Plant based meat alternative, from cradle to company-gate: A case study uncovering the environmental impact of the Swedish pea protein value chain

Desiderio, Edoardo; Shanmugam, Kavitha; Östergren, Karin

doi:10.1016/j.jclepro.2023.138173

Cited by 5 publications

(1 citation statement)

References 30 publications

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“…Fiber formation and texture properties can be controlled by the cooking temperature, feed powders with larger particles are easier to process [45] Besides the above listed, an interesting study was conducted to assess the environmental impact of pea-protein-based meat alternatives-the path from pea cultivation, protein processing and its utilization into pea sausages in Sweden was followed. The authors concluded that the most contributing stages of the whole process were cultivation of peas and production of sausages (0.23 kg of CO 2 eq per kg of sausage for cultivation and 0.52 kg of CO 2 eq per kg of sausage for production) [46]. In comparison, only the production phase of a meat-containing product-bean and pork stew-results in 2.23 kg of CO 2 eq per kg of stew, which is considerably higher [47].…”

Section: Pea Chickpea Lentils Other Beans and Peanutsmentioning

confidence: 99%

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Benković,

Jurinjak Tušek,

Sokač Cvetnić

et al. 2023

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Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.

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Section: Pea Chickpea Lentils Other Beans and Peanutsmentioning

confidence: 99%