Search Results (283)

Germinated Andean lupin whole flour (GAL) is rich in protein, dietary fiber, essential amino acids, and bioactive compounds, representing a promising alternative for the development of sustainable plant-based foods. This study investigated the feasibility of partially replacing soy protein isolate (SPI) with GAL in high-moisture extruded meat analogues. A central composite design was applied to evaluate the effects of the GAL ratio (0:100–50:50) and feed moisture content (50–70%) on the technological properties of the extrudates. The Response Surface Methodology was used to model and optimize the process. The incorporation of GAL significantly affected the (p < 0.10) water solubility index (WSI), oil absorption capacity (OAC), cooking loss (CL), yellowness (b*), cohesiveness, and adhesiveness, generating predictive models with satisfactory goodness-of-fit (R² > 0.75). Increasing GAL levels increased the WSI from 6.21 to 18.79% and cooking loss from 1.01 to 3.84%, while reducing OAC from 239.42 to 166.57%, indicating substantial modifications in matrix organization and hydration behavior. Numerical optimization identified an optimal formulation containing 12% GAL, 88% SPI, and 65.5% feed moisture, with a desirability of 77.82%. Model validation showed relative deviations lower than 10% between predicted and experimental values. The optimized meat analogue exhibited high protein content (84.44%), favorable techno-functional properties, and improved nutritional quality, with higher levels of branched-chain amino acids (17.34 g·100 g⁻¹ protein), essential amino acids (33.32 g·100 g⁻¹ protein), and in vitro protein digestibility (90.1%) compared with the control formulation. Multivariate analyses confirmed that phenylalanine, histidine, methionine, and leucine were the main variables that discriminated between the protein sources and the extruded products. Overall, GAL demonstrated strong potential as a sustainable functional ingredient to produce nutritionally enhanced high-moisture meat analogues. Full article

Diet represents a key determinant of the body’s acid–base balance because foods are metabolized into non-volatile acids or bases. An increase in dietary acid load can elicit low-grade metabolic acidosis, which has been associated with systemic inflammation and the risk of adverse cardiometabolic conditions, including obesity. Potential renal acid load (PRAL) and Net Endogenous Acid Production (NEAP) represent the major markers of dietary acid load. The aim of this secondary analysis was to compare the acid load of four different diets and investigate its association with Body Mass Index (BMI) in a sample of the general population. In an online survey, the INVITA study, four dietary patterns (meat-eaters, fish-eaters, lacto-ovo-vegetarians, and vegans) were compared for their corresponding PRAL and NEAP values, and the associations of both parameters with BMI were evaluated. Multiple linear regression models were progressively adjusted for dietary pattern, energy intake, age, sex, physical activity, smoking status, and education level. The stepwise decrease in animal food consumption across the four dietary patterns was associated with a progressive reduction in dietary acid load, with vegan participants showing the lowest values. While PRAL did not prove consistently associated with BMI in this cohort, NEAP remained significantly associated with BMI even after full adjustment for lifestyle confounders (β = 0.032, p = 0.00013). However, because NEAP includes an anthropometric component based on body surface area, this association should be interpreted cautiously, as it may partly reflect mathematical coupling rather than a purely diet-derived effect. PRAL should be considered the more diet-specific marker, while NEAP represents a composite index combining dietary acid load and anthropometric scaling. Because PRAL and NEAP do not account for protein origin, future studies should assess whether diet-specific reference ranges could improve their comparisons for dietary patterns including mostly or exclusively plant protein. Full article

