Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Noguerol, Ana Teresa; Pagán, M. Jesús; García-Segovía, Purificación; Varela, Paula

doi:10.1016/j.foodres.2021.110652

Cited by 57 publications

(47 citation statements)

References 49 publications

(26 reference statements)

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“…As these are products mainly address those consumers who wish to reduce or avoid meat consumption, a sensory analysis should be carried out with this diet type. Noguerol et al [ 3 ] indicated that product texture is less important for vegan and vegetarian consumers than for omnivores.…”

Section: Resultsmentioning

confidence: 99%

“…As the Lantern study [ 2 ] indicated, 7.8% of the Spanish population followed one of these diet types in 2017, and the consumption of these diets increased by 27% in 2019. However, this percentage is lower than it is in countries like Germany and England [ 3 ], and these diets are on the increase in Europe and other Western countries [ 4 ]. Between 2017 and 2018, a report on food consumption in Spain recorded a 2.6% reduction in consumed meat [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…One of the main reasons for choosing this diet type could be because vegan and vegetarian diets are associated with lower risks of chronic diseases for adults [ 6 ], and a wide range of health benefits like improving glycaemic control, blood lipids, body weight, and blood pressure [ 7 ]. Vegetarians and vegans describe their motives as “ideological” and primarily mention environmental concerns, animal welfare, and other ethical considerations as their reasons for choosing to eat these diet types [ 3 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

Noguerol

Larrea

Pagán

2022

Eur Food Res Technol

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Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (a w ), water release, pH, colour measurement, texture profile analysis (TPA), and Warner–Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing Plantago ovata white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages. Supplementary Information The online version contains supplementary material available at 10.1007/s00217-022-04063-2.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

Noguerol

Larrea

Pagán

2022

Eur Food Res Technol

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“…Indeed, plant-based products have increased in popularity owing to increased awareness of consumers about the benefit of this diet to both health and the environment (Alcorta et al, 2021;McClements & Grossmann, 2021). Meat alternatives (e.g., cultured meat and plant-based substitutes) have been receiving increasing attention due not only to the huge burden of meat production on the planet (i.e., pollution, greenhouse gas emissions, and water requirements) but also to the potential concerns of high meat consumption on public health issues (Noguerol et al, 2021;van der Weele et al, 2019). Recent technological advances have also accelerated the development of cultured meat, with many different implications for the environment, human health, and animal welfare (Nobre, 2022;Treich, 2021).…”

Section: Introductionmentioning

confidence: 99%

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hassoun¹,

Bekhit

Jambrak

et al. 2022

Critical Reviews in Food Science and Nutrition

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The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends.After reviewing Industry 4.0 technologies (e.g., artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work , this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition towards sustainable food development and innovative green strategies are expected in the future.

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“…Recently, rising demand for higher nutritional value, plant-based trends and the 'clean label' trend increased the bioactive compounds needed in food [3]. Moreover, phenolic compounds found in plant tissues are getting more attention not just for their healthpromoting benefits [4,5].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Multienzyme-Assisted Extraction Procedure of Bioactive Compounds Extracts from Common Buckwheat (Fagopyrum esculentum M.) and Evaluation of Obtained Extracts

Štreimikytė

Urbonavičienė

Balčiūnaitienė

et al. 2021

Plants

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Optimization of the extraction procedure using a multienzymes cocktail for common buckwheat (Fagopyrum esculentum M.) is important due to the yield, fermentable sugars, oligosaccharides and bioactive compounds for creating higher added value products. This study was undertaken to find out the optimum multienzymes-water extraction on yield and total phenolic compounds for common Buckwheat using response surface methodology (RSM). Three independent variables, time (2, 13, and 24 h), temperature (60 °C, 70 °C, 80 °C), and non-starch polysaccharide (NSP) enzymes mixture (0.10, 0.55, and 1.00 mL), were analyzed to optimize the response variables. NSP hydrolyzing enzymes, cellulase, xylanase, and β-glucanase, were produced by Trichoderma reesei. Estimated optimum conditions for F. esculentum were found: time—2 h, temperature—65 °C, and cellulase activity—8.6 CellG5 Units/mL. Different optimization run samples were collected and lyophilized for further analysis until the hydrophilic property using the water contact angle methodology and rutin content using HPLC was determined. Results indicated NSP enzymes activity did not differ between water contact angles after 13 h of enzymatic water extraction. However, longer fermentation time (24 h) decreased static water contact angle by approximately 3–7° for lyophilized water extract and 2–7° for solid fraction after fermentation. It implies enzymatic hydrolysis during water extraction increased hydrophilic properties in solid fraction and decreased hydrophilicity in water fraction due to the enzymes cleaved glycosidic bonds releasing water-soluble compounds.

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Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Cited by 57 publications

References 49 publications

The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages

The fourth industrial revolution in the food industry—part II: Emerging food trends

Optimization of the Multienzyme-Assisted Extraction Procedure of Bioactive Compounds Extracts from Common Buckwheat (Fagopyrum esculentum M.) and Evaluation of Obtained Extracts

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