A Retraction of the Review Article
RuBisCO: a sustainable protein ingredient for plant-based foods
by Nawaz, M. A., Kasote, D. M., Ullah, N., Usman, K., and Alsafran, M. (2024). Front. Sustain. Food Syst. 8:1389309. doi: 10.3389/fsufs.2024.1389309
Following concerns regarding the originality of the article, an investigation was conducted in accordance with Frontiers' policies. It was found that the complaint was valid and that the article should be retracted, because of an unacceptable level of similarity to an article published by Pearce, F. G., and Brunke, J. E. (2023). Is now the time for a Rubiscuit or Ruburger? Increased interest in rubisco as a food protein. J. Exp. Bot. 74, 627–637. doi: 10.1093/jxb/erac414
This retraction was approved by the Chief Editors of Frontiers in Sustainable Food Systems and the Chief Executive Editor of Frontiers. The authors do not agree to correspondence regarding this retraction.
Citation: Frontiers Editorial Office (2025) Retraction: RuBisCO: a sustainable protein ingredient for plant-based foods. Front. Sustain. Food Syst. 9:1695206. doi: 10.3389/fsufs.2025.1695206
Received: 29 August 2025; Accepted: 03 September 2025;
Published: 12 September 2025.
Approved by:
Patrick Meyfroidt, Université Catholique de Louvain, BelgiumCopyright © 2025 Frontiers Editorial Office. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
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