Lupins, insects or lab-grown meat: what is the current state of health risk assessment for alternative protein sources?
From legumes that to date have rarely been used, insects or meat derived from cell cultures: alternative protein sources are the subject of increasing focus in the food and feed domain. In order to sustainably meet the growing global demand for protein, alternative protein sources may supplement or even replace conventional sources in the future. While plant-based proteins from soya and peas are already established, new sources such as insects, algae or microorganisms as well as cell culture-based meat substitutes have not yet been fully researched. The same is true for consumer acceptance.
Health risks can arise from potentially harmful substances that occur as contaminants in the raw materials or that are created during the manufacturing process or are introduced into the product. In addition, health problems due to allergic reactions or certain viruses and bacteria are conceivable. If the products made from alternative protein sources are novel foods or food or feed derived from genetically modified organisms, it must be determined within the scope of the European Union’s authorisation process that they pose no health risk.
The German Federal Institute for Risk Assessment (BfR) is already conducting research into a number of new protein sources, including insects, algae and lupins. It has therefore compiled a selection of questions and answers on the topic of “alternative protein sources”.