Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,ev...Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.展开更多
High-moisture extrusion technology should be considered one of the best choices for producing plant-based meat substitutes with the rich fibrous structure offered by real animal meat products.Unfortunately,the extrusi...High-moisture extrusion technology should be considered one of the best choices for producing plant-based meat substitutes with the rich fibrous structure offered by real animal meat products.Unfortunately,the extrusion process has been seen as a“black box”with limited information about what occurs inside,causing serious obstacles in developing meat substitutes.This study designed a high-moisture extrusion process and developed 10 new plant-based meat substitutes comparable to the fibrous structure of real animal meat.The study used the Feature-Augmented Principal Component Analysis(FA-PCA)method to visualize and understand the whole extrusion process in three ways systematically and accurately.It established six sets of mathematical models of the high-moisture extrusion process based on 8000 pieces of data,including five types of parameters.The FA-PCA method improved the R^(2) values significantly compared with the PCA method.The Way 3 was the best to predict product quality(Z),demonstrating that the gradually molecular conformational changes(Y^(n'))were critical in controlling the final quality of the plant-based meat substitutes.Moreover,the first visualization platform software for the high-moisture extrusion process has been established to clearly show the“black box”by combining the virtual simulation technology.Through the software,some practice work such as equipment installation,parameter adjustment,equipment disassembly,and data prediction can be easily achieved.展开更多
This paper examined consumers’experiences in and preferences for plant-based meat(PBM)food and their respective correlates,based on data from an online survey of 579 consumers in four major cities in China in early 2...This paper examined consumers’experiences in and preferences for plant-based meat(PBM)food and their respective correlates,based on data from an online survey of 579 consumers in four major cities in China in early 2021.We first described consumers’experiences in consuming and purchasing PBM food and their correlates,and then analyzed consumer preferences using hypothetical choice experiment.The experiment offered consumers various options to purchase burgers made from PBM or animal-based meat(ABM),combined with different countries of origin(COO),taste labels,and prices.Our data showed that respondents hold overall positive attitudes toward PBM food;85 and 82%of respondents reported experience in eating and purchasing PBM food,respectively.More than half of them ate PBM food because they wanted to try new food(58%),or were interested in healthy food(56%).Income,religion,and dietary restrictions were significantly correlated with consumers’experiences in PBM food consumption.Results from the Random Parameter Logit Model based on the hypothetical choice experiment data showed that 79%of respondents chose PBM burgers and were willing to pay an average of 88 CNY for a PBM burger.We also found that 99.8 and 83%of respondents are willing to buy burgers made in China and those with a taste label,with a willingness to pay(WTP)of 208 and 120 CNY,respectively.The heterogeneity test revealed that females and those with at least a bachelor’s degree,higher income,religious beliefs,and dietary restrictions are more likely to buy PBM burgers than their counterparts.展开更多
Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in ...Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors.The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues,evaluate the nutrient specifications of modern meat analogue products,and then form a comparison with traditional meat products.Based on this investigation,it was determined–firstly,the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods;and secondly,the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate.Therefore,based on these findings,modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products,albeit with many different ingredients and a high level of further processing.展开更多
In the past,meat is considered to be a luxury because of its high price that not everyone can afford,which only enjoyed on special days or festivals.However,it has become a daily necessity for life nowadays with the r...In the past,meat is considered to be a luxury because of its high price that not everyone can afford,which only enjoyed on special days or festivals.However,it has become a daily necessity for life nowadays with the rapid economic development,an essential ingredient in every staple in the restaurant or home kitchen,and the main source supply for people to increase energy.Besides,as health education launched,"how to eat healthily"has become the most significant difficulty that needs to be solved for every family.There is no doubt that the market has been increasing and the demand for meat has been growing with the population growth all over the world.The market value of processed meat is expected to rise from 714 billion U.S.dollars in 2016 to over 1.5 trillion dollars by 2022.Poultry is the most popular kind of processed meat,with a 38 percent share of the global market and red meat,which includes pork and beef,takes up about a 33 percent share.From the official report of the worldwide meat market,the quality and the inflated price of meat have become the most concern of the majority people,who deem it as the primary source of protein and nutrition supply.展开更多
Pecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underuti-lized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich compositi...Pecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underuti-lized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-ther-mal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.展开更多
基金supported by Mitacs through the Mitacs Business Strategy Internship.
