Low‑protein diet regimes, not necessarily focused on coeliac disease management, as individuals with this condition can consume alternative non‑gluten protein sources, but for individuals carrying in‑born errors of metabolism gene defects, such as phenylketonuria and certain kidney/liver diseases, are challenging. Protein provides texture in foods, setting aside its critical role in nutrition, which is difficult to replicate using other molecular systems. In fact, it is impossible to do so in reality. However, a number of low‑protein products have been developed for individuals with the low protein need and many have proven to be acceptable, better than the metered consumption of specific amino acid blends alone. Although critical in the diet, these amino acid blends are not only monotonous with a generally unattractive taste, but they also never replace the eating experience as both a pleasurable personal activity and social activity. The present mini‑review considers the challenges and potential management options of low‑protein foods and diets. 

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