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The global community is in a quest for nutritional and environment-friendly resources as a part of their food habit. The ubiquitous trend of veganism tied with the increasing apprehensions towards animal welfare, negative impact on human health and the environment has escalated the demand for meat alternatives mainly plant-based meat analogues (PBM...
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Protein‐energy malnutrition is a global challenge that demands urgent attention, especially with the increasing population growth and unmatched food security plans. One strategy is to expand the list of protein sources, such as neglected and underutilized crops, with high protein content. A good number of plant proteins, in addition to their nutrit...
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... Furthermore, it is important to emphasize that transitioning to plant protein sources does not only mean a change in diet but also new economic and social opportunities. Plant protein production can be more accessible and sustainable than meat production, thus offering opportunities for development and economic growth in rural communities and developing countries [69][70][71]. ...
The study examines the dichotomy between individual dietary autonomy and the broader implications of food overconsumption and waste, particularly focusing on meat consumption’s environmental, health, and social equity aspects. In the context of increasing awareness about the negative impacts of excessive meat consumption, this research explores the potential benefits of modest dietary shifts, specifically a reduction in animal product intake, on natural resources and the environment. Utilizing data from international and Romanian sources, including data about meat environmental impacts, in original research, the article analyzes the water, carbon, and land use footprints associated with different types of meat, emphasizing the significant differences between beef, pork, chicken, and sheep meat. The findings highlight that even a small reduction in meat consumption, such as 100 g per week per capita, can lead to substantial decreases in water use, carbon emissions, and land use, underscoring the importance of sustainable eating habits. Moreover, the study explores the potential of plant-based proteins as viable nutritional alternatives that can mitigate environmental footprints and foster global food security. Conclusively, this work advocates for a balanced approach that respects individual choices while promoting collective responsibility towards sustainable consumption patterns, emphasizing the role of scientific research and public awareness in driving positive change in dietary habits for environmental conservation and health benefits.
... Texture contribution (tenderness, mouthfeel, juiciness) and flavor release. [12,34,40] Proteins Texturized, isolates and concentrates: (e.g., soy, wheat, pea, chickpea, faba bean, rice, and sunflower) ...
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.
... In meat, it was reported that the lipids of muscle fibers consist of cytosolic droplets of triacylglycerols and membrane lipids, phospholipids, and cholesterol, whose sizes and contents are related to animal species and growth cycles [10,11]. These cytosolic droplets not only play an important role in the life activities of muscle cells but also contribute to the juiciness, tenderness, and flavor of products [12]. ...
Rationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing oil droplets will further achieve their fine design from the insight of microstructure. Herein, in this current work, oil was introduced to the soybean protein isolate/polysaccharide-based meat analog fibers by regulating the oil droplets’ size and content, which, importantly, controlled the spinning solution characterization as well as structure-related properties of the meat analog fiber. Results showed that the oil dispersed in the matrix as small droplets with regular shapes, which grew in size as the oil content increased. Considering the effect of oil droplets’ size and content on the spinnability of the spinning solution, the mechanical stirring treatment was chosen as the suitable treatment method. Importantly, increasing the oil content has the potential to enhance the juiciness of meat analog fibers through improvements in water-holding capacity and alterations in water mobility. Overall, the successful preparation of oil-loaded plant-based fiber not only mimicked animal muscle fiber more realistically but also provided a general platform for adding fat-soluble nutrients and flavor substances.
... The demand for plant-based proteins is on the rise throughout the world. Therefore, it is imperative to search for sustainable and ecofriendly alternatives to animal proteins (Singh et al., 2021). ...
Sunnhemp protein isolate (SHPI) was prepared by utilizing alkaline extraction acid precipitation method. SHPI-dextran conjugates (1:1 w/w ratio) were prepared by dry heating method with Maillard reaction at 60°C for 0, 1, 3, 5, 7, and 9 days of incubation at 79% relative humidity. The functional properties of SHPI-dextran conjugates like solubility, emulsifying, foaming, water and oil binding capacities, dispersibility, and gelation were improved as compared to pure SHPI. Increment in browning index values of SHPI-dextran conjugates were observed with increase in Maillard reaction time. Conjugated SHPI reduced the percentage of α-helix and increased the content of β-sheet, β-turn and random coils content. FTIR spectroscopy confirmed the formation of covalent bonds between SHPI and dextran via Maillard reaction. XRD analysis indicated both semicrystalline and amorphous structure of SHPI-dextran conjugates as the incubation time was increased from 0 to 9 days. Decreasing trend in the values of surface hydrophobicity values were found with increase in incubation time. Free and total sulfhydryl content of SHPI was increased after conjugation with dextran up to 5 days and thereafter decreased. Incubation time of five days at 60°C and 79% RH was optimized on the basis of improvement in functional characteristics and extent of Maillard reaction time. Overall, the present study showed that conjugation of sunnhemp protein isolate with dextran successfully improved the functional characteristics of SHPI.
