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.
Foods,
Journal Year:
2021,
Volume and Issue:
10(8), P. 1967 - 1967
Published: Aug. 23, 2021
Protein
calories
consumed
by
people
all
over
the
world
approximate
15-20%
of
their
energy
intake.
This
makes
protein
a
major
nutritional
imperative.
Today,
we
are
facing
an
unprecedented
challenge
to
produce
and
distribute
adequate
feed
nine
billion
2050,
in
environmentally
sustainable
affordable
way.
Plant-based
proteins
present
promising
solution
our
needs
due
long
history
crop
use
cultivation,
lower
cost
production,
easy
access
many
parts
world.
However,
plant
have
comparatively
poor
functionality,
defined
as
solubility,
foaming,
emulsifying,
gelling
properties,
limiting
food
products.
Relative
animal
proteins,
including
dairy
products,
technology
is
still
its
infancy.
To
bridge
this
gap,
advances
ingredient
development
knowledge
construct
plant-based
foods
sorely
needed.
review
focuses
on
some
salient
features
science
providing
current
state
art
highlighting
new
research
directions.
It
how
manipulating
structures
during
extraction,
fractionation,
modification
can
considerably
enhance
functionality.
create
novel
foods,
important
considerations
such
protein-polysaccharide
interactions,
inclusion
protein-generated
flavors,
techniques
structure
discussed.
Finally,
attention
nutrition
compass
navigate
roadmap
also
considered.
Microbial Biotechnology,
Journal Year:
2022,
Volume and Issue:
15(5), P. 1404 - 1421
Published: April 8, 2022
Summary
Ethical,
environmental
and
health
concerns
around
dairy
products
are
driving
a
fast‐growing
industry
for
plant‐based
alternatives,
but
undesirable
flavours
textures
in
available
limiting
their
uptake
into
the
mainstream.
The
molecular
processes
initiated
during
fermentation
by
lactic
acid
bacteria
is
well
understood,
such
as
proteolysis
of
caseins
peptides
amino
acids,
utilisation
carbohydrates
to
form
exopolysaccharides.
These
fundamental
developing
flavour
texture
fermented
like
cheese
yoghurt,
yet
how
these
work
alternatives
poorly
understood.
With
this
knowledge,
bespoke
fermentative
could
be
engineered
specific
food
qualities
foods.
This
review
will
provide
an
overview
recent
research
that
reveals
occurs
milk,
with
focus
on
differences
plant
proteins
carbohydrate
structure
affect
they
undergo
process.
practical
aspects
knowledge
has
been
used
develop
cheeses
yoghurts
also
discussed.
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
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.
Current Research in Food Science,
Journal Year:
2022,
Volume and Issue:
5, P. 973 - 983
Published: Jan. 1, 2022
The
discussion
about
the
development
and
consumption
of
plant-based
meat
alternatives
has
been
raised
since
numerous
decades
become
topic
prime
concern
these
days.
Recently,
market
enormously
expanded.
With
aim
investigating
present
scenario
research
on
analogs
defining
future
areas,
reasons
for
shifting
trends
towards
due
to
several
health
environmental
issues,
potential
sources
technologies
needed
analogs,
physicochemical
properties
functionality
ingredients
used
manufacturing
gastrointestinal
fate
resulting
consumer
acceptability
are
summarized
in
this
review.
Studies
have
revealed
that
various
concerns
associated
with
production
which
is
key
driving
force
analogs.
modern
structuring
techniques
improved
their
functionality,
however,
a
need
exists
focus
improving
sensory
characteristics,
safety,
selection
suitable
Additionally,
consumers'
quite
unsatisfactory
needs
be
through
proper
creating
awareness.
Moreover,
further
investigation
order
better
understanding
regarding
nutrient
bioavailability
products.
review
will
helpful
highlighting
current
situation
opening
new
horizons
domain.
Food Control,
Journal Year:
2022,
Volume and Issue:
145, P. 109507 - 109507
Published: Nov. 10, 2022
"Food
processing
4.0"
concept
denotes
food
in
the
current
digital
era
by
harnessing
fourth
industrial
revolution
(called
Industry
4.0)
technologies
to
improve
quality
and
safety
of
processed
products,
reduce
production
costs
time,
save
energy
resources,
as
well
diminish
loss
waste.
4.0
have
been
gaining
great
attention
recent
years,
revolutionizing,
transforming
many
manufacturing
industries,
including
sector.
The
aim
this
narrative
review
is
provide
an
updated
overview
developments
transformation
process
automation
industry.
Our
literature
shows
key
role
robotics,
smart
sensors,
Artificial
Intelligence,
Internet
Things,
Big
Data
main
enablers
Food
Processing
4.0.
advantages
terms
control
(sorting
during
with
robotics
for
instance),
(connecting
sensors
devices
Things),
efficiency
(forecasting
demand
Data).
However,
detailed
studies
are
still
necessary
tackle
significant
challenges
deep
insights
into
each
such
development
specific
effectors
robotics;
miniaturization
portability
sensors;
standardization
systems
data
sharing
Data;
initial
maintenance
these
technologies.
