Possible Protein Sources for the Future

Year 2018, Volume 16, Issue 2, 197 - 204, 05.08.2018

Ayla ÜNVER ALÇAY Aysun SAĞLAM Semiha YALÇIN Kamil BOSTAN

https://doi.org/10.24323/akademik-gida.449865

Cited By: 1

Abstract

In parallel with the world population growth, the decrease in food sources, caused by global climate change, unplanned urbanization, unplanned industrialization and reduction of agricultural land etc., creates a high potentially risk about poor nutrition and hunger. This case has caused scientists to make researches about new food sources and alternative nutrients. Numerous processes and materials such as algae, edible insects, microbial proteins, microbial oils, in vitro meat, non-dairy and vegan milk and cheese, bio-fermentation technology have been proposed as alternatives by scientists. Besides being healthy of these foods, characteristics such as price, taste, shelf life will be decisive for their acceptance thereof by consumers. However, cultural, religious and social factors may be limiting on the alternative foods. Despite all, future generations will probably eat very different foods for nutrition that we consume today. In this study, it is aimed to give information about possible future alternative food sources and technologies, mainly on protein sources.

Keywords

Alternative food, Algae, In vitro meat, Edible insects, Microbial proteins and oil

Geleceğin Olası Protein Kaynakları

Abstract

Dünya nüfus artışına paralel olarak, küresel iklim değişikliği, plansız kentleşme ve sanayileşme, tarımsal arazilerinin azalması gibi nedenlerle gıda kaynaklarındaki azalma yakın gelecekte yetersiz beslenme ve açlıkla ilgili yüksek potansiyel risk oluşturmaktadır. Bu durum, son zamanlarda bilim insanlarının yeni besin kaynakları ve alternatif besin maddeleri konusunda araştırmalar yapmasına neden olmuştur. Algler, yenilebilir insektler, mikrobiyal proteinler, mikrobik yağlar, in vitro et, süt ürünü olmayan vegan peynir ve biyo-fermantasyon teknolojisi gibi birçok proses ve materyal alternatif olarak önerilmiştir. Yenilikçi gıdaların sağlıklı olmasının yanı sıra, fiyat, lezzet ve raf ömrü gibi özellikleri tüketicilerin kabulünde belirleyici olacaktır. Bununla birlikte, kültürel, dini ve sosyal faktörler de alternatif gıdaları sınırlayıcı olabilir. Tüm bunlara rağmen, muhtemelen gelecek kuşaklar bugün tükettiğimiz besinlerden çok farklı yiyecekler yiyor olacaklardır. Bu makalede, ağırlıklı olarak protein kaynakları olmak üzere, geleceğin olası alternatif gıda kaynakları ve teknolojileri hakkında bilgi verilmesi amaçlanmıştır.

 

Keywords

Alternatif gıdalar, Algler, İn vitro et, Yenilebilir insektler, Mikrobiyal protein ve yağlar

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