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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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 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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Substituting meat and the role of a situational context: exploring associations and motives of Dutch meat substitute-users [PDF]
British Food Journal, 2022 PurposeThe Dutch market for meat substitutes has grown steadily, however, their market share is still low, and meat consumption in the Netherlands is not decreasing. For a transition towards a more plant-based diet, understanding consumer motives regarding meat substitutes is important.
Johanna E Elzerman, Pieternel A Luning
exaly +2 more sources
Nature Communications, 2023 With the increasing global demand for meat, cultured meat technologies are emerging, offering more sustainable solutions that aim to evade a future shortage of meat.
Feng-Chun Yen +7 more
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The price penalty for red meat substitutes in popular dishes and the diversity in substitution.
PLoS ONE, 2021 Life cycle assessments (LCA) often highlight the environmental and health benefits for consumers if western diets substitute red meat. However, the specific trade-off consumer face when asked to substitute a red meat dish is scarcely researched, often ...
Dominic Lemken
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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
doaj +2 more sources
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
doaj +1 more source
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
doaj +1 more source