Exploring alternative protein sources: Evidence from patents and articles focusing on food markets

Otero, Deborah Murowaniecki; Mendes, Gabriela da Rocha Lemos; Christ-Ribeiro, Anelise; Ribeiro, Camila Duarte Ferreira

doi:10.1016/j.foodchem.2022.133486

Cited by 25 publications

(16 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meat and dairy imitation products are populating the Greek market in line with international trends for vegan products [ 14 , 32 , 33 ]. For all traditional meat and dairy categories, there was at least one non-animal product at supermarket shelves.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

et al. 2023

View full text Add to dashboard Cite

While consumers are increasingly adopting plant-based meat and dairy imitation products, the nutritional quality and adequacy of those foods to act as a substitute is still under discussion. The Greek Branded Food Composition Database (HelTH) was expanded to map currently available meat and dairy imitations in Greece. Their main ingredient used, nutritional composition, and promotion as a healthy, nutritious food were described, and their overall nutritional quality using the Nutri-Score algorithm was evaluated. A total of n = 421 plant-based imitations were analyzed, made primarily of wheat or wheat mixes (83.5%) for meat imitations and grain (19.8%) or vegetable oil (17.1%) for dairy imitations. All meat imitations were high in protein and fiber, while, for dairy, only yogurts carried a protein content claim (80.9%). Imitation sausages, milk, and yogurt products had lower total fat and saturated fat content compared to their animal-based counterparts. All dairy imitations had lower protein content than animal-based dairy. The nutritional quality of imitation cheeses was graded as D–E, under the Nutri-Score system, compared to A–C for the animal-based cheese. Plant-based imitations have variable composition based on their main ingredient, and the substitution of specific food groups with plant-based alternatives may not support an equivalent or improved diet.

show abstract

Section: Discussionmentioning

confidence: 99%

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

et al. 2023

View full text Add to dashboard Cite

show abstract

“…2 To meet this demand, it is necessary to explore new protein sources to complement traditional ones. Alternative protein sources 3 such as plant proteins (grains, legumes, tubers, and oilseeds), insect proteins, microorganisms (fungi and bacteria) and aquatic proteins (algae) are gaining attention. These sources are grown and processed in ways that reduce greenhouse gas emissions, 4,5 land, and water resource wastage.…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality analysis of high-moisture extrudates containing mixed proteins from soy and surimi

Hu,

Zhang,

Zhang

et al. 2024

Sustainable Food Technol.

View full text Add to dashboard Cite

show abstract

“…However, excessive consumption of animal protein products has caused extreme adverse effects on people's health, environmental protection, and animal welfare 8 . To mitigate these drawbacks and to achieve a healthy diet and a sustainable food production system, the development of alternative plant protein sources has become the focus of current research 9,10 …”

Section: Introductionmentioning

confidence: 99%

“…8 To mitigate these drawbacks and to achieve a healthy diet and a sustainable food production system, the development of alternative plant protein sources has become the focus of current research. 9,10 Pea protein (PeaP), a relatively new plant protein, has the characteristics of high digestibility, hypoallergenic reaction, and nontransgenicity compared with soybean or other plant proteins, making it a promising protein source. 11,12 Unfortunately, compared with animal protein (e.g.…”

Section: Introductionmentioning

confidence: 99%

Construction of transglutaminase covalently cross‐linked hydrogel and high internal phase emulsion gel from pea protein modified by high‐intensity ultrasound

et al. 2022

View full text Add to dashboard Cite

BACKGROUND The poor gelling and emulsification properties of pea protein (PeaP) limit its application in gel‐based products. In this study, a strong hydrogel and a high internal phase emulsion (HPLE) gel of PeaP were constructed by covalent cross‐linking of transglutaminase (TGase) assisted by high‐intensity ultrasound. RESULTS Ultrasound promoted the catalytic efficiency of TGase, with the gel‐point temperature dropping from 44 °C to 28 °C after 10 min of ultrasound. As the ultrasound time increased from 1 min to 10 min, the microstructure of the hydrogel also changed from an irregular macropore structure to a relatively homogeneous honeycomb structure. This was accompanied by an improvement in gel strength, water holding capacity, and ultimate stress. Ultrasound enhanced the binding of water to PeaP, but had little effect on the water‐locking ability of the network structure. Ultrasonication improved the self‐supporting ability of the HPIE gels. The oil droplets within the HPIE gels were closely aligned to form a hexagonal structure. The PeaP layer was further cross‐linked by TGase, strengthening the network structure. High internal phase emulsion gel displayed a higher gel strength, viscosity, and good self‐healing ability under 1 min ultrasound. Meanwhile, HPIE gel at 1 min of ultrasound could be printed with the highest clarity. CONCLUSION This work provided some insights into improving the functional properties of PeaP, which is helpful for the design and development of PeaP‐based gel products. © 2022 Society of Chemical Industry.

show abstract

Exploring alternative protein sources: Evidence from patents and articles focusing on food markets

Cited by 25 publications

References 55 publications

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

Nutritional quality analysis of high-moisture extrudates containing mixed proteins from soy and surimi

Construction of transglutaminase covalently cross‐linked hydrogel and high internal phase emulsion gel from pea protein modified by high‐intensity ultrasound

Contact Info

Product

Resources

About