3. National Center of Technology Innovation for Synthetic Biology, Tianjin 300350, China More Information Abstract In order to investigate the flavor properties of commercial plant-based meat alternatives (PMAs) and the similarity of PMAs with meat products, this experiment used solid-phase microextracti...
The objective of this study is to demonstrate the use of texture maps to systematically show the rheological properties of plant pro-teins under conditions relevant to processing of meat analogue products. The fi rst texture map was constructed by plotting the stress and strain at the end of th...
However, the nutritional value of plant-based meat analogues is lower than that of e.g., animal-based products. Consequently, higher quantities of these products might be needed to achieve a nutritional profile similar to e.g., meat. This could lead to an increased ingest...
Plant-based meat analogue Meat alternative Plant protein Nutritional quality Processed foods 1. Introduction Meat alternatives are gaining popularity globally and plant-based meat analogues (PBMA) are at the forefront of the booming meat substitute industry. Modern meat alternatives aim to mimic the appe...
Plant protein blends Meat analogues Texture Energy dissipation ratio Texture maps 1. Introduction Despite recent progress, meat analogues still differ from genuine meat in terms of mouthfeel, texture, taste and flavour (Samard & Ryu, 2019). Therefore, more insight is needed into the functionalities ...
An area where we’re seeing a clear shift toward whole-food formulations is in the alternative protein market, where vegetable-centric options are popping up alongside the plant-based meat analogues. Ingredients such as cauliflower, jackfruit, artichokes and beets are prominently displayed on ingredie...
Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are on the increase due to heightened consumer awareness, a growing demand for clean label products, widespread efforts to promote and embrace sustainable practices, and ethical concerns over animal-derived counte...
“Since plant-based is widely associated with natural and clean, the demand for clean labeling in meat analogues is on the rise.” Plant Proteins: Onwards and Upwards Plant proteins are rapidly expanding and diversifying, with improvements in flavor and texture making i...
Meat analogues Plant-based Cheese Chicken Gluten 1. Introduction Plant-based proteins can provide the necessary protein quantity and quality in the diet. Consuming an increasingly plant-based diet also provides significant environmental benefits, especially when compared to a diet rich in animal products...
Besides, pectin is also involved in the color transformation, fat mimicking, water retention and flavor perception of meat analogs. In this study, the role of pectin in protein interaction and plant-based meat analogs construction was summarized and underlying mechanisms were analyzed, aiming to ...