Results 41 to 50 of about 1,774 (201)
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
Foods, 2022 This study investigated the suitability of Penicillium maximae biomass powder and protein isolate as a food product or food ingredient. The biomass powder is rich in proteins (34.8%) and insoluble fiber (36.2%) but poor in lipids (3.1%).
Marília A. F. Moura +2 more
doaj +1 more source
Analysis of the Provision of Plant‐Based, Vegetarian and Omnivorous Meals in UK Care Homes for Older People [PDF]
J Hum Nutr DietABSTRACT Introduction With concerns growing around the impact of western diets on human and planetary health, a global transition is required towards primarily plant‐based diets. Although this subject has been the focus of increased research, the potential for meat and dairy reductions in care home settings has not been explored.
Whyton S +3 more
europepmc +2 more sources
Mycoprotein, life cycle analysis and the food 2030 challenge. [PDF]
, 2010 Food 2030, the UK Government's strategic response to developing a sustainable food supply chain, suggests a need to reduce our consumption of meat and its impact on our health and the environment. Quorn is the world's leading meat free brand and is based
Lemon, Mark, Paton, I.
core +5 more sources
Properties and Cultivation of Fusarium spp. to Produce Mycoprotein as an Alternative Protein Source
Sustainable Food ProteinsFusarium species offer a promising solution for cultivating mycoprotein, a sustainable alternative protein source with a variety of food applications. This review comprehensively examines the properties and cultivation methods of mycoprotein production ...
Ramona Cheriaparambil, L. Grossmann
semanticscholar +1 more source
Foods, 2021 Current projections estimate that in 2050 about 10 billion people will inhabit the earth and food production will need to increase by more than 60%.
Matilde Ciani +5 more
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Food Biomacromolecules, EarlyView.Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran +4 more
wiley +1 more source
Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass
Fermentation, 2021 Filamentous fungi can be used for the valorization of food waste as a value-added product. The goal of this study was the valorization of bread waste through fungal cultivation and the production of value-added products.
Sofie E. Svensson +5 more
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Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT The global poultry industry is one of the fastest‐growing livestock sectors, with worldwide chicken stocks exceeding 32 billion heads and meat production surpassing 144 million tonnes in 2024 (FAOSTAT, 2026). Conventional protein sources, particularly soybean meal (SBM) and fishmeal, underpin most commercial poultry diets but face mounting ...
Sajjad Hassan Qadeer
wiley +1 more source
Topics in Cognitive Science, EarlyView.Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley +1 more source