Results 61 to 70 of about 1,339,302 (245)

Is Meat the New Tobacco? Regulating Food Demand in the Age of Climate Change [PDF]

, 2019
Switching from a meat-heavy to a plant-based diet is one of the highest-impact lifestyle changes for climate mitigation and adaptation. Conventional demand-side energy policy has focused on increasing consumption of efficient machines and fuels ...
Chenyang, Lingxi
core  

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

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.
A. Marczak, A. C. Mendes
semanticscholar   +1 more source

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

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   +1 more source

Environmental impacts of cultured meat: alternative production scenarios [PDF]

, 2014
Cultured meat is produced by culturing animal muscle tissue in a laboratory without growing the whole animals. Its development is currently in a research stage.
ELLIS Marianne J., HAASTRUP Palle, TUOMISTO HANNA LEENA   +2 more
core  

Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives

Food Quality and Preference
For the sake of both the environment and human health, it is necessary to reduce meat consumption. However, increased consumer adoption of plant-based meat alternatives (PBMAs) will only occur when such products are attractive.
Ansung Kim, Åsa Öström, Mihaela Mihnea, Jun Niimi   +3 more
semanticscholar   +1 more source

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods, 2021
This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and ...
A. Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Y. Hwang, S. Joo   +5 more
semanticscholar   +1 more source

Forecast on the Development of the Plant-based Meat Company Beyond Meat in China

BCP Business & Management, 2021
With the changing times, people's demand for a healthy diet is increasing. As a populous country with rapid economic and technological development, China has great potential in the plant meat market. To make a reasonable analysis of the development of Beyond Meat in the Chinese market, this paper will study the current situation of Beyond Meat in the ...
Yun Hu, Qing Li, Jinpeng Liu, Yuhan Wang, Rucong Xu   +4 more
openaire   +1 more source

An investigation into the fertilizer potential of slaughterhouse cattle paunch [PDF]

, 2016
In Australia, the red meat processing industry actively seeks approaches to improve the management of solid waste from processing operations and enhance the environmental performance.
Antille, Diogenes L., Baillie, Craig P., Birt, Henry W. G., Fernana, Jamal M., McCabe, Bernadette K., Spence, Jennifer E., van der Spek, Wilmer   +6 more
core   +2 more sources

Impact of polysaccharides on advancing plant‐based meat alternatives

Food Biomacromolecules
Plant‐based meat products are a valued choice for vegetarians and others. Their production has been perceived as an innovation promoting animal welfare and sustainability.
P. Dahal, Clifford Hall, Srinivas Janaswamy   +2 more
semanticscholar   +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, Brent F. Kim, Sarah E. Goldman, J. Dutkiewicz, E. Biehl, Martin W. Bloem, R. Neff, K. Nachman   +7 more
semanticscholar   +1 more source