EU food legislation impacts innovation in the area of plant-based dairy alternatives

Leialohilani, Annisa; Boer, Alie de

doi:10.1016/j.tifs.2020.07.021

Cited by 31 publications

(20 citation statements)

References 13 publications

(29 reference statements)

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“…Impact of the EU regulatory framework on innovation in the industry and consumers of vegetable drinks alternative to dairy products [74] Fermented fruit drink Use of coconut water and inulin as a source of soluble fibre for the development of a symbiotic fermented functional drink [75] Fruit drink The development of a functional non-alcoholic drink based on prekese fruits [76] Fruit drink Development of a functional beverage by microencapsulation of lyophilised wild pomegranate flavedo phenolics [77] From a product point of view, functional foods can be classified into [78,79]:…”

Section: Plant-based Dairy Alternativesmentioning

confidence: 99%

The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

129

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New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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Section: Plant-based Dairy Alternativesmentioning

confidence: 99%

The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

129

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“…More important, it seems that the target population for these products has moved to a more mainstream audience 3 , 4 , with products resembling burger patties, mince, sausages, and strips, specifically designed to exhibit ‘meaty’ characteristics appealing to meat-eaters 3 , 5 . Currently, there is not a universal regulation regarding the naming of meat substitutes, in contrast with dairy products whose terms and names are already protected by a European Union law 6 . This could give meat consumers the wrong impression that the nutritional profile of those products mirrors animal-based meat 3 ; especially, since meat-related words and imagery is used to promote them 3 .…”

Section: Introductionmentioning

confidence: 99%

Detailed characterization of plant-based burgers

Marchi

Costa

Pozza

et al. 2021

Sci Rep

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Flexitarians have reduced their meat consumption showing a rising interest in plant-based meat alternatives with ‘meaty’ characteristics, and we are witnessing an unprecedented growth of meat substitutes in the Western market. However, to our knowledge, no information regarding the ‘simulated beef burgers’ nutritional profile compared to similar meat products has been published yet. Here we show that, whilst both plant-based and meat-based burgers have similar protein profile and saturated fat content, the former are richer in minerals and polyunsaturated fatty acids. We found that the most abundant minerals in both categories were Na, K, P, S, Ca, and Mg; being Na and S content similar between groups. Only six amino acids differed between categories, being hydroxyproline exclusively in meat-based burgers. Plant-based burgers revealed fourfold greater content of n-6 than meat-based burgers, and greater short-chain fatty acids proportion. Our results demonstrate how ‘simulated beef’ products may be authenticated based on some specific nutrients and are a good source of minerals. We believe that there is a need to provide complete and unbiased nutritional information on these ‘new’ vegan products so that consumers can adjust their diet to nutritional needs.

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“…Additionally, info regarding the items (table of components, producer, and clear tag info) might be consisted of in social networks. (Leialohilani & Boer, 2020). In view of the scarcity of studies that characterize the growing diversity of the products that serve the vegan market, the information summarized in this review may assist in the development of strategies for functional vegan products.…”

Section: Veganism and Market Trends Food Options Can Be A Methods For People To Reveal Their Suitability And Identification Particularly mentioning

confidence: 99%

Products of Vegan probiotics – a present time challenge or the newest demand in the functional foods

Shubham¹,

Ajay²,

Verma³

2021

International Advanced Research Journal in Science, Engineering

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Consumers of Vegan indicates the interesting economic point for the industry of food with the demand of products which provides benefits to the health like products of probiotics. This review demonstrated the products of Vegan probiotics via giving an outline of products of commercially and examine the products and also their associated in vitro / in vivo health promoting results and explain the effects of probiotics on the properties of technological as well as sensory in the cutoff of products. There are so many factors that have impact on the survival of probiotics, the main challenges and the niche of thus market are also presented. Products of vegan probiotics may upgrade the profile of lipid and the immune system, controlling the diabetes, also reduces the diseases of Helicobacter pylori and also have the properties of anti carcinogenic and refine the general wellbeing. Beverages which are made from the fermentation and nonfermentation . The duration of culture of probiotics are mainly based on the steps of processing matrix of food, strain of probiotics and the form of federation into the matrix, conditions of storage and also the components of probiotics. Probiotics have tendency to change the chemical composition, colour, acidity as well as acceptance of Vegan foods and also the beverages but products with survival of suitable probiotics, phytochemical Character technological properties as well as sensory acceptance will be secured. Therefore, the strain source will accommodate the Vegan status after all most of those not discover from the matrices of vegetable . However, strategies of shortterm marketing should target not only on the Vegan public but also on those consumers who want to decrease the consumption of products of derivatives of animals, alongside searching the new nonanimals derived strains.

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EU food legislation impacts innovation in the area of plant-based dairy alternatives

Cited by 31 publications

References 13 publications

The Link between the Consumer and the Innovations in Food Product Development

The Link between the Consumer and the Innovations in Food Product Development

Detailed characterization of plant-based burgers

Products of Vegan probiotics – a present time challenge or the newest demand in the functional foods

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