... Texture contribution (tenderness, mouthfeel, juiciness) and flavour release. [11,19,28] Proteins Texturized, isolates and concentrates: ...
The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogues market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.
... Meat is an essential component of human food intake; therefore, vegetarians also eat meat substitutes to fulfil protein needs. Humans always have different nutritional requirements depending on food availability, location, and climatic circumstances (19). However, for reasons of health, environment, and culture that are getting support in food marketplaces all over the world, plant-based meat substitutes are replacing animal meat as a resource of protein. ...
The demand of the red meat is continuously increasing leading to biodiversity damage and pollution. To overcome this, plant-based meat offers a promising option due to its organoleptic qualities that resembles closely to those of an animal-based meat product. There are a variety of plant protein sources that can be used as an alternative to meat products. Plant-based diets are affordable and have several health benefits like it regulates blood pressure, diabetes, cardiovascular disease risk and lower mortality. The popularity of plant-based meat substitutes has increased because of their credibility as functional and healthy alternatives. In addition to providing a similar nutritional value, the creation of animal meat analogues is focused on altering the physical features of meat products to increase the sustainability of these products through appropriate sensory attributes. The composition of meat alternatives is influenced by the dosage and functioning of plant proteins. It is proven that meat alternatives contain 30% of protein and a low level of fat which is a fantastic substitute for meat from a nutritional standpoint. The physicochemical characteristics of the meat alternatives are manipulated by functional plant protein. In the present review, we have discussed various types of plant-based meats available, their physicochemical properties, environmental impact of animal-based meat and future prospective to increase demand and business of plant-based meat.
... Biochemical biopesticides are compounds of natural origin demonstrating activity towards pests by nontoxic mechanisms such as extracts or essential oils obtained from different plants, semiochemicals, plant growth-promoting regulators or insect pheromones (Kumar, 2012;Reddy & Chowdary, 2021;Singh et al., 2021). The compounds responsible for the insecticidal activity include phenolics, steroids, alkaloids, terpenoids, phenylpropanoids and nitrogenated compounds (Duan et al., 2016;Weber et al., 2019). ...
... Seitan has a texture very similar to meat. It is a source of protein, iron, B vitamins and small amounts of fat (Hoffmann & Jędrzejczyk, 2010;Singh et al., 2021) Wheatpro A product derived from wheat gluten, transformed and extruded to give it a meat texture. It is available on the market in the form of flakes, ground or chopped Arrum It is a converted mixture of gluten and pea proteins in a 1:1 ratio. ...
... Available in frozen form, ready to eat after heating, in the form of analogues of burgers, sausages, nuggets or schnitzels (Hoffmann & Jędrzejczyk, 2010) Meatless Vegetable fibres obtained from sweet lupine seeds, seaweed and wheat. Meatless is a semi-finished product with a texture typical of meat (Hoffmann & Jędrzejczyk, 2010;Singh et al., 2021) Meat alternatives sourced from fungi (edible mushrooms) ...
The book presents the problems of food sustainability from both production and consumption perspectives.
... It is possible to enhance the volume and weight of cheese by adulterating it with cellulose, starch, and other additives. Additionally, cheese manufacturing expenses can be reduced by adulterating it with plant-based oil (Singh et al., 2021;Köllmann et al., 2023). To boost the volume and weight of yoghurt, adulterants such as gelatin, pectin, and other substances could be added. ...
... It is mainly used to produce meat analogues or as an addition to soups and desserts. When fried, it forms a layer imitating roasted chicken skin (Hoffmann et al., 2009;Singh et al., 2021) Kinema A soybean fermented alkaline meat substitute (Sarkar et al., 1994) ...
