Journal of Advances in Food Science & Technology

Proteins are vital macronutrients that promote development, tissue repair, and general health. While animal proteins have long been seen to be superior in terms of amino acid composition and digestibility, growing concerns about sustainability, cost, and health hazards have shifted attention to plant-based and other alternative protein sources. Alternative proteins, such as those produced from plants, fungi, algae, insects, and single-cell organisms, provide balanced nutrition as well as useful bioactive substances with therapeutic potential. Plant proteins like soy, peas, and legumes are high in essential amino acids, fiber, and polyunsaturated fatty acids, and have been associated with lower rates of cardiovascular disease, type II diabetes, and obesity. Emerging study emphasizes the health-promoting characteristics of bioactive peptides produced by enzymatic hydrolysis and fermentation. These peptides have a wide range of biological actions, including antioxidant, antihypertensive, hypocholesterolemic, antidiabetic, antibacterial, and immunomodulatory properties, making them ideal nutraceuticals for chronic disease management and general well-being. Furthermore, alternative proteins are being used in medicinal breakthroughs, edible films, and functional meals, broadening their application beyond traditional nutrition. Regulatory frameworks in many locations, such as the FDA, EFSA, and SFA recommendations, are changing to ensure product safety and customer confidence. Despite hurdles like as digestibility, allergenicity, and consumer acceptability, technical breakthroughs and increased awareness are propelling the growth of alternative protein industries.