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Plant-Based Alternatives: A Perspective for Future Food
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Plant-Based Alternatives: A Perspective for Future Food

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 26 September 2025 | Viewed by 12213

Special Issue Editors

Dr. Maria João Barroca

E-Mail Website
Guest Editor
Agriculture School, Polytechnic University of Coimbra, Bencanta, 3045-601 Coimbra, Portugal
Interests: biological activity of plant extracts; valorization of dried plants; development of functional foods; healthy foods
Special Issues, Collections and Topics in MDPI journals
Dr. Aida Moreira da Silva

E-Mail Website
Guest Editor
1. Polytechnic of Coimbra, Coimbra Agriculture School, Coimbra, Portugal
2. Molecular Physical Chemistry R&D Unit, University of Coimbra, Coimbra, Portugal
Interests: cyclodextrins inclusion compounds; functional food systems; novel maritime plants and halophytes; vibrational spectroscopy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue in Foods is focused on “Plant-Based Alternatives: A Perspective for Future Food”. Plant-based alternatives have proven to be viable and versatile substitutes for traditional meat products, as well as for other types of food such as dairy products. Plant-based alternatives offer numerous benefits, alongside the capacity to precisely replicate the flavor, texture, and nutritional value of traditional foods, making them more acceptable to a wider audience as technology and food science have advanced. They also promote better animal welfare and potentially improve overall health. Increased environmental and ethical concerns about consumption have intensified the demand for sustainable food alternatives. As the market for plant-based alternatives expands, continued research and development become essential in enhancing their flavor, nutritional profile, and acceptability. Therefore, this Special Issue encourages research results and/or quality reviews on new challenges as well as technological and nutritional approaches related to food alternatives, plant-based food, and their acceptability to and impact on consumers.

Dr. Maria João Barroca
Dr. Aida Moreira da Silva
Guest Editors

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant-based food
  • food alternative
  • protein alternative
  • meat substitute
  • milk substitute

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Published Papers (7 papers)

