دورية أكاديمية
Algae as a source of protein in the sustainable food and gastronomy industry
| العنوان: | Algae as a source of protein in the sustainable food and gastronomy industry |
|---|---|
| المؤلفون: | Petr Procházka, Josef Abrham, Jaroslav Cerveny, Jana Soukupová, Christine Nabwire Ouma, Kevin Jan Mullen, Petra Sanova, Lubos Smutka |
| المصدر: | Frontiers in Sustainable Food Systems, Vol 7 (2023) |
| بيانات النشر: | Frontiers Media S.A., 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | algae, macro-algae, micro-algae, Spirulina, protein, nutrition, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | IntroductionThe paper aims to examine the prospects of algae production as a source of protein in the European market. As well as highlighting the promising developments in the algae food industry in Europe. By 2027, it is expected that the algae protein market will be worth approximately USD 300 million.MethodsWe conducted thematic analysis and synthesis of scientific literature and conceptual documents at the European level.ResultsThe studies reviewed show that the nutritional value of food products can be increased by using algae. The production of algae for food should be encouraged in Europe because it is a viable alternative protein source. To fully utilize algae as a source of protein, however, a number of technological, regulatory, and market-related obstacles must be resolved despite the indicative advantages. Developing cost-effective and efficient methods for algae cultivation, harvesting, and processing are also necessary. Uniform and consistent regulations are needed to guarantee the safety and quality of products that contain algae, as well as consumer awareness campaigns and education about the advantages of algae protein.ConclusionIn addition to providing evidence of the viability of algae production as a source of food, this study demonstrates that algae land needs are negligible compared to other protein sources—animal-based like pork, chicken and beef production but also plant-based alternatives such as nuts, pulses, grains and peas. Furthermore, results in this study may inspire a more targeted focus on algae production as a source of nutrition and inspire more organizations around the world to move ahead with the alternative protein source production from algae. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2571-581X |
| Relation: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1256473/full; https://doaj.org/toc/2571-581X |
| DOI: | 10.3389/fsufs.2023.1256473 |
| URL الوصول: | https://doaj.org/article/f5cdabfaa34b4395946e8b347b31521f |
| رقم الأكسشن: | edsdoj.f5cdabfaa34b4395946e8b347b31521f |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 2571581X |
|---|---|
| DOI: | 10.3389/fsufs.2023.1256473 |