Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Abstract

ABSTRACT This article critically explores the role of alternative proteins and future foods in addressing the growing global demand for food, which is expected to double by 2050. As natural resources become increasingly depleted, green proteins (GP) have been proposed as sustainable solutions to ensure food security. However, despite their potential, both the production and consumer adoption of GP remain limited. Animal‐based protein production is highly resource‐intensive and employs various methods to meet global demand. This significantly contributes to greenhouse gas emissions and exacerbates climate change. Additionally, the rising demand for animal protein places increasing pressure on land resources to produce animal feed, further exacerbating environmental concerns. To address these challenges, eco‐friendly GP sources have emerged as promising alternatives. Plant‐based proteins derived from legumes, grains, seeds, leaves, algae, and other similar sources are gaining attention as viable solutions. The health benefits of these GP have attracted particular interest from scientists, leading to their application in the biotechnology and nutraceutical fields. This review aims to emphasize the potential of GP sources as alternatives to animal proteins while outlining strategies to transition towards these sustainable options to ensure global protein security and support a circular economy.