Development Of A Protein Database And The Way Forward For Reviewing Protein Requirements
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Development of a protein database and the way forward for reviewing protein requirements
Author: Food and Agriculture Organization of the United Nations
language: en
Publisher: Food & Agriculture Org. [Author] [Author]
Release Date: 2024-06-25
Providing an adequate, sustainable, and nutritious supply of protein remains an increasing challenge in the light of changing food systems and raised levels of food insecurity and malnutrition. A joint FAO and IAEA technical meeting was held in Vienna, in 2022, to discuss the development of a protein quality database and the revision of protein requirements across population groups. Participants updated evidence and related methods on protein requirements and protein quality assessment and designed a framework for the development of a protein digestibility database to aid dialogue on the evaluation of protein quality and protein sufficiency in different populations. The report of this meeting offers a global presentation of the concept of protein quality and requirements throughout the life course. It presents the important elements needed to set protein requirements, such as indispensable amino acid scores and indispensable amino acid reference patterns and the associated methods. The report then narrows down on assessment of protein digestion and metabolic utilization and related assessment methods, including stable isotope tracer techniques. Finally, the report summarizes the framework for a new protein quality database jointly managed by FAO and IAEA, which was agreed on by experts at the technical meeting. The report also recognizes the dearth of data on protein quality from low- and middle-income countries and recommends that resources be mobilized to set up a protein quality database, inclusive of data on climate-smart foods.
Dietary Protein for Human Health
Author: Wouter Hendriks
language: en
Publisher: Frontiers Media SA
Release Date: 2025-01-30
Protein is essential in the human diet not only for the maintenance of lean body mass and because of the involvement of amino acids in essential metabolic pathways, but also for maintaining normal food intake and body weight, and optimal organ function, including muscle function. It is timely for an expert update on knowledge in this area, addressing topics such as amino acid requirements, the bioavailability of amino acids, world food amino acid supplies and projected needs, sustainable food protein production, and dietary protein quality evaluation. This is a matter of urgency given projected world population growth, food protein demand, and the uncertainties in food production associated with global climate change. The International Symposium on Dietary Protein for Human Health brings together leading experts who will provide an authoritative update on recent scientific developments in this critical domain so pertinent to human welfare and food security. The symposium, which is organized by the FAO, the IAEA, Wageningen UR, and the Riddet Institute, Massey University is to be held in Utrecht, The Netherlands, September 14 to 16, 2023. Themes to be covered include protein nutrition and health; amino acid requirements; amino acid digestibility and availability; dietary protein quality including a review of the PDCAAS and DIAAS evaluation systems; the influence of protein quality on growth and development and on whole body protein metabolism; plant, animal, and alternative proteins; the future sustainable production of food proteins.
Regulation of Mushroom- and Mycelium-Based Products in the EU
Author: Alexandra Molitorisová
language: en
Publisher: Springer Nature
Release Date: 2025-07-01
This book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously been the focus of a comprehensive study or review. It addresses a critical gap in the field by offering a detailed mapping of the applicable laws and regulations, providing much-needed clarity for food business operators, investors, and stakeholders eager to participate in this burgeoning sector. The text delves into how the EU's regulatory environment can either stimulate innovation or pose challenges in the dynamic field of food innovation concerning mycelium-based products. By dissecting these regulatory aspects, the book serves as a valuable tool for companies, startups, investors, and policymakers. It is designed to guide these stakeholders through the complexities of the applicable regulatory framework, helping them to understand and navigate the regulations effectively. Further, this book plays a crucial role in highlighting the ambiguities in the interpretation of EU food regulations concerning novel foods based on mushroom or mycelium. These insights are not only crucial for current market players but also serve as a foundational resource for academic researchers and policymakers. By identifying these gaps, the book opens up avenues for future research and policy development, aiming to position the EU as a leading force in the global food transformation. Intended for a diverse audience, including legal professionals, biotechnologists, food industry experts, and policymakers, this book is an essential guide for anyone involved in or interested in the development and regulation of innovative mushroom and mycelium food products in the EU. Its comprehensive analysis, practical guidance, and forward-looking perspective make it a valuable addition to the field, contributing to the discourse on food innovation and regulation.