Hemp Protein

Abstract

The increase in the world population, together with the new trends toward the plant consumption, as well as the concern for the environment and the revolution in the food industry, has made hemp one of the most promising substrates to be used as an ingredient in the upcoming years. Nutritionally, it is very suitable for human consumption, both in macro and micronutrients, and at an environmental level it is a very interesting alternative due to the low impact it has. Currently, very little literature is available on hemp protein, when compared to other commonly used substrates. In this review, we aimed to summarized its definition, origin, nutritional profile, safety issues, technological modification by processing, bioactive peptides derived from it, impact of its inclusion in matrices and market situation among other topics. It is important to mention how the information available on hemp increases every year, and there are already products on the market that include it in their composition, giving relevance to this substrate with much to be exploited today. Not only hemp protein is suitable for human consumption, but also its production is environmentally sustainable, and further research has to be carried out in the near future.