fortification and supplementation further enhance the nutritional profile of plant-based diets, ensuring they meet all dietary requirements. Consumer acceptance of plant-based proteins is influenced by taste, texture, cost, and environmental concerns. Brands like MorninStar Farms, Impossible Foods and Beyond Meat have successfully navigated these challenges, creating products that closely mimic the sensory attributes of meat. The market for plant-based proteins is expanding rapidly, driven by technological innovations and increasing consumer demand for sustainable and ethical food options. Looking ahead, emerging trends such as synthetic biology, IoT automation, and 3D food printing are poised to revolutionize the plant-based protein industry. New protein sources, including underutilized legumes, aquatic plants, and fungi, offer promising alternatives that can enhance the diversity and sustainability of plant-based diets. This paper concludes that the ongoing advancements in food technology and consumer education will be crucial in sustaining the growth and acceptance of plant-based proteins, contributing significantly to global health and environmental sustainability.
Citations
IRE Journals:
Helen Nyaradzo Moyo
"Innovations in Plant-Based Proteins: Nutritional Value and Consumer Acceptance" Iconic Research And Engineering Journals Volume 8 Issue 2 2024 Page 412-434
IEEE:
Helen Nyaradzo Moyo
"Innovations in Plant-Based Proteins: Nutritional Value and Consumer Acceptance" Iconic Research And Engineering Journals, 8(2)
About IRE Journals
IRE Journals is an open access online journals established with an aim to publish high quality of research work in various diciplines. We have more than 6 years in publications. Over 2500+ papers already published.
Important Links
For Authors
Volume 7:
Issue 1, Issue 2, Issue 3, Issue 4, Issue 5, Issue 6, Issue 7, Issue 8, Issue 9, Issue 10, Issue 11, Issue 12Volume 6:
Issue 1, Issue 2, Issue 3, Issue 4, Issue 5, Issue 6, Issue 7, Issue 8, Issue 9, Issue 10, Issue 11, Issue 12Volume 5:
Issue 1, Issue 2, Issue 3, Issue 4, Issue 5, Issue 6, Issue 7, Issue 8, Issue 9, Issue 10, Issue 11, Issue 12Volume 4:
Issue 1, Issue 2, Issue 3, Issue 4, Issue 5, Issue 6, Issue 7, Issue 8, Issue 9, Issue 10, Issue 11, Issue 12Volume 3:
Issue 1, Issue 2, Issue 3, Issue 4, Issue 5, Issue 6, Issue 7, Issue 8, Issue 9, Issue 10, Issue 11, Issue 12