... Seitan has a texture very similar to meat. It is a source of protein, iron, B vitamins and small amounts of fat (Hoffmann & Jędrzejczyk, 2010;Singh et al., 2021) Wheatpro A product derived from wheat gluten, transformed and extruded to give it a meat texture. It is available on the market in the form of flakes, ground or chopped (Singh et al., 2021) Arrum It is a converted mixture of gluten and pea proteins in a 1:1 ratio. ...
... It is a source of protein, iron, B vitamins and small amounts of fat (Hoffmann & Jędrzejczyk, 2010;Singh et al., 2021) Wheatpro A product derived from wheat gluten, transformed and extruded to give it a meat texture. It is available on the market in the form of flakes, ground or chopped (Singh et al., 2021) Arrum It is a converted mixture of gluten and pea proteins in a 1:1 ratio. The finished product resembles pieces of meat in appearance and structure. ...
Elimination of animal-based products, often related to a vegetarian or vegan diet, is one of the most popular nutritional trends observed around the world. This chapter provides an overview of the assortment, market and consumption of various meat alternatives. Products replacing meat are made of various types of (mostly) plant-based raw materials including pulses/legumes, cereal proteins (mainly gluten), oilseeds, fungi (edible mushrooms) and algae; however, cultured meat and edible insects are also described. The market of meat alternatives was estimated at USD 10,11 billion in 2022 and is expected to grow at a compound annual growth rate (CAGR) of minimum 15% by 2030. Europe has the largest share (52%) of the global market followed by North America (27%), Asia Pacific (12%), Latin America (6%) and Middle East and Africa (4%). The top producers are Beyond Meat, Boulder Brands, Hain Celestia, Nestlé, Garden Protein International, Vivera, Lightlife Foods, Woolworths, Naturli' Foods and Sainsbury's. Despite the fact that vegetarians and vegans constitute 6.4% and 6% of global consumers, respectively, more and more people are willing to either reduce the consumption of meat (62%) or animal-origin (42%) products. This is due to the fact that the consumption of meat-free products plays a role in sustainable development considering multiple health, economic and environmental issues.
... Otras preparaciones sostenibles que se consumen con frecuencia son la cazuela de vacuno y la carbonada, que contienen carne magra y verduras variadas. Estas preparaciones aportan proteínas de alto valor biológico, hierro, zinc y vitaminas del complejo B, además de antioxidantes y fitoquímicos provenientes de las verduras (26). Dentro de las preparaciones medianamente sostenibles, la ensalada a la chilena es la más frecuente, con un consumo semanal en 4 de cada 10 hogares. ...
Introducción. Las preparaciones tradicionales típicas incluyen ingredientes mínimamente procesados, provenientes de la agricultura local, raíces y tradiciones de un territorio. A nivel mundial la población ha cambiado sus patrones dietéticos, incorporando alimentos ultraprocesados impactando la salud poblacional y planetaria. Objetivo. Identificar la sostenibilidad y la prevalencia de consumo de preparaciones tradicionales típicas chilenas en hogares de una región de la zona centro-sur de Chile. Materiales y Métodos. Diseño transversal descriptivo, con una muestra de 104 hogares mediante muestreo no probabilístico por conveniencia. Se identificó la sostenibilidad de 34 preparaciones tradicionales típicas chilenas, aplicando el sistema NOVA de clasificación de los alimentos según grado y tipo de procesamiento. Las preparaciones se clasificaron en sostenibles (>60% de ingredientes del grupo 1), medianamente sostenibles (50-60%) y no sostenibles (<50%). El estudio contó con la aprobación del Comité de Bioética de la Universidad del Bío-Bío. El análisis de datos consideró frecuencias, porcentajes e IC95% en STATA 17.0. Resultados. El 64% de las preparaciones fueron clasificadas como sostenibles, el 23% medianamente sostenibles y un 13% como no sostenibles. Las preparaciones sostenibles son las más consumidas por los hogares, especialmente aquellas que incluyen legumbres. Las preparaciones no sostenibles consumidas en los hogares se basan en harina refinada, manteca vegetal hidrogenado y/o aceites. Conclusiones. La sostenibilidad de las preparaciones tradicionales típicas chilenas depende de sus ingredientes. Las preparaciones sostenibles son las más consumidas por los hogares de esta región, y se basan en alimentos naturales o poco procesados.
