Review Article

Alternative Protein Sources as Sustainable Solutions for Future Food Security: A Narrative

Abstract

The growing global population, increasing protein demand, and environmental limitations of conventional livestock production have intensified the search for sustainable alternative protein sources. Traditional animal agriculture contributes substantially to greenhouse gas emissions, land degradation, and excessive water consumption, creating urgent concerns regarding future food security. Aim: This narrative review examines major categories of alternative protein sources, including plant-based proteins, insect proteins, microbial proteins, and cultured meat, and evaluates their nutritional value, environmental sustainability, and potential contributions to future global food systems. Methods: Relevant literature published between 2015 and 2026 was identified through searches of major scientific databases, including Scopus, Web of Science, PubMed, ScienceDirect, and Google Scholar. Studies were selected based on relevance to nutritional composition, environmental impacts, production technologies, consumer acceptance, and regulatory considerations related to alternative proteins. Results: Plant-based proteins remain the most commercially developed and widely accepted alternatives, offering favorable environmental benefits. Insect proteins provide high nutritional quality with efficient resource utilization, while microbial proteins offer scalable production through fermentation technologies. Cultured meat presents emerging technological potential but remains constrained by high production costs and regulatory challenges. Despite significant promise, barriers including consumer perceptions, food safety concerns, and economic limitations continue to affect large-scale adoption. Conclusion: Alternative protein sources represent promising strategies for improving sustainable food production and enhancing future food security. However, broader implementation will require continued technological innovation, supportive policy development, cost reduction, and improved consumer acceptance to achieve meaningful integration into global food systems.