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The pros and cons of alternative proteins
An article laying the pros and cons of various alternative proteins side by side.
© EIT Food
There are pros and cons, of course, in the case of each of the alternative sources of protein we have described. Here we separate them into three classes: nutrition, safety and sustainability.
Edible Insects
Roasted insects at a street market. Thomas W. Fiege Source
1. Nutrition
| Pros | Cons |
|---|---|
| Good sources of protein and fat | Nutritional value varies depending on the species, developmental stage and type of feed |
| Meet essential amino acids requirements | Contain chitin which reduces protein digestibility |
| Rich in polyunsaturated fatty acids, vitamins and minerals, such as zinc, iron and B vitamins | Still unknown how processing and cooking techniques affect their nutritional value |
2. Safety
| Pros | Cons |
|---|---|
| Safe for consumption when reared in a controlled environment | Possibility of allergy in people allergic to crustaceans |
| Wild insects can be made safe for consumption after processing | Wild insects may be contaminated with pesticides, toxins or pathogens |
3. Sustainability
| Pros | Cons |
|---|---|
| Require less feed than livestock and can grow on biowaste | Still unclear of environmental impact of large-scale production |
| Rearing can potentially reduce greenhouse gas emissions | Research still needs to identify efficient species and biowaste sources to use in rearing |
| Can be used in animal feed reducing the need for crop production | Production is still expensive due to high manual labour |
Cultured meat
The world’s first cultured hamburger. World Economic Forum Source
1. Nutrition
| Pros | Cons |
|---|---|
| Nutritional composition can be tailored to create healthier and personalised products | Complex meat products such as steak will be hard to mimic in terms of structure and taste |
2. Safety
| Pros | Cons |
|---|---|
| Food-borne diseases can be eliminated and fewer antimicrobials used | Safety checks are required before being approved and reaching the market |
3. Sustainability
| Pros | Cons |
|---|---|
| Require less land and water to be produced | Environmental impact of large-scale production still unclear |
| Relieve the burden of producing crops for feed | Projected high energy use and cost when produced on a large-scale |
| Decrease the need for livestock production | Still not ‘animal-free’ due to use of animal serum in some culture media |
Algae
Soaked miyeok (seaweed) by박미희 Source
1. Nutrition
| Pros | Cons |
|---|---|
| Good sources of protein, polyunsaturated fatty acids and fibre | Nutritional value varies depending on the species, growth conditions, harvest location and season |
| Rich in bioactive peptides and antioxidants such as sterols and carotenoids | Low digestibility in raw and unprocessed state |
| One of the few vegetable sources of vitamin B12 and iodine |
2. Safety
| Pros | Cons |
|---|---|
| Safe for consumption when grown in a controlled environment | Harvested algae may be contaminated with heavy metals, such as cadmium and arsenic |
3. Sustainability
| Pros | Cons |
|---|---|
| Higher yield per unit area than other high-protein crops | Sustainability depends on the type of production and species |
| Can grow on biowaste and with no use of fertilisers | Efficiency of aquaculture systems needs to be improved |
| Cultivating results in a lower carbon footprint than growing plants and meat | Production systems reliant on the environment are cheaper but less efficient |
Plant-based protein
Image by ally j from Pixabay Source
1. Nutrition
| Pros | Cons |
|---|---|
| Legumes and cereals combined can provide comparable protein content to meat | Anti-nutrients such as lectins and phytates in plants reduce protein digestibility and the bioavailability of micronutrients |
| Usually contain more fibre and less saturated fat and cholesterol than meat | Sophisticated meat analogues may contain high amounts of added fat and sodium |
2. Safety
| Pros | Cons |
|---|---|
| Considered safe for consumption when cooked or processed | Possibility of allergy in people allergic to plant proteins such as soy or gluten |
3. Sustainability
| Pros | Cons |
|---|---|
| Lower carbon footprint and land use compared with animal rearing | Highly processed products, such as meat substitutes, may require high energy costs |
Can you think of additional pros and cons for these alternative proteins? Which most significantly affects the likelihood of trying them in your diet?
© EIT Food
This article is from the online course:
Engaging with Controversies in the Food System
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Engaging with Controversies in the Food System
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