Novel protein sources (like insects, algae, duckweed, and rapeseed) are expected to enter the European feed and food market as replacers for animal-derived proteins. However, food safety aspects of these novel protein sources are not well-known. The aim of this article is to review the state of the art on the safety of major novel protein sources for feed and food production, in particular insects, algae (microalgae and seaweed), duckweed, and rapeseed. Potential hazards for these protein sources are described and EU legislative requirements as regard to food and feed safety are explained. Potential hazards may include a range of contaminants, like heavy metals, mycotoxins, pesticide residues, as well as pathogens. Some safety aspects of novel protein sources are intrinsic to the product, but many potential hazards can also be due to production methods and processing conditions. These aspects should be considered in advance during product development. European law is unclear on several issues regarding the use of novel protein sources in food and feed products. For food product applications, the most important question for food producers is whether or not the product is considered a novel food. One of the major unclarities for feed applications is whether or not products with insects are considered animal-derived products or not. Due to the unclarities in European law, it is not always clear which Regulation and maximum levels for contaminants apply. For market introduction, European legislation should be adjusted and clarified.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12032

Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production

Potential of chicken by-products as sources of useful biological resources.

There is a well-recognized connection between the use of plant proteins in functional foods, nutraceuticals and other natural health products and health promotion and disease risk reduction. Plant proteins are largely used in the food industry, and canola/rapeseed proteins are regarded as potential ingredients that may be used as food additives. In this review, the chemical composition (amino acids and protein fractions), production and isolation techniques, functional properties, allergenicity, food applications and potential uses of canola proteins for the production of bioactive compounds are highlighted.

Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity — A practical and critical review

Protein rich meal is a valuable co-product of canola/rapeseed oil extraction. Seed storage proteins that include cruciferin (11S) and napin (2S) dominate the protein complement of canola while oleosins, lipid transfer proteins and other minor proteins of non-storage nature are also found. Although oil-free canola meal contains 36–40% protein on a dry weight basis, non-protein components including fibre, polymeric phenolics, phytates and sinapine, etc . of the seed coat and cellular components make protein less suitable for food use. Separation of canola protein from non-protein components is a technical challenge but necessary to obtain full nutritional and functional potential of protein. Process conditions of raw material and protein preparation are critical of nutritional and functional value of the final protein product. The storage proteins of canola can satisfy many nutritional and functional requirements for food applications. Protein macromolecules of canola also provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer. Available information at present is mostly based on the protein products that can be obtained as mixtures of storage protein types and other chemical constituents of the seed; therefore, full potential of canola storage proteins is yet to be revealed.

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Xingfeng Guo

Papers

Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review

Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp.

Effect of soy proteins on characteristics of dough and gluten.

Stability of zein-based films and their mechanism of change during storage at different temperatures and relative humidity