Food biotechnology: Innovations and challenges

Cabrera‐Barjas, Gustavo; Banerjee, Aparna; Valdés, Oscar; Moncada‐Basualto, Mauricio; Sirajunnisa, Abdul Razack; Surendhiran, Duraiarasan; Ramakrishnan, Geethalakshmi; Rani, Nivaz Sundar; Hamidi, Masoud; Kozani, Pouya Safarzadeh; Kozani, Pooria Safarzadeh; Espitia, Paula Judith Pérez; Fuenmayor, Carlos Alberto; Pierre, Guillaume; Michaud, Philippe; Lukova, Paolina; Delattre, Cédric

doi:10.1016/b978-0-323-91001-9.00038-4

Cited by 7 publications

(3 citation statements)

References 79 publications

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“…Further optimization of this technique would enable the production of novel 3D-printed fermented meat and dairy alternative products with improved nutritional and functional properties. Thus, combining 3D-food printing technology and biotechnology approaches would help us to achieve products with equivalent taste, nutrition, structure and flavor to those of animal products [174]. As 3D printing is well adapted to create new foods and textures, it is expected that this revolutionary technology will be the next big thing in the next decades.…”

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

confidence: 99%

“…As 3D printing is well adapted to create new foods and textures, it is expected that this revolutionary technology will be the next big thing in the next decades. Finding a solution to overcome the limitations of 3D printing technology, such as consumer acceptance, insufficient institutionalization, and lack of standardized food material, would boost its use [174,175].…”

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

confidence: 99%

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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%

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

View full text Add to dashboard Cite

show abstract

“…The combination of prebiotics (polyphenols and polysaccharides) with probiotics and bioactive microbial metabolites is characteristic of tribiotic products [8][9][10]. Understanding the evolution of these components at the end of the fermentation is useful for the production of a beverage with enhanced tribiotic effect.…”

Section: Introductionmentioning

confidence: 99%