Aimutis William R
North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, North Carolina, USA; email:
Annu Rev Food Sci Technol. 2022 Mar 25;13:1-17. doi: 10.1146/annurev-food-092221-041723. Epub 2022 Jan 4.
Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption enjoyment. The United Nations estimates protein demand will double by 2050, and this will result in a critical overall protein shortage if drastic changes are not made in the years preceding these changes. Therefore, the world is in the midst of identifying technological breakthroughs to make protein more readily available and sustainable for future generations. One protein sourcing category that has grown in the past decade is plant-based proteins, which seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive. Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations.
到2050年，全球人口增长速度将使人口总数超过100亿。这种增长将给农业粮食生产带来压力，以养活饥饿的人群。其中一个将面临紧张局面的类别是蛋白质。由于营养需求和消费偏好，几乎每个国家的人均蛋白质消费量都在上升。联合国估计，到2050年蛋白质需求将翻一番，如果在这些变化发生之前的几年里不做出重大改变，这将导致严重的整体蛋白质短缺。因此，世界正在寻找技术突破，以使蛋白质更容易获得，并为子孙后代可持续利用。在过去十年中增长的一种蛋白质来源类别是植物性蛋白质，它似乎符合有辨别力的消费者所确立的标准，包括健康、可持续、合乎道德且相对便宜。尽管对植物性蛋白质的需求持续增加，但这些蛋白质在新型食品配方中的应用具有挑战性。
