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Potential of Meat Substitutes for Climate Change Mitigation and Improved Human Health in High-Income Markets [PDF]
, 2018 The global food system contributes approximately one-quarter of greenhouse gas (GHG) emissions, with these dominated by the livestock sector. The projected increase in livestock demand is likely to undermine efforts to keep global average warming below a
Higgins, Peter +2 more
core +3 more sources
Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study
Foods, 2022 Overconsumption of meat has been recognised as a key contributing factor to the climate emergency. Algae (including macroalgae and microalgae) are a nutritious and sustainable food source that may be utilised as an alternative to animal-based proteins ...
Chloe Mellor +6 more
doaj +1 more source
The Epic of In Vitro Meat Production—A Fiction into Reality
Foods, 2021 Due to a proportionally increasing population and food demands, the food industry has come up with wide innovations, opportunities, and possibilities to manufacture meat under in vitro conditions.
Balamuralikrishnan Balasubramanian +3 more
doaj +1 more source
Foods, 2022 At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat ...
Yanran Li +6 more
doaj +1 more source
Cultured Meat Prospects for a Billion!
Foods, 2021 The dietary protein requirements of almost 9.8 billion people need to be fulfilled in a healthy and sustainable manner by 2050. Meat consumption contributes to 35% of the total protein requirement of the Indian population.
Sishir K Kamalapuram +2 more
doaj +1 more source
Foods, 2023 There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and
I. Peñaranda +4 more
semanticscholar +1 more source
ENTOMOPHAGY: ARE INSECTS SAFE FOR HUMAN FOOD?
Пищевые системы, 2022 Edible insects are a promising product for the Russian food market. This is due to their high nutritional value, the presence of essential amino acids, useful omega‑3 and omega‑6 polyunsaturated fatty acids.
M. A. Polubesova +2 more
doaj +1 more source
Foods, 2022 The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study.
Irfan Hamidioğlu +5 more
semanticscholar +1 more source
Molecules, 2020 The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the ...
Souha Tibaoui +5 more
doaj +1 more source
Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium
Foods, 2020 High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social ...
Adriano Profeta +7 more
doaj +1 more source