Current challenges of alternative proteins as future foods

npj Science of Food, Год журнала: 2024, Номер 8(1)

Опубликована: Авг. 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.

Язык: Английский

---

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

Trends in Food Science & Technology, Год журнала: 2024, Номер 153, С. 104703 - 104703

Опубликована: Сен. 7, 2024

Язык: Английский

---

A taste of cell-cultured meat: a scoping review

Frontiers in Nutrition, Год журнала: 2024, Номер 11

Опубликована: Янв. 23, 2024

Cell-cultured meat (CM) is a novel product grown in vitro from animal cells, widely framed as equivalent to conventional but presented produced more sustainable way. Despite its limited availability for human consumption, consumer acceptance of CM (e.g., willingness purchase and consume) has been extensively investigated. A key under-investigated assumption these studies that CM’s sensory qualities are comparable conventional, products. Therefore, the current review aims clarify what actually known about characteristics their potential impact on acceptance. To this end, structured scoping existing, peer-reviewed literature evaluation was conducted according PRISMA-ScR Joanna Briggs Institute guidelines. Among included ( N = 26), only 5 research activities could be termed “sensory evaluation,” with 4 those evaluating actual products some form. The remaining 21 based conclusions consequent set hypothetical consumption experiences, often explicitly positive information framing. In addition, many have explicit goal increase CM, authors (researchers) acting direct industry affiliates; may source bias level toward By separating merely speculated, reported realistic expectations within promissory narratives proponents.

Язык: Английский

---

Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages

Carbohydrate Polymers, Год журнала: 2023, Номер 323, С. 121396 - 121396

Опубликована: Сен. 15, 2023

Язык: Английский

---

Perception of cultured “meat” by Italian, Portuguese and Spanish consumers

Frontiers in Nutrition, Год журнала: 2023, Номер 10

Опубликована: Июнь 20, 2023

The aim of this study was to investigate how consumers (

Язык: Английский

---

Alternative protein sources: science powered startups to fuel food innovation

Nature Communications, Год журнала: 2024, Номер 15(1)

Опубликована: Май 28, 2024

Abstract Harnessing the potential of considerable food security efforts requires ability to translate them into commercial applications. This is particularly true for alternative protein sources and startups being on forefront innovation represent latest advancements in this field.

Язык: Английский

---

High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning

Food Chemistry, Год журнала: 2024, Номер 442, С. 138468 - 138468

Опубликована: Янв. 19, 2024

Язык: Английский

---

Recent advances in scaffolding biomaterials for cultivated meat

Biomaterials Advances, Год журнала: 2024, Номер 162, С. 213897 - 213897

Опубликована: Май 21, 2024

Язык: Английский

---

Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review

Foods, Год журнала: 2025, Номер 14(1), С. 129 - 129

Опубликована: Янв. 4, 2025

This scoping review aims to understand the cell-based meat production process, including regulations, potential hazards, and critical points of this production. includes studies on cultured processes, health regulatory guidelines, excluding those without hazard analysis, incomplete texts, or published before 2013. The search was performed in eight electronic databases (MEDLINE, Web Science, Embase, Cochrane Library, Scopus, LILACS, Google Scholar) using MeSH terms adaptations for each database. local regulations guideline documents complemented by a manual websites governments agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, SFA). step involved reading full texts confirm eligibility extract key data, author, year, country, study design, objectives, results, protocols, control measures, followed data analysis. A comprehensive yielded 1185 46 guidance documents. After removing duplicate applying criteria titles, abstracts 35 45 were included. protocols are well-established, highlighting hazards points. Although limited, they expanding globally. development commercialization require clear, up-to-date supervision, which being studied formulated worldwide. Cultured presents some (chemical, biological, physical) that food safety considerations: (i) genetic stability cells/cell lines; (ii) microbiological related cell (iii) exposure substances used process; (iv) toxicity allergenicity product its component population; (v) post-harvest contamination; (vi) chemical contamination/residue levels; (vii) nutritional aspects/risks. Currently, no standardized testing approach exists meat. However, effective assessment strategies, such as HACCP combined with best practices, should be implemented throughout process.

Язык: Английский

---

Bio-Orchestration of Cellular Organization and Human-Preferred Sensory Texture in Cultured Meat

ACS Nano, Год журнала: 2025, Номер unknown

Опубликована: Янв. 7, 2025

For cultured meat to effectively replace traditional meat, it is essential develop scaffolds that replicate key attributes of real such as taste, nutrition, flavor, and texture. However, one the significant challenges in replicating characteristics with lies considerable gap between stiffness preferred by cells textural properties desired humans. To address this issue, we focused on microscale environment conducive cell growth macro-scale favored This led development adaptive bio-orchestrating anisotropic scaffold (ABS), which satisfies both cellular human requirements. The ABS produced using freeze-initiated ion coordination method, sequentially aligns enhances fibril structure food-derived proteins, bridging culinary perspectives. Notably, microenvironments exhibited exceptional myoblast differentiation, 3D mechanical textures are consistent regardless chewing direction, due aligned structure. containing bovine myotubes demonstrated a texture nearly identical beef sirloins.

Язык: Английский

---