文摘Plant-based meat analogues(PBMA)are formulated to mimic the sensory characteristics of traditional meat products(TMP)using vegetarian ingredients and are increasingly popular with the trend towards plantbased diets,even among meat-eating consumers.This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP,while exploring other attributes for their comparison.The complexity of PBMA and TMP means they are not entirely interchangeable.Importantly,PBMA health effects extend beyond their basic nutrient content and quality.Postprandial metabolism and satiety,for example,can be affected by product formulation,ingredient interactions,and thermomechanical processing involved in producing organoleptically acceptable PBMA.There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plantbased diets.In conclusion,PBMA cannot be assumed to be healthier than TMP.They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.
基金supported by the National Natural Science Foundation of China(31901608)the National Key Research and Development Plan of China(2021YFC2101402)the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2022-IFST)。
文摘High-moisture extrusion technology should be considered one of the best choices for producing plant-based meat substitutes with the rich fibrous structure offered by real animal meat products.Unfortunately,the extrusion process has been seen as a“black box”with limited information about what occurs inside,causing serious obstacles in developing meat substitutes.This study designed a high-moisture extrusion process and developed 10 new plant-based meat substitutes comparable to the fibrous structure of real animal meat.The study used the Feature-Augmented Principal Component Analysis(FA-PCA)method to visualize and understand the whole extrusion process in three ways systematically and accurately.It established six sets of mathematical models of the high-moisture extrusion process based on 8000 pieces of data,including five types of parameters.The FA-PCA method improved the R^(2) values significantly compared with the PCA method.The Way 3 was the best to predict product quality(Z),demonstrating that the gradually molecular conformational changes(Y^(n'))were critical in controlling the final quality of the plant-based meat substitutes.Moreover,the first visualization platform software for the high-moisture extrusion process has been established to clearly show the“black box”by combining the virtual simulation technology.Through the software,some practice work such as equipment installation,parameter adjustment,equipment disassembly,and data prediction can be easily achieved.
基金support from the National Natural Science Foundation of China(71861147003,71925009,72141014).
文摘This paper examined consumers’experiences in and preferences for plant-based meat(PBM)food and their respective correlates,based on data from an online survey of 579 consumers in four major cities in China in early 2021.We first described consumers’experiences in consuming and purchasing PBM food and their correlates,and then analyzed consumer preferences using hypothetical choice experiment.The experiment offered consumers various options to purchase burgers made from PBM or animal-based meat(ABM),combined with different countries of origin(COO),taste labels,and prices.Our data showed that respondents hold overall positive attitudes toward PBM food;85 and 82%of respondents reported experience in eating and purchasing PBM food,respectively.More than half of them ate PBM food because they wanted to try new food(58%),or were interested in healthy food(56%).Income,religion,and dietary restrictions were significantly correlated with consumers’experiences in PBM food consumption.Results from the Random Parameter Logit Model based on the hypothetical choice experiment data showed that 79%of respondents chose PBM burgers and were willing to pay an average of 88 CNY for a PBM burger.We also found that 99.8 and 83%of respondents are willing to buy burgers made in China and those with a taste label,with a willingness to pay(WTP)of 208 and 120 CNY,respectively.The heterogeneity test revealed that females and those with at least a bachelor’s degree,higher income,religious beliefs,and dietary restrictions are more likely to buy PBM burgers than their counterparts.
文摘Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors.The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues,evaluate the nutrient specifications of modern meat analogue products,and then form a comparison with traditional meat products.Based on this investigation,it was determined–firstly,the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods;and secondly,the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate.Therefore,based on these findings,modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products,albeit with many different ingredients and a high level of further processing.
文摘In the past,meat is considered to be a luxury because of its high price that not everyone can afford,which only enjoyed on special days or festivals.However,it has become a daily necessity for life nowadays with the rapid economic development,an essential ingredient in every staple in the restaurant or home kitchen,and the main source supply for people to increase energy.Besides,as health education launched,"how to eat healthily"has become the most significant difficulty that needs to be solved for every family.There is no doubt that the market has been increasing and the demand for meat has been growing with the population growth all over the world.The market value of processed meat is expected to rise from 714 billion U.S.dollars in 2016 to over 1.5 trillion dollars by 2022.Poultry is the most popular kind of processed meat,with a 38 percent share of the global market and red meat,which includes pork and beef,takes up about a 33 percent share.From the official report of the worldwide meat market,the quality and the inflated price of meat have become the most concern of the majority people,who deem it as the primary source of protein and nutrition supply.
基金The authors are grateful to Coordination for the Improvement of Higher Education Personnel(CAPES)for the doctoral scholarship granted to L.G.Maciel(n.88882.344928/2019-01)the postdoctoral fellowship for G.L.Teixeira(n.88882.316463/2019-01)The authors also thank the Milk Laboratory(UFSC)and the Phytopathology Laboratory(UFSC)for supporting the BFC process and spectrophotometric analysis,respectively.
文摘Pecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underuti-lized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-ther-mal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.
