Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future
J Aschemann-Witzel, RF Gantriis, P Fraga… - Critical reviews in …, 2021 - Taylor & Francis
The food sector is increasingly turning toward sustainability issues. A sustainable food
system should provide sufficient, nutritious food for all within limited natural resources. Plant …
system should provide sufficient, nutritious food for all within limited natural resources. Plant …
[HTML][HTML] Plant-based and cell-based approaches to meat production
Advances in farming technology and intensification of animal agriculture increase the cost-
efficiency and production volume of meat. Thus, in developed nations, meat is relatively …
efficiency and production volume of meat. Thus, in developed nations, meat is relatively …
Conceptual models of food choice: influential factors related to foods, individual differences, and society
PJ Chen, M Antonelli - Foods, 2020 - mdpi.com
Understanding individual food choices is critical for transforming the current food system to
ensure healthiness of people and sustainability of the planet. Throughout the years …
ensure healthiness of people and sustainability of the planet. Throughout the years …
[HTML][HTML] An investigation of the formulation and nutritional composition of modern meat analogue products
BM Bohrer - Food science and human wellness, 2019 - Elsevier
Meat analogues, or plant-based products that simulate the properties of traditional meat
products, have secured a position in the conversation of protein foods. Rapid growth of the …
products, have secured a position in the conversation of protein foods. Rapid growth of the …
[HTML][HTML] Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science
Highlights•Sensory and consumer studies of plant-based (PB) meat and dairy alternatives
reviewed.•Sensory quality of PB products is lower than animal-based counterparts.• …
reviewed.•Sensory quality of PB products is lower than animal-based counterparts.• …
Exopolysaccharides produced by lactic acid bacteria: from biosynthesis to health-promoting properties
The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted
particular interest in the food industry. EPS can be considered as natural biothickeners as …
particular interest in the food industry. EPS can be considered as natural biothickeners as …
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have
become increasingly popular for human nutrition. Over the years, the global market for these …
become increasingly popular for human nutrition. Over the years, the global market for these …
Trends in microalgae incorporation into innovative food products with potential health benefits
MP Caporgno, A Mathys - Frontiers in nutrition, 2018 - frontiersin.org
Microalgae have demonstrated potential to meet the population's need for a more
sustainable food supply, specifically with respect to protein demand. These promising …
sustainable food supply, specifically with respect to protein demand. These promising …
Transformation of the food sector: Security and resilience during the COVID-19 pandemic
The ongoing COVID-19 pandemic has resulted in a new era in the efficacy of the food
supply chain, while the consequences of this new era on humanity, the economy, and the …
supply chain, while the consequences of this new era on humanity, the economy, and the …
Lactic acid bacteria: Food safety and human health applications
Research on lactic acid bacteria has confirmed how specific strains possess probiotic
properties and impart unique sensory characteristics to food products. The use of probiotic …
properties and impart unique sensory characteristics to food products. The use of probiotic …