As more and more people seek healthy, affordable, environmentally sustainable food options, nutrition scientists and food researchers are exploring new ways to meet human protein requirements. Beyond simply reducing or replacing meat, innovators are rethinking protein and finding new solutions. 

The Role of Essential Amino Acids

Proteins are chains of amino acids, and are necessary for human life. Proteins help us digest nutrients, repair and replace body tissues, and perform other critical functions. There are 21 amino acids that organisms need to sustain life, and most of them can be synthesized in the body by breaking down and combining other molecules. However, 9 amino acids cannot be synthesized in the human body, and must be obtained from dietary sources. In addition, during times of stress or illness, our body may be less able to create certain amino acids, necessitating additional proteins in the diet. 

A healthy human diet must contain a reasonable amount of these 9 essential amino acids, ideally consumed over the course of every day. Very few foods contain all 9 aminos in sufficient amounts for human health; the foods that do contain all 9 are called a “complete” protein. The most common complete protein foods are fish, poultry, beef, pork, eggs, some dairy products, and some soy products. 

As we become more aware of the environmental impact of modern meat production, and for other ethical, personal, economic, or religious reasons, people are choosing fewer meat products. This means that essential amino acids must be assembled in the daily diet, choosing, for example, non-meat sources of lysine, common in grains, along with methionine, common in legumes. By combining various non-meat foods high in specific amino acids, a human’s protein requirements can be met. However, few people have the time or resources necessary to track and assemble their daily needs for specific amino acids, making it necessary to find easier, healthier, more eco-friendly and consumer-friendly solutions.  

Promising Alternative Proteins and Areas of Research

While many food researchers continue to explore more sustainable meat and meat alternatives, like lab-grown proteins, some are exploring new methods of making essential amino acids simple, affordable, and delicious without replicating the taste, texture, or appearance of meat. Here are some of the most exciting areas of research. 

  • Algae. Microalgae and macroalgae are high in nutrition, rich in amino acids, vitamins, and minerals, along with other healthful bioactive compounds. Algae are also easy to cultivate in various environments, including saltwater and wastewater. New nutrient extraction techniques, including Pulsed Electric Field and Ultrasound-Assisted Extraction are more efficient and effective in converting algae into nutrients, but some extraction methods are high in energy consumption. Researchers are seeking ways to make algae cultivation and nutrient extraction even more efficient, while maximizing the functional properties of this versatile ingredient. 
  • Fungi. Researchers at the Faculty of Agricultural Technology at Universitas Gadjah Mada have been making waves in recent years with their research into amino-acids derived from fungi. Dr. Wikandari has developed mycoproteins derived from Rhizopus oligosporus mushrooms, with a complete amino acid profile, while being high in fiber and low in fat. These proteins are derived from mushrooms native to Indonesia, which are easy to grow on a variety of substrates, making them affordable and available to people in developing countries. This research has spawned a new wave of mycoprotein products and further developments. 
  • Bacteria. As living things, bacteria also synthesize and transport amino acids. Microbial fermentation is one of the most economical, efficient, and eco-friendly methods of synthesizing amino acids from bacteria, and fermentation creates 80% of the global amino acid yield. Increasing efficiency relies on creating and identifying high-producing bacterial strains and reproducing them, with researchers discovering more and more advanced screening methods. In addition, scientists are using bacteria’s amino-synthesizing capabilities, along with DNA and RNA encoding, to coax bacteria to produce or transport specific amino acids. Currently, this ability to “program” bacteria to produce specific amino acids has groundbreaking implications for medications and vaccines. Applications in diet and nutrition are sure to follow. 

As we discover more ways to meet our nutritional needs without meat or meat proteins, we have more options for creating a greener, healthier, more sustainable world. If you are recruiting the talent and building a an R&D or NPD team to help support this future, contact Grapefrute today.