Algae, quinoa, legumes have emerged as most popular alternate protein choices. According to a presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago, algae, quinoa, and pulses are considered by some food technologists to be the best protein sources and strong alternatives to slow meat consumption, reduce food waste and help feed the world’s growing population.
Beata Klamczynska who leads food application development at Solazyme said that Algae was a new vegan source of protein with a comparable carbon footprint to existing vegan proteins, such as rice and soy. It contains 63 percent protein, 15 percent fiber, 11 percent lipids, 4 percent carbohydrates, 4 percent micronutrients and 3 percent moisture, and is easily digested and considered heart healthy.
Another protein alternative is quinoa (keen-OH-WA), a centuries-old “poor man’s” crop grown in the High Andies Mountains of Bolivia and Peru which continues to grow in popularity. Pulses, also known as legumes, beans, chickpeas, and lentils, are also high in protein, vegetarian, gluten-free, non-allergenic, non-GMO and sustainable, according to Anusha Samaranayaka, a scientist at POS Bio-Sciences in Saskatoon, Canada.