For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

The global community is in a quest for nutritional and environment-friendly resources as a
part of their food habit. The ubiquitous trend of veganism tied with the increasing …

Growing demand for sustainable food has led to the development of meat analogs to satisfy
flexitarians and conscious meat-eaters. Successful combinations of functional ingredients …

Background Soybean lipophilic protein (LP), a vital component of soybean protein isolates
(SPI), is distinguished by its high lipid content, particularly in phospholipids, making it a …

Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources …

Food with natural quality and good shelf life is inevitable in our daily life and is a major
concern for the food industry. Mostly, food packaging industries are highly dependent upon …

Rising health concerns and increasing obesity levels in human society have led some
consumers to cut back on animal protein consumption and switch to plant-based proteins as …

Gels derived from single networks of natural polymers (biopolymers) typically exhibit limited
physical properties and thus have seen constrained applications in areas like food and …

Phenolic compounds constitute a group of secondary metabolites which have important
functions in plants. Besides the beneficial effects on the plant host, phenolic metabolites …