Results 271 to 280 of about 167,844 (318)

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Comprehensive Reviews in Food Science and Food Safety, 2020
The topic of plant-based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities.
Jiang He, Suqin Shao
exaly   +2 more sources

Retail practices for plant-based meat alternatives in Italy

International Journal of Retail & Distribution Management
Purpose This study explores in-store retail sales practices for alternative protein products in Italy, with a focus on plant-based meat alternatives (PBMAs) compared to conventional meat products.
Antonella Samoggia, Giulia Rossi, Giuseppe Macaione, Aurora Guidotto   +3 more
semanticscholar   +3 more sources

The development process of plant-based meat alternatives: Raw material formulations and processing strategies.

Food Research International, 2023
With the rapid growth of the world's population, the demand for meat is gradually increasing. The emergence and development of plant-based meat alternatives (PBMs) offer a good alternative to solve the environmental problems and disease problems caused ...
Yi Wang, Bo Lyu, Hongling Fu, Jiaxin Li, Lei Ji, Hao-ru Gong, Ruining Zhang, Jingsheng Liu, Hansong Yu   +8 more
semanticscholar   +1 more source

Commercialization of Plant-Based Meat Alternatives

Trends in Plant Science, 2020
Plant-based meat alternatives are a sustainable source of proteins that can match the taste and texture, color, and nutritional profile of specific types of meat. Here we highlight the product focus, the geographical spread of companies, and the funding landscape along with the critical challenges facing plant-based meat alternatives.
Deepak, Choudhury, Satnam, Singh, Jasmine Si Han, Seah, David Chen Loong, Yeo, Lay Poh, Tan   +4 more
openaire   +2 more sources

Plant‐based alternatives to meat

Nutrition & Food Science, 1998
Discusses the plant‐based alternatives to meat. Looks at the production and uses of a range of meat alternatives from different sources including: soya beans; wheat protein; pea and wheat protein; and myco‐protein. Compares the nutrient profiles with those of meat.
Jill Davies, Helen Lightowler
openaire   +1 more source

Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestion

Food Research International, 2022
Plant-based meat alternatives (PMAs) is a new type of food that meets people's health needs, but the lack of awareness of its nutritional properties limits product development and promotion. Here, we compared the similarities and differences of the nutritional properties of PMAs and meat before and after in vitro simulation of gastrointestinal ...
Zhuqing, Xing, Jiaying, Li, Yating, Zhang, Ang, Gao, Heran, Xie, Zifan, Gao, Xuan, Chu, Yumeng, Cai, Chunkai, Gu   +8 more
openaire   +2 more sources

Consumer Intention to Buy Plant-Based Meat Alternatives: A Cross-Cultural Analysis

Journal of International Consumer Marketing, 2022
The purpose of this study is to explore factors affecting attitudes toward plant-based meat alternatives (PBMA) as well as consumer intentions to buy PBMA in Canada as a Western country and Kuwait as an Arab country.
Yousra Bakr, Hayat Al-Bloushi, M. Mostafa   +2 more
semanticscholar   +1 more source

Consumers' Perspective of Plant‐Based Meat Alternatives—A Systematic Literature Review and Future Research Agenda

International Journal of Consumer Studies
This article presents a Theories, Contexts, and Methods (TCM)‐Antecedents, Decisions, and Outcomes (ADO) framework‐based systematic review based on the TCM‐ADO framework to synthesize consumer perspectives of plant‐based meat alternatives (PBMA).
Sylwia Majcher
semanticscholar   +1 more source

Are Plant-Based Meat Alternative Products Healthier Than the Animal Meats They Mimic?

Nutrition Today, 2022
Are plant-based meat alternative products healthier than the animal meats they mimic? There is no simple answer to this question because these products have both nutritional strengths and shortcomings. On the plus side, most are a good source of dietary fiber and contain less saturated fat and cholesterol in comparison to the animal meats they mimic ...
Lisa J. Harnack, Melanie M. Reese, Abigail J. Johnson   +2 more
openaire   +1 more source