Sustainable Protein Sources 2nd Edition

Sustainable Protein Sources, 2nd Edition by Sudarshan Nadathur, Janitha P.D. Wanasundara, and Laurie Scanlin

Global appetites, climate pressures and resource limits are reshaping how we produce protein. This fully updated second edition delivers a clear, science-led roadmap to the next generation of proteins — from plants and algae to microbes and insects — and examines their role in building resilient, low-carbon food systems worldwide.

Inside, you’ll find rigorous yet accessible coverage of nutritional profiles, processing and functionality, safety and regulatory frameworks, and sustainable production methods. Case studies and comparative analyses illuminate real-world applications across North America, Europe, Asia, Africa and Latin America, making this edition especially useful for professionals navigating diverse markets and policy environments.

Designed for food scientists, R&D teams, nutritionists, policymakers and sustainability leaders, the book balances technical depth with practical guidance. Learn how to evaluate life-cycle impacts, optimize ingredient performance for new product development, and meet consumer expectations for taste, texture and traceability. The authors synthesize current research and emerging industry trends to help you make informed decisions that align with food security and environmental goals.

Whether you’re developing alternative-protein Books, advising on sustainable supply chains, or teaching the next generation of food innovators, this edition is an essential resource. Practical, globally-minded and forward-looking, it equips readers to turn sustainable protein science into market-ready solutions.

Order your copy today to stay at the forefront of alternative-protein innovation and contribute to a healthier, more sustainable food future.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.