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Cited by 106Proteins in Food SystemsSeed and Plant BiochemistryFood and Agricultural Sciences

Hemp: A Sustainable Plant with High Industrial Value in Food Processing

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Yano, Hiroyuki, Fu, Wei·2023·Foods
DOI 10.3390/foods12030651PMC PMC9913960
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Abstract

In the era of SDGs, useful plants which provide valuable industrial outputs and at the same time pose less impact on the environment should be explored. Hemp seems one of the most relevant gluten-free crop plants to meet such requirements. Its high nutritional value is comparable to soy. Moreover, almost the whole body of the hemp plant has a wide array of utility: industrial production of food, fiber, and construction materials. In view of environmental sustainability, hemp requires less pesticides or water in cultivation compared to cotton, a representative fiber plant. This short review investigates hemp’s sustainability as a plant as well as its utility value as a highly nutritional material in the food industry. Recent application research of hemp protein in food processing includes plant milk, emulsifiers, fortification of gluten-free bread, plant-based meat production, as well as membrane formation. These studies have revealed distinctive properties of hemp protein, especially in relation to disulfide (S-S)/sulfhydryl (-SH)-mediated interactions with protein from other sources. While its cultivation area and industrial use were limited for a while over confusion with marijuana, the market for industrial hemp is growing rapidly because it has been highly reevaluated in multiple areas of industry. Conclusively, with its sustainability as a plant as well as its distinctive useful property of the seed protein, hemp has promising value in the development of new foods.

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  • Cannabis is classified as marijuana or industrial hemp based on the delta-9-tetrahydrocannabinol (THC) concentration threshold; THC content of 0.3% or less is industrial hemp, while THC content above 0.3% is marijuana.

    “When the THC content is 0.3% or less, according to the US Food and Drug Administration (FDA), it is considered industrial hemp, whereas THC content above 0.3% is found in marijuana (Yano and Fu 2023).”

    From A critical review of industrial fiber hemp anatomy, agronomic practices, and valorization into sustainable bioproducts (2025) · cites this paper as Yano and Fu 2023

    Section 2 says cannabis is categorized by THC content, but gives industrial hemp a range of about 0.3–1.5% THC. That contradicts the claimed cutoff under which anything above 0.3% is marijuana. The passage does not attribute a 0.3% threshold to the FDA. (LLM, conf=0.90)

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Cited by

Sorted by citations

Authors
Yano, H., & Fu, W.
Affiliations
National Agriculture and Food Research Organization (JP)
Corresponding author
Yano, Hiroyuki
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2023-02-02
Volume
12
Issue
3
Pages
651
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods12030651
PMC
PMC9913960
OpenAlex
W4319081572
Cited by
106
References
5
Citations by year
2026: 22 · 2025: 37 · 2024: 32 · 2023: 15
FWCI
2.45
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Public Foundation of Elizabeth Arnold-Fuji
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
hemp, industrial hemp, hemp protein, gluten-free foods, plant-based milk, emulsifiers, plant-based meat, membrane formation, sustainable agriculture, food processing, seed proteins

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