Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Molecules, Journal Year: 2023, Volume and Issue: 28(10), P. 4016 - 4016

Published: May 11, 2023

Plant-based protein products, represented by "plant meat", are gaining more and popularity as an alternative to animal proteins. In the present review, we aimed update current status of research industrial growth plant-based including meat, eggs, dairy emulsion foods. Moreover, common processing technology products its principles, well emerging strategies, given equal importance. The knowledge gap between use plant proteins is also described, such poor functional properties, insufficient texture, low biomass, allergens, off-flavors, etc. Furthermore, nutritional health benefits highlighted. Lately, researchers committed exploring novel resources high-quality with enhanced properties through latest scientific technological interventions, physical, chemical, enzyme, fermentation, germination, interaction technology.

Language: Английский

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Mushrooms in innovative food products: challenges and potential opportunities as meat substitutes, snacks and functional beverages

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104868 - 104868

Published: Jan. 1, 2025

Language: Английский

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Cultivated meat manufacturing: Technology, trends, and challenges

Engineering in Life Sciences, Journal Year: 2023, Volume and Issue: 23(12)

Published: Nov. 20, 2023

Abstract The growing world population, public awareness of animal welfare, environmental impacts and changes in meat consumption leads to the search for novel approaches food production. Novel foods include products with a new or specifically modified molecular structure, made from microorganisms, fungi, algae insects, as well cell tissue cultures. latter approach is known by various names: “clean meat”, “in vitro meat” “cell‐cultured” “(cell‐)cultivated meat”. Here, cells isolated agronomically important species are expanded ex vivo produce biomass used unstructured grow differentiate on scaffolds structured analogues. Despite fast‐growing field high financial interest investors governments, cultivated production still faces challenges ranging source choice, affordable expansion, use cruelty‐free food‐grade media, regulatory issues consumer acceptance. This overview discusses above possible solutions strategies meat. review integrates multifaceted historical, social, technological insights field, provides both an engaging comprehensive introduction general interested robust perspective experts.

Language: Английский

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Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat

Food Research International, Journal Year: 2024, Volume and Issue: 188, P. 114465 - 114465

Published: May 6, 2024

Plant-based meat alternatives (PBMAs) are increasingly popular and may contribute towards reduction of negative environmental impacts associated with the industry. Inferior sensory characteristics PBMAs, compared to conventional products, remain a barrier for uptake these products. This study aimed profile wide range PBMAs perceived similarity meat, consumer liking, emotional response experience, determine drivers liking this product category. Twenty-one spanning broad types (burger patties, sausages, meatball alternatives, chicken/beef pieces, bacon alternative, turkey roast alternative) main protein ingredients (extruded plant proteins, tofu, or legumes/vegetables) representative available Aotearoa New Zealand consumers, were tasted evaluated by 140 residents. Samples ranged widely in their (median value range: 1.0-4.0 on 5-point-scale) overall ratings (mean ± SD, 35.1 1.2--77.7 17.4 100-point hedonic scale). Overall driven mostly flavour, followed texture, less so appearance. Sensorially, sample differentiation was variation meat-related flavours textures, vegetable-related attributes. Notably flavour driver very strong relationship (r = 0.92) observed between ratings. Meat-like samples also positive terms, whereas made from wholefoods terms. Textural terms ('gluey/slimy', 'pasty/doughy') wholefood products should be avoided future PBMA In conclusion, general population maintains preference that similar validating ongoing efforts improve meat-like properties new emerging require extensive development achieve satisfaction across

Language: Английский

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Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives

Food Quality and Preference, Journal Year: 2024, Volume and Issue: 116, P. 105134 - 105134

Published: Feb. 8, 2024

For the sake of both environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption plant-based alternatives (PBMAs) will only occur when such products are attractive. PBMAs with meat-like sensory attributes those that can be cooked similarly known preferred, but preference for meat-likeness varies depending on consumer's attitude towards meat. This study determined relationship between consumers' level attachment (MA) their perceptions commercial PBMAs, drivers liking. MA was measured by Meat Attachment Questionnaire (MAQ); consumers either low or high (LMA HMA, respectively) were invited participate in (n = 99). The characteristics seven evaluated using a rate-all-that-apply (RATA) questionnaire, along an ideal profile product hedonics. Consumers LMA had significantly higher overall, aroma, taste liking, compared HMA. Both HMA discriminated among properties profile. Nevertheless, further adapted penalty analysis showed subtle differences penalisation level. These findings could used future research development based MA; they also extended application meal context where consumed.

