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Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

Summary

This research examines how forest resources can provide alternative proteins to address global food security challenges. Scientists reviewed innovations in edible insects, plant-based foods, fermented microbes, and lab-grown meat, finding promising potential but significant hurdles remaining in cost, consumer acceptance, and regulations. The study emphasizes that successful commercialization requires coordinated advances across technology, economics, culture, and policy rather than breakthroughs in any single area.

Background

Forest food resources represent a vital but underutilized source of nutrition for global populations. With climate change and population growth threatening conventional food security, exploring diverse protein sources from forest ecosystems has become strategically important. Current global scientific understanding of forest food industrialization, including scalable production and market integration, remains underdeveloped.

Objective

This review analyzes the development status, opportunities, and challenges of forest protein resources from an industrial perspective, focusing on alternative protein sources including insects, plants, microorganisms, and biofabricated proteins. The study aims to provide actionable insights for sustainable development and commercialization of forest-based protein industries.

Results

Over 3000 edible insect species exist globally with market size of USD 3.2 billion in 2023, projected to reach USD 7.6 billion by 2028. Plant-based protein market shows over 1000 companies involved with PBDA market projected to grow from USD 25.19 billion (2022) to USD 69.8 billion (2030). Microbial proteins demonstrate superior cost efficiency at USD 1.6-5.5/kg compared to animal proteins (USD 10-33/kg). Cell-cultured meat has progressed from conceptualization to commercial products with 156 companies globally.

Conclusion

While significant technological innovations have emerged in alternative protein production, major challenges remain in resource exploration, cost reduction, consumer acceptance, and regulatory standardization. Success requires integrated approaches combining technological innovation with economic viability, cultural adaptation, and policy frameworks rather than single technological breakthroughs alone.
  • Published in:Foods,
  • Study Type:Review,
  • Source: PMID: 41154039, DOI: 10.3390/foods14203503
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