Feeding the World: Plant-Based Proteins for a Sustainable Future

As our world becomes more developed, our consumption of animal protein has reached levels that exceed our nutritional needs. This over-consumption of meat and dairy is causing serious problems for the environment, animals, and our health. Meanwhile, protein-energy malnutrition is a significant concern in undeveloped countries where animal protein sources are scarce.

The world's population is growing and is expected to exceed 9 billion people by 2050. With this growth, the demand for animal protein in the form of meat, dairy, and fish products is expected to double. However, meeting this demand comes at a cost, with negative environmental, ethical, and public health impacts associated with their production and consumption. In fact, animal agriculture is responsible for 14.5% of all human-caused greenhouse gas emissions, which is more than all forms of transportation combined.

We need to look for alternative protein sources to meet this protein demand sustainably. One solution is to turn to plant-based proteins.

Plant-based proteins are a sustainable and ethical choice for several reasons. First, the cultivation of plant proteins is generally less damaging to the environment compared to animal agriculture. For example, plant-based agriculture requires less water, land, and energy than animal agriculture, producing fewer greenhouse gas emissions. Second, using plant-based proteins can help reduce animal cruelty and promote animal welfare. Finally, plant-based proteins can provide significant health benefits, including reducing the risk of heart disease, diabetes, and certain types of cancer.

There are several types of plant-based proteins, including pulse proteins (e.g., peas, beans, chickpeas, lentils, and lupines), oilseed proteins (soybeans, peanut, flaxseed, and rapeseed/canola), cereal proteins (wheat, corn, rice, oats, barley, and sorghum), and pseudocereal proteins (quinoa, amaranth, chia, and buckwheat). While soybeans and wheat are currently the most popular plant proteins used by the food industry, many other options have advantages, such as lower allergenicity, high nutritional value, and biological value (the ability of the body to digest the protein).

Pea and rice proteins, for example, are emerging as promising plant protein substitutes because they are hypoallergenic and have other advantageous attributes. Pea protein has a high biological value, which means it contains all the essential amino acids that our bodies need, while rice protein is low in fat and has a high digestibility rate.

Furthermore, many of these plant proteins are underutilized, particularly in African countries. For instance, cowpea, Bambara groundnut, pigeon pea, and African yam bean are just a few examples of plant-based protein sources that are abundant in Africa but are not commonly consumed or adequately used. By promoting the consumption of these underutilized plant proteins, we can help provide a sustainable and healthy source of protein for the people of Africa while also helping to reduce the impact of animal agriculture on the environment.

With a growing need to find alternative protein sources that are sustainable, ethical, and healthy. Plant-based proteins provide a viable solution to meet the growing demand for protein in a sustainable and ethical way. Promoting the consumption of underutilized plant-based proteins, particularly in developing countries like Africa, can help create a more sustainable and healthier future for all. That is why my current research and product development focus is to improve the functional property of plant-based protein as a potential for animal protein as food ingredients.