Blood Proteins as Functional Ingredients

Abstract In this chapter, blood, which is one of the main coproducts of the meat industry, is discussed as a potential and sustainable source of technofunctional proteins. Considerations such as the generated volumes, the economic viability of its industrial use, main fractions that can be extracted, most relevant functionalities and current commercial uses are analyzed. Despite the excellent nutritional value and the good functional properties that blood proteins provide, only a small percentage of the significant volumes generated is employed for human nutrition. The facts underpinning this are considered and discussed within this chapter. Finally, the main challenges that blood as source of food ingredients must face are denoted.