Current challenges of alternative proteins as future foods

npj Science of Food, Journal Year: 2024, Volume and Issue: 8(1)

Published: Aug. 15, 2024

Abstract Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution provide security natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims better understand challenges environmental impacts four main categories: plant-based, insect-based, microbe-derived, cultured meat seafood. The benefits plant-based insect-based documented but microbe-derived not fully assessed. development alternative products with nutritional sensory profiles similar their conventional counterparts highly challenging. Furthermore, incomplete safety assessments lack clear regulatory guidelines confuse industry hamper progress. Much still needs be done support utilization within context supporting drive make global system sustainable.

Language: Английский

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Emerging Trends in Food Process Engineering: Integrating Sensing Technologies for Health, Sustainability, and Consumer Preferences

Journal of Food Process Engineering, Journal Year: 2025, Volume and Issue: 48(1)

Published: Jan. 1, 2025

ABSTRACT The food processing industry, a significant global economic driver, encompasses diverse sectors ranging from agriculture to service and is currently undergoing transformative changes fueled by engineering innovations, evolving consumer preferences, regulatory demands. Cutting‐edge advancements in technology, such as precision agriculture, intelligent packaging, advanced methods like high‐pressure 3D printing, are revolutionizing efficiency sustainability. These innovations reducing waste, improving safety, enhancing traceability throughout the supply chain. Simultaneously, demands for healthier, sustainable, ethically produced reshaping product offerings. Emerging trends include functional foods, clean labels, plant‐based diets, personalized nutrition, allergen‐free products, all reflecting focus on health wellness. Sustainability remains critical priority, with emphasis eco‐friendly farming practices, waste reduction, biodegradable or recyclable packaging solutions. Digital technologies IoT, blockchain, artificial intelligence, robotics operational transparency. Intelligent featuring embedded sensors monitoring freshness quality further bolstering confidence chain efficiency. position industry address challenges, ensuring security, sustainability while adapting dynamic market

Language: Английский

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Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems

Heliyon, Journal Year: 2025, Volume and Issue: unknown, P. e42118 - e42118

Published: Jan. 1, 2025

Language: Английский

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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

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The current advances, challenges, and future trends of plant-based yogurt

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 149, P. 104531 - 104531

Published: May 11, 2024

Language: Английский

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Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Journal of Food Biochemistry, Journal Year: 2024, Volume and Issue: 2024, P. 1 - 29

Published: Feb. 7, 2024

Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s value functional properties. Thermal biochemical treatments food applications of protein are thoroughly reviewed. The review revealed physical, thermal, were reported be effective reducing improving solubility, emulsifying capacity, foaming proteins used cereals bakery products meet consumer demand. Encapsulation enhances stability, inclusion gluten-free has different effects on glycemic index, antioxidant activity, overall acceptability. These findings highlight chickpea’s potential improve aspects while offering health benefits consumers.

Language: Английский

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Microalgal proteins as ingredients for crating dairy mimetic products: Prospects for substituting bovine milk proteins

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100556 - 100556

Published: Jan. 1, 2025

Language: Английский

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Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 12(3), P. 1779 - 1791

Published: Nov. 30, 2023

Abstract Nowadays, plant‐based milks are being considered as an alternative to dairy milk due their advantages, such sustainability, reduced allergenicity, health benefits, and lactose‐free nature. Plant‐based widely used in the preparation of desserts, cheese‐like products, beverages, among other applications. The aim present study was formulate vegan rice puddings using various commercially available a sustainable milk. For this aim, central composition design applied optimize key processing parameters Thermomix®, including temperature (80–90°C), time (6–14 min), amount flour (6–10%, w/v), response surface methodology (RSM). According RSM results, optimum conditions were found be 90°C for 12.5 min with 6.5% flour, they exhibited minimal phase separation similar rheological textural properties pudding. Soya pudding had highest hardness value puddings, whole fat milk, soya, oat, coconut, cow's showed best gel unity, according cohesiveness results. Phase separation, important parameter storage stability, not observed during 7‐day at 4°C all groups, except pistachio Rheological results demonstrated that samples gel‐like structure modulus ( G′ ) exceeding loss G″ values. descriptive sensory evaluation, soya received scores overall acceptability. Our findings suggest industrial have great potential novel product meets dietary needs community by offering acceptable flavor texture.

Language: Английский

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Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

Nutrients, Journal Year: 2023, Volume and Issue: 15(13), P. 2979 - 2979

Published: June 30, 2023

Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods or their ingredients when ingested by some consumers. Food reactions gut inflammation-related problems are increasing worldwide. The primary form of management would be the avoidance such foods, followed treatment symptoms. Adopting a nutritional–therapeutic approach establishing practices inclusion functional nutraceuticals in diet could improve ecology microbiota alleviate inflammation GIT. For this purpose, specific species microorganisms characterized as probiotic strains have been studied to produce food fermented beverage products. Commercially sold, items labelled products, displaying name/s strain/s viable numbers them contained portion size importance growth is that they can consumed source nutrition intake helps subsistence recuperation friendly bacteria. Probiotics reported role ameliorating risk reactions. Probiotic administration has implemented its auxiliary improvement prevention sensitivities common among pediatric patients. products based on non-dairy substrates potential lactose intolerant consumers who allergic dairy milk Therefore, aim article review GRAS microbial probiotics up level strain’s name and/or number. These used sources beneficial bacteria easing discomfort maintaining inflammation-free gut.

Language: Английский

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The Effect of Altitude on Phenolic, Antioxidant and Fatty Acid Compositions of Some Turkish Hazelnut (Coryllus avellana L.) Cultivars

Molecules, Journal Year: 2023, Volume and Issue: 28(13), P. 5067 - 5067

Published: June 28, 2023

Turkey is the leading producer and exporter of hazelnuts, producing approximately 64% global hazelnut production. This research investigated effects cultivars altitude on phenolic, antioxidant, fatty acid compositions five grown at three different altitudes, 100 m, 350 800 in Ordu province, one territories that produce most hazelnuts. The results showed cultivar location significantly affected phenolic compounds, antioxidant activity, (FA) content. lowest (2.30 mg/kg-Yağlı) highest (21.11 mg/kg-Kara) gallic acids were obtained m. total content activity found nuts m Kara Palaz cultivars, Yağlı Sivri Çakıldak cultivar. Oleic was predominant FA possessed a diverse trend according to cultivar, ranging from 76.04% 84.80%, increasing with all except Çakıldak. Palmitic saturated followed by stearic acid, which varied elevations. study suggests responses hazelnuts depend cultivar; hence, proper approach containing more acids, includes choosing suitable for specific elevation.

Language: Английский

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