Foods for Plant-Based Diets: Challenges and Innovations

Foods, Год журнала: 2021, Номер 10(2), С. 293 - 293

Опубликована: Фев. 1, 2021

Plant-based diets have become popular as a means of reducing the environmental footprint diet and promoting human health animal welfare. Although percentages vegetarians vegans are low compared to omnivores, their numbers increased significantly in last years. The use non-animal food products other than meat alternatives is also increasing this tendency constitutes an opportunity for industry. In review, we present that plant-based milk consolidated but there niche egg, seafood alternatives, new which may not resemble any traditional food. However, all substitutes sustainable some them even ultra-processed. addition, concerns on safety labeling, consumers demand clear information regulation. challenges field connected with design technology, sensory science, nutrition, dietetics. Moreover, adequate selection combination foods important order achieve consumer acceptance while preventing nutritional deficiencies those who choose type diet.

Язык: Английский

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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2021, Номер 20(4), С. 4049 - 4100

Опубликована: Май 30, 2021

Abstract Consumers are increasingly demanding foods that more ethical, sustainable and nutritious to improve the health of themselves planet. The food industry is currently undergoing a revolution, as both small large companies pivot toward creation new generation plant‐based products meet this consumer demand. In particular, there an emphasis on production mimic those omnivores familiar with, such meat, fish, egg, milk, their products. main challenge in area simulate desirable appearance, texture, flavor, mouthfeel, functionality these using ingredients isolated entirely from botanical sources, proteins, carbohydrates, lipids. molecular, chemical, physical properties plant‐derived usually very different animal‐derived ones. It therefore critical understand fundamental how they can be assembled into structures resembling found animal This review article provides overview current status scientific understanding highlights areas where further research required. it focuses physical, functional ingredients; processing operations used convert products; and, science behind formulation vegan eggs, milk alternatives.

Язык: Английский

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Sustaining Protein Nutrition Through Plant-Based Foods

Frontiers in Nutrition, Год журнала: 2022, Номер 8

Опубликована: Янв. 18, 2022

Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition animal- to plant-based protein food may desirable maintain environmental stability, ethical reasons, affordability, greater safety, fulfilling consumer combating protein-energy malnutrition. Due these steadily gaining popularity, this upward trend expected continue for next few decades. Plant good source many amino acids, vital macronutrients, sufficient achieve complete nutrition. The main goal review provide an overview that helps sustain better life humans nutritional quality plant proteins. present comprehensively explores proteins, their cost-effective extraction processing technologies, impacts on nutrition, different wastes as alternative impact. Furthermore, it focuses emerging technologies improving proteins' bioavailability, digestibility, organoleptic properties, highlights aforementioned technological challenges future research work.

Язык: Английский

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The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Trends in Food Science & Technology, Год журнала: 2021, Номер 118, С. 207 - 229

Опубликована: Окт. 6, 2021

Язык: Английский

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Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science

Current Opinion in Food Science, Год журнала: 2022, Номер 48, С. 100919 - 100919

Опубликована: Сен. 2, 2022

Plant-based (PB) meat and dairy alternatives are a growing trend with potential for contributing to improving the sustainability of global food systems. Despite sustained growth interest, these products still niche in most Western countries. From sensory perspective, possess unique flavor textural properties that not easily replicated PB alternatives. The first part this short review focuses on current challenges strategies improve quality products, which, despite advances, overall remain inferior their counterparts. second highlights need deeper integration non-sensory factors, consideration individual differences underlying consumer acceptance products. In closing, we argue future product development public health efforts should move away from ‘one size fits all’ toward targeted approaches catering different groups.

Язык: Английский

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Sustainable Agri-Food Systems: Environment, Economy, Society, and Policy

Sustainability, Год журнала: 2021, Номер 13(11), С. 6260 - 6260

Опубликована: Июнь 1, 2021

Agri-food systems (AFS) have been central in the debate on sustainable development. Despite this growing interest AFS, comprehensive analyses of scholarly literature are hard to find. Therefore, present systematic review delineated contours research strand and analyzed how it relates sustainability. A search performed Web Science January 2020 yielded 1389 documents, 1289 were selected underwent bibliometric topical analyses. The analysis was informed by SAFA (Sustainability Assessment Food Agriculture systems) approach FAO structured along four dimensions viz. environment, economy, society culture, policy governance. shows an increasing AFS with exponential increase publications number. However, study field is north-biased dominated researchers organizations from developed countries. Moreover, suggests that while environmental aspects sufficiently addressed, social, economic, political ones generally overlooked. paper ends providing directions for future listing some topics be integrated into a comprehensive, multidisciplinary agenda addressing multifaceted (un)sustainability AFS. It makes case adopting holistic, 4-P (planet, people, profit, policy) agri-food system studies.

