Foods,
Journal Year:
2022,
Volume and Issue:
11(23), P. 3770 - 3770
Published: Nov. 23, 2022
Dietary
habits
have
a
substantial
influence
on
both
planet
and
individual
health.
High
intake
of
animal
products
has
significant
negative
effects
the
environment
human
health;
hence,
reduction
in
meat
consumption
is
necessary.
The
transition
towards
plant-based
(PBM)
one
potential
solutions
for
environmental
health
issues.
To
achieve
this
goal,
it
important
to
understand
dietary
demands
consumers.
This
review
was
designed
with
focus
PBM
alternatives,
shifts
during
COVID-19
pandemic,
drivers
consumers'
perceptions
various
countries,
measures
that
can
promote
shift
PBM.
market
predicted
grow
rising
awareness,
familiarity,
knowledge
coming
years.
Companies
must
categories
anticipated
benefits
aid
consumers
making
switch
diet
higher
alternatives
if
they
want
win
over
target
market.
Future Foods,
Journal Year:
2024,
Volume and Issue:
9, P. 100297 - 100297
Published: Jan. 10, 2024
Novel
food
technologies,
such
as
three-dimensional
(3D)
printing
and
cellular
agriculture,
offer
many
opportunities
in
the
field
of
meat
fish
production,
texture
variety,
waste
reduction,
animal
welfare,
personalized
nutrition.
Nevertheless,
they
still
face
resistance
from
consumers.
Thus
far,
conventional
have
yet
to
be
compared
simultaneously
with
other
alternatives.
Therefore,
we
conducted
a
study
analyze
acceptance
these
alternatives
among
Swiss
consumers
terms
perceived
healthiness,
willingness
buy,
eat,
environmental
friendliness.
In
doing
so,
were
on
four
measures
3D-printed
plant-based,
cultured,
byproduct
The
results
suggest
that
plant-based
perform
best,
whereas
or
worst
all
assessed.
Moreover,
perceptions
healthiness
friendliness
appear
most
important
predictors
eat.
These
indicate
future
focus
should
placed
communicating
health-
environment-related
benefits
3D
agriculture
facilitate
their
adoption.
npj Science of Food,
Journal Year:
2022,
Volume and Issue:
6(1)
Published: Oct. 28, 2022
Abstract
Bread
as
a
staple
food
has
been
predominantly
prepared
from
refined
wheat
flour.
The
world’s
demand
for
is
rising
with
increased
bread
consumption
in
developing
countries
where
climate
conditions
are
unsuitable
cultivation.
This
reliance
on
increases
the
vulnerability
to
supply
shocks
caused
by
force
majeure
or
man-made
events,
addition
negative
environmental
and
health
consequences.
In
this
review,
we
discuss
contribution
sustainability
of
systems
partially
replacing
flour
various
types
plant
ingredients
making,
also
known
composite
bread.
sustainable
sources
non-wheat
flours,
their
example
use
making
potential
nutritional
benefits
summarized.
Non-wheat
flours
pose
techno-functional
challenges
due
significantly
different
properties
proteins
compared
gluten,
they
often
contain
off-favor
compounds
that
altogether
limit
consumer
acceptability
final
products.
Therefore,
detail
recent
advances
processing
strategies
improve
sensory
profiles
A
special
focus
laid
fermentation,
its
accessibility
versatility
apply
scenarios.
Finally,
outline
research
needs
require
synergism
between
science,
human
nutrition,
microbiomics
science.
Food Research International,
Journal Year:
2022,
Volume and Issue:
162, P. 112036 - 112036
Published: Oct. 14, 2022
Faba
bean,
processed
into
ingredients
(flour,
protein
concentrate,
isolate),
can
be
extruded
to
meat
alternatives
with
a
fibrous
texture.
Despite
its
importance
for
consumer
acceptance,
not
enough
is
known
about
the
flavor
of
faba
bean
nor
chemical
and
sensory
changes
caused
by
high-moisture
extrusion.
Therefore,
aim
this
work
was
describe
corresponding
extrudates
understand
how
their
composition
affects
perception
attributes.
Firstly,
were
characterized
lipid-degrading
enzymatic
activities,
precursors,
volatile
non-volatile
flavor-active
compounds.
