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This book presents plant proteins as sustainable and healthy substitutes for animal proteins, highlighting innovations, challenges, and opportunities. Chapters cover emerging sources like duckweed, microalgae, quinoa, and hemp, comparing their nutritional aspects with traditional sources such as soybeans, beans, and nuts. Further chapters not only discuss the environmental impact, production methods, and potential applications of plant protein but also address barriers like consumer perception, affordability, and distribution. The book provides solutions from plant-based food companies to...