Alternative Protein Sources: Nutritional Value, Environmental Sustainability, and Health Impacts

Alternative protein sources are examined as sustainable substitutes for conventional animal-based proteins, driven by global population growth and environmental pressures. This article is a review of original research and review articles published between 2015 and 2026 on major alternative protein sources, using specific keywords related to alternative proteins. It examines plant-based, fungal, insect, algae/microalgae, cultivated meat, and fermentation-derived proteins, focusing on their nutritional value, health effects, environmental sustainability, safety, and regulatory considerations. Evidence indicates that many alternative protein sources provide high-quality proteins, often with added benefits such as fiber and reduced saturated fat. Additionally, most exhibit significantly lower greenhouse gas emissions, land use, and resource demands than livestock production. While challenges remain, such as consumer acceptance, processing efficiency, and regulatory considerations, alternative proteins represent a promising pathway toward a more sustainable, secure, and health-conscious global food system.