Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Articles Article Faculty Publications -Articles Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance Subject The topic of the resource Algal protein; Alternative protein; Meat alternate; Mycoprotein; Plant-based protein; Protein recovery; Sustainable development; Vegan diet Description An account of the resource Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the general consumers mainly stemming from its lower bioavailability, lack of nutritional equivalency and reduced digestibility compared to animal proteins. The focus of the review is to emphasize on various sources and technologies for recovering alternative proteins for vegan diets. The review discusses physicochemical properties of alternative proteins and emphasise on the role of various processing technologies that can change the digestibility and bioavailability of these proteins. It further accentuates the nutritional equivalency and environmental sustainability of alternative protein against the conventional proteins from animals. The food laws surrounding alternative proteins as well as the commercial potential and consumer acceptance of alternative protein products are also highlighted. Finally, key challenges to improve the consumer acceptability and market value of plant-based proteins would be in achieving nutrient equivalency and enhance bioavailability and digestibility while maintaining the same physicochemical properties, taste, texture, as animal proteins, has also been highlighted. 2023 The Authors Creator An entity primarily responsible for making the resource Surya Ulhas R.; Ravindran R.; Malaviya A.; Priyadarshini A.; Tiwari B.K.; Rajauria G. Source A related resource from which the described resource is derived Food Research International, Vol-173 Publisher An entity responsible for making the resource available Elsevier Ltd Date A point or period of time associated with an event in the lifecycle of the resource 2023-01-01 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.1016/j.foodres.2023.113479" target="_blank" rel="noreferrer noopener">https://doi.org/10.1016/j.foodres.2023.113479</a> <br /><br /><a href="https://www.scopus.com/inward/record.uri?eid=2-s2.0-85172664084&amp;doi=10.1016%2Fj.foodres.2023.113479&amp;partnerID=40&amp;md5=a0cfe940aee6fee2dbb50e33a4766cee" target="_blank" rel="noreferrer noopener">https://www.scopus.com/inward/record.uri?eid=2-s2.0-85172664084&amp;doi=10.1016%2fj.foodres.2023.113479&amp;partnerID=40&amp;md5=a0cfe940aee6fee2dbb50e33a4766cee</a> Rights Information about rights held in and over the resource All Open Access; Hybrid Gold Open Access Relation A related resource ISSN: 9639969; PubMed ID: 37803803; CODEN: FORIE Format The file format, physical medium, or dimensions of the resource Online Language A language of the resource English Type The nature or genre of the resource Article Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Surya Ulhas R., Faculty of Biological Sciences, Friedrich Schiller University, Jena, Germany; Ravindran R., Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland; Malaviya A., Applied and Industrial Biotechnology Laboratory, Department of Life Sciences, CHRIST (Deemed-to-Be University), Karnataka, Bangalore, India, QuaLife Biotech Private Limited, Hosur Road, Karnataka, Bangalore, India; Priyadarshini A., Environmental Sustainability &amp; Health Institute, Technological University Dublin, Dublin, Ireland; Tiwari B.K., Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Rajauria G., Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland, School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland