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The review addresses the need for nutrient-rich foods produced through more sustainable methods, emphasizing proteins as key macronutrients. It highlights rising interest in plant-based proteins for sustainability, nutritional adequacy, potential accessibility, and health benefits. Dry fractionation is presented as a water- and energy-saving approach for producing protein concentrates and isolates, with quinoa, amaranth, and kañiwa discussed as central examples, including processing, fraction properties, applications, and future trends.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/dry-fractionation-in-the-production-of-andean-grain-protein-concentrates-future-trends-in-food-sustainability/461803/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/dry-fractionation-in-the-production-of-andean-grain-protein-concentrates-future-trends-in-food-sustainability/461803.png","ImageObject",300,407,{"name":92,"@type":93},"Patrick","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-08","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":24},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"Why is producing sustainable protein-rich foods increasingly important?","Question",{"text":112,"@type":113},"Population growth, climate change, and emerging pandemics are straining food security, while nutritional deficiencies such as protein-energy malnutrition require urgent improvement in how food is produced and distributed.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"What makes plant-based proteins an important trend?",{"text":117,"@type":113},"They support sustainability through lower environmental impact than animal sources, provide nutritional value when consumed in varied ways, and align with changing health-focused diets and growing interest in vegetarian and vegan patterns.",{"name":119,"@type":110,"acceptedAnswer":120},"What role does dry fractionation play in protein concentrate production?",{"text":121,"@type":113},"Dry fractionation is expected to enhance food sustainability by enabling protein enrichment without water use or energy-consuming operations, supporting the development of protein concentrates and isolates from plant sources like Andean grains.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},461803,1791314206,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":24,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":46,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":31},549758146520,"https://ap-avatar.wpscdn.com/avatar/80002397d8c0411e94?_k=1775819394049821470","Review  \nDry Fractionation in the Production of Andean Grain Protein Concentrates: Future Trends in Food Sustainability  \nEdgar Mayta-Pinto 1,2,3, Daniela Edith Igartúa 4,5, José Martín Ramos-Diaz 6 and Dario Marcelino Cabezas 4,5, *  \nAcademic Editors: Alessandra Marti, Catrin E. Tyl and Andrea Bresciani  \nReceived: 30 September 2025  \nRevised: 20 November 2025  \nAccepted: 29 November 2025  \nPublished: 1 January 2026  \nCopyright: © 2026 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.  \n1 Programa de Doctorado en Ingeniería Agroindustrial—Mención Transformación Avanzada de Granos y Tubérculos Andinos, Universidad Nacional del Santa, Nuevo Chimbote 02712, Peru; [2024818006@uns.edu.pe](2024818006@uns.edu.pe)  \n2 Dirección General de Investigación, Universidad Peruana Unión, Lima 15102, Peru  \n3 E. P. de Ingeniería de Industrias Alimentarias, Universidad Peruana Unión, Carretera Arequipa Km 6, Juliaca 21100, Peru  \n4 Laboratorio de Investigación de Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Buenos Aires 1876, Argentina; [daniela.igartua@unq.edu.ar](daniela.igartua@unq.edu.ar)  \n5 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires 1425, Argentina  \n6 Natural Resources Institute Finland (Luke), Humppilantie 7, FI-31600 Jokioinen, Finland; [jose.ramosdiaz@helsinki.fi](jose.ramosdiaz@helsinki.fi)  \n* Correspondence: [dario.cabezas@unq.edu.ar](dario.cabezas@unq.edu.ar); Tel.: +54-911-4365-7100 (ext. 5615)  \nAbstract  \nThe global demand for new ingredients and healthier food products is on the rise. Global challenges like rapid population growth, climate change, and emerging pandemics are putting a strain on food security for future generations. This makes it crucial to seek alternatives for producing nutrient-rich foods using more sustainable methods. In this context, proteins are an essential macronutrient for humanity. Plant-based proteins are becoming increasingly popular for the following reasons: their sustainability, as they have a lower environmental impact compared to animal-based proteins, provided they are consumed locally; their nutritional value, since they contain all the essential nutrients when consumed in a varied way and do not contain limiting amino acids; their potential accessibility; and the health benefits they offer. Consequently, the food industry is developing an increasing market of protein concentrates and isolates from plant sources using wet or dry methods. In particular, dry fractionation is expected to play a key role in enhancing food sustainability, as it allows protein enrichment without the use of water or energy-consuming operations. This review provides a detailed description of the application of dry fractionation method to Andean grains, with quinoa, amaranth, and kañiwa as prominent examples. The narrative review covers the essential primary processing and pretreatments, assesses the properties of the resulting fractions, and discusses their applications and future trends. This work aims to promote the development of innovative and sustainable food solutions.  \nKeywords: sustainable methods; vegetable protein; pseudocereals; quinoa; kiwicha; germ; embryo  \n1. Introduction  \nThe world’s population has surpassed 8 billion and is projected to reach 10.4 billion by 2080, according to the United Nations [1] . This boom has created an urgent need to ensure that everyone has access to adequate, sustainable, and nutritious food [2] . This has generated an urgent need to increase current food production [3] and, simultaneously, optimize the management and distribution of existing resources. These efforts are crucial for addressing widespread nutritional deficiencies, especially protein-energy malnutrition,  \nwhich currently affects 10% of the global population a","cbCaiobnIrGpspMg","https://ap.wps.com/l/cbCaiobnIrGpspMg","pdf",996057,"English","# Abstract\n# Keywords\n# Introduction","[{\"question\":\"Why is producing sustainable protein-rich foods increasingly important?\",\"answer\":\"Population growth, climate change, and emerging pandemics are straining food security, while nutritional deficiencies such as protein-energy malnutrition require urgent improvement in how food is produced and distributed.\"},{\"question\":\"What makes plant-based proteins an important trend?\",\"answer\":\"They support sustainability through lower environmental impact than animal sources, provide nutritional value when consumed in varied ways, and align with changing health-focused diets and growing interest in vegetarian and vegan patterns.\"},{\"question\":\"What role does dry fractionation play in protein concentrate production?\",\"answer\":\"Dry fractionation is expected to enhance food sustainability by enabling protein enrichment without water use or energy-consuming operations, supporting the development of protein concentrates and isolates from plant sources like Andean grains.\"}]","Dry Fractionation in the Production of Andean Grain Protein Concentrates - Future Trends in Food Sustainability | PDF",1790762453]