Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

Foods, Journal Year: 2022, Volume and Issue: 11(7), P. 957 - 957

Published: March 25, 2022

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and available options market, there two generations of products based on typical proteins, such as soy gluten, newer generation peas faba beans, even proteins previously used feed proteins. In review, we present characteristics several that can be consumed alternatives to first-generation foods. following part work, describe which novel protein sources were terms product they for. The paper describes cereal oilseeds coming from cakes after oil pressing, algae, insects, fungus for use meat analog products. Technological processes make non-animal similar also discussed, well challenges faced by technologists working field

Language: Английский

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Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%

Nature Food, Journal Year: 2022, Volume and Issue: 3(4), P. 286 - 293

Published: April 25, 2022

Language: Английский

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Exploring the Future of Edible Insects in Europe

Foods, Journal Year: 2022, Volume and Issue: 11(3), P. 455 - 455

Published: Feb. 3, 2022

The effects of population increase and food production on the environment have prompted various international organizations to focus future potential for more environmentally friendly alternative protein products. One those alternatives might be edible insects. Entomophagy, practice eating insects by humans, is common in some places but has traditionally been shunned others, such as European countries. last decade seen a growing interest from public private sectors research sphere insects, well significant steps forward legislative perspective. In EU, are considered novel foods, therefore specific request procedure must followed place them market; fact, until now, four requests regarding approved. Insects could also used feed livestock, helping without burdening (indirect entomophagy). Market perspectives middle this indicate that most demand will sector (as pet or livestock production). Undoubtedly, gaining momentum its relies not only food, context circular economy.

Language: Английский

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Edible insects: Challenges and prospects

Entomological Research, Journal Year: 2022, Volume and Issue: 52(4), P. 161 - 177

Published: April 1, 2022

Abstract An overview is given on recent developments in insects as food and by reviewing the literature which has appeared during last few years edible insects. outlook to future provided. About a decade ago, attention shifted from harvesting tropics farming all over world for feed applications. Most production targeted towards pet food, but it will turn aquafeed next two decades. More than 80% of publications dealing with five years. Crickets mealworms are used human while black soldier fly main species animal feed. The criteria choose insect automation, cheap substrates, disease avoidance, market potential. Genetics increasingly explored improve production. environmental impact producing compares well other alternative proteins, particular their capacity degrade organic waste streams. Edible not only good source nutrients also seem provide health benefits humans animals, plants (left substrate). challenge convincing Western consumers reviewed whether sustainability an issue. Processing techniques being developed. sector developing fast thanks conducive legislative framework. It progress further, provided that industry, academia, governmental organizations, public society closely cooperate.

Language: Английский

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The microbial food revolution

Nature Communications, Journal Year: 2023, Volume and Issue: 14(1)

Published: April 19, 2023

Abstract Our current food system relies on unsustainable practices, which often fail to provide healthy diets a growing population. Therefore, there is an urgent demand for new sustainable nutrition sources and processes. Microorganisms have gained attention as source solution, due their low carbon footprint, reliance land, water seasonal variations coupled with favourable nutritional profile. Furthermore, the emergence use of tools, specifically in synthetic biology, uses microorganisms expanded showing great potential fulfil many our dietary needs. In this review, we look at different applications food, examine history, state-of-the-art disrupt foods systems. We cover both microbes produce whole out biomass cell factories make highly functional ingredients. The technical, economical, societal limitations are also discussed together future perspectives.

Language: Английский

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The fourth industrial revolution in the food industry—part II: Emerging food trends

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 64(2), P. 407 - 437

Published: Aug. 5, 2022

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, the worldwide spread of new diseases pandemics, COVID-19. fourth industrial revolution (Industry 4.0) gaining momentum since 2015 revolutionized way which is produced, transported, stored, perceived, consumed worldwide, leading emergence trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, Internet Things) Part I this work (Hassoun, Aït-Kaddour, et al. 2022. industry-Part I: technologies.

Language: Английский

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Developing algae as a sustainable food source

Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 9

Published: Jan. 19, 2023

Current agricultural and food production practices are facing extreme stress, posed by climate change an ever-increasing human population. The pressure to feed nearly 8 billion people while maintaining a minimal impact on the environment has prompted movement toward new, more sustainable sources. For thousands of years, both macro (seaweed kelp) micro (unicellular) forms algae have been cultivated as source. Algae evolved be highly efficient at resource utilization proven viable source nutritious biomass that could address many current issues. Particularly for microalgae, studies their large-scale growth cultivation come from biofuel industry; however, this knowledge can reasonably translated into algae-based products. ability sequester CO 2 lends its sustainability helping reduce carbon footprint production. Additionally, produced non-arable land using non-potable water (including brackish or seawater), which allows them complement rather than compete with traditional agriculture. inherently desired qualities because they produce digestible proteins, lipids, carbohydrates, rich in essential fatty acids, vitamins, minerals. Although yet fully domesticated sources, variety breeding tools exist built upon allow increased productivity enhanced nutritional organoleptic will required bring mainstream utilization. Here we focus microalgae cyanobacteria highlight advancements expand well outline various challenges between economic market.

Language: Английский

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Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

Food Quality and Preference, Journal Year: 2022, Volume and Issue: 100, P. 104599 - 104599

Published: April 2, 2022

Language: Английский

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Nutritional assessment of plant-based meat analogues on the Swedish market

International Journal of Food Sciences and Nutrition, Journal Year: 2022, Volume and Issue: 73(7), P. 889 - 901

Published: June 6, 2022

Nutritional quality of 142 plant-based meat analogues (PBMAs) on the Swedish market were assessed by nutritional contribution (NC) to recommended nutrient intake, three labelling systems (Keyhole, Nutri-Score, nutrition claims) and comparisons references. Based median (min-max) NC for macronutrients, PBMAs in general appeared as healthy options due higher per 100 g fibre [PBMAs: 15% (1-33%) vs meat: 0% (0-2%)] lower saturated fat 4% (0-59%) (1-51%)]. The salt was substantial both [25% (5-52%)] [24% (2-55%)]. Limited data micronutrients indicated that are iron compared meat. Nutrition varied between within product categories. Mince, bite/fillet nugget main healthier categories, according systems. Bioavailability iron, protein effects processing important future aspects consider.

Language: Английский

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Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

Critical Reviews in Food Science and Nutrition, Journal Year: 2022, Volume and Issue: 63(23), P. 6630 - 6651

Published: Feb. 11, 2022

There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping adapting their habits, while other consumers increasingly shifting toward meat alternatives considered as healthier more sustainable options to replace the animal-based products. This transition gives room in market plant-, seaweed-, insect-based alternatives. Nevertheless, these emerging markets still facing challenge consumers’ acceptance uncertainty terms preferences. paper focuses on in-depth understanding consumer perception acceptability get insights current situation future implementation. The main factors motives influencing perceptions alternative reported. Further, drivers consume were highlighted. review, provides better improve alternatives, considering product country origin foods.Supplemental data for this article available online at https://doi.org/10.1080/10408398.2022.2036096

Language: Английский

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