The Study and Development of Plant-Based Alternatives to Animal Food Products

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

Deadline for manuscript submissions: 20 May 2024 | Viewed by 5829

Special Issue Editor

School of Chemical Sciences, University of Auckland, Auckland 1010, New Zealand
Interests: food analysis; chemometrics; honey; milk; wine; food data science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Over the past few decades, and at an increasing rate in recent years, there has been a notable rise in the popularity and consumption of plant-based alternatives of traditionally mammalian-derived foods and beverages. This rise in consumption and demand for these products is due to a range of factors, including consumer concerns regarding the ethical, environmental, nutritional and health aspects of mammalian-derived products and the comparative benefits of plant-derived alternatives. As such, advancement of the knowledge of existing and new plant-based alternative food and beverage products is a research area that is of great interest and growing development.

This Special Issue is focused on presenting current research concerning the study and development of plant-based products, as alternatives to mammalian-derived foods and beverages. This is a broad area that ranges from topics such as the physicochemical or sensory analysis of existing commercially available products, to the analysis and/or development of new products, to investigations into the nutritional- or sustainability-related aspects of plant-based alternatives. I would like to invite you to submit high-quality original research, review articles, and opinions that are within the scope of this Special Issue, and that are related to, but not limited to, the aforementioned topics.

Dr. Lisa Pilkington
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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
  • meat alternatives
  • animal product alternatives
  • sustainable proteins
  • alternative proteins
  • analysis
  • vegetarian
  • product development
  • chemometric analysis

Published Papers (1 paper)

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Review

17 pages, 996 KiB  
Review
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components
by Di Zhao, Lu Huang, He Li, Yuqing Ren, Jinnuo Cao, Tianyu Zhang and Xinqi Liu
Foods 2022, 11(15), 2202; https://doi.org/10.3390/foods11152202 - 25 Jul 2022
Cited by 12 | Viewed by 5352
Abstract
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of [...] Read more.
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry. Full article
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