Plant‐based protein crops and their improvement: Current status and future perspectives

Abstract The plant‐based protein industry is rapidly growing and is projected to grow to over 27 billion by 2030. In addition to monetary benefits, plant‐based protein crops, particularly pulse crops (i. e. , legume species with dry edible seed), can supplement the existing crop biodiversity and break the disease and insect pest cycle in drastically changing climatic conditions. Most commercially available plant‐based protein ingredients come from only 2% of the 150 plant species on which our food supply depends. Therefore, it is imperative to diversify the cropping system with pulse crops that provide a more nutritious, climate‐resilient, sustainable food value chain. At present, a large portion of US pulse crop production is exported, yet the shifting demographics, dietary preferences, and a rise in domestic consumption present enormous potential for existing and emerging pulse crops, as well as their breeding. Despite a rise in demand from consumers and industries, farmers are yet to fully reap the benefits of these crops due to a shortage of improved varieties. These new varieties could lead to a diverse, sustainable protein supply that satisfies the growing domestic and global demand for plant‐based foods. This review intends to comprehensively explore the geographical and cultural acceptance of plant‐based proteins, manufacturing techniques, protein products, anti‐nutritional factors, techniques and tools for protein estimation, high‐throughput estimation of seed protein, protein composition requirements in food, breeding strategies, crop improvement, and resources to improve plant‐based protein pulse crops.