Reducing food loss and waste is a key component of the United Nations' Sustainable Development Goal (SDG) 12.3. Utilising agri-food industry residues as a fermentation substrate and extracting proteins and functional ingredients can aid in achieving a circular bioeconomy.
Protein functionality is the key to product innovations in the smart protein sector. Identifying the suitable strategy for functional modification of proteins, preferably physical approaches is the need-of-the-hour.
Crop development is the first stage of the plant-based value chain, which offers upstream solutions to tailor crops for smart protein applications. Selective breeding for crop traits that can improve its protein content, functionality, and organoleptic properties is a potential area for future exploration.
