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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, Dániel Fróna, Mónika Rákos   +2 more
doaj   +2 more sources

Advancements in plant based meat analogs enhancing sensory and nutritional attributes. [PDF]

NPJ Sci Food
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging.
Jang J, Lee DW.
europepmc   +2 more sources

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   +2 more sources

Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? [PDF]

Foods
Research regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited.
Gräfenhahn M, Beyrer M.
europepmc   +2 more sources

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Foods, 2023
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat.
Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow   +4 more
doaj   +2 more sources

Factors Impacting Plant-Based Meat Product Consumption: A Consumer Survey Conducted in a New First-Tier City in China [PDF]

Foods
In recent years, the worldwide plant-based meat sector has undergone substantial and rapid expansion. The swift advancement of plant-based meat products in the Chinese market is ascribed to changes in customer dietary preferences. To accelerate the rapid
Cong Shen, Xinyao Wu, Enheng Zhang, Ying Liu   +3 more
doaj   +2 more sources

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives [PDF]

Foods
The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems.
Aleksandra Marczak, A. C. Mendes
europepmc   +2 more sources

Microbial community structure of plant-based meat alternatives. [PDF]

NPJ Sci Food
A reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of plant-based meat alternatives (PBMAs).
Roch FF, Dzieciol M, Quijada NM, Alteio LV, Mester PJ, Selberherr E.   +5 more
europepmc   +2 more sources

Research Progress on Enzymatic Modification Technology and Its Application in Plant-Based Meat Products [PDF]

Shipin Kexue, 2023
Restructuring of plant proteins by extrusion can form plant-based meat products with similar quality characteristics to animal meat. As a beneficial complement to animal meat, plant-based meat products are of great significance to realize high-value ...
LI Tongqing, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, WANG Qiang
doaj   +1 more source

Plant-based meat analogs: color challenges and coloring agents

Food, Nutrition and Health
Interest in transitioning from animal-based to plant-based diets has surged due to ethical, environmental, and health considerations. Despite this shift, mimicking the appearance of real meat in plant-based alternatives presents significant challenges ...
Haizhou Wu, Kiyota Sakai, Jingnan Zhang, David Julian McClements   +3 more
doaj   +2 more sources