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Review

Foods for Plant-Based Diets: Challenges and Innovations

1
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), 28040 Madrid, Spain
2
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Paterna, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Zlatina Genisheva
Foods 2021, 10(2), 293; https://doi.org/10.3390/foods10020293
Received: 4 December 2020 / Revised: 25 January 2021 / Accepted: 27 January 2021 / Published: 1 February 2021
(This article belongs to the Section Food Nutrition)
Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet. View Full-Text
Keywords: meat alternatives; plant-based dairy; fish alternatives; vegan; vegetarian; flexitarian; plant-based diet; consumer perception; fortified food; nutrients meat alternatives; plant-based dairy; fish alternatives; vegan; vegetarian; flexitarian; plant-based diet; consumer perception; fortified food; nutrients
MDPI and ACS Style

Alcorta, A.; Porta, A.; Tárrega, A.; Alvarez, M.D.; Vaquero, M.P. Foods for Plant-Based Diets: Challenges and Innovations. Foods 2021, 10, 293. https://doi.org/10.3390/foods10020293

AMA Style

Alcorta A, Porta A, Tárrega A, Alvarez MD, Vaquero MP. Foods for Plant-Based Diets: Challenges and Innovations. Foods. 2021; 10(2):293. https://doi.org/10.3390/foods10020293

Chicago/Turabian Style

Alcorta, Alexandra, Adrià Porta, Amparo Tárrega, María Dolores Alvarez, and M. Pilar Vaquero. 2021. "Foods for Plant-Based Diets: Challenges and Innovations" Foods 10, no. 2: 293. https://doi.org/10.3390/foods10020293

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