Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.

Ethyl cellulose (EC-OG) and beeswax (W-OG) oleogels were prepared using a lipid mixture of olive, linseed, and fish oils with an optimal fatty acid composition from a health standpoint, and designed to have solid-lipid functionality for use as animal fat replacers for pork liver pâtés. W-OG exhibited a more rigid, ordered, brittle structure that melted at temperatures of≈55 °C, whereas EC-OG was softer and more deformable, with a high degree of conformational flexibility and high thermal stability.Pork liver pâtés were successfully formulated by total or partial substitution of backfat by EC-OG or W-OG, and the products obtained possessed an optimal fatty acid profile from a health standpoint (high PUFA/SFA ratio and low n-6/n-3 ratio). Neither technological behavior (emulsion stability) nor physicochemical properties (color and texture) were significantly affected by reformulation, as compared to a control sample in which pork backfat was used. Reformulation significantly increased lipid oxidation, which was especially evident for EC-OG at the highest substitution level during refrigerated storage. Beeswax oleogel had no significant effect on any of the sensory parameters evaluated, whereas ethyl cellulose oleogel had a negative effect that was directly related to substitution level. However, all samples were rated near the scale "neutral." The ingredients developed are good candidates for development of healthier pork liver pâtés, based on their composition and technological and sensory properties. Health claims may be made according to EU regulations because they are a source of αlinolenic acid and a source of omega-3 fatty acids.

The effects of freezing temperature (−80, −40 or −24 • C) and thawing mode (microwave or overnight at 4 • C) on quality parameters of mashed potatoes made from tubers (cv Kennebec) and from potato flakes were examined, as was the effect of long-term frozen storage on the quality of mashed potatoes. Mashed potatoes were tested for texture profile analysis (TPA) and cone penetration, oscillatory and steady rheometry, colour, dry matter, Brix and sensory analyses. In natural mashed potatoes, TPA hardness and oscillatory parameters showed that processing resulted in a softer product than the fresh control. The parameters were lower in the samples thawed at 4 • C than in those thawed by microwave at all the freezing temperatures used, which may be ascribed to gelatinisation of the starch released from damaged cells. Differences from the freshly prepared product decreased when the samples were frozen at −80 • C and thawed by microwave. No difference was found in sensory acceptability between samples frozen at −80 and −40 • C, which probably reflects the panellists' mixed preferences for air-thawed versus microwave-thawed samples. Increasing the time in frozen storage led to a natural mash with a firmer texture, higher L * /b * value and Brix; nonetheless, panellists found the samples at 0, 3 and 12 months of frozen storage equally acceptable. In commercial mash, penetration and oscillatory parameters showed that processing made for a firmer product than the fresh control, probably owing to retrogradation of gelatinised starch. Thawing mode had a significant effect on parameters, which were lower in the samples thawed at 4 • C. The structure and quality of commercial mash was more detrimentally affected by freezing and, therefore, we would not recommend either freezing or frozen storage of this mashed potato in the used conditions. Natural mash made from Kennebec potatoes should be frozen quickly and thawed by microwave in the conditions described to obtain a product more similar to that freshly made. If the samples are frozen by air blasting at −40 • C, the product can withstand frozen storage for one year.

The influence of the degree of compression, at deformation rates of 50, 250 and 500 mm min -1 , on the textural parameters in the Texture Profile Analysis (TPA) of cylindrical samples of potato and apple tissues was examined. The tests were performed at up to eight different deformation levels ranging from 10 % to 80 %. The values of all the parameters measured in the samples of both tissues were influenced more by the degree of compression than by the deformation rate. Degrees of compression >40 % and >20 % caused the rupture of potato and apple specimens, respectively. Regression models were fitted to express the variation of cohesiveness and chewiness with deformation rate and degree of compression. In apple and potato tissues the degree of compression had a quadratic effect on the cohesiveness while the effect of the deformation rate was only linear. Cohesiveness was the most appropriate textural parameter for detecting effects of deformation rate and degree of compression in TPA tests of potato and apple tissues.Recoverable instantaneous springiness offers a high potential to differentiate the structural natures of different tissues.

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