In today’s world, more and more people are making food choices with their health and the environment in mind. According to a recent report, the demand for protein as a food source will increase by about 70% to meet the expanding needs of the expanding population. This growing demand has sparked a significant search for new and exciting protein sources!
Plant-based proteins are leading the charge, celebrated for their nutritional value, sustainability, and the amazing variety of ways they can be used in our diets. However, there’s a catch. Our current plant-based protein landscape relies heavily on soybeans and wheat. While soybeans (protein content 30 -51%) and wheat (protein content 12-15%) are fantastic, this dependence creates a challenge.
As the global population grows and the need for good quality protein increases, can we achieve food security without diversifying our plant-based protein sources? Let’s dive into the world of alternative plant protein sources and explore the potential of a more novel, diverse and sustainable future for our protein palates!
Novel protein sources can be divided mainly into the following categories:
(1) Legume proteins (2) Oilseed proteins (3) Cereal and pseudocereal proteins (4) Algae proteins (5) Edible fungus proteins (6) Miscellaneous proteins
This blog explores novel and trending protein sources making waves in the food industry.
- Legume Proteins
The seeds of leguminous plants are considered a rich source of protein in vegetarian diets, with protein content ranging from 20-25% depending on the type of legume and its growth environment.1
(a) Pea Proteins
Peas are an excellent protein source (20 -25%), exceptionally high in essential amino acids (EAA) like threonine and lysine. Pea protein is a relatively novel plant protein source, yet it is catching up fast due to its cost-effectiveness, nutritional value and health benefits. They have a low glycemic index and are known for their cancer-preventing, antioxidant, appetite suppressing and cholesterol-lowering properties.1-3
Pea proteins are often used as a substitution for cereal flour and animal proteins across the food industry.1,3
(b) Mung Bean Protein
These are growing in popularity due to their nutritional value, sustainability, and applicability in the food processing industry. The high protein content in mung bean (25-28%), significant amounts of essential amino acid content and a high DIAAS (digestible indispensable amino acid) score of 86, make it a favourable protein choice. The limiting amino acid is leucine, but mung beans surpass the FAO/WHO recommendations for most EAAs.1,2
Mung bean has various health benefits, including its anti-diabetic and antioxidant properties. It is also rich in flavonoids and is well tolerated by children due to its lower phytic acid content (which results in less flatulence).1,2
(c) Chickpea Protein
Chickpeas are a widely consumed pulse that offers a rich source of protein (19-25%) containing most of the EAAs, along with healthy fats, fibre, vitamins, polyphenols, minerals and carbohydrates.4,5
They are known for their health benefits, like hypoglycemic and appetite-suppressing properties.5
As the global demand continues to grow, chickpeas are one of the apparent choices of plant proteins due to their excellent functional properties, including solubility, water and oil absorption capacity, and emulsifying, foaming, and gelling abilities.4,5
2. Oilseed Proteins
Various oilseeds have emerged as essential protein sources in the food industry in recent years. The whole seeds and the meals derived from them provide a rich source of protein with a well-balanced profile of EAAs. Additionally, these oilseeds offer beneficial properties such as antioxidant, antihypertensive, and neuroprotective effects, making them a functional and valuable alternative protein source.1
Commonly used oil plant seeds as protein sources are Soybean, sunflower, safflower, rapeseed, peanut, sesame, hemp, flaxseeds, evening primrose, milk thistle, chia seeds, nigella seeds, pumpkin seeds and cottonseeds.1
Most oilseeds have excellent whipping and emulsifying properties, making them perfect for application in food processing. The low allergenicity of hemp, evening primrose, milk thistle and chia seeds (compared to legume proteins) is also an advantage.1
In addition to the beneficial effects of oilseeds for their proteins, they contain certain non-nutritive factors, such as glucosinolates, sinapin, and phytic acid, which must be extracted before use.1
3. Cereals and Pseudocereals
