Results 61 to 70 of about 1,774 (201)

Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?

Foods, 2020
In the 21st century, we face a troubling trilemma of expanding populations, planetary and public wellbeing. Given this, shifts from animal to plant food protein are gaining momentum and are an important part of reducing carbon emissions and consumptive ...
Emma J. Derbyshire
doaj   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Upcycling Almond Byproducts: A Technoeconomic and Environmental Assessment of Almond Hull Hydrolysate

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
This study presents the first integrated technoeconomic analysis (TEA) and life cycle assessment (LCA) of converting almond hulls—a sugar‐rich agricultural byproduct—into almond hull hydrolysate (AHH), a low‐cost and environmentally favorable fermentation growth medium.
Boon‐Ling Yeo, Varun Gore, Alex Ogino Hitomi, Karen A. McDonald, Elias Marvinney, Irnayuli Sitepu, Tina Jeoh, Kyria Boundy‐Mills   +7 more
wiley   +1 more source

Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective

Applied Economic Perspectives and Policy, Volume 48, Issue 3, Page 762-779, July 2026.
ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli, Wei Yang, Jia Han, Quoc Cuong Nguyen, Massimiliano Petracci, Rodolfo M. Nayga Jr.   +5 more
wiley   +1 more source

Mycoproteins and Beyond: Biotechnological Advances in Filamentous Fungal Biomass. [PDF]

Mini Rev Med Chem
The rapid growth of the global population has increased the demand for animal-based proteins, placing considerable pressure on land, feed resources, and space, ultimately making their production costly and environmentally taxing.
Niazi P, Hejran AB, Saken K, Ardak K, Chaudhary IJ, Agarwal N, Yadav VK.   +6 more
europepmc   +3 more sources

Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg, Petra Pasonen, Hanna‐Leena Alakomi, Johanna Suomi   +3 more
wiley   +1 more source

Improving iron content in sustainable mycoprotein production through seawater fermentation

Future Foods
The growing global population and rising protein demand are straining freshwater resources. Fusarium venenatum (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits.
Bi-Hua Yang, Tzu-Chun Lin, Ting-Wei Lin, Shan Lin, I-Chen Li, Yen-Lien Chen, Tsung-Ju Li, Chin-Chu Chen   +7 more
doaj   +1 more source

Exploring the nutritional, environmental and economic potential of mycoprotein in aquaculture

Discover Food
The rising demand for sustainable and nutritionally balanced aquafeeds has led to exploring alternative protein sources to traditional fishmeal and plant-based proteins.
T. Madhulika, Tao Kara, Banu Dharshini, Tincy Varghese, Subodh Gupta, Kedar Nath Mohanta   +5 more
doaj   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Comprehensive Nutritional and Functional Characterization of Novel Mycoprotein Derived from the Bioconversion of Durvillaea spp.

Foods
This study aimed, for the first time, to determine the nutritional composition, beta-glucan and ergosterol contents, phenolic compound composition, and biological and functional activities of a novel mycoprotein produced through a bioconversion process ...
Catalina Landeta-Salgado, Nicolás Salas-Wallach, Javiera Munizaga, María Paz González-Troncoso, César Burgos-Díaz, Lhaís Araújo-Caldas, Patricia Sartorelli, Irene Martínez, María Elena Lienqueo   +8 more
doaj   +1 more source