Exploring how product descriptors and packaging colors impact consumers’ perceptions of plant-based meat alternative products
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DOI: 10.1016/j.appet.2021.105590
Abstract: While consumers have been increasingly trying to reduce their meat consumption due to rising concerns about its impact on their health and the environment, many still find animal-based foods more attractive than plant-based foods, thus… read more here.
Keywords: meat alternative; product; based meat; meat ... See more keywords
Understanding Public Willingness to Pay More for Plant-based Meat: Environmental and Health Consciousness as Precursors to the Influence of Presumed Media Influence Model
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DOI: 10.1080/17524032.2022.2051576
Abstract: Abstract Expanding upon the Influence of Presumed Media Influence (IPMI) model, our study investigates prior beliefs as precursors to the IPMI model in predicting individuals’ willingness to pay more for plant-based meat. Our survey of… read more here.
Keywords: influence; based meat; willingness pay; plant based ... See more keywords
Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts
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DOI: 10.1093/advances/nmac026
Abstract: ABSTRACT In many non-Asian countries, soy is consumed via soy-based meat and dairy alternatives, in addition to the traditional Asian soyfoods, such as tofu and miso. Meat alternatives are typically made using concentrated sources of… read more here.
Keywords: soy based; dairy alternatives; based meat; meat dairy ... See more keywords
Flavor challenges in extruded plant-based meat alternatives: A review.
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DOI: 10.1111/1541-4337.12964
Abstract: Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are… read more here.
Keywords: meat alternatives; based meat; plant based; flavor ... See more keywords
A Critical review focusing the effect of ingredients on the textural properties of plant-based meat products.
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DOI: 10.1111/jtxs.12704
Abstract: Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force… read more here.
Keywords: based meat; plant based; ingredients textural; meat ... See more keywords
Impact of Emerging Food Processing Technologies on Structural and Functional Modification of Proteins in Plant-Based Meat Alternatives: An Updated Review.
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DOI: 10.1111/jtxs.12747
Abstract: In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption… read more here.
Keywords: modification; meat alternatives; based meat; plant based ... See more keywords
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
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DOI: 10.1371/journal.pone.0269278
Abstract: The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins. Despite ongoing… read more here.
Keywords: cgt; based meat; plant based; meat analogs ... See more keywords
Nutritional Composition of Novel Plant-Based Meat Alternatives and Traditional Animal-Based Meats
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DOI: 10.24966/fsn-1076/100109
Abstract: Plant-Based Meat Alternatives (PBMA) are increasing in popularity and may provide essential nutrients for some populations. read more here.
Keywords: meat alternatives; based meat; nutritional composition; plant based ... See more keywords
Risk–benefit assessment of shifting from traditional meat‐based diets to alternative dietary patterns
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DOI: 10.2903/j.efsa.2022.e200919
Abstract: Abstract The consumption of plant‐based meat alternatives has recently transitioned from the niche market to the mainstream. However, changing the dietary patterns may lead to new health challenges referred to possible higher exposure to natural… read more here.
Keywords: meat alternatives; based meat; plant based; risk ... See more keywords
Plant-Based Diets Are Not Enough? Understanding the Consumption of Plant-Based Meat Alternatives Along Ultra-processed Foods in Different Dietary Patterns in Germany
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DOI: 10.3389/fnut.2022.852936
Abstract: A low-processive plant-based diet is considered valuable for a sustainable diet profile—it is supposed to meet health as well as environmental concerns. However, there is a growing trend toward plant-based meat alternatives, most of which… read more here.
Keywords: consumption; ultra processed; based meat; plant based ... See more keywords
A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1110613
Abstract: This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity… read more here.
Keywords: based ingredients; pbm; based meat; plant based ... See more keywords