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Research

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19 pages, 3607 KiB  
Article
Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
by Berik Idyryshev, Alibek Muratbayev, Marzhan Tashybayeva, Assem Spanova, Shyngys Amirkhanov, Assel Serikova, Zhaksylyk Serikov, Laila Bakirova, Madina Jumazhanova and Aigerim Bepeyeva
Foods 2025, 14(6), 962; https://doi.org/10.3390/foods14060962 - 12 Mar 2025
Viewed by 607
Abstract
An emulsion gel was developed to replace animal fats in meat products while preserving desirable sensory and structural attributes. The gel was prepared by emulsifying pine nut oil and sunflower oil with whey protein concentrate (WPC) and polysaccharides (inulin and carrageenan). Process parameters, [...] Read more.
An emulsion gel was developed to replace animal fats in meat products while preserving desirable sensory and structural attributes. The gel was prepared by emulsifying pine nut oil and sunflower oil with whey protein concentrate (WPC) and polysaccharides (inulin and carrageenan). Process parameters, including the inulin-to-water ratio, homogenization speed, and temperature, were optimized to achieve stable gels exhibiting high water- and fat-binding capacities. Scanning electron micrographs revealed a cohesive network containing uniformly dispersed lipid droplets, with carrageenan promoting a denser matrix. Chemical assessments demonstrated a notably lower saturated fatty acid content (10.85%) and only 0.179% trans-isomers, alongside an elevated proportion (71.17%) of polyunsaturated fatty acids. This fatty acid profile suggests potential cardiovascular health benefits compared with conventional animal fats. Texture analyses showed that carrageenan increased gel strength and hardness; Experiment 4 recorded values of 15.87 N and 279.62 N, respectively. Incorporation of WPC at moderate levels (3–4%) further enhanced the yield stress, reflecting a robust protein–polysaccharide network. These findings indicate that the developed emulsion gel offers a viable alternative to animal fats in meat products, combining superior nutritional attributes with acceptable textural properties. The substantial polyunsaturated fatty acid content and minimal trans-isomers, coupled with the gel’s mechanical stability, support the feasibility of creating reduced-fat, functional formulations that align with consumer demands for healthier alternatives. Full article
(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)
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17 pages, 1355 KiB  
Article
Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?
by Andreja Čanžek Majhenič, Alenka Levart, Janez Salobir, Tina Prevc and Tanja Pajk Žontar
Foods 2025, 14(5), 771; https://doi.org/10.3390/foods14050771 - 24 Feb 2025
Viewed by 1577
Abstract
Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was [...] Read more.
Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times less calcium and 50% more salt per 100 g of product. Considering median values, plant-based substitutes had 200 times less protein, 40 times less calcium, and 58% more salt compared to cheeses. The fatty acid composition was less favourable when compared to a regular semi-hard type of cheese: 50% more saturated fatty acids, almost five times less monounsaturated fatty acids, and only one third of the polyunsaturated fatty acids per 100 g of product, respectively, but no trans fatty acids. Despite some sensory deficiencies (absence of eyes; crumbly, granular, and tough texture; discordant, fatty, and salty taste; foreign odour and pale colour), the sensory quality in this product category was acceptable overall. More research should be conducted in this area to minimise the knowledge gaps in the nutritional composition and sensory quality of plant-based cheese substitutes. Full article
(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)
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15 pages, 722 KiB  
Article
Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market
by Lara Chehade, Donato Angelino, Cristian Del Bo’, Rebecca Maggioni, Nicoletta Pellegrini, Patrizia Riso and Daniela Martini
Foods 2025, 14(3), 394; https://doi.org/10.3390/foods14030394 - 25 Jan 2025
Viewed by 1455
Abstract
Among plant-based analogs, fish and seafood analogs (PBFSAs) represent a growing sector. This study analyzed the nutritional quality of PBFSAs in Italy and compared it to their animal-based counterparts. Nutritional declarations, ingredient lists, and claims were collected from PBFSA food labeling. Nutri-Scores of [...] Read more.
Among plant-based analogs, fish and seafood analogs (PBFSAs) represent a growing sector. This study analyzed the nutritional quality of PBFSAs in Italy and compared it to their animal-based counterparts. Nutritional declarations, ingredient lists, and claims were collected from PBFSA food labeling. Nutri-Scores of PBSFAs and animal-based counterparts were also determined as nutritional quality indicators. Fifty-one products were collected, with most attributed to tuna, salmon, and cod categories (n = 18, 12, and 14, respectively). Results showed large heterogeneity in nutritional quality, with cod products having higher energy (217 (201–257) kcal/100 g), protein (10.5 (7.9–13.0) g/100 g), and carbohydrate (19.4 (14.2–26.0) g/100 g) levels, while tuna and salmon products had a higher fat content (15.0 (10.0–19.7) and 13.5 (5.0–17.0) g/100 g, respectively). Products with fiber or fat nutrition claims did not necessarily indicate higher fiber or lower fat content, while products with a protein claim had a higher protein content. Most animal-based counterparts, except cod and sturgeon caviar, received an “A” Nutri-Score, and often scored better than the PBSFA due to lower salt content. In conclusion, PBFSAs on the market should not be considered animal product analogs regarding nutritional quality, but drawing definitive conclusions is challenging due to the limited number and high variability of the products. However, these findings provide insights that may improve PBFSA nutritional quality, such as decreasing salt and sugar content, for people trying to incorporate such foods into their diet. Full article
(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)
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18 pages, 4637 KiB  
Article
Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging
by Gabrielly Ribeiro Carneiro, Caique dos Santos Rocha, Mariana Vitória Pardim Fernandes, Carlos Eduardo Barão and Tatiana Colombo Pimentel
Foods 2024, 13(13), 1975; https://doi.org/10.3390/foods13131975 - 22 Jun 2024
Cited by 1 | Viewed by 1394
Abstract
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed [...] Read more.
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A “Check All That Apply” test with emojis and the Food Technology Neophobia scale were used. The “processed by ultrasound” information did not impact the purchase intention and the perception of healthiness, safety, nutrition, environmental impact, flavor, texture, and price of the products. The claim inclusion increased the perceived acceptability and purchase intention and improved the emotional profile. The vegan consumers showed a more positive perception of ultrasound processing, resulting in increased perceived acceptability, higher citation frequency of positive emoji, and lower sums for the neophobia scale. Vegan and non-vegan consumers agreed that the most important attributes for consumer acceptance are almond aroma, flavor, and consistency. In conclusion, the “processed by ultrasound” information did not negatively impact the acceptability and emotional profile of probiotic almond-fermented beverages, and using a claim on the label may improve consumer perception of the products. Full article
