Open Access
Issue
EPJ Web Conf.
Volume 350, 2026
International Conference on Applied Sciences and Innovation (ICASIN’2025)
Article Number 02005
Number of page(s) 5
Section Energy, Environment, Climate and Sustainability
DOI https://doi.org/10.1051/epjconf/202635002005
Published online 03 February 2026
  1. N. Nirmal, C. Anyimadu, A. Khanashyam, A. Bekhit, B. Dhar, Alternative protein sources: Addressing global food security and environmental sustainability. Sustain. Dev. (2024). https://doi.org/10.1002/sd.3338 [Google Scholar]
  2. Z. Da Conceição Das Mercês, N. Salvadori, S. Evangelista, T. Cochlar, V. Strasburg, V. Da Silva, V. Oliveira, Effectiveness, challenges, and environmental impacts of new food strategies with plant and animal protein products. Foods 13 (2024). https://doi.org/10.3390/foods13203217 [Google Scholar]
  3. A. Detzel, M. Krüger, M. Busch, I. Blanco, C. Varela, R. Manners, J. Bez, E. Zannini, Life cycle assessment of animal-based foods and plant-based protein-rich alternatives. J. Sci. Food Agric. (2021). https://doi.org/10.1002/jsfa.11417 [Google Scholar]
  4. W. Aimutis, R. Shirwaiker, Environmental impact of plant-based protein concentrates and isolates. Proc. Natl. Acad. Sci. U.S.A. 121 (2024). https://doi.org/10.1073/pnas.2319003121 [Google Scholar]
  5. G. Karabulut, G. Goksen, A. Khaneghah, Plant-based protein modification strategies towards challenges. J. Agric. Food Res. (2024). https://doi.org/10.1016/j.jafr.2024.101017 [Google Scholar]
  6. F. Cedeno, O. Olubiyo, S. Ferreira, From microbial proteins to cultivated meat for alternative meat-like products. J. Biol. Eng. 19 (2025). https://doi.org/10.1186/s13036-025-00509-9 [Google Scholar]
  7. Y. Malila, I. Owolabi, T. Chotanaphuti, N. Sakdibhornssup, C. Elliott, W. Visessanguan, N. Karoonuthaisiri, A. Petchkongkaew, Current challenges of alternative proteins as future foods. NPJ Sci. Food 8 (2024). https://doi.org/10.1038/s41538-024-00291-w [Google Scholar]
  8. B. Bajić, D. Vučurović, Đ. Vasić, R. Jevtić-Mučibabić, S. Dodić, Biotechnological production of sustainable microbial proteins from agro-industrial residues. Foods 12 (2022). https://doi.org/10.3390/foods12010107 [Google Scholar]
  9. R. Romero, E. Quill, Microbial safety issues associated with cell-cultivated products. FSA Res. Evid. (2025). https://doi.org/10.46756/001c.144237 [Google Scholar]
  10. H. Gu, Y. Kong, D. Huang, Y. Wang, V. Raghavan, J. Wang, Scaling cultured meat: Challenges and solutions for mass production. Compr. Rev. Food Sci. Food Saf. 24 (2025). https://doi.org/10.1111/1541-4337.70221 [Google Scholar]
  11. L. Chen, D. Guttieres, A. Koenigsberg, P. Barone, A. Sinskey, S. Springs, Large-scale cultured meat production: Trends and challenges. Biomaterials 280, 121274 (2021). https://doi.org/10.1016/j.biomaterials.2021.121274 [Google Scholar]
  12. N. Roy, S. Panda, G. Dey, Engineering a sustainable protein revolution: Advances in cultured meat. Food Bioeng. (2023). https://doi.org/10.1002/fbe2.12066 [Google Scholar]
  13. P. Mainali, M. Chua, D. Tan, B. Loo, D. Ow, Recombinant growth factor production for cultivated meat. Microb. Cell Fact. 24 (2025). https://doi.org/10.1186/s12934-025-02670-8 [Google Scholar]
  14. K. Chodkowska, K. Wódz, J. Wojciechowski, Challenges and future of cultivated meat. Foods 11 (2022). https://doi.org/10.3390/foods11244008 [Google Scholar]
  15. M. Djisalov, T. Knežić, I. Podunavac, K. Živojević, V. Radonić, N. Knežević, I. Bobrinetskiy, I. Gadjanski, Manufacturing and sensing challenges in cultured meat production. Biology 10 (2021). https://doi.org/10.3390/biology10030204 [Google Scholar]
  16. J. Hadi, G. Brightwell, Safety of alternative proteins: Technological and regulatory aspects. Foods 10 (2021). https://doi.org/10.3390/foods10061226 [Google Scholar]
  17. E. Tamburini, D. Moore, G. Castaldelli, Global comparison of major food proteins and future trends. Foods 14 (2025). https://doi.org/10.3390/foods14132205 [Google Scholar]
  18. M. Merlo, T. Hennessy, C. Buckley, J. O’Mahony, Economic and environmental comparison of protein sources. Agric. Syst. (2024). https://doi.org/10.1016/j.agsy.2024.104143 [Google Scholar]
  19. W. Zhang, I. Boateng, J. Xu, Y. Zhang, Proteins from legumes, cereals, and pseudo-cereals: Composition and applications. Foods 13 (2024). https://doi.org/10.3390/foods13131974 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.