A comprehensive overview of three novel plant proteins approved by EFSA: alfalfa protein concentrate, rapeseed and mung bean protein isolates.

Abstract

The European Food Safety Authority has authorized alfalfa protein concentrate, rapeseed protein isolate, and mung bean protein isolate as novel foods with recommended uses and dosages. This review presents the latest research on their production methods, considering both traditional and advanced technologies for improving protein extraction and processing. These plant proteins have a significant potential to address global food security challenges by providing sustainable and nutritious alternatives to animal proteins. This review also discusses the health benefits and risks of these novel proteins, with a focus on the impact of antinutrients that could compromise their nutritional value. A detailed comparison of their functional properties and amino acid profiles with those of commercially available plant proteins revealed no significant differences. Furthermore, these proteins can be integrated into a wide range of foods, such as bakery products, meat, dairy, and egg substitutes, taking into account their solubility, texture, and other functional properties. Consumer preferences, market trends, and food neophobia play important roles in the introduction of novel foods. Finally, the potential of these proteins to contribute to sustainable food systems and address global food sustainability challenges was highlighted, making them essential for the future of global food production.