Results 11 to 20 of about 1,339,302 (245)

Functionality of Ingredients and Additives in Plant-Based Meat Analogues [PDF]

Foods, 2021
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects.
K. Kyriakopoulou, J. Keppler, A. J. van der Goot   +2 more
semanticscholar   +5 more sources

Structural and mechanical anisotropy in plant-based meat analogues.

Food Research International
The rising demand for plant-based meat analogues as alternatives to animal products has sparked interest in understanding the complex interplay between their structural and mechanical properties.
Joel I Zink, V. Lutz-Bueno, Stephan Handschin, Cathrina Dütsch, Ana Diaz, Peter Fischer, E. Windhab   +6 more
semanticscholar   +4 more sources

Critical reflections on "humane" meat and plant-based meat "alternatives"

Canadian Food Studies / La Revue canadienne des études sur l'alimentation, 2022
Canadians are among the top meat consumers in the world. Greenhouse gas emissions, biodiversity loss, animal stress and suffering, worker health and safety, and cardiovascular disease are among the multitude of issues tied to high rates of meat consumption.
Wesley Tourangeau, Caitlin Michelle Scott   +1 more
openaire   +2 more sources

A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues. [PDF]

Foods
Plant-based meat and sausage analogues (PBMAs) are gaining popularity due to growing concerns about the health, environmental, and ethical impacts of animal-based foods. In the present study, we compared the nutritional quality of 298 PBMAs to 294 animal-based reference products available on the German retail market in 2024 across nine subcategories ...
Brodersen L, Rimbach G, Seidel U, Rinne P, Hasler M, Bosy-Westphal A, Jans K.   +6 more
europepmc   +4 more sources

Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home

Foods, 2023
Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential.
Elizabeth H. Zandstra, Ilse A. Polet, Gertrude G. Zeinstra, Anne J. Wanders, Garmt B. Dijksterhuis   +4 more
doaj   +1 more source

A Systematic Review on Consumer Acceptance of Alternative Proteins: Pulses, Algae, Insects, Plant-based Meat Alternatives, and Cultured Meat.

Appetite, 2020
Consumers' dietary patterns have a significant impact on planetary and personal health. To address health and environmental challenges one of the many possible solutions is to substitute meat consumption with alternative protein sources.
M. Onwezen, Emily P. Bouwman, M. Reinders, H. Dagevos   +3 more
semanticscholar   +1 more source

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

Nutrients, 2023
There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare.
Giulia Andreani, G. Sogari, A. Marti, F. Froldi, H. Dagevos, Daniela Martini   +5 more
semanticscholar   +1 more source

Plant‐based foods as meat and fat substitutes

Food Science & Nutrition, 2023
AbstractAnimal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability. However, animal husbandry has been shown to be a major contributor to global warming and climate change. Consequently, there has been a drive toward the use of alternative
Claire D. Munialo, Frank Vriesekoop
openaire   +2 more sources

Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?

Foods, 2022
Promoting the transition from animal meat to plant-based food consumption has significant benefits for public health and environmental sustainability. This study, involving 526 consumers from Beijing, China, explores how food attributes and information ...
Hongsha Wang, Qihui Chen, Chen Zhu, Jiale Bao   +3 more
doaj   +1 more source

TD-NMR Structural Profiling of Meat and Plant-Based Meat Analog Burgers. [PDF]

J Food Sci
ABSTRACT The functional properties of food are closely linked to its atomic, molecular, and microstructural characteristics. This study evaluates the potential of time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry as a non‐destructive technique for profiling the internal microstructure of Soy‐based plant‐based meat analogs ...
Wiesman Z, Azachi MH, Oshether T.
europepmc   +3 more sources