Foods, Год журнала: 2024, Номер 13(22), С. 3595 - 3595
Опубликована: Ноя. 11, 2024
The United Nations' 2030 Sustainable Development Goals present a transformative vision for addressing challenges related to food security, nutrition, and health, with plant-based foods poised play crucial role [...].
Язык: Английский
Trends in Food Science & Technology, Год журнала: 2024, Номер 153, С. 104703 - 104703
Опубликована: Сен. 7, 2024
Язык: Английский
Процитировано
23
Trends in Food Science & Technology, Год журнала: 2024, Номер 149, С. 104531 - 104531
Опубликована: Май 11, 2024
Язык: Английский
Процитировано
15
Current Opinion in Food Science, Год журнала: 2025, Номер unknown, С. 101284 - 101284
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
2
Foods, Год журнала: 2024, Номер 13(4), С. 567 - 567
Опубликована: Фев. 13, 2024
Reliance on animal foods must be reduced to improve planetary and human well-being. This research studied plant-based cheese alternatives (PBCA) relative dairy in a consumer taste test with 157 consumers New Zealand. A case study approach used cream (commercially available) as the focal product category (2 PBCA, 2 dairy) implemented multi-response paradigm (hedonic, sensory, emotional, conceptual, situational). “Beyond liking” insights were established, including drivers of liking (sensory, non-sensory) sensory non-sensory associations. Two segments identified, which largest (n = 111) liked PBCA samples equally (6.5–6.7 9). In this Likers cluster, key ‘creamy/smooth mouthfeel’, ‘dissolves quickly mouth’, ‘sweet’, while significant penalty was associated ‘mild/bland flavour’. The data contributed additional insights, four being perceived differently appropriate for 9 12 use situations, regarded less appropriate. limited confines cheese, findings show that need not inferior their counterparts despite general narrative contrary. Of note, results obtained among participants who open eating more PB diet but vegetarian or vegan.
Язык: Английский
Процитировано
9
BMC Biology, Год журнала: 2024, Номер 22(1)
Опубликована: Июнь 24, 2024
Abstract The vast majority of the food we eat comes from land-based agriculture, but recent technological advances in agriculture and technology offer prospect producing using substantially less or even virtually no land. For example, indoor vertical farming can achieve very high yields certain crops with a small area footprint, some foods be synthesized inorganic precursors industrial facilities. Animal-based require substantial land per unit protein calorie switching to alternatives could reduce demand for types agricultural Plant-based meat substitutes those produced through fermentation are widely available becoming more sophisticated while future cellular may become technically economical viable at scale. We review state play these potentially disruptive technologies explore how they interact other factors, both endogenous exogenous system, affect
Язык: Английский
Процитировано
9
Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111043 - 111043
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
1
Food Research International, Год журнала: 2025, Номер 205, С. 115876 - 115876
Опубликована: Фев. 4, 2025
Plant-based meat can help combat climate change and health risks associated with high consumption. To create adequate mimics of animal meats, plant-based meats must match in mouthfeel, taste, texture. The gold standard to characterize the texture is double compression test, but this test suffers from a lack standardization reporting inconsistencies. Here we five three using profile analysis rheology, report ten mechanical features each product's elasticity, viscosity, loss integrity. Our findings suggest that, all features, stiffness, storage, moduli are most meaningful consistent parameter report, while other parameters suffer interpretability inconsistent definitions. We find that sample stiffness varies by an order magnitude, 418.9 ± 41.7 kPa for turkey 56.7 14.1 tofu. Similarly, storage vary 50.4 4.1 25.3 3.0 5.7 0.5 1.3 0.1 All products, turkey, sausage, hotdog, consistently rank between these two extremes. results that-with right ingredients, additives, formulation-modern food fabrication techniques successfully replicate full viscoelastic spectrum processed meat.
Язык: Английский
Процитировано
1
Food Chemistry, Год журнала: 2025, Номер 486, С. 144706 - 144706
Опубликована: Май 9, 2025
Язык: Английский
Процитировано
1
Foods, Год журнала: 2024, Номер 13(21), С. 3495 - 3495
Опубликована: Окт. 31, 2024
The texture of meat is one the most important features to mimic when developing analogs. Both protein source and processing method impact final product. We can distinguish three types mechanical tests quantify textural differences between analogs: puncture type, rheological torsion tests, classical tension, compression, bending. Here, we compile shear force stiffness values whole comminuted meats analogs from two popular for meat, Warner-Bratzler test double-compression profile analysis. Our results suggest that, with right fine-tuning, today's are well capable mimicking mechanics real meat. While analysis provide valuable information about tenderness sensory perception both suffer a lack standardization, which limits cross-study comparisons. guidelines standardize testing report as single informative parameter. Collecting big standardized data sharing them community at large could empower researchers harness power generative artificial intelligence inform systematic development desired properties functions, taste, perception.
Язык: Английский
Процитировано
3
Proceedings of the National Academy of Sciences, Год журнала: 2024, Номер 121(50)
Опубликована: Дек. 2, 2024
Язык: Английский
Процитировано
3