The accelerating urgency of global public health challenges, biodiversity loss, and climate change has driven rapid innovation in novel foods and alternative proteins, including cultured cells, fermentation-derived components, plant-based meats, insects, and algae, which promise nutritious, sustainable, and ethical dietary choices with lower environmental footprints. Although technologies have advanced, consumer perception and preferences remain key hindrances due to perceptual, cultural, and sensory challenges. This semi-systematic narrative literature review aims to incorporate interdisciplinary studies (2020–2025) that span sensory science, AI-driven marketing, behavioral economics, and policy analysis to explore consumer incentives, barriers, and intervention approaches associated with novel food categories. Of 1260 initial records, 310 duplicates were removed, 530 were excluded at title/abstract screening, 233 were excluded at full-text review, leaving 197 studies for the final synthesis. The focus is on understanding cultural contexts, cognitive biases, digital and social influences, and the global framing impacts that shape consumer adoption. Consumer perceptions and preferences are primarily influenced by health benefits, ethical concerns, and environmental sustainability; however, neophobia, sensory unfamiliarity, trust deficits, and price temper these factors. Preliminary evidence suggests that AI-generated personalization, transparent labeling, behavioral nudges, and social norms may be useful tools for overcoming resistance to change, though the effectiveness of AI-driven personalization in actual purchasing behavior is not yet firmly established. Cultural diversity affects acceptance routes, with culturally established insect consumption differing from Western neophobia. Future studies should integrate interdisciplinary methodologies, longitudinal cross-cultural analyses, and innovative technologies to enhance communication and product design. Full article

The increasing demand for clean-label meat products has accelerated interest in natural bioactive compounds, including essential oils, plant polyphenols, and bacteriocins, as alternatives to synthetic preservatives. These compounds have the potential to enhance product safety and shelf life while meeting consumer expectations. Many natural bioactives exhibit antioxidant and antimicrobial activities, enabling them to reduce lipid oxidation and inhibit the growth of spoilage and pathogenic microorganisms in meat systems. Despite these benefits, their practical application remains limited by instability, volatility, poor solubility, and undesirable sensory effects. Encapsulation technologies have emerged as effective approaches to overcome these limitations by enhancing stability, controlling release behavior, and improving compatibility with complex meat matrices. This review synthesizes evidence from 154 studies published between 2010 and 2026 on the application of encapsulation technologies, including microencapsulation, nanoemulsions, liposomes, and cyclodextrin-based systems, for natural bioactives in meat systems. Encapsulated bioactive delivery systems are evaluated by integrating spoilage mechanisms, delivery system design, and application strategies. Encapsulation approaches are discussed in terms of structure–function relationships, release behavior, and interactions with meat components. Application strategies, including direct incorporation, edible coatings, and active packaging, are comparatively analyzed based on their functional performance in meat systems. Overall, nanoscale delivery systems are particularly effective in improving the dispersion, stability, and functional performance of hydrophobic bioactives, while controlled-release systems offer prolonged protection but often exhibit reduced predictability when translated from model systems to real meat matrices. Current challenges related to scalability, cost, regulatory constraints, sensory impact, industrial implementation, and the safe design of sustained-release antimicrobial systems are also addressed, thereby providing a framework for the rational development and implementation of effective clean-label preservation strategies in meat systems. Full article

This study examined the impact of varying addition levels (0%, 0.5%, 1%, 2%, and 4%) of electro-processed grape seed powder on the physicochemical properties and gel features of chicken myofibrillar protein. The incorporation of modified grape seed powder (MGSP) with an alternating electric field can strengthen the structure of myofibrillar protein (MP) gel, as well as improve its water retention capacity and solubility to a degree. Moreover, as the amount of addition increases, the gel’s hydrophobicity decreases and the number of carbonyl groups decreases, but the antioxidant activity improves. Ionic bonds and disulphide bonds are predominant intermolecular forces in the MP gel. MGSP can induce alterations in protein conformation and enhances the development of a dense and homogeneous gel network. Overall, when the addition amount is 2–4%, the gel characteristics reach optimal conditions. This study offers a crucial informational foundation for the utilization of plant-based materials altered by alternating electric fields and composite gels in meat products. Full article

