Algae as a potential source of protein meat alternatives [PDF]
Frontiers in Nutrition, 2023 With the rise of plant-based meat alternatives, there is a growing need for sustainable and nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can be a good component in developing protein meat alternatives ...
Johanan Espinosa-Ramírez +4 more
doaj +3 more sources
A Consumer Segmentation Study for Meat and Meat Alternatives in Switzerland [PDF]
Foods, 2021 The aim of this study was to identify consumer groups regarding meat and meat alternatives, which are homogeneous in themselves but very different from one another.
Franziska Götze, Thomas A. Brunner
doaj +5 more sources
Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets. [PDF]
Nutrients, 2023 Since the classification of processed meat as carcinogenic by the International Agency for Research on Cancer (IARC) in 2015, an increase in consumption of plant-based meat alternatives (PBMAs) has been observed worldwide.
Rizzolo-Brime L +3 more
europepmc +2 more sources
Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland [PDF]
Foods, 2022 Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward meat and
Antti Knaapila +4 more
doaj +2 more sources
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. [PDF]
Nutrients, 2023 There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare.
Andreani G +5 more
europepmc +2 more sources
Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives. [PDF]
FoodsThis review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health,
Stanišić N +4 more
europepmc +2 more sources
A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. [PDF]
Foods, 2023 Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items.
Moss R +5 more
europepmc +2 more sources
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components [PDF]
Foods, 2022 Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients.
Di Zhao +6 more
doaj +2 more sources
From Farms to Labs: The New Trend of Sustainable Meat Alternatives. [PDF]
Food Sci Anim ResourMeat analogs or meat alternatives mimic conventional meat by using non-meat ingredients. There are several reasons for the rising interest in meat alternatives, e.g., health-consciousness, environmental concerns, and the growing demand for sustainable ...
Samad A +9 more
europepmc +2 more sources
Microbial community structure of plant-based meat alternatives. [PDF]
NPJ Sci FoodA reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of plant-based meat alternatives (PBMAs).
Roch FF +5 more
europepmc +2 more sources