| Abstract |
The Green Deal, established by the European Commission, aims to make the European Union climate-neutral and sustainable by 2050. Although the Green Deal does not explicitly focus on the food sector, it recognises the significant impact of the food system on the environment, climate change, and public health. This review provides an overview of biopeptides and protein hydrolysates, their potential applications, and their alignment with the goals of the Green Deal. It aims to assist researchers and stakeholders in understanding the opportunities and challenges associated with utilising biopeptides to advance the objectives of the Green Deal. Currently, protein hydrolysates and bioactive peptides are mainly utilised for their functional, nutritional characteristics, and preservative properties. They could be produced on the basis of waste and by-products from food processing with their antioxidant and antimicrobial capacity and a potential source of functional food ingredients to combat non-communicable diseases. Therefore, the utilisation of active protein hydrolysates and biopeptides aligns with green politics by supporting sustainable sourcing, reducing waste, efficient resource utilisation, promoting health and well-being, and contributing to the development of sustainable food systems. However, there are some challenges including bitterness, allergenicity, and toxicity of peptides for industrial application. Addressing these obstacles allows for the potential of active protein hydrolysates and peptides in food technology, offering consumers novel and more nutritious food choices. |