Growing concerns about health and sustainability have increased interest in meat consumption and reduction. Emotions evoked during the consumption of meat and plant-based alternatives can significantly shape choices. This review examines theoretical and empirical evidence on emotions experienced during the consumption of meat and plant-based alternatives. Drawing on practice theory and the theory of constructed emotion, it proposes a mechanism through which emotions evoked during consumption influence subsequent decisions to consume or reduce meat. This narrative review first defines emotions and examines their role in meat consumption and reduction and then evaluates studies on emotions elicited by tasting meat and plant-based alternatives. The findings suggest that discussions around meat consumption evoke emotions of both positive and negative valence, which may create cognitive dissonance. However, during actual meat consumption, emotions of positive valence are most commonly reported. In contrast, plant-based alternatives tend to elicit emotions of negative valence, particularly when their sensory characteristics differ substantially from those of meat. This review hypothesises that emotions experienced during meat consumption generate prediction errors that update the brain’s internal model, thereby reinforcing or adjusting subsequent attitudes and choices. This mechanism is conceptualised as the Consumption-Emotion-Update (CEU) framework. Understanding how consumption-evoked emotions shape food choice behaviour may inform strategies aimed at promoting healthier and more sustainable diets. Full article

Apple pomace is a widely available food processing by-product that has attracted increasing attention in circular and resource-efficient food systems for its potential in value-added food applications. The use of apple pomace in ready-to-eat (RTE) plant-based meat analogs represents a promising pathway. Unlike plant-based meats intended for cooking, RTE systems impose stricter constraints on structural stability, water retention, flavor integrity, and safety under cold chain conditions. Within this framework, apple pomace represents a compositionally complex material with both opportunities and constraints. This review examines how apple pomace and its derived ingredients can be utilized in RTE plant-based meat analogs, with particular attention to the distinct structural and functional requirements of minced-type and whole-cut products. Current evidence indicates that direct incorporation is more feasible for minced systems, where apple pomace fiber and pectin can support water retention, binding, and refrigerated slice stability when particle size, hydration, and sensory limits are controlled. By contrast, whole-cut applications are more likely to require fractionation, selective extraction, or additional structuring because particulate heterogeneity may disrupt continuous phase integrity and anisotropic structure formation. The review further identifies the main barriers to industrial translation, including water management under refrigerated conditions, flavor and color deviations, challenges in raw material standardization, and techno-economic constraints related to dewatering, processing intensity, and quality control. Overall, this review indicates that apple pomace can function as a technically relevant ingredient in RTE plant-based meat analogs. Its successful implementation depends on converting compositional complexity into predictable functionality through raw material standardization, controlled fraction use, food safety verification, and economically viable processing. In this way, sustainability-driven valorization can be better aligned with the practical requirements of industrial food production. Full article

Improving tenderness in whole-muscle pork products remains a technological challenge, particularly when natural processing strategies are preferred over conventional additives, as texture is regarded as one of the most important quality attributes influencing consumer perception and acceptance of meat products. This study investigated whether two plant proteases, papain and bromelain, incorporated into a red algae-based brine containing Palmaria palmata could enhance the quality of injected pork loin without compromising microbiological safety or sensory acceptance. Seven batches were produced: a control sample and six enzyme-treated samples containing papain or bromelain at 0.015%, 0.030%, and 0.045%. Overall, the enzymatic treatments had a limited effect on proximate composition. However, a modest decrease in fat content was observed, from 3.09% in the control sample to 2.70–2.82% in the samples treated with the highest concentrations of papain and bromelain (0.045%). In contrast, instrumental color and texture were strongly affected. Enzyme-treated samples became lighter, less red, and less saturated, with redness decreasing from 13.07 in the control to 5.19–6.66 in the highest-dose treatments and total color differences reaching 8.66. The most relevant effect was observed in texture, where papain and bromelain markedly reduced shear force, shear work, hardness, gumminess, and chewiness; shear force decreased from 26.22 N/cm² in the control to 10.78 N/cm² and 9.38 N/cm² in the batches treated with the highest enzyme concentrations. During refrigerated storage, total viable counts increased gradually but remained low, with a maximum of 4.56 × 10² CFU/g, while Escherichia coli, Salmonella spp., and Listeria monocytogenes were not detected. Sensory analysis further showed that enzymatic treatment improved perceived tenderness and juiciness without reducing overall acceptability. These findings indicate that papain and bromelain can be used as natural tenderizing tools in injected pork loin, offering a promising route toward cleaner-label meat products with improved texture and preserved microbiological quality. Full article

Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat while lowering greenhouse gas emissions, land use, and health risks. Advances in protein structure and flavor chemistry have improved product quality, yet consumers continue to prioritize taste and texture over sustainability, and systematic large-scale consumer surveys are scarce. It remains unclear how plant-based products rank against animal benchmarks and which product attributes most strongly influence overall liking. Here we show, in a large-scale blinded in-person sensory evaluation across 14 product categories, 2684 consumers, more than 11,000 product evaluations and 800,000 data points, that plant-based products still trail animal benchmarks at the category average level but approach parity in selected formats. Plant-based unbreaded chicken filets, chicken nuggets, and burgers achieved mean overall liking scores of 5.1, 4.9, and 5.2, differing from the animal benchmarks by only $\Delta$ = 0.1, 0.2, and 0.3 points on a seven-point scale. For unbreaded chicken filets and burgers, 48% and 47% of the participants rated the plant-based product the same as or better than the animal benchmark. Categories with higher sensory parity captured 5–14% market share compared with less than 1% for low-parity categories. Penalty analysis identified savoriness, aftertaste, juiciness, and tenderness as the strongest determinants of liking. These findings show that sensory parity is technically achievable but not yet consistent across product types. By publicly sharing all the sensory, preference, and market-linked data, we establish an open benchmark for alternative protein performance to democratize research and accelerate principled data-driven innovation. Full article

Food spoilage from microbial contamination and oxidation drives the search for natural preservatives. Phenolic acids (PAs) and phenolamides are plant-sourced metabolites with broad-spectrum antimicrobial and antioxidant activities. This review comprehensively examines their sources, classification, structure–activity relationships, and multi-target mechanisms. PA antimicrobial action involves membrane disruption, intracellular acidification, and oxygen species generation, while antioxidant effects rely on hydrogen donation and metal chelation. For phenolamides, antimicrobial evidence is largely indirect, based on computational docking and one non-food nucleotide biosynthesis study, and direct validation of these mechanisms in food matrices against common foodborne pathogens is lacking. Delivery strategies (direct incorporation, encapsulation, edible coatings, active packaging) are critically evaluated, with emphasis on PA-grafted chitosan systems. Applications of PAs in fruits, vegetables, meat, aquatic products, and lipid-rich emulsions are summarized. Phenolamide applications are limited by low natural abundance, high purification costs, poor aqueous solubility, and a historical bias toward pharmacology. Safety assessments confirm favorable profiles for many PAs and select phenolamides, though chronic toxicity data for phenolamides remain limited. This review provides a theoretical framework for leveraging PAs and emerging phenolamides as natural preservatives and identifies critical knowledge gaps requiring future investigation. Full article

Protein–protein interactions (PPIs) represent one of the major factors determining structure, function and quality in food products, especially in the case of industrial processing. Within complex food matrices, the structural and physical behavior of food components is controlled by PPIs that determine aggregation behavior, network formation, phase stability, and structural integrity and are thus directly related to the stability of the final product and how well a product may perform during a process. Recent developments in analytical techniques have facilitated the elucidation of PPIs and their application in activity-induced structural changes, in particular during thermal, non-thermal, enzymatic, and mechanical processes. In lieu of providing an exhaustive summary, this review synthesizes research evidence and findings related to measuring PPIs from main food systems, namely dairy, meat, cereal and plant-based products. The impact of different processing methods on PPIs and related quality characteristics including structure, stability and functional activity is critically assessed. Knowledge gaps and methodological limitations (in particular concerning laboratory scale industrial processes) are highlighted. By combining mechanistic considerations with practical performance considerations, this review allows us to rationalize the improvement of food processing strategies and to develop protein-based foods with better quality and performance stability. Full article

