フードテックを活用したNovel Foodsとしての代替タンパクの現在地と未来

抄録

Currently, with the demand for animal protein rising due to the growing world population, the effects of global warming, and economic development in developing countries, concerns are growing that it will be difficult to supply all of the animal protein sustainably through traditional livestock farming. As a result, research and development of new food products that are ingested in a way that has never been eaten before or is eaten in a different way, utilizing "FoodTech", i.e., cutting-edge technologies related to food, are promoted in each country.

This is probably in line with the growing momentum to address the challenges of the Sustainable Development Goals (SDGs). There is concern that unless protein sources other than traditional meat are supplied, it will become difficult to sustain the meat (protein source) market in the near future.

Against this background, this special issue focuses on the development trends of "alternative proteins" and aims to provide an overall picture. We have also endeavored to cover safety and regulatory trends as much as possible. Specifically, we focus on five types of "alternative proteins": soy meat, insect-derived foods, cell-cultured foods (so-called "cultured meat"), alternative meat using koji mold, and precision fermentation.

Finally, I considered the relationship between the paradigm shift and the development and safety assessment of "alternative proteins," and from a broad perspective, we looked ahead to the future of "alternative proteins."