Home / / Agriculture / Engaging with Controversies in the Food System / The pros and cons of alternative proteins
-
Learn more about this course.
An article laying the pros and cons of various alternative proteins side by side.
There are pros and cons, of course, in the case of each of the alternative sources of protein we have described. Here we separate them into three classes: nutrition, safety and sustainability.
Edible Insects
Roasted insects at a street market. Thomas W. Fiege Source
1. Nutrition
| Pros | Cons |
|---|---|
| Good sources of protein and fat | Nutritional value varies depending on the species, developmental stage and type of feed |
| Meet essential amino acids requirements | Contain chitin which reduces protein digestibility |
| Rich in polyunsaturated fatty acids, vitamins and minerals, such as zinc, iron and B vitamins | Still unknown how processing and cooking techniques affect their nutritional value |
2. Safety
| Pros | Cons |
|---|---|
| Safe for consumption when reared in a controlled environment | Possibility of allergy in people allergic to crustaceans |
| Wild insects can be made safe for consumption after processing | Wild insects may be contaminated with pesticides, toxins or pathogens |
3. Sustainability
| Pros | Cons |
|---|---|
| Require less feed than livestock and can grow on biowaste | Still unclear of environmental impact of large-scale production |
| Rearing can potentially reduce greenhouse gas emissions | Research still needs to identify efficient species and biowaste sources to use in rearing |
| Can be used in animal feed reducing the need for crop production | Production is still expensive due to high manual labour |
Cultured meat
The world’s first cultured hamburger. World Economic Forum Source
1. Nutrition
| Pros | Cons |
|---|---|
| Nutritional composition can be tailored to create healthier and personalised products | Complex meat products such as steak will be hard to mimic in terms of structure and taste |
2. Safety
| Pros | Cons |
|---|---|
| Food-borne diseases can be eliminated and fewer antimicrobials used | Safety checks are required before being approved and reaching the market |
3. Sustainability
| Pros | Cons |
|---|---|
| Require less land and water to be produced | Environmental impact of large-scale production still unclear |
| Relieve the burden of producing crops for feed | Projected high energy use and cost when produced on a large-scale |
| Decrease the need for livestock production | Still not ‘animal-free’ due to use of animal serum in some culture media |
Algae
Soaked miyeok (seaweed) by박미희 Source
1. Nutrition
| Pros | Cons |
|---|---|
| Good sources of protein, polyunsaturated fatty acids and fibre | Nutritional value varies depending on the species, growth conditions, harvest location and season |
| Rich in bioactive peptides and antioxidants such as sterols and carotenoids | Low digestibility in raw and unprocessed state |
| One of the few vegetable sources of vitamin B12 and iodine |
2. Safety
| Pros | Cons |
|---|---|
| Safe for consumption when grown in a controlled environment | Harvested algae may be contaminated with heavy metals, such as cadmium and arsenic |
3. Sustainability
| Pros | Cons |
|---|---|
| Higher yield per unit area than other high-protein crops | Sustainability depends on the type of production and species |
| Can grow on biowaste and with no use of fertilisers | Efficiency of aquaculture systems needs to be improved |
| Cultivating results in a lower carbon footprint than growing plants and meat | Production systems reliant on the environment are cheaper but less efficient |
Plant-based protein
Image by ally j from Pixabay Source
1. Nutrition
| Pros | Cons |
|---|---|
| Legumes and cereals combined can provide comparable protein content to meat | Anti-nutrients such as lectins and phytates in plants reduce protein digestibility and the bioavailability of micronutrients |
| Usually contain more fibre and less saturated fat and cholesterol than meat | Sophisticated meat analogues may contain high amounts of added fat and sodium |
2. Safety
| Pros | Cons |
|---|---|
| Considered safe for consumption when cooked or processed | Possibility of allergy in people allergic to plant proteins such as soy or gluten |
3. Sustainability
| Pros | Cons |
|---|---|
| Lower carbon footprint and land use compared with animal rearing | Highly processed products, such as meat substitutes, may require high energy costs |
Can you think of additional pros and cons for these alternative proteins? Which most significantly affects the likelihood of trying them in your diet?
© EIT Food
See other articles from this course
This article is from the online course:
Engaging with Controversies in the Food System
Join Now
This article is from the free online
Engaging with Controversies in the Food System
Created by
Join Now
Reach your personal and professional goals
Unlock access to hundreds of expert online courses and degrees from top universities and educators to gain accredited qualifications and professional CV-building certificates.
Join over 18 million learners to launch, switch or build upon your career, all at your own pace, across a wide range of topic areas.
Start Learning now
Register to receive updates
Create an account to receive our newsletter, course recommendations and promotions.
Register for free
