Extrusion‐Based 3D Printing Technology in Soy Protein‐Based Meat Analogs: A Review

Journal of Food Process Engineering, Год журнала: 2024, Номер 47(12)

Опубликована: Дек. 1, 2024

ABSTRACT Extrusion‐based 3D printing technology has emerged as a promising method for developing soy protein‐based meat analogs, addressing the urgent demand sustainable and nutritious alternatives to traditional sources. There is growing global interest in diets, driven by environmental sustainability, health, animal welfare concerns. involves pushing protein pastes through nozzle develop layers that build up into three‐dimensional objects enable production of structures closely mimicking texture appearance real meat. Soy proteins, characterized their high content balanced amino acid profile, are ideal producing meat‐like textures flavors. This review explores application extrusion technologies analog production, emphasizing potential replicate sensory qualities It discusses advantages challenges associated with these technologies, including optimization parameters consistency quality. Rheological studies conducted achieve smooth proper layer formation whereas integrating fats, fibers, natural flavors enhance taste. The provides an overview processes, highlighting rheological optimizing flow behavior effective printing. Additionally, it examines textural aimed at mouthfeel bite meat, well performance evaluated shape retention, resolution, structural strength, accuracy. Consumer acceptance analogs also discussed, familiarity products increasing plant‐based alternatives. concludes considering prospects focusing on innovations printing, market trends, evolving consumer preferences.

Язык: Английский

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How Innovation-Friendly is the EU Novel Food Regulation? The Case of Cellular Agriculture

Опубликована: Янв. 1, 2024

Язык: Английский

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Assessment of Health Values, Beliefs, Norms, and Behavior towards Consumption Intention of 3D-Bioprinted Meat

Foods, Год журнала: 2024, Номер 13(17), С. 2662 - 2662

Опубликована: Авг. 23, 2024

Continuous innovation in product development further enhances consumer appeal and contributes to a more sustainable ethical food system. This study used the health belief model (HBM) value-belief-norm (VBN) theory investigate customer perceptions of intentions towards 3D-bioprinted meat. Specifically, this examined behavior factors using higher-order partial least squares structural equation modeling (PLS-SEM). Data were collected from 738 meat consumers through online survey questions, distributed among social groups face-to-face distribution-limiting only respondents who are familiar with meats. Using filtering question, those have knowledge topic considered valid respondents. Based on results, all variables under integrated theories deemed significant. Consumers' also shaped by altruism, egoism, biospheric concern, willingness change. The findings revealed that buyers rationally choose benefits over or personal values. emphasized educating consumers, being transparent about production, constantly innovating for higher acceptance In order foster confidence, it is essential prioritize transparency production process, encompassing information regarding sourcing manufacturing methods. Certifications validate safety quality standards serve reinforce notion. addition, implementation competitive pricing strategies has potential enhance accessibility meat, whereas industry partnerships can aid distribution operations improve market visibility-all which extend practical implications developed study. Moreover, foundation framework promotes its extension application outside technology-based production. could be utilized other studies consumption.

Язык: 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, Год журнала: 2024, Номер unknown

Опубликована: Сен. 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 (

Язык: Английский

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Which Groups are the Innovators of Sustainable Food Systems in Indonesia? A Consumer Cluster Approach to New Microalgae-Based Foods

Опубликована: Янв. 1, 2024

Язык: Английский

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