A Look at Alternative Food Sources

In a new report, the Food and Agriculture Organization of the United Nations looks at alternative food options that could be used to feed the world’s growing population. However, as the report shows, not all of these options are feasible yet, and steps for safety assessment regarding human consumption might be required.

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The global population is expected to reach 9,7 billion in 2050. To meet the increasing demand for food, overall food production will need to be raised by about 70% above 2009 levels. New food sources imply those that have not been widely consumed, either because their consumption has been historically restricted to certain regions in the world, or because they have recently emerged in the global retail space thanks to technological innovations.

PLANT-BASED ALTERNATIVES

The growing trend in adopting plant-based diets is propelling advancements in the plant-based-alternatives industry. However, from a public health perspective, there has been limited research on the nutritional aspects of plant-based alternatives.

• Food safety implications

Contamination of plant-based food products with pathogens can occur through contact with sources like animal manure or contaminated water. Various proteins found in plant-based beverages show differences in solubility and reaction to heat, creating additional hurdles with regard to options available to maintain adequate food safety standards. At temperatures traditionally used to destroy harmful pathogens and reduce micro-organisms associated with spoilage in animal-based products, many plant proteins denature.

There are also many known mycotoxins that can be present in food derived from plants. Mycotoxins present in the raw ingredients – grains (oat, rice), nuts (almond, walnut), legumes (soya bean) – may get carried over to end products like plant-based beverages.