Protein: we can’t live without it, but getting enough is becoming increasingly tricky. Commonly referred to as a building block of the body, the macronutrient supports regular bodily functions while also promoting healthy muscle mass, bone density and a strong immune system. To most people, “protein” means meat, but with the cost of meat skyrocketing and growing concerns about its sustainability, it’s time to rethink how to get protein into our bodies. From high-tech protein alternatives to figuring out how to convince people to embrace eating insects, University of Alberta researchers are finding solutions to get more protein to the world.
Pea Protein, Printed
It sounds like something from science fiction, but M.S. Roopesh, an associate professor in the Faculty of Agricultural, Life & Environmental Sciences, has been experimenting with 3D printing pea protein to create appetizing plant-based meat and cheese alternatives. And 3D food printing is not new, but Roopesh and his colleagues found pea protein, hypoallergenic and easily grown in the Prairies, doesn’t hold shape when squeezed out of a printer. In a 2024 study, Roopesh and his team learned that the novel cold plasma treatment could help pea protein take complex and solid structures, creating future commercial uses.
Faba Bean Power!
Faba beans grow well in Alberta and contain 22 to 36 per cent protein, making them a promising alternative protein source. However, when used as whole flour, faba bean ingredients can affect the texture and performance of protein-rich foods, and certain compounds are associated with gastrointestinal discomfort. In her doctoral research, assistant lecturer Brasathe Jeganathan, ’23 PhD, in the Faculty of ALES, used different fractionation approaches to extract faba protein while reducing compounds linked to gassiness. Using mild, chemical-free processing conditions, she produced protein that was more than 94 per cent pure while retaining properties for protein food applications, positioning faba beans as part of the solution to the world’s growing protein needs. This work has since been expanded to other underused plant-based protein sources.
Conquering the Ick
Plant proteins are easy to swallow, but the same can’t always be said about chowing down on protein-rich insects. A 2025 study found most Albertans aren’t comfortable eating cricket snacks, despite the bugs’ impressive protein content and relative affordability. Wendy Wismer, ’83 BSc(FoodSci), an associate professor in the Faculty of ALES and co-author of the study, found participants were more interested in snacks that didn’t overtly look like crickets. Participants’ cultural backgrounds also played a factor in their willingness to indulge. Nutritional facts and sustainability labelling weren’t enough to get people over the ick, giving food marketers plenty to chew on if bugs are to be part of a typical diet.
Muscle Food
Even when it comes to traditional proteins, one of the biggest barriers can be figuring out what to make for dinner. Home cooks will love the free e-book The High Protein Cookbook for Muscle Health During Cancer Treatment (University of Alberta, Creative Commons Licence, 2022), written by Carla Prado, ’09 PhD, of the Faculty of ALES, with Anissa Armet, ’18 BSc(Nutr/Food), ’24 PhD, and Hillary Wilson, ’19 BSc(Nutr/Food), ’23 MD. The book’s focus is on building muscle mass for patients with cancer, but anyone trying to build or maintain muscle mass can benefit from the comforting, easy meals of stews, soups and pasta.