Language: Английский

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Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK

Food Quality and Preference, Journal Year: 2024, Volume and Issue: 118, P. 105208 - 105208

Published: April 29, 2024

Motivations are central in determining consumer food choices and provide insights regarding barriers to change. Given the global need transition towards more sustainable protein consumption patterns, understanding cross-cultural motivations is important. The present research aimed address this knowledge gap by reviewing reduce meat adopt substitutes, edible insects cultured amongst meat-eating consumers Australia, China UK (n = 1,777). An online survey captured importance of key via closed-ended statements, with change collected open-ended questions for extremely unwilling consumers. Results found safety environmental benefits be most important motives reduction alternatives adoption. Chinese were motivated these factors compared Australian who had greatest proportion based on belief necessary health reasons. Relative differences motivational also apparent alternative type. In general, responses Australians 245) related use whilst 160) 97) it insects. Overall, six themes identified consumers, being perceived as; Unhealthy, Unnecessary, Unsustainable, Unsafe, Unnatural Unappealing. prominence differed between countries across categories, but perception that unnecessary was a communal theme. findings interesting recommendations support country-specific transitions.

Language: Английский

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Why do people purchase plant-based meat products from retail stores? Examining consumer preferences, motivations and drivers

Journal of Retailing and Consumer Services, Journal Year: 2024, Volume and Issue: 81, P. 103939 - 103939

Published: June 16, 2024

Language: Английский

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Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese

Foods, Journal Year: 2024, Volume and Issue: 13(4), P. 567 - 567

Published: Feb. 13, 2024

Reliance on animal foods must be reduced to improve planetary and human well-being. This research studied plant-based cheese alternatives (PBCA) relative dairy in a consumer taste test with 157 consumers New Zealand. A case study approach used cream (commercially available) as the focal product category (2 PBCA, 2 dairy) implemented multi-response paradigm (hedonic, sensory, emotional, conceptual, situational). “Beyond liking” insights were established, including drivers of liking (sensory, non-sensory) sensory non-sensory associations. Two segments identified, which largest (n = 111) liked PBCA samples equally (6.5–6.7 9). In this Likers cluster, key ‘creamy/smooth mouthfeel’, ‘dissolves quickly mouth’, ‘sweet’, while significant penalty was associated ‘mild/bland flavour’. The data contributed additional insights, four being perceived differently appropriate for 9 12 use situations, regarded less appropriate. limited confines cheese, findings show that need not inferior their counterparts despite general narrative contrary. Of note, results obtained among participants who open eating more PB diet but vegetarian or vegan.

Language: Английский

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What factors influence consumer attitudes towards alternative proteins?

Food and Humanity, Journal Year: 2024, Volume and Issue: 3, P. 100349 - 100349

Published: July 6, 2024

Achieving the sustainability of protein is central to creating a sustainable food system. Current meat consumption patterns require paradigm shift, as status quo unsustainable. However, at present, consumer participation in this shift limited necessitating change behaviour. This review seeks understand willingness consume alternative proteins (cultured meat, edible insects, plant and fermentation-based proteins) factors influencing their decisions, considering variations across categories cultural backgrounds. Understanding these vital for designing interventions that effectively enhance acceptance levels. Consumer behaviour complex, influenced by spectrum personal societal factors, which must be interpreted within specific context target society or demographic segment.

Language: Английский

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Consumer perception and preference toward plant-based meat alternatives – Bibliometric trends and policy implications

Food and Humanity, Journal Year: 2024, Volume and Issue: 2, P. 100229 - 100229

Published: Jan. 6, 2024

Language: Английский

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