News Release

AOCS launches open access Sustainable Food Proteins Journal

Now accepting submissions across numerous areas of food protein research

Business Announcement

AOCS - American Oil Chemist's Society

URBANA, IL – AOCS, the premier scientific association serving the food chemistry sector, has launched a new international, open-access journal dedicated to sustainable food protein research.

With the world population quickly approaching 8 billion, there is a critical need to feed the human population more efficiently, especially where protein sources are concerned. Additionally, controlling the environmental impacts of the entire food production system will play a crucial role in the health of our planet. This seismic shift has led to more and more food and feed companies entering the alternative protein space and caused the amount of protein research to balloon.

Recognizing this vital development, AOCS established a taskforce of protein experts to lead the establishment of an international, peer-reviewed scientific journal to serve as the home of cutting-edge protein research and support the goal of sustainably feeding the world.

“We have a new area of technology in the food industry that could significantly alter the world’s food production systems,” says Patrick Donnelly, AOCS chief executive officer. “The expanding population will soon stress traditional protein supplies. The new journal offers a place where people can communicate and learn about these new technologies that could offer safer ways to feed the world.”

The Sustainable Food Proteins (SFP) scope will cover all aspects of sustainably produced food proteins, including processing and extraction technologies, food structures and digestion, sensory, and nutritional and health impacts. The SFP editorial board intends to accept papers in the following areas of food protein research:

  • Technologies and processes for extraction and manufacture of food proteins and protein-rich ingredients (in particular, edible proteins that are not sourced from traditionally farmed livestock)
  • Structures and functionality of “alternative proteins,” i.e., protein ingredients sourced from plants, insects, fungi or through tissue culture or fermentation
  • Recombinant technologies for protein production (in bacteria, yeast, or plants)
  • Cell culture-based production of animal protein
  • Novel analytical techniques for protein characterization and functionality
  • Food product formulations and product development with alternative protein ingredients
  • Sensory and consumer aspects of protein foods
  • Digestion and nutritional quality of alternative proteins and protein-based foods
  • Aspects of impact of protein foods on human health
  • Sustainable protein-based ingredients that enable health and wellness in livestock and pets
  • Animal protein foods derived from sustainable production systems and practices
  • Combinatorial protein foods derived from both animal and plant sources

Harjinder Singh, distinguished professor and director of the Riddet Institute Center for Research Excellence at Massey University, will serve as the inaugural editor-in-chief of SFP. Singh is a world-renowned food scientist, honored for his outstanding scientific achievements, academic leadership, and contributions to the wider scientific community. He currently sits on the editorial boards of 12 food journals and has served on several national and international committees, playing a significant role in food strategy development and implementation.

“The scientific community and the food industry needed a dedicated journal in the area of sustainable proteins to fill an existing void,” says Singh.

SFP is now accepting submissions and aims to publish high-quality, peer-reviewed original research articles, reviews, and opinion pieces dedicated to the advancement of science towards more sustainably derived protein foods.

Open access article publishing charges (APC) are FREE for a limited time. Interested parties are encouraged to submit their research.



About AOCS

AOCS advances the science and technology of fats, oils, proteins, surfactants, and related materials, enriching the lives of people everywhere. As an international professional scientific organization, we provide current and emerging information and disseminate research results through our meetings, publications, and online communities;  develop and uphold methods of analysis used in global trade and research, conduct laboratory proficiency testing, provide reference materials, and coordinate with other standards developers including ISO and Codex Alimentarius; facilitate and strengthen interactions among science-minded professionals through meetings, specialized interest groups, and other networking opportunities; and, collaborate with other scientific societies and related organizations to promote the advancement of science. Learn more at

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