US consumers’ mental associations with meat substitute products [PDF]
Frontiers in Nutrition, 2023 Negative impacts of meat consumption on both consumers’ health and the environment call for alternative sources for protein intake. In the last decades, the development of meat substitute products has made enormous progress.
Marion Garaus, Christian Garaus
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Meat Substitute Markets: A Comparative Analysis of Meat Analogs in Austria [PDF]
Foods, 2023 The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of ...
Christof Falkenberg +3 more
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Meat Substitute Development from Fungal Protein (Aspergillus oryzae) [PDF]
Foods, 2022 The aim of this research is to develop burger patties from fungal protein. For this purpose, to maximize fungal biomass production, an optimization of the growth medium was initially carried out by testing different carbon sources and its proportion with
Olasky Gamarra-Castillo +4 more
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Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review
Foods, 2022 The great environmental impact of increasing animal product consumption requires the willingness to reduce or to substitute meat consumption. A possible substitute product, plant-based meat substitute, is made from plants and offers a sensory experience ...
János Szenderák +2 more
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Refined production of egg-derived media additives enhances proliferation and differentiation of skeletal muscle satellite cell culture [PDF]
Food Science of Animal ResourcesIn the recently expanding global cultured meat market, fetal bovine serum (FBS) substitutes are being designed as one of the solutions to the ethical issues of FBS and the industrialization of cultured meat.
Dahee Han +10 more
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Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus [PDF]
FoodsPork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles.
Liyan Wang +5 more
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A Review of the Challenges Facing Global Commercialization of the Artificial Meat Industry
Foods, 2022 The sustained growth of global meat consumption incentivized the development of the meat substitute industry. However, long-term global commercialization of meat substitutes faces challenges that arise from technological innovation, limited consumer ...
Weijun Liu +4 more
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Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians
Food & Nutrition Research, 2023 Background: An increasing number of people adhere to plant-based diets, and the market for plant-based meat and dairy substitute products has been expanding rapidly.
Live Edvardsen Tonheim +3 more
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Meat substitutes: Resource demands and environmental footprints [PDF]
Resources, Conservation and Recycling, 2023 The modern food system is characterized with high environmental impact, which is in many cases associated with increased rates of animal production and overconsumption. The adoption of alternatives to meat proteins (insects, plants, mycoprotein, microalgae, cultured meat, etc.) might potentially influence the environmental impact and human health in a ...
Sergiy Smetana +5 more
openaire +3 more sources
Journal of Nutritional Science, 2022 Objective: To assess and compare the macronutrient and salt content in meat and dairy substitutes available on the Norwegian market. Design: Comparison between substitute products and two groups of meat and dairy products where one group represented the ...
Live Edvardsen Tonheim +3 more
doaj +1 more source