Novel protein sources for sustainable food systems: Nutritional functionality, allergenic risks, and toxicological safety.

Novel food sources, such as insects, algae, microorganisms, and plants are increasingly regarded as promising solutions to the global protein shortage, owing to their high protein content, well-balanced amino acid profiles, and sustainable production attributes. Proteins derived from these sources exhibit nutritional and functional properties that are comparable to, or in some cases superior to, those of conventional animal proteins, making them suitable for a variety of food applications, including baked goods, dairy alternatives, and meat analogues. However, safety concerns-particularly the risks of cross-reactivity with known allergens (e.g., crustaceans and dust mites) and the possible presence of toxic compounds-pose significant challenges. This review summarizes the functional characteristics, nutritional value and application potential of emerging protein sources, with particular emphasis on allergenic risks and toxicological hazards. It aims to provide critical insights to support the further development and utilization of novel proteins, highlighting their essential role in sustainable food systems.