Plant-based food analogsare becoming more common for numerous reasons. However, agricultural practices have raised environmental concerns, forcing planet-friendly food choices to nourish growing populations. Plant-based foods are believed to be healthy and nutrient-rich, however, their compositions ...
Similar fortification efforts have had only modest success in developing countries because an industrial level of agriculture, food-processing, and distribution that is limited or lacking in many of the targeted countries is required. Micronutrient malnutrition thus has remained a widespread and persistent...
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA in
3.4 Plant based traditional foods/dishes 3.4.1 Kabu, cooked maize seeds (mmidi) This is a traditional food processed from dried maize grains and water. In the processing, maize grains are cleaned from impurities (dirt, soils and insects, damaged grains), washed with clean water and cooked in...
cheese products, offering superior taste, texture, and nutrition,” said Jeff Billig, Vice President & General Manager of Protein Fortification at Ingredion Incorporated. “By providing Daiya with expertise and ingredients, we will significantly enhance the value of the Canadian plant...
Milk proteins, such as whey proteins and caseins, are the most broadly used ingredient for the fortification of food products (Khouryieh et al., 2015; Xu et al., 2016). What is more, rice, wheat, corn, pea, canola, and potato proteins are the major plant-based proteins used as ...
Diversification of plant-based food sources is necessary to improve the sustainability in global food systems. In addition to reduced environmental impact, utilization of indigenous grain crops in industrial processes contributes to local economic development. The shorter food supply chains provide easier ...
According to Benjamin Voiry, Marketing Plant Proteins at Roquette, the launch of NUTRALYS Fava S900M marks a significant step forward in plant-based food formulation. Its nutritional, functional, and sensory superiority positions it as the ingredient of choice for customers st...
Carvalho SMP, Vasconcelos MW (2013) Producing more with less: strategies and novel technologies for plant-based food biofortification. Food Res Int 54:961–971. https://doi.org/10.1016/j.foodres.2012.12.021 Article CAS Google Scholar Chan Q, Afton SE, Caruso JA (2010) Selenium speciation ...
This research aims to identify such strategies based on an inventory of production-ecological factors controlling the potential impact of Se fertilizers on crop performance and nutritional content. Methods The effect of agro-ecosystem properties on crop response to Se fertilization was assessed using a ...