Язык: Английский

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Detailed characterization of plant-based burgers

Scientific Reports, Год журнала: 2021, Номер 11(1)

Опубликована: Янв. 21, 2021

Abstract Flexitarians have reduced their meat consumption showing a rising interest in plant-based alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of substitutes the Western market. However, to our knowledge, no information regarding ‘simulated beef burgers’ nutritional profile compared similar products has been published yet. Here show that, whilst both meat-based burgers protein saturated fat content, former richer minerals polyunsaturated fatty acids. We found that most abundant categories were Na, K, P, S, Ca, Mg; being Na S content between groups. Only six amino acids differed categories, hydroxyproline exclusively burgers. Plant-based revealed fourfold greater n-6 than burgers, short-chain proportion. Our results demonstrate how beef’ may be authenticated based on some specific nutrients good source minerals. believe there is need provide complete unbiased these ‘new’ vegan so consumers can adjust diet needs.

Язык: Английский

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Microalgae-Derived Pigments for the Food Industry

Marine Drugs, Год журнала: 2023, Номер 21(2), С. 82 - 82

Опубликована: Янв. 25, 2023

In the food industry, manufacturers and customers have paid more attention to natural pigments instead of synthetic counterparts for their excellent coloring ability healthy properties. Microalgae are proven as one major photosynthesizers naturally derived commercial pigments, gaining higher value in global pigment market. Microalgae-derived especially chlorophylls, carotenoids phycobiliproteins, unique colors molecular structures, respectively, show different physiological activities health effects human body. This review provides recent updates on characteristics, application fields, stability production extraction processes phycobiliproteins standardize analyze from microalgae. Potential commodities eco-friendly colorants, nutraceuticals, antioxidants summarized target products. Then, cultivation strategies, metabolic genomic designs presented high productivity. Technical bottlenecks downstream processing discussed improved bioaccessibility during production. The strategies microalgal been exploited varying degrees, with some already being applied at scale while others remain laboratory level. Finally, factors affecting market future prospects proposed. microalgae-derived great potential industry due nutritional competitive cost.

Язык: Английский

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Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods

Gels, Год журнала: 2021, Номер 7(3), С. 86 - 86

Опубликована: Июль 7, 2021

Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in network structuring molecules. In the food industry, these formulations can be used to mimic fats and deliver bioactive compounds. last decade, there has been increasing interest structures, not only from scientific point view, i.e., studying new molecules, methodologies for gelification, but also technological with researchers companies exploring structures as way overcome certain challenges and/or create innovative products. One exciting applications oleogels is delivery functional where incorporation oil-soluble compounds explored at macroscale micro- nanoscales, resulting different release behaviors applications. This review presents discusses most recent works on development, production, characterization, other oleogel-based systems molecules foods.

Язык: Английский

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Upcycled by-product use in agri-food systems from a consumer perspective: A review of what we know, and what is missing

Technological Forecasting and Social Change, Год журнала: 2021, Номер 168, С. 120749 - 120749

Опубликована: Март 21, 2021

A sustainable bio-economy requires that by-products and side-streams in agricultural food production are reinserted into the value cycle, a concept also called valorisation or upcycling. The constitutes an important sustainability-oriented innovation practice contributing to waste reduction efficient resource use. However, while literature focuses primarily on technical side, there is little research societal economic implications, consumer perspective of such creation. This paper addresses this lack through systematic review empirical waste-to-value drink from past ten years, provides suggestions for further directions. It concluded acceptance products among consumers determined by individual, context product-related factors. Environmental concern awareness communication about environmental benefits avoidance can improve choice. There need wider variety methods, theories contexts studying phenomenon. Stakeholders researchers should take broader topic order accelerate uptake circularity interrelation other industry domains.

Язык: Английский

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