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Meat analogues, the Canadian Meat Industry and the Canadian consumer
Meat Science, 2022This paper reviews current information on meat analogues in the context of the Canadian Meat Industry and consumer. In Canada, plant-based meat analogues are widely available and their consumption is targeted to surge, while the potential for cultured meat remains questionable as many technical, economic, food safety and consumer acceptance issues are ...
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Meat analogues: Health promising sustainable meat substitutes
Critical Reviews in Food Science and Nutrition, 2016There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction
Pavan, Kumar +5 more
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Dietary purines in vegetarian meat analogues
Journal of the Science of Food and Agriculture, 2010AbstractBACKGROUND: The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein–low purine foods may find application in a low purine or purine‐free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e ...
Jaroslav, Havlik +3 more
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THE RELEVANCE OF THE APPEARANCE OF A VEGETABLE ANALOGUE OF MEAT
Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies", 2023Purpose: evaluate the prospects for the production of vegetable analogs of meat, study the history of creation and the need for their development.
Anastasia Kolbina +2 more
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Meat analogues and meat analogue extrusion devices and methods
2020A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue.
Pibarot, Patrick +3 more
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2019
As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K. +2 more
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As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products.
Kyriakopoulou, K. +2 more
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Leveraging microalgae as a sustainable ingredient for meat analogues
Food ChemistryAs the world's population and income levels continue to rise, there is a substantial increase in the demand for meat, which poses significant environmental challenges due to large-scale livestock production. This review explores the potential of microalgae as a sustainable protein source for meat analogues.
Jiangyu, Zhu +10 more
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From plant proteins to meat analogues
2023A successful transition towards diets richer in foods from plant-origin ingredients requires the development of attractive plant-based food products that satisfy consumer needs.
van der Goot, A.J. +2 more
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Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein
Food Control, 2021Marija Banovic
exaly