Cereals like wheat have always been used as protein sources. However, rice bran, oats, and other cereals are being increasingly explored to fill the demand for gluten-free protein sources.1
(a) Rice Bran Protein
Rice bran (the most abundant by-product of the rice milling industry) is emerging as a new source of oil and protein. A full-fat rice bran contains about 11 to 16% protein, and defatted versions contain about 15 to 18% protein. They are reported to contain most of the EAAs, with a protein digestibility of about 70-85%. The hypoallergenic nature, rich essential fatty acid and vitamin B content and high dietary fibre make rice bran an ideal protein for the food processing and nutraceutical industry.2
(b) Oats Protein
Oats stand out among significant grains due to their distinctive properties. They contain higher protein levels than many other cereals, with ~20% protein content, of which around 80% comprises globulin. Additionally, they have a well-balanced amino acid profile, featuring up to 36% essential amino acids. Another significant advantage is that oats are gluten-free and devoid of common allergens, making them a great choice for those with dietary restrictions. Oats’ neutral taste and easy digestibility make them a natural choice for the food processing industry.6
(c) Pseudocereals
Amaranthus and quinoa are pseudocereals with a high protein content, up to 14% and 8%, respectively. Both have high EAAs like lysine, tryptophan, arginine, and sulphur, which contain amino acids and can potentially be novel protein sources in the food processing industry.1
4. Microalgae Proteins
Microalgae (Spirulina and Chlorella) have been increasingly used in the food industry.
Spirulina and Chlorella are characterised by the higher than standard (100) essential amino acids index, 102.6 and 107.5, respectively and can be compared to casein.1
In addition, microalgae are a powerhouse of bioactive compounds, offering a wide array of health benefits. These compounds exhibit various biological properties, such as antioxidant, anticoagulant, anti-inflammatory, antimicrobial, anticancer, and neuroprotective effects, making microalgae a promising source of health-promoting ingredients.7
5. Edible Fungus (Mushroom) Proteins
Edible mushrooms as a protein source are gaining popularity due to their high protein content (ranging from 8.5 to 36.9%) and their importance as a cheap and sustainable protein source. They are known for their branched-chain amino acid content.1,8
Mushrooms are also being recognised for their other health benefits like low fat, high dietary fibre and presence of functional ingredients like phenolics.8
6. Miscellaneous Proteins
Moringa oleifera seeds are being increasingly recognised as a novel protein source. Hailing from the moringa plant, commonly known as the drumstick plant or miracle plant, moringa seeds are rich in proteins (22 to 55 gms per 100 gms), including EAA. Moringa seeds are known for their low-fat, anti-diabetic, antihypertensive and antioxidant properties. They are also low in fat and rich in dietary fibre, vitamins and minerals. Unlike most legumes, they can be easily used in the food processing industry since they are free from trypsin inhibitors and urease industries.2
Bambara nut is a less popular creeping legume, with the nut growing underground and mainly used for oil production. The Bambara nut oil meal is a good source of protein with a relatively good balance of EAAs that can be compared to soybean. In addition, it is a rich source of essential fatty acids and minerals, suggesting its potential use as a cheap and sustainable protein source in the food processing industry.2
The food industry is continuously evolving in response to changing consumer preferences. Simultaneously, the rising demand for alternative protein sources, particularly plant-based proteins, opens up exciting opportunities. By exploring and utilising novel plant-based protein sources, the food processing and application industries can create innovative and nutritious products that cater to health-conscious consumers and contribute to a more sustainable food system.
Ref:
- Kurek MA, et al. Foods 2022, 11, 957.doi: 10.3390/foods11070957
- Anyiam PN, et al. NFS Journal. 2025;38:100216
- Shantakumar P, et al. Molecules. 2022;27:5354. doi:10.3390/molecules27165354
- Grasso N, et al. Compr Rev Food Sci Food Saf. 2022;21(1):435-452
- Patil N. The Pharma Innovation Journal 2023;12(7):3424-3434
- Holopainen-Mantila U, et al. Journal of Cereal Science. 2024;116:103862
- Abreu AP, et al. Bioengineering 2023;10:955. doi: 10.3390/bioengineering10080955
- Ayimbila F and Keawsompong S. Current Nutrition Reports (2023) 12:281–298. doi: 10.1007/s13668-023-00468-x
