Novel plant-based meat alternatives: future opportunities and health considerations

Proceedings of The Nutrition Society, Год журнала: 2023, Номер 82(3), С. 370 - 385

Опубликована: Янв. 6, 2023

Present food systems threaten population and environmental health. Evidence suggests reduced meat increased plant-based consumption would align with climate change health promotion priorities. Accelerating this transition requires greater understanding of determinants choice. A thriving industry has emerged to meet consumer demand support dietary shift towards eating. ‘Traditional’ diets are low-energy density, nutrient dense, low in saturated fat purportedly associated benefits. However, fast-paced contemporary lifestyles continue fuel growing for meat-mimicking convenience foods which typically ultra-processed. Processing can improve product safety palatability enable fortification enrichment. deleterious consequences have been ultra-processing, though there is a paucity equivocal evidence regarding the value novel alternatives (PBMAs) their capacity replicate nutritional profile meat-equivalents. Thus, despite halo often eating, strong rationale literacy PBMAs. Understanding impact extensive processing on effects may help justify use innovative methods designed maintain benefits particular ingredients. Furthering knowledge PBMAs will increase awareness thus informed Finally, factors influencing engagement target subgroups such products facilitate production desirable, healthier Such evidence-based manufacturing practice potential positively influence future individual planetary

Язык: Английский

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Cultured meat and the sustainable development goals

Trends in Food Science & Technology, Год журнала: 2022, Номер 124, С. 140 - 153

Опубликована: Апрель 13, 2022

Язык: Английский

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Artificial Meat Industry: Production Methodology, Challenges, and Future

JOM, Год журнала: 2022, Номер 74(9), С. 3428 - 3444

Опубликована: Май 20, 2022

Abstract Biotechnology and food science have pioneered the notion of cultured meat. Conventional meat production face issues related to butchering, dietary inadequacy, foodborne disease, emanation methane, which evades while promising texture feel real Mass techniques for plant-based analogs been developed, whose products hit market. In vitro on scaffolding self-organizing manufactured small-scale offering tunable nutrition, although more specialized contrivances are needed build a framework large scale. Prospective like 3D/4D bio-printing, biophotonics, cloning current research subjects. Cultured needs overcome societal regulatory hurdles prior commercialization, and, in any event, is long-term necessity humankind, high cost affirmation among people principal impediment.

Язык: Английский

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Cell culture medium cycling in cultured meat: Key factors and potential strategies

Trends in Food Science & Technology, Год журнала: 2023, Номер 138, С. 564 - 576

Опубликована: Июль 8, 2023

Язык: Английский

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Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges

Food Engineering Reviews, Год журнала: 2023, Номер 15(2), С. 329 - 359

Опубликована: Март 7, 2023

Язык: Английский

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Perspectives on cultured meat in countries with economies dependent on animal production: A review of potential challenges and opportunities

Trends in Food Science & Technology, Год журнала: 2024, Номер 149, С. 104551 - 104551

Опубликована: Май 20, 2024

Язык: Английский

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Valorization of biomass for food protein via deep eutectic solvent extraction: Understanding the extraction mechanism and impact on protein structure and properties

Food Frontiers, Год журнала: 2024, Номер 5(3), С. 1265 - 1301

Опубликована: Март 21, 2024

Abstract The conventional techniques for protein extraction from biomass are not fully aligned with sustainability goals, so it is important to look some alternate solutions. By simultaneously extracting both soluble and insoluble proteins, deep eutectic solvents (DESs) offer a viable method valorizing protein‐rich variety of sources. Notably, the molecular crowding effects DESs may have helped unfolded proteins acquire compact stable conformations, facilitating solubilization effective extraction. However, there still lack information regarding how interact affect structure properties recovered proteins. To enable their widespread usage as sustainable dietary safety DES‐extracted must also be addressed. In this paper, we review state science in DES‐mediated extraction, focusing on mechanism interactions between Additionally, aspects that could structure, technofunctional, nutritional characteristics, extracted explored. DES‐based helpful valorize different biomasses production food due specific features.

Язык: Английский

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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

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Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security

Bioengineered, Год журнала: 2021, Номер 12(2), С. 11305 - 11330

Опубликована: Ноя. 14, 2021

The growing population and the climate changes put a pressure on food production globally, therefore fundamental transformation of is required. One approach to accelerate application modern biotechnology such as cell culture, marker assisted selection, genetic engineering. Cell culture technology reduces usage arable land, while marker-assisted selection increases gain crop breeding engineering enable introduce desired traits crop. has resulted in development cultured meat, fungal biomass (mycoprotein), bioactive compounds from plant culture. Except meat which recently begin penetrate market, other products have been market for years. contributed significantly increase resiliency against emerging pests abiotic stresses. This review addresses diverse techniques well advanced CRISPR Cas-9 its improvement. pros cons different challenges future perspective strengthening security are also discussed.

Язык: Английский

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Food neophobia, food choice and the details of cultured meat acceptance

Meat Science, Год журнала: 2022, Номер 194, С. 108964 - 108964

Опубликована: Сен. 9, 2022

Язык: Английский

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