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Strategic foresight provides insight into the resilience of climate-neutral farming transitions in a volatile world. [PDF]
NPJ Sustain AgricStyles D +4 more
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Alternatives to Meat and Dairy
Annual Review of Food Science and Technology, 2021The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce.
Kyriakopoulou, K. +3 more
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The perspective of meat and meat-alternative consumption in China
Meat Science, 2022This study provides an overview of Chinese meat consumption based on literature review. China, having the largest mid-income population, has become the world's largest meat consumer. Its per capita meat consumption has been growing fast over the past decades to 49 kg, half of that of the US.
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Alternative meats and alternative facts
American Association of Bovine Practitioners Conference Proceedings, 2023The alternative animal product arena is complex and quite varied. Some plant-based alternative meat products are derived entirely from plants. Other entrepreneurs are using cultivated cells of animal origin to derive a product structurally similar to meat and milk and comprised of animal proteins.
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Everyday reconciliations of ‘foodyism’ and meat alternatives
Consumption and Society, 2023Meat alternatives may play an important role in sustainable food transitions. However, numerous barriers to the increased consumption of these products have been identified. This paper explores the consumption of meat alternatives in relation to ‘foodyism’, understood here as contemporary discourses and practices of gourmet food glorifying ‘exoticism ...
Sami Koponen +3 more
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Meet the Meat Alternatives: The Value of Alternative Protein Sources
Current Nutrition Reports, 2020Meat 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 +2 more
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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
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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
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Tenderness in meat and meat alternatives: Structural and processing fundamentals
Comprehensive Reviews in Food Science and Food SafetyAbstract 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
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Commercialization of Plant-Based Meat Alternatives
Trends in Plant Science, 2020Plant-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 +4 more
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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 +3 more
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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 +3 more
openaire +1 more source