Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Foods, Journal Year: 2023, Volume and Issue: 12(5), P. 1005 - 1005

Published: Feb. 27, 2023

Fermentation was traditionally used all over the world, having preservation of plant and animal foods as a primary role. Owing to rise dairy meat alternatives, fermentation is booming an effective technology improve sensory, nutritional, functional profiles new generation plant-based products. This article intends review market landscape fermented products with focus on alternatives. contributes improving organoleptic properties nutritional profile Precision provides more opportunities for manufacturers deliver meat/dairy-like experience. Seizing that progress digitalization offering would boost production high-value ingredients such enzymes, fats, proteins, vitamins. Innovative technologies 3D printing could be post-processing solution following in order mimic structure texture conventional

Language: Английский

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Recent advances in 3D printing properties of natural food gels: Application of innovative food additives

Food Chemistry, Journal Year: 2023, Volume and Issue: 432, P. 137196 - 137196

Published: Aug. 25, 2023

Language: Английский

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A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture

Foods, Journal Year: 2023, Volume and Issue: 12(8), P. 1709 - 1709

Published: April 20, 2023

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, as such, the food industry is responding by developing a variety of different items. For these products be successful, their textural properties must acceptable consumers. These need thoroughly investigated using sensory methodologies ensure consumer satisfaction. This review paper aims summarize various PBAs, well discuss that can used future studies PBAs. PBAs have been formulated production technologies, but still differ from animal-based products. Most attempt mimic conventional counterparts, yet trials rarely compare or counterparts. While most rely on consumers investigate acceptability products’ properties, should include dynamic methodologies, attribute diagnostics questions help product developers characterize key Studies also indicate whether meant define target segment (ex. flexitarian, vegan) for product. The importance repeatedly mentioned literature thus robust methodologies.

Language: Английский

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Cultured meat with enriched organoleptic properties by regulating cell differentiation

Nature Communications, Journal Year: 2024, Volume and Issue: 15(1)

Published: Jan. 2, 2024

Abstract Research on cultured meat has primarily focused the mass proliferation or differentiation of muscle cells; thus, food characteristics remain relatively underexplored. As quality is determined by its organoleptic properties, with similar sensory to animal-derived highly desirable. In this study, we control and nutritional properties tailoring 2D primary bovine myoblasts adipose-derived mesenchymal stem cells gelatin/alginate scaffolds varying stiffness. We assess effect adipose meat. Thereafter, fabricate profiles that conventional beef assembling constructs composed differentiated cells. introduce a strategy produce enriched regulating cell scaffold engineering.

Language: Английский

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Recent trends in design of healthier fat replacers: Type, replacement mechanism, sensory evaluation method and consumer acceptance

Food Chemistry, Journal Year: 2024, Volume and Issue: 447, P. 138982 - 138982

Published: March 12, 2024

Language: Английский

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Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage

Food Reviews International, Journal Year: 2024, Volume and Issue: 40(9), P. 2940 - 2968

Published: Feb. 2, 2024

The negative impact of the production and consumption animal meat on sustainability has driven recent consumer demand for plant-based analogues. High-moisture analogues are aimed at replacing products, as they designed to mimic meat-like texture possess similar sensorial nutritional properties. acceptance substitutes depends how closely their fibrous structure resembles muscles. development a characteristics concentration each ingredient used in formulation, well equipment processing parameters during production. This review discusses influence nature ingredients, structuring processes, creation fibrous, while preserving attributes. advantages limitations technologies currently produce analogues, including electrospinning, extrusion, freeze structuring, shear cell technology, 3D printing, discussed detail. Moreover, this offers valuable insights into enhancing sensory textural properties ultimately promoting sustainability.

Language: Английский

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Use of food carbohydrates towards the innovation of plant-based meat analogs

Trends in Food Science & Technology, Journal Year: 2022, Volume and Issue: 129, P. 155 - 163

Published: Sept. 29, 2022

Language: Английский

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Application of lipids and their potential replacers in plant-based meat analogs

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 138, P. 645 - 654

Published: July 13, 2023

Language: Английский

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Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 142, P. 108817 - 108817

Published: April 25, 2023

Language: Английский

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Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion

Food Research International, Journal Year: 2023, Volume and Issue: 173, P. 113469 - 113469

Published: Sept. 12, 2023

Language: Английский

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