Texture shapes how we perceive and like food, yet clear links between mechanical measurements and sensory perception of texture remain elusive. Here we combine sensory data from a blind tasting involving 101 participants with mechanical texture profile analysis across six burgers to identify the textural features that drive consumer perception and liking. We compare five burgers—generated via artificial intelligence—with animal-based, plant-based, mushroom-based, and hybrid animal-mushroom patties, and the classical Big Mac^®. Three main findings emerge: First, animal-based burgers occupy a distinctive and coherent sensory–mechanical region associated with attributes such as firm, fatty, and holds together. Second, mushroom- and plant-based burgers deviate from this region in protein-dependent ways: mushroom-based burgers are associated with springy and gummy textures, while plant-based burgers are associated with dry, brittle, and crumbly textures. Hybrid animal–mushroom burgers, however, maintain sensory profiles comparable to fully animal-based burgers. Third, resilience emerges as the strongest mechanical correlate of perceived meatiness and sensory texture, while stiffness and hardness show no statistically significant association with consumer perception. Texture independently predicts overall liking alongside flavor: increasing texture liking by one point increases overall liking by 0.28. Among all sensory attributes, meatiness is the dominant predictor of texture liking. These findings suggest that resilience may be a promising target for texture engineering and establish texture as a critical design objective for sustainable alternative proteins. Full article

Beef production and consumption generate significant environmental and health costs for society, negative externalities that are not generally reflected in retail prices. Plant-based meat alternatives (PBMAs) are products designed to emulate conventional meat by using plant-based ingredients that are purported to produce significantly fewer negative externalities than beef but are often substantially more expensive. Are the premiums paid by consumers for PBMAs worth the potential environmental and nutritional benefits received by society from choosing them instead of beef? To address this question, we analyze the impacts of two well-known PBMAs in the USA, Beyond Burger^® and Impossible Burger^®, compared to those of beef on global warming potential, water consumption, dietary risks, and the market retail prices of each product. Results show that the public benefits of Beyond Burger^® and Impossible Burger^® are equivalent to USD 2.39 and 2.31, while additional private costs are USD 0.81 and 1.08 per patty, indicating ratios of 2.96 and 2.13, respectively, between the public benefits and the premiums paid by consumers. These results, while conditional on these specific products, the datasets available, and assumptions of the methods used, suggest that some level of public support for PBMAs may be justified. Full article

The aim of this study was to examine the impact of professional experience on workflow performance and assess the potential of using behavioral patterns derived from video-based observation to improve work efficiency and safety culture in the food industry. The experiment was conducted at a meat processing plant, with 48 employees divided into four experience groups. Deviations from behavioral patterns, work cycle times, and an efficiency index that considered both speed and accuracy (calculated as a ratio combining task completion time and the average number of deviations) were analyzed. The results showed that experienced employees completed tasks the fastest (8.3 s/cycle) but made the most errors (an average of 4 deviations), while new inexperienced employees worked slower (15.6 s/cycle) but with fewer errors (an average of 1.5 deviations). New employees with previous experience achieved the highest process efficiency (EI = 0.031), demonstrating that a balance between speed and accuracy is crucial. The study is based exclusively on video observation, and no Motion Capture (MoCap) system was used. However, the potential future application of MoCap technology is discussed as a conceptual extension, particularly for enhancing training processes and enabling real-time feedback. Monitoring movements and providing real-time feedback can reduce errors, improve efficiency and support a culture of safety, in line with the principles of Industry 5.0 and sustainability in food production. Full article

To address the pressing dual challenge of meeting global protein demand while mitigating environmental impacts, the food sector must transition to a circular bioeconomy. In this context, this review comprehensively examines the valorization of plant and animal byproducts, emphasizing how the recovery and application of their inherent bioactive and functional compounds can transform waste into high-value resources. Plant processing residues, such as fruit peels and pomace, and animal residues, such as blood and bones, are increasingly recognized as untapped sources of functional ingredients. These by-products yield bioactive compounds with health benefits. Simultaneously, the same or different compounds serve as structural building blocks, offering valuable technological properties. They improve water-holding capacity, texture, and emulsion stability in both traditional meats and plant-based analogs. While upcycling these materials reduces disposal costs and formulation expenses, challenges remain regarding compositional variability, regulatory barriers, and consumer perception of “waste-derived” ingredients. Ultimately, integrating advanced processing technologies such as enzymatic hydrolysis and fermentation is essential to building a resilient, sustainable, and circular global food system. Full article