Are all ultra‐processed foods created equal?

doi:10.1002/fsat.3604_9.x

Search citation statements

Order By: Relevance

Paper Sections

Select...

Technical Quality1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

(1 citation statement)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Another undeniable area of consumer concern is highlighted by the current trend of NOVA classification of foods, dealing with where the food stands on a natural – processed – ultra‐processed scale (Yoon, 2022). Where would such hybrid foods likely reside?…”

Section: Technical Qualitymentioning

confidence: 99%

Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food ‐ why this makes sense?

Young,

Young

2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryFrom beginnings as an esoteric research topic, cultivated meat (produced from cells originating from the meat producing animals) has developed with increasing pace from a research concept and is starting to break into restaurant markets in Singapore, USA, and Israel. However, there remains a significant journey in the global food ecosystem in order for it to reach mainstream retail. This viewpoint piece will probe how combining the best from plant‐based meat alternatives and cultivated meat disciplines may end up addressing consumers desires, delivering on sustainability, palatability, nutritional balance and economic viability.

show abstract

Section: Technical Qualitymentioning

confidence: 99%