Critical food and nutrition science challenges for plant-based meat alternative products

Tyndall, Simone M.; Maloney, Gregory R.; Cole, M.; Hazell, Nicholas G.; Augustin, Mary Ann

doi:10.1080/10408398.2022.2107994

Cited by 31 publications

(10 citation statements)

References 96 publications

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“…Such advances could offer quality standardization by detecting any potential anomalies in the fermentation process (e.g., mutation), and stable productivity, and thus could be more cost-effective food production methods. Advances in precision fermentation are expected to be key elements in the future to target taste and texture, enhance the shelf-life of plant-based fermented food products, and to mimic their animal counterparts [154][155][156].…”

Section: Role Of Digitalization In the Innovation Of Fermented Plant-...mentioning

confidence: 99%

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Boukid¹,

Hassoun

Zouari

et al. 2023

Foods

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Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.

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Section: Role Of Digitalization In the Innovation Of Fermented Plant-...mentioning

confidence: 99%

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Boukid¹,

Hassoun

Zouari

et al. 2023

Foods

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“…Despite the clear importance of plant-based products' sensory quality optimisation, until now, literature reviews have mainly focused on nutritional, technological and sustainability aspects by analyzing plant-based alternatives (McClements and Grossmann, 2021a,b;Lima et al, 2022;Sridhar et al, 2022) or focusing on a single product type, such as plant-based dairy (McClements et al, 2019;Silva et al, 2020;Bocker and Silva, 2022;Craig et al, 2022), plant-based meat (Singh et al, 2021;Ishaq et al, 2022;Tyndall et al, 2022;Andreani et al, 2023) and plant-based seafood analogs (Kazir and Livney, 2021;Nowacka et al, 2023).…”

Section: Objective Of the Reviewmentioning

confidence: 99%

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

Appiani,

Cattaneo,

Laureati

2023

Front. Sustain. Food Syst.

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IntroductionOver the past years, several efforts have been made to formulate and develop plant-based substitutes of animal-based products in response to environmental changes, health issues and animal welfare. However, plant-based protein poses several challenges to product sensory characteristics, especially appearance, flavor, and texture. Despite this, current literature data have mainly reviewed nutritional, technological, and sustainability aspects of plant-based products with limited concerns on perceived sensory properties and perceptive barriers to consumption related to each specific substitute. To fill this literature gap, this systematic review aims to provide an up-to-date overview of the perceptive determinants of consumers' acceptance of plant-based substitutes of animal-origin products, including meat, dairy, fish and eggs analogs, with emphasis on product's intrinsic properties: appearance, smell, taste, and texture. Moreover, age-, gender-, and cultural-related differences in the appreciation/rejection of plant-based substitutes of animal-origin products were investigated.MethodsThe systematic analysis of the literature consulting Web of Science (Core Collection) and Scopus databases retrieved 13 research articles on meat, 26 on dairy, and two on fish and eggs analogs.Results and discussionResults showed that all sensory dimensions are influenced by the replacement of animal proteins with those of vegetable origin. However, the relative importance of appearance, odor, taste, and texture varied according to plant-based analogs category and mitigatory processing strategies to mask unpleasant sensory properties have been suggested for each category. Dairy analogs mainly suffer of aromas and flavors imparted by the raw materials, while both meat and dairy analogs have texture challenges. Meat analogs lack of juiciness, elasticity and firmness, while dairy analogs require uniform, creamy and thick texture. Moreover, very few studies analyzed the product's perception, considering age- and gender-related differences or cross-national/cultural differences. Future research should be addressed to specific product categories such as fish and eggs analogs as well as specific population targets including children and the elderly and consumers from developing countries.

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“…The current study supports recent evidence that plant-based diets are not necessarily healthy (39)(40)(41)46) . Besides ultra-processing and nutrient composition, further aspects of PBMP need to be assessed in future studies which include improving current production techniques, climate change and changing demographics (47,48) .…”

Section: Comparison With Other Studiesmentioning

confidence: 99%

Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis

Metz,

Neumann,

Fasshauer

2023

Public Health Nutr.

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Objective:To compare ultra-processing markers and nutrient composition in plant-based meat products (PBMP) with equivalent meat-based products (MBP).Design:A total of 282 PBMP and 149 MBP within 18 product categories were assessed. Based on the NOVA classification, 33 ultra-processing markers were identified and six ultra-processing bullet categories were defined, that is flavour, flavour enhancer, sweetener, colour, other cosmetic additives and non-culinary ingredients. The ingredient lists were analysed concerning these ultra-processing markers and ultra-processing bullet categories, as well as nutrient composition, for all PBMP and MBP. Differences between PBMP and MBP were assessed using chi-square and Mann-Whitney U tests, respectively.Setting:Cross-sectional analysis.Participants:282 PBMP and 149 MBP.Results:The percentage of ultra-processed food (UPF) items was significantly higher in PBMP (88 %) as compared to MBP (52 %) (P < 0·0001). The proportion of UPF items was numerically higher in 15 out of 18 product categories with differences in six categories reaching statistical significance (P < 0·05). Flavour, flavour enhancer, colour, other cosmetic additives and non-culinary ingredients were significantly more prevalent in PBMP as compared to MBP (P < 0·0001). Concerning nutrient composition, median energy, total fat, saturated fat and protein content were significantly lower, whereas the amounts of carbohydrate, sugar, fibre and salt were significantly higher in PBMP (P < 0·05).Conclusions:Ultra-processing markers are significantly more prevalent in PBMP as compared to MBP. Since UPF intake has been convincingly linked to metabolic and CVD, substituting MBP with PBMP might have negative net health effects.

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Critical food and nutrition science challenges for plant-based meat alternative products

Cited by 31 publications

References 96 publications

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis

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