Secondly,
profiling
conducted.
Thirdly,
partial
least
squares
regression
applied
relationship
between
data.
This
study
showed
that
concentrate
had
strongest
taste
aftertaste
(respectively
7
6,
on
0-10
intensity
scale),
bitterness
(6-7),
pea
odor
6
5),
whereas
isolate
cereal
(4)
(4),
off-flavor
(2)
off-odor
(3).
flour
mildest
flavor.
High-moisture
extrusion
brought
several
ingredients,
including
formation
compounds
inactivation
enzymes.
Only
traces
tannins
found
in
extrudates.
The
presence
free
phenolics,
vicine,
convicine
linked
strong
aftertaste,
bitterness,
drying
sensation
mouth,
lipid
oxidation
products
related
pea,
cereal,
off-odors
flavors.
npj Science of Food,
Journal Year:
2023,
Volume and Issue:
7(1)
Published: May 26, 2023
Abstract
Protein
hydrolysis
is
a
process
used
in
the
food
industry
to
generate
bioactive
peptides
of
low
molecular
weight
and
with
additional
health
benefits,
such
as
antihypertensive,
antidiabetic,
antioxidant
properties
that
are
often
associated
their
content
on
hydrophobic
amino
acids.
This
results
an
increased
bitterness
products,
making
them
less
desirable
for
use
formulations.
review
summarizes
main
dietary
sources
bitter
peptides,
including
methods
determine
bitterness,
Q-values
electronic
tongue;
factors
mechanisms
underlying
these
compounds.
The
strategies
currently
improve
taste
oral
delivery
also
discussed
together
advantages
drawbacks
each
technique.
Debittering
masking
techniques
reported
detail,
active
carbon
treatments,
alcohol
extraction,
isoelectric
precipitation,
chromatographic
methods,
hydrolytic
processes.
Other
or
blocking
techniques,
inhibitors,
modified
starch,
taurine,
glycine,
polyphosphates,
well
chemical
modifications,
amination,
deamination,
acetylation,
cross-linking
were
discussed.
findings
this
work
highlight
encapsulation
highly
effective
method
promoting
bioactivity
compared
other
traditional
debittering
In
conclusion,
article
suggests
advanced
technologies
can
serve
means
mitigate
while
simultaneously
preserving
biological
activity,
increasing
viability
development
functional
foods
pharmaceuticals.
Food Quality and Preference,
Journal Year:
2023,
Volume and Issue:
107, P. 104848 - 104848
Published: March 21, 2023
One
of
the
biggest
trends
in
food
industry
is
developing
plant-based
(PB)
alternatives
for
dairy
(D)
products
that
mimic
their
counterparts.
The
prominent
view
these
novel
PB
foods
should
represent
conventional
foods'
visual,
textural,
and
taste
properties.
In
addition,
consumer
studies
have
demonstrated
challenges
mimicking
texture
properties,
with
yogurts
having
a
thin
watery
mouthfeel.
This
study
aims
to
understand
how
much
dairy-like
properties
contribute
sensory
hedonic
responses
D
among
US
Finnish
consumers.
Thus,
were
conducted
(n
=
101)
Finland
96)
consumers
who
regularly
eat
are
willing
try
yogurts.
Six
blueberry-flavored
blended
different
plant-to-dairy
ratios
(PB:D%)
labeled
either
as
(plant-based)
or
(dairy-based):
100:0
(PB),
75:25
50:50
(D),
25:75
0:100
(D).
Different
texture-related
attributes
studied
first
by
appearance
after
tasting
(i.e.,
mouthfeel)
using
Rate-all-that-apply
Just-about-right
methods.
flavor
Check-all-that-apply
acceptance
samples
evaluated
on
9-point
scale.
same
equally
liked
Finland.
Apparent
differences
found
between
samples,
demonstrating
PB-labeled
higher
content
most
liked.
Interestingly,
yogurt
(50:50)
was
more
than
D,
indicating
expectations
towards
Creamy
be
main
textural
driver
liking
Although
results
show
characteristics
general,
our
also
demonstrate
young
value
sustainability
when
making
choices
like
typical
