Meat and meat products are important sources of protein in the human diet. However, their
consumption or excessive consumption has been questioned as this has been related to …

Legumes are an excellent source of protein and have been used in the human diet for
centuries. Consumption of legumes has been linked to several health benefits, including a …

As the market for sustainable food continues to expand, there is a need to understand how
consumers' consumption habits and perceptions are changing. Targeting the younger …

The food sector has witnessed a surge in the production of plant-based meat alternatives
that aim to mimic various attributes of traditional animal products. However, overall sensory …

Introduction Over the past years, several efforts have been made to formulate and develop
plant-based substitutes of animal-based products in response to environmental changes …

The functional performance of plant proteins can be enhanced by converting them into
nanofibrils using controlled acid-heat treatments. Initially, the impact of heating time on the …

This study investigates consumer preference and acceptance of three meat alternatives—
plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of …

Animal proteins have in the past been used in food production due to their functional
properties that range from gelation and emulsification to foaming ability and stability …

Since animal proteins may pose a threat to the global environment and human health, the
development of alternative proteins has become an inevitable trend in the future. Legumes …

The availability of new plant-based burgers, designed to address the environmental, health,
and ethical issues associated with animal husbandry, represents a significant transition …