Results 31 to 40 of about 10,475 (236)

The Effect of Plant-Based and Mycoprotein-Based Meat Substitute Consumption on Cardiometabolic Risk Factors: A Systematic Review and Meta-Analysis of Controlled Intervention Trials

Dietetics, 2023
Background: Climate change is a serious threat to human wellbeing and development. Global reduction of meat intake is key to addressing climate change and other modern sustainability challenges.
Joshua Gibbs, Gah-Kai Leung
doaj   +1 more source

Evolving Appetites: Current Evidence and Future Perspectives in Terms of Meat Substitutes in Europe. [PDF]

Food Sci Nutr
Consumers are increasingly aware of the environmental and health impacts of their food choices, leading to changes in consumption behavior. This study examines the consumption patterns and behaviors of European consumers regarding meat substitutes and ...
Mustapa MAC, Baba Y, Baishakhy SD, Kallas Z.   +3 more
europepmc   +2 more sources

Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers

, 2021
The development of meat substitutes could contribute to a more sustainable food production system. Although the consumption of meat substitutes in the Netherlands has grown over the last decades, meat consumption stayed roughly the same.
Keulemans, Lenneke, Sap, Rosalie, Luning, Pieternel A., Elzerman, Johanna E.   +3 more
core   +1 more source

Recent progress of fat reduction strategies for emulsion type meat products

Food Materials Research, 2022
With the continuous improvement of living standards, people’s demand for meat products is increasing. However, the high fat content in traditional meat products will result in additional chronic diseases, causing harm to human health. Hence, there exists
Haozhen Zhang, Weiyi Zhang, Xianming Zeng, Xue Zhao, Xinglian Xu   +4 more
doaj   +1 more source

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Frontiers in Sustainable Food Systems, 2020
Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo, Raychel E. Santo, Brent F. Kim, Brent F. Kim, Sarah E. Goldman, Sarah E. Goldman, Jan Dutkiewicz, Erin M. B. Biehl, Erin M. B. Biehl, Martin W. Bloem, Martin W. Bloem, Roni A. Neff, Roni A. Neff, Roni A. Neff, Keeve E. Nachman, Keeve E. Nachman, Keeve E. Nachman, Keeve E. Nachman   +17 more
doaj   +1 more source

Application of Emulsion Gels as Fat Substitutes in Meat Products

, 2022
Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in
Li, He, He Li, Zhang, Yinxiao, Jinnuo Cao, Cao, Jinnuo, Lu Huang, Huang, Lu, Xinqi Liu, Di Zhao, Liu, Xinqi, Yuqing Ren, Yinxiao Zhang, Zhao, Di, Ren, Yuqing   +13 more
core   +1 more source

Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

Foods, 2022
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor ...
Mynul Hasan Shakil, Anuva Talukder Trisha, Mizanur Rahman, Suvro Talukdar, Rovina Kobun, Nurul Huda, Wahidu Zzaman   +6 more
doaj   +1 more source

Making More Sustainable Food Choices One Meal at a Time: Psychological and Practical Aspects of Meat Reduction and Substitution

Foods, 2022
Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat ...
Elizabeth S. Collier, Anne Normann, Kathryn L. Harris, Lisa-Maria Oberrauter, Penny Bergman   +4 more
doaj   +1 more source

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture.
T. I. Fotina, O. Y. Koshel, S. M. Sabadash   +2 more
doaj   +1 more source

Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat

, 2023
While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on ...
Weigel, Ingrid, Gensberger-Reigl, Sabrina, Nistler, Sarah, Silvia Budday, Ingrid Weigel, Pichner, Rohtraud, Rohtraud Pichner, Budday, Silvia, Sabrina Gensberger-Reigl, Sarah Nistler   +9 more
core   +1 more source