The role of protein blends in plant-based milk alternative: A review through the consumer lens

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

“…Finally, developing and adhering to sustainability certifications and standards in coconut production can provide consumers with transparent information about the environmental practices involved in producing coconut-based alternatives. ,, By recognizing the potential of coconut-based alternatives to mitigate environmental impact and adopting sustainable practices throughout the coconut supply chain, we can contribute to a more eco-friendly and resilient food system. As consumers, supporting sustainable coconut production and making conscious choices can promote a positive shift toward environmentally responsible dietary practices. , …”

“…Furthermore, prudence is warranted regarding the potential adverse effects linked to excessive consumption of coconut products. The high saturated fat content in coconut-based products, such as coconut oil and coconut cream, may raise concerns for individuals with caloric intake issues or those seeking to manage cholesterol levels. ,, In addition, like other plant-based food analogs, concerns have been raised about their status as ultra processed foods due to the intricate composition, including salts, added sugars, preservatives, artificial flavors, colorings, and intensive manufacturing processes such as ultrahigh-temperature (UHT) treatment, which result in the formation of thermal degradation components and off-flavors. ,,, These factors could potentially impact on the nutrient content, digestibility, bioavailability, and gut microbiome effects, noting potential health impacts . Consequently, the growing need for advanced processing techniques such as ohmic heating, microwave, pulsed electric field (PEF), cold plasma technology, supercritical fluids extraction, high-pressure microfluidization (DHPM), and ultrasonication is fueled by heightened consumer awareness and the rising demand for sustainable, ethical alternatives, coupled with sensory and health-related concerns. − …”

“…The rising popularity of coconut-based alternatives in the food industry is a multifaceted phenomenon, driven by both their sensory properties and a spectrum of consumer incentives. , These alternatives, encompassing a range from dairy and meat replacements to snacks and beverages, are garnering attention for their distinct taste, texture, and potential health benefits. ,,, Despite the endorsement by food producers and media, advocating their nutritional superiority, environmental sustainability, and ethical advantages, there remain significant challenges in replicating the sensory attributes of animal-based products to fulfill consumer expectations. ,, …”

“…From a sensory standpoint, coconut-based products offer a unique flavor profile that sets them apart from other plant-based alternatives. ,, However, the challenge lies in masking or harmonizing their inherent plant-like taste to closely resemble animal-based products, often necessitating the use of artificial flavorings or additional ingredients. , In terms of texture, coconut-based dairy alternatives, such as coconut milk, yogurt, and ice-cream provide a creamy and rich mouthfeel akin to their animal-based counterparts. ,,, Similarly, coconut oil is employed in vegan cheese, ice-cream, and meat substitutes to emulate the satisfying fatty quality of animal products. , …”

Analysis of eco-friendly preference and consumer satisfaction on the attributes of rice in Toboali Bangka Selatan

“…Consumer behaviour in purchasing food, including rice, has evolved with the progress of time [5]. Increased income of the society has led to higher demands for quality [6,7]. On the other hand, demographic changes such as education level, urbanization rate, and female labour force participation, along with advancements in transportation and communication at present, influence consumer preferences [8].…”