Meat substitutes: Resource demands and environmental footprints

Smetana, Sergiy; Ristic, Dusan; Pleißner, Daniel; Tuomisto, Hanna L.; Parniakov, Oleksii; Heinz, Volker

doi:10.1016/j.resconrec.2022.106831

Cited by 75 publications

(36 citation statements)

References 103 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This comprehensive process underscores the potential of submerged fermentation as a procient route for mycoprotein production, albeit with considerations of energy demand due to the requisite liquid medium and agitation. 25 The Quorn (submerged) fermenters, the largest continuous ow culture systems in biotechnology, use air-li technology, distinct from conventional stirred-tank bioreactors. This design benets mycelial production with low shear, fostering lengthy hyphal development vital for replicating meat-like textures.…”

Section: Submerged Fermentation (Smf)mentioning

confidence: 99%

Mycoprotein: production and nutritional aspects: a review

Majumder,

Miatur,

Saha

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

Section: Submerged Fermentation (Smf)mentioning

confidence: 99%

Mycoprotein: production and nutritional aspects: a review

Majumder,

Miatur,

Saha

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

“…Coinciding with the surging interest in microbial foods, there has been a recent spate of studies published looking at the predicted environmental impact of microbial foods, 58 predominantly in the form of anticipatory life cycle assessments (LCA). However, one general problem regarding the majority studies published thus far is the use of different assumptions for the corresponding analyses (e.g., country-specific energy profiles), which makes direct comparison between different microbial food products difficult.…”

Section: Environmental Impact Of Microbial Foodsmentioning

confidence: 99%

Beyond Agriculture─How Microorganisms Can Revolutionize Global Food Production

Linder

2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

The global food production system has, until now, been absolutely dependent on photosynthesis. Using microbial biomass as a source of food rather than plant-or animal-derived biomass circumvents many of the biophysical constraints and vulnerabilities of the global food system. Microbial foods in the form of either bulk cellular biomass or recombinant food proteins (typically of animal origin) can be produced in the absence of sunlight, soil, favorable climate conditions, and in some cases without freshwater. This Review looks at some of the most recent developments in the field of microbial foods and discusses some of the challenges and opportunities that lie ahead for this technology.

show abstract

“…Finnigan et al (2019) asserted that eggs and glucose primary factors responsible for greenhouse gas emissions and global warming in mycoprotein production. However, mycoprotein production results in reduced levels of greenhouse gas emissions in comparison to animalbased protein sources (one ton of beef emits 14.3 tons of CO 2 ) (Finnigan et al, 2017;Smetana et al, 2023).…”

Section: Environmental Impactmentioning

confidence: 99%

“…However, a carbon tax may reduce the nutritional value of an omnivorous diet. Therefore, reducing the cost of plant‐based meat substitutes would be more appealing due to their lower environmental impacts (Smetana et al ., 2023). This could reduce greenhouse gas emissions by a maximum of 583 Mt CO 2 e annually (Ritchie et al ., 2018).…”

Section: Current Marketing Trends and Ecological Challengesmentioning

confidence: 99%

Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review

Khan,

Brishti,

Arulrajah

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryMeat has historically been an essential source of animal‐based protein. However, due to population growth, health problems linked to the consumption of red meat, and concerns over environmental challenges, there is an increased need for alternative protein sources. Various plant‐based meat alternatives have recently been explored, with ongoing advancements in industrial‐scale production. Mycoprotein has been proposed as a sustainable alternative to meat due to its distinctive functional food properties and fibrous structure. However, some challenges still prevail related to large‐scale production, texture, sustainability, and acceptability of mycoprotein products. This review paper provides a comprehensive overview of scientific research on mycoprotein, focusing on nutritional composition, functional properties, production technology, and health benefits. This study also examines the current challenges related to product safety, environmental impact, and prospects of this innovative food.

show abstract

Meat substitutes: Resource demands and environmental footprints

Cited by 75 publications

References 103 publications

Mycoprotein: production and nutritional aspects: a review

Mycoprotein: production and nutritional aspects: a review

Beyond Agriculture─How Microorganisms Can Revolutionize Global Food Production

Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review

Contact Info

Product

Resources

About