(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)
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15 pages, 292 KiB  
Article
Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students
by Carla Vanessa Alves Lopes, Putu Novi Arfirsta Dharmayani, Rimante Ronto, John Hunter and Seema Mihrshahi
Foods 2024, 13(11), 1677; https://doi.org/10.3390/foods13111677 - 27 May 2024
Viewed by 1890
Abstract
(1) Background: Urgent changes in our food choices are needed for more sustainable, resilient and equitable food systems. Australian native plant-based foods have both environmental and health benefits. Including these foods in our diet may reduce both the risk of chronic diseases and [...] Read more.
(1) Background: Urgent changes in our food choices are needed for more sustainable, resilient and equitable food systems. Australian native plant-based foods have both environmental and health benefits. Including these foods in our diet may reduce both the risk of chronic diseases and the impact of climate change. This study explored the perceptions and attitudes towards food choices, sustainability and Australian native plant-based food among university students. (2) Methods: A cross-sectional online survey was completed by 212 university students in Australia from October to December 2022. Questions included information about sociodemographic characteristics, food choices, Australian native foods and the impact on sustainability. Logistic regression was used for analyses. (3) Results: Most participants recognised the impact of food choices on sustainability. There was a significant association between recognition of the impact of food choices on sustainability and the environmental and nutritional benefits of Australian native foods (OR = 2.89, 95% CI 1.29, 6.46, p = 0.010). Students who were familiar with or had tried Australian native plant-based foods were significantly more likely to recognise their environmental and nutritional benefits (p < 0.001). (4) Conclusions: Students who recognise the impact of food choices on sustainability and the benefits of Australian native foods are more likely to include native foods in their diet. More studies are needed to investigate the specific native foods consumed and the barriers and facilitators to the intake of these foods. Full article
(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)
18 pages, 2626 KiB  
Article
Rediscovering Portuguese White Crowberries (Corema album): Cultural Insights and Nutritional Significance
by Ana Margarida Cunha, Andreia Pereira, Ana Paula Cardoso, Aida Moreira da Silva, Maria João Barroca and Raquel P. F. Guiné
Foods 2024, 13(9), 1328; https://doi.org/10.3390/foods13091328 - 26 Apr 2024
Cited by 1 | Viewed by 1330
Abstract
White crowberries (Corema album) are a fruit from an endemic shrub found in Southern European Atlantic costal dunes. Although this shrub and its fruits never became a formal commercial crop for a number of reasons, it has a long-lasting relevance and [...] Read more.
White crowberries (Corema album) are a fruit from an endemic shrub found in Southern European Atlantic costal dunes. Although this shrub and its fruits never became a formal commercial crop for a number of reasons, it has a long-lasting relevance and tradition, much associated with summer, beach and holidays. The main goal of this study was to conduct a thematic analysis of the words and small expressions people associate with white crowberries. For that, a questionnaire was used, and the participants were asked to indicate in an open-ended question which top-of-mind words/small expressions they associate with white crowberries. A total of 501 people participated in this study, of which only 394 knew about white crowberries, and from those, only 229 answered the open-ended question of interest to this purpose. The results showed that the words/small expressions given by the participants were distributed between five categories (1—Memories of places, people and times, 2—Emotions and experiences, 3—Sensorial perception, 4—Properties and uses, and 5—Natural resources’ valuation). Additionally, 18 subcategories were also identified. The most representative of the categories was sensorial perception and the most relevant of the subcategories was habitats (a subcategory from category 1). The most frequent words mentioned by the participants were beach, berry and summer. In addition, the effect of sociodemographic groups was investigated and some variations were observed in the categories of the words mentioned by the participants according to sex, living environment or region. This work allowed for the identification of a high variability in the words or expressions that account for a rich patrimony of tacit knowledge, memories, emotions and perceptions of the population towards white crowberries, thus confirming their social as well as nutritional relevance. Full article
(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)
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18 pages, 1671 KiB  
Review
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients
by Joan Oñate Narciso, Saqib Gulzar, Robert Soliva-Fortuny and Olga Martín-Belloso
Foods 2024, 13(14), 2180; https://doi.org/10.3390/foods13142180 - 11 Jul 2024
Cited by 1 | Viewed by 2640
Abstract
Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a global issue and, occasionally, can be fatal. At the same time, an increasing number of households are shifting to plant protein ingredients from these sources, which application and consumption [...] Read more.
Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a global issue and, occasionally, can be fatal. At the same time, an increasing number of households are shifting to plant protein ingredients from these sources, which application and consumption are limited by said food allergies. Children, the elderly, and people with immune diseases are particularly at risk when consuming these plant proteins. Finding ways to reduce or eliminate the allergenicity of gluten, soybean, peanut, and faba bean is becoming crucial. While thermal and pH treatments are often not sufficient, chemical processes such as glycation, polyphenol conjugation, and polysaccharide complexation, as well as controlled biochemical approaches, such as fermentation and enzyme catalysis, are more successful. Non-thermal treatments such as microwave, high pressure, and ultrasonication can be used prior to further chemical and/or biochemical processing. This paper presents an up-to-date review of promising chemical, biochemical, and non-thermal physical treatments that can be used in the food industry to reduce or eliminate food allergenicity. Full article
(This article belongs to the Special Issue Plant-Based Alternatives: A Perspective for Future Food)
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