| Title: |
Integración de proteínas vegetales en sistemas alimentarios sostenibles: una revisión narrativa de desafíos y oportunidades ; Integrating plant proteins into sustainable food systems: a narrative review of challenges and opportunities |
| Authors: |
Nyagesera, Nyamhanga J.; Ketu, Ketonze V.; Ngungulu, Theresia P.; Mosha, Sebastian S.; Bongjo, Ndi B.; Manga, Gilbert G. M. |
| Source: |
Journal of Food Science and Gastronomy; Vol. 4 Núm. 1 (2026): Enero - Junio; 42-52 ; Journal of Food Science and Gastronomy; Vol. 4 No. 1 (2026): January - June; 42-52 ; 3073-1283 |
| Publisher Information: |
Publis Editorial | Publisciencia S.A.S. |
| Publication Year: |
2026 |
| Subject Terms: |
plant-based proteins; alternative proteins; food systems; technological barriers; consumer acceptance; sustainable protein transition; proteínas de origen vegetal; proteínas alternativas; sistemas alimentarios; barreras tecnológicas; aceptación del consumidor; transición proteica sostenible |
| Description: |
The projected growth of the global population toward 2050 will significantly increase protein demand, intensifying the environmental pressure associated with animal-based sources. In this context, plant-based proteins emerge as a sustainable alternative with strong potential to reduce the environmental impact of food systems. However, their large-scale adoption faces technological, economic, cultural, and regulatory challenges, mainly related to techno-functional limitations, processing costs, and consumer acceptance. Technological advances, public policy support, cost-reduction strategies, and consumer education are identified as key elements to overcome these barriers, highlighting the need for a systemic and multidisciplinary approach to strengthen food security and promote more sustainable food systems. ; El crecimiento proyectado de la población mundial hacia 2050 incrementará significativamente la demanda de proteínas, intensificando la presión ambiental asociada a las fuentes de origen animal. En este contexto, las proteínas vegetales emergen como una alternativa sostenible con alto potencial para reducir el impacto ambiental de los sistemas alimentarios. No obstante, su adopción a gran escala enfrenta desafíos tecnológicos, económicos, culturales y regulatorios, relacionados principalmente con limitaciones tecno-funcionales, costos de procesamiento y aceptación del consumidor. Los avances tecnológicos, el apoyo de políticas públicas, la reducción de costos y la educación del consumidor se identifican como elementos clave para superar estas barreras, destacándose la necesidad de un enfoque sistémico y multidisciplinario para fortalecer la seguridad alimentaria y promover sistemas alimentarios más sostenibles. |
| Document Type: |
article in journal/newspaper |
| File Description: |
application/pdf; text/html; application/epub+zip; application/zip |
| Language: |
English |
| Relation: |
https://journal.publiseditorial.com/index.php/jfsg/article/view/133/527; https://journal.publiseditorial.com/index.php/jfsg/article/view/133/540; https://journal.publiseditorial.com/index.php/jfsg/article/view/133/541; https://journal.publiseditorial.com/index.php/jfsg/article/view/133/542; https://journal.publiseditorial.com/index.php/jfsg/article/view/133 |
| DOI: |
10.5281/zenodo.18294284 |
| Availability: |
https://journal.publiseditorial.com/index.php/jfsg/article/view/133; https://doi.org/10.5281/zenodo.18294284 |
| Rights: |
Copyright (c) 2026 Nyamhanga J. Nyagesera, Ketonze V. Ketu, Theresia P. Ngungulu, Sebastian S. Mosha, Ndi B. Bongjo, Gilbert G. M. Manga (Author) ; https://creativecommons.org/licenses/by-nc-sa/4.0 |
| Accession Number: |
edsbas.D03F397A |
| Database: |
BASE |