Alternative proteins : safety and food security considerations Intro Half Title Title Page Copyright Page Dedication Contents Preface About the Editor Contributors 1. Trends and Motivations for Novel Protein Sources and Contribution towards Food Security 1.1 Introduction 1.2 Trends and Motivations for Novel Protein Sources 1.2.1 Health Improvement 1.2.2 Cost and Availability of Protein 1.2.3 Environmental Impact 1.2.4 Food Transition and Justice 1.2.5 Other Factors 1.3 Novel Proteins to Improve Food Security and Sustainability 1.3.1 Food Security 1.3.2 Aging Population and Chronic Disease 1.3.3 Alternative Protein Sources and Sustainability 1.3.4 Food Choice Changes 1.4 The Challenges of Novel Proteins 1.4.1 Challenges with In Vitro Meats as a Protein Source 1.4.2 Challenges with Edible Insects as a Protein Source 1.5 Key Aspects of Novel Protein Sources 1.5.1 Food Safety Aspects 1.5.2 Health and Nutritional Aspects 1.5.3 Technological Aspects 1.5.4 Environmental and Ethical Aspects 1.6 Conclusion Acknowledgement and Declaration References 2. Plant Proteins 2.1 Introduction 2.1.1 Development of Hunting Skill and Physiological Adaptation to Dietary Changes 2.1.2 Animal Protein Versus Plant Protein Consumption in the Future 2.2 Animal Protein and Plant Protein Based Diets 2.2.1 Adequacy of Vegetarian Diets 2.2.2 Complementary Plant Proteins to Meet Essential Amino Acids Requirements 2.2.3 A Healthy Rationale for Plant Based Proteins 2.2.4 Dietary Habits of Related Species 2.2.4.1 Differences in Protein Intake and GI Anatomy between Humans and Other Primates 2.2.4.2 Comparative Diet of Domestic and Feral Pigs to Humans Given Comparable GI Tracts 2.2.4.3 Commercial Swine Feeding as Evidence of the Efficacy of Plant Based Proteins 2.3 Protein Quality.