Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

Nutrients, Journal Year: 2023, Volume and Issue: 15(2), P. 452 - 452

Published: Jan. 15, 2023

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels essential to alleviating detrimental impacts of food system on planet and improving human health animal welfare. The reduction in average intake may be reached via many possible ways, one possibility being increased alternatives (PBMAs). For this reason, recent years, hundreds products have been launched market sensory attributes (i.e., taste, texture, appearance, smell) similar their counterparts; however, these often long list ingredients nutritional values are very different from meat. present review aims highlight main opportunities challenges related production PBMAs through an interdisciplinary approach. Aspects technology, profiles, potential environment, current consumer acceptance discussed. Focusing literature topic, will also research gaps should considered future, possibly collaboration stakeholders can support sustainable diets.

Language: Английский

---

Animal- and Plant-Based Protein Sources: A Scoping Review of Human Health Outcomes and Environmental Impact

Nutrients, Journal Year: 2022, Volume and Issue: 14(23), P. 5115 - 5115

Published: Dec. 1, 2022

Dietary proteins are indispensable to human nutrition. In addition their tissue-building function, they affect body composition and regulate various metabolic pathways, as well satiety immune system activity. Protein use can be examined from a quantitative or qualitative viewpoint. this scoping review, we compare animal- plant-based protein sources in terms of effects on health the environment. We conclude that consumption vegetable is associated with better outcomes overall (namely, cardiovascular system) than animal-based product use. The healthier dovetail lower environmental impact, which must considered when designing an optimal diet. Indeed, planet cannot disjointed being. Future research will clarify mechanisms action underlying compared animal sources, fostering agronomic practices influencing public direction benefit both its inhabitants.

Language: Английский

---

The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae

Antioxidants, Journal Year: 2023, Volume and Issue: 12(4), P. 860 - 860

Published: April 2, 2023

It is more effective to maintain good health than regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building maintaining antioxidant shields, aiming show how balance, as much possible, situations which we are exposed radicals. To achieve this aim, foods, fruits, marine algae with a high content should constitute basis of nutritional elements, since natural products known have significantly greater assimilation efficiency. review also gives perspective use antioxidants can extend life food products, by protecting them from damage caused oxidation well additives.

Language: Английский

---

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

---

The Nutritional Quality of Plant-Based Foods

Sustainability, Journal Year: 2023, Volume and Issue: 15(4), P. 3324 - 3324

Published: Feb. 11, 2023

There is growing interest in the adoption of a more sustainable diet, and this has led to development plant-derived alternative products that are used as substitute for animal origin. This promising way improve sustainability agricultural food industry; however, there increasing concerns regarding nutritional profile plant-based products, with emerging evidence many not nutritionally equivalent conventional products. In study, we provide narrative review focusing on quality First, summarize available literature examining consumers’ healthcare professionals’ perceived healthfulness foods. Then, compare composition (macro- micronutrients) alternatives their counterparts. Moreover, outline potential impact these differences overall diet summary digestibility bioavailability nutrients from plant sources. We highlight role product innovations processing support priorities comprehensive research nutrient density sustained effect modern diets long-term health.

Language: Английский

---

Sustainability benefits of transitioning from current diets to plant-based alternatives or whole-food diets in Sweden

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

Published: Feb. 1, 2024

Plant-based alternatives (PBAs) are increasingly becoming part of diets. Here, we investigate the environmental, nutritional, and economic implications replacing animal-source foods (ASFs) with PBAs or whole (WFs) in Swedish diet. Utilising two functional units (mass energy), model vegan, vegetarian, flexitarian scenarios, each based on WFs. Our results demonstrate that PBA-rich diets substantially reduce greenhouse gas emissions (30-52%), land use (20-45%), freshwater (14-27%), vegan diet showing highest reduction potential. We observe comparable environmental benefits when ASFs replaced WFs, underscoring need to ASF consumption. PBA scenarios meet most Nordic Nutrition Recommendations, except for vitamin B12, D selenium, while enhancing iron, magnesium, folate, fibre supply decreasing saturated fat. Daily food expenditure slightly increases (3-5%) decreases WF (4-17%), being 10-20% more expensive than Here show, can impact current meeting nutritional recommendations, but expenditure. recommend prioritising diversifying WFs healthier accommodate diverse consumer preferences during dietary transitions.

Language: Английский

---

Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 15

Published: Jan. 17, 2025

In response to population growth, ethical considerations, and the environmental impacts of animal proteins, researchers are intensifying efforts find alternative protein sources that replicate functionality nutritional profile proteins. this regard, plant-based cheese alternatives becoming increasingly common in marketplace, as one emerging dairy-free products. However, dairy industry faces challenges developing products meet demands customers with specific lifestyles or diets, ensure sustainability, retain traditional customers. These include food neophobia, need mimic physicochemical, sensory, functional, properties products, inefficient conversion factor proteins into high production expenses. Given distinct nature milks, understanding their differences from cow's milk is crucial for formulating comparable properties. Designing analogs requires overcoming electrostatic repulsion energy barriers among plant induce gelation curd formation. Innovative approaches have substantially enhanced physicochemical sensory these alternatives. Researchers exploring application microalgae a source investigating new microbial fermentation methods increase content

Language: Английский

---

Familiarity and satisfaction with plant-based meat alternatives around the world

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100597 - 100597

Published: March 1, 2025

Language: Английский

---

Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets

Current Research in Food Science, Journal Year: 2022, Volume and Issue: 5, P. 2261 - 2269

Published: Jan. 1, 2022

Our planet is currently facing unprecedented interconnected environmental, societal, and economic dilemmas due to climate change, the outbreak of pandemics wars, among others. These global challenges pose direct threats food security safety clearly show urgent need for innovative scientific solutions technological approaches. Backed by current alarming situation, many food-related trends have emerged in recent years response these issues. This review looks at two megatrends agriculture industry; shift vegetable diets digital transformation production consumption patterns. On one side, several technologies protein sources been associated with more sustainable systems enhanced nutritional quality safety. other advanced (e.g., artificial intelligence, big data, Internet Things, blockchain, 3D printing) increasingly applied smart farms factories improve system outcomes. Increasing adoption vegetal innovations harnessing Industry 4.0 along supply chain potential enable efficient ecological transitions.

Language: Английский

---

Novel plant-based meat alternatives: future opportunities and health considerations

Proceedings of The Nutrition Society, Journal Year: 2023, Volume and Issue: 82(3), P. 370 - 385

Published: Jan. 6, 2023

Present food systems threaten population and environmental health. Evidence suggests reduced meat increased plant-based consumption would align with climate change health promotion priorities. Accelerating this transition requires greater understanding of determinants choice. A thriving industry has emerged to meet consumer demand support dietary shift towards eating. ‘Traditional’ diets are low-energy density, nutrient dense, low in saturated fat purportedly associated benefits. However, fast-paced contemporary lifestyles continue fuel growing for meat-mimicking convenience foods which typically ultra-processed. Processing can improve product safety palatability enable fortification enrichment. deleterious consequences have been ultra-processing, though there is a paucity equivocal evidence regarding the value novel alternatives (PBMAs) their capacity replicate nutritional profile meat-equivalents. Thus, despite halo often eating, strong rationale literacy PBMAs. Understanding impact extensive processing on effects may help justify use innovative methods designed maintain benefits particular ingredients. Furthering knowledge PBMAs will increase awareness thus informed Finally, factors influencing engagement target subgroups such products facilitate production desirable, healthier Such evidence-based manufacturing practice potential positively influence future individual planetary

Language: Английский

---