ReviewFood science of animal resources2025
Exploring Sustainable Future Protein Sources.
Review in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
8 citing papers in PubMed.
- A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives.Food science & nutrition · 2026Review
- Comparative profiling of volatile and non-volatile compounds associated with odor and taste in uncooked and cooked farmed golden apple snails (Food chemistry: X · 2026Article
- Digital innovation integration into biotechnology for development of sustainable protein frontiers for poultry nutrition in a circular bioeconomy.Poultry science · 2026Review
- A Paradigm Shift in Microbial Protein Manufacturing.Life (Basel, Switzerland) · 2026Review
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
- Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs.Foods (Basel, Switzerland) · 2025Article
- Changing Food in a Changing World: Assessing Compliance to Insects, Cultivated Meat, and Soil-Less Products Among Italian Undergraduates.Nutrients · 2025Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the future. The global meat consumption, which reached 328 million tons in 2021, is expected to increase by about 70% by 2050, and the existing livestock industry, which utilizes limited resources, is having difficulty meeting the demand. Accordingly, cultured meat produced by culturing cells in the laboratory, edible insects consumed after cooking or processing, and plant-based meat processed by extracting proteins from plants have been proposed as sustainable food alternatives. These future protein sources are gaining popularity among consumers who prefer a healthy diet due to their nutritional benefits, and they are receiving attention for their potential to reduce environmental impact. This review describes the types and characteristics of protein sources such as cultured meat, antiserum media, edible insects, soy protein, wheat protein, and other mushroom mycelia, processing processes and technologies, market status, institutional challenges and prospects, and mushroom cultured meat.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.