Macronutrients
Conventional sources of protein for food, and particularly meat, are rich sources of protein. They also contain fat, but no or little carbohydrates or dietary fiber. Ruminant products (beef meat, dairy) also contain trans-fatty acids, while meat from monogastric species (pork, chicken) does not. They are a core source of amino acids (building blocks of proteins) in omnivorous diets.
Conventional sources of protein for feed, especially soya, provide a mix of protein, saturated fats and dietary fiber. The very high protein content of soya is a major factor for its use in animal feed.
Some of the alternative protein sources offer a macronutrient profile that is is similar to or more nutrient dense compared to conventional animal-based proteins, although research on their bioavailability – i.e. whether they come in a form the human body can absorb and use – depending on the type of alternative protein, mode of production and mode of processing – is ongoing.
Microlgae and insects have a higher protein content than their conventional counterparts, although digestibility is lower. They also have a higher fiber content. The fat content of algae and mycoprotein is much lower than that of conventional animal-based protein sources. Algae also contain healthy fatty acids in high concentrations. Cultured meat is assumed to provide the same macronutrient profile as the conventional meat products they could replace.