Results 301 to 310 of about 4,319,210 (343)

Meet the Meat Alternatives: The Value of Alternative Protein Sources

Current Nutrition Reports, 2020
Meat alternatives are non-animal-based proteins with chemical characteristics and aesthetic qualities comparable to meat. The global increase in meat consumption is associated with the adverse environmental impacts such as increased greenhouse gas emissions contributing to global warming and higher water/land use.
Aravind Thavamani, Thomas J Sferra, Senthilkumar Sankararaman   +2 more
openaire   +2 more sources

Commercialization of Plant-Based Meat Alternatives

Trends in Plant Science, 2020
Plant-based meat alternatives are a sustainable source of proteins that can match the taste and texture, color, and nutritional profile of specific types of meat. Here we highlight the product focus, the geographical spread of companies, and the funding landscape along with the critical challenges facing plant-based meat alternatives.
Deepak, Choudhury, Satnam, Singh, Jasmine Si Han, Seah, David Chen Loong, Yeo, Lay Poh, Tan   +4 more
openaire   +2 more sources

Profiling the novel plant-based meat alternative category: Consumer affective and sensory response in the context of perceived similarity to meat.

Food Research International
Plant-based meat alternatives (PBMAs) are increasingly popular and may contribute towards reduction of negative environmental impacts associated with the meat industry.
C. Giezenaar, Rebekah E. Orr, A. J. Godfrey, Robyn Maggs, Meika Foster, Joanne Horta   +5 more
semanticscholar   +1 more source

Non-meat Alternatives

2019
In vitro meat, seafood, and insects are viewed as alternatives to meat obtained from livestock. In vitro meat is in fact produced from cultured animal cells. The technologies seem to be moving forward, but significant concerns such as large-scale production, consumer acceptance, economy, and environmental impact should be addressed. Highlights
Birbal Singh, Gorakh Mal, Sanjeev K. Gautam, Manishi Mukesh   +3 more
openaire   +1 more source

Alternative sources of meat

Proceedings of the British Society of Animal Production (1972), 1987
The possibility of farming deer and goats as alternatives to other forms of ruminant livestock for meat production in the UK has been investigated only relatively recently. The collaborative research between the Rowett Research Institute and the Hill Farming Research Organisation on red deer (Cervus elaphus) was initiated in 1970 and serious ...
J.A. Milne, W.J. Hamilton, M. Lippert
openaire   +1 more source

3D edible scaffolds with yeast protein: A novel alternative protein scaffold for the production of high-quality cell-cultured meat.

International Journal of Biological Macromolecules
The purpose of this study was to develop a novel edible scaffold by utilizing yeast proteins, which could partially replace collagen and produce hypoallergenic, odorless, and highly nutritious cell-cultured meat that meets the demands of a more ...
Yafang Wang, Z. Zhong, Noshaba Munawar, Linsen Zan, Jie Zhu   +4 more
semanticscholar   +1 more source

Tenderness in meat and meat alternatives: Structural and processing fundamentals

Comprehensive Reviews in Food Science and Food Safety
Abstract The demand for meat alternatives based on ingredients sourced from nonanimal materials with equivalent quality of muscle tissue is increasing. As more consumers switch to meat alternatives, a growing body of research has investigated the tenderness and related texture attributes in plant‐based meats to increase consumer ...
Hexiang Xie, Lutz Grossmann
openaire   +2 more sources

The Consumer Market for Meat Alternatives

2022
Presentation ...
Neuhofer, Zachary T., Neuhofer, Zachary T.   +1 more
openaire   +1 more source

Meat alternatives: A proofed commodity?

2022
The demand for meat alternatives has been growing in the recent years and it is expected to keep expanding. Motives driving this growth are diverse and are mostly related to the health and ethical concerns over animal welfare and the possible impact of meat production on the environment.
Boukid, Fatma, Gagaoua, Mohammed
openaire   +4 more sources

Mycoproteins: An Alternative to Conventional Meat and Meat Products

2022
The rapid increase in the world population has caused the current food demand to increase day by day. The production of animal-based proteins may have adverse effects on factors such as time, energy, cost and environment. Therefore, requirements such as providing sufficient food supply to the rapidly growing global population and reducing these ...
Kaya, O., Kozlu, A., Esen, Ö.B.
openaire   +1 more source