Can plant proteins truly compete with their animal counterparts?: A comprehensive comparative analysis

This review provides a comprehensive analysis of food proteins, comparing plant and animal sources with a focus on their nutritional value, processing techniques, consumer acceptance, and environmental impacts. Herein, we examine the viability of plant-based proteins as alternatives to animal-derived proteins. While animal proteins offer complete amino acid profiles and high bioavailability, they are associated with substantial ecological footprints and potential health risks when consumed excessively. Despite being more environmentally sustainable, plant proteins face challenges, including incomplete amino acid compositions, lower digestibility, anti-nutritional factors, and sensory limitations such as off-flavours and textural differences that impact consumer acceptance. A thorough review of published literature reveals that advances in processing methods have significantly improved plant protein functionality and nutritional quality, yet achieving full equivalence with animal proteins remains challenging. Moreover, cultural and socio-economic factors continue to shape protein preferences globally, underscoring the complexity of transitioning to plant-based protein sources. This review uniquely integrates technical, environmental, and consumer dimensions of food proteins, offering a holistic perspective on the current protein landscape. It emphasizes the importance of integrating scientific innovation with consumer education and targeted marketing to develop nutritionally adequate, environmentally sustainable products that meet diverse nutritional requirements while addressing critical environmental concerns.