Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 153, P. 104703 - 104703

Published: Sept. 7, 2024

Language: Английский

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Advancements in texturization processes for the development of plant-based meat analogs: a review

Current Opinion in Food Science, Journal Year: 2024, Volume and Issue: 58, P. 101192 - 101192

Published: June 27, 2024

Meat analogs are developed in response to environmental concerns, health conscious, and ethical consumer choices. Advancements texturization processes with respect the optimization of extrusion cooking, shear cell, 3D printing thought be essential maintain future interest. Here, we describe both thermal nonthermomechanical treatments based on peculiar gelation mechanisms ingredients. The combination two or more different technologies is a promising strategy enhance textural, nutritional, sensory properties. Examples include integrating using new rotating die geometries, combining fermentations structuring processes. Other innovations explore sustainable protein sources additives nonprotein ingredients improve textural properties, although latter may raise concerns about acceptance sustainability.

Language: Английский

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High‐Moisture Extrusion in Plant‐Based Meat: Challenges and Emerging Trends

Journal of Food Process Engineering, Journal Year: 2025, Volume and Issue: 48(4)

Published: April 1, 2025

ABSTRACT The global protein demand is predicted to double by 2050, driving the rise in adaptation of plant‐based meat alternatives (PBMAs), which replicate traditional textures while reducing environmental impact. This review examines challenges and opportunities producing adopting PBMAs, with a particular focus on high‐moisture extrusion (HME) technology. Anisotropic structure control during HME remains major challenge due varied physicochemical properties plant proteins. Additionally, nutrient composition variability complicates standardization, affects dietary adequacy consumer acceptance, understanding effects antinutrients absorption also crucial. further explores nutritional profiles, health implications, impacts, labelling practices, marketing strategies identifying research gaps. It highlights need for cross‐sector collaboration advance sustainable diets. Eco‐friendly production can be achieved through efficient agroecosystem management dry fractionation, contrast water‐ chemical‐intensive wet extraction. Life cycle assessments consistently show lower footprint diets versus meat‐inclusive diets, although more comprehensive methodologies are required. Market challenges, including costs acceptance influenced demographics culture, remain key challenges. Policy interventions, such as carbon taxation, could reduce consumption, but socioeconomic impacts must carefully considered. Reducing effectively communicating sustainability benefits PBMAs seem crucial widespread adaptation. Advances fermentation genomic technologies hold promise enhancing bioavailability sustainably. Ongoing evaluation PBMA processes addressing variability, concerns.

Language: Английский

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Plant-Based Meat Analogues and Consumer Interest in 3D-Printed Products: A Mini-Review

Foods, Journal Year: 2024, Volume and Issue: 13(15), P. 2314 - 2314

Published: July 23, 2024

The markets for plant-based meat analogues (PBMAs) are growing worldwide, showing the increasing consumer demand and acceptance of these new products. Three-dimensional (3D) food printing is a technology with huge potential products customised to suit consumers' wants needs. There broad from consumers regarding safety desirability consuming that produced using 3D printing. As this technology, must be provided relevant information trusted source, further research needing conducted within context identified market culture. By embracing strength customisation coupling global products, printed PBMAs could future challenger currently popular production method extrusion. Therefore, article reviews interests in summarises opportunities produce analogues.

Language: Английский

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Textural and sensorial properties of meatball analogues produced from alkaline extracted Indian pulse protein concentrates and other plant-based composites

Journal of Food Science and Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 10, 2024

Language: Английский

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Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose

Food Science and Technology International, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 9, 2024

In this study, Indian pulse proteins from cowpeas, yellow peas, green gram, and horse gram were used to create plant-based meatball analogs. The nutritional composition, molecular functional groups, color, texture of analogs T1, T2, T3 mutton meatballs thoroughly analyzed. T1 had highest protein (51%) compared control (19%), T2 (45%), (36%), but fiber content (1.26%) was less in (2.86%), (3.33%), (3.49%). more is fibrous raw materials; lower will be the hardness meat consistent fracturability, hardness, cohesiveness, adhesiveness, superior springiness, gumminess, resilience, chewiness T3, control. Sensory evaluation results reported that with sample terms texture, juiciness, overall acceptability no significant difference among two (

Language: Английский

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Sensory and hedonic perception of meat versus ultra‐processed plant‐based meat analogs: A comparative study

Journal of Food Science, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 24, 2024

Abstract Nowadays, consumption habits are changing for different reasons, and animal products being replaced by plant‐based analogs. Some of these analogs classified as ultra‐processed foods (UPFs) according to NOVA criteria (food classification system). Within this scenario, little is known about consumers’ sensory response regarding new products. One main challenge UPFs imitating both the characteristics hedonic experience meat consumption. Although numerous studies explore profile vegan products, we found no comparisons between profiles their corresponding The present study aimed compare dynamic profiles, specifically focusing on flavor texture attributes, animal‐based food (beef chicken meat) commercial (seitan Mediterranean chick'n pieces) establish adequacy intensity certain (attributes) impact acceptability This was conducted using time‐intensity technique with fourteen trained panelists just right scales 59 consumers, evaluating a 7‐point scale. perception results significantly differed from those beef chicken, showing higher in “nonmeat” attributes such gumminess, mushroom flavor, vegetable spiciness. that characterize analog more suitable than seitan. seitan not influenced attribute suitability results. However, poor juiciness showed significant penalty its acceptance analog. These identified differences highlight need evaluate adjust attempt imitate traditional Practical Application effective identifying respective Inadequate taste can decrease identification crucial industry understand consumer preferences substitutes.

Language: Английский

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Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)—A Patent Survey

Nutrients, Journal Year: 2024, Volume and Issue: 16(23), P. 4054 - 4054

Published: Nov. 26, 2024

: The environmental problems associated with meat production, the pain and distress of animals, health have contributed to increased appreciation alternatives.

Language: Английский

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Application of Multi-criteria Decision Making Techniques in Sensory Evaluation of Food Analogues

Published: Jan. 1, 2024

Language: Английский

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A comparative analysis of macronutrient digestibility in animal and alternative meat products for the Asian market

Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 139, P. 107171 - 107171

Published: Dec. 31, 2024

Language: Английский

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