Clean Label Alternatives in Meat Products [PDF]
Foods, 2021 Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in
Gonzalo Delgado-Pando +3 more
doaj +4 more sources
Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. [PDF]
Foods, 2023 The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ...
Sengar AS +4 more
europepmc +2 more sources
Substitution patterns and price response for plant-based meat alternatives. [PDF]
Proc Natl Acad Sci U S ASignificance Diminishing meat intake in wealthier nations is crucial for environmental preservation and public health. Plant-based meat alternatives (PBMAs) can help accomplish this goal, yet limited research explores complex substitution patterns and ...
Jahn S, Guhl D, Erhard A.
europepmc +2 more sources
Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives [PDF]
FoodsThe search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems.
Aleksandra Marczak, A. C. Mendes
europepmc +2 more sources
Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef. [PDF]
Molecules, 2023 The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA).
Hernandez MS +3 more
europepmc +2 more sources
Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives. [PDF]
Sci RepThe emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in
Lew ET +5 more
europepmc +2 more sources
Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries. [PDF]
Public Health Nutr, 2023 Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes. Design: We use information on nutritional values per 100 g to estimate the differences in
Petersen T, Hirsch S.
europepmc +2 more sources
Status of meat alternatives and their potential role in the future meat market — A review [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future.
Hyun Jung Lee +4 more
doaj +2 more sources
Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives. [PDF]
FoodsThis 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 a growing population and evolving food systems.
Rehman N, Edkins V, Ogrinc N.
europepmc +2 more sources
Critical reflections on "humane" meat and plant-based meat "alternatives"
Canadian Food Studies, 2022 Canadians are among the top meat consumers in the world. Greenhouse gas emissions, biodiversity loss, animal stress and suffering, worker health and safety, and cardiovascular disease are among the multitude of issues tied to high rates of meat ...
Wesley Tourangeau +1 more
doaj +2 more sources