Integrating plant proteins into sustainable food systems: a narrative review of challenges and opportunities

Abstract

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.