Search Results (164)

The market for plant-based alternatives to animal foods has increased rapidly in the past decade, mainly due to consumer demand. Little evidence is available regarding nutritional impacts, drivers, and barriers to using these products as substitutes for animal foods in real-life conditions. This pilot study followed 16 Danish adults (30 ± 11 years old; 11 females) for 4 weeks with substituting milk, cheese, and yogurt with plant-based analogues to dairy (PBADs) and assessed their drivers and barriers to applying the intervention with a mixed-method approach. PBADs are constantly compared to their animal counterparts, both regarding product characteristics, such as price and sensory properties, as well as cultural roles and subjective memories. The mixed methods showed dairy attachment, price, and taste were the main barriers to consuming PBAD, while changes in life and social circles were drivers (qualitative data). As for the liking of PBADs, plant-based yoghurt was the preferred intervention product (73.5/100, p < 0.05), followed by plant-based drinks (65.9/100), while plant-based cheese was the lowest rated (47.9/100, p < 0.05). As for dietary changes, a lower average intake of sugars, saturated fatty acids, cholesterol, calcium, phosphorus, and zinc was observed after the intervention. Additionally, this study describes the attachment of the study population to milk and dairy products. It shows that choosing dairy is beyond nourishment but is connected to tradition, culture, pleasure, memories, and a sense of belonging. In contrast, there is no history or attachment to PBADs. Full article

Pork is a major global source of animal protein, and improving both its production efficiency and meat quality is a central goal in modern animal agriculture and food systems. This study investigated post-inflection-point growth patterns in two genetically distinct pig breeds—the lean-type Yorkshire pig (YP) and the fatty-type Qingyu pig (QYP)—with the aim of elucidating breed-specific characteristics that influence pork quality and yield. Comprehensive evaluations of carcass traits, meat quality attributes, nutritional composition, and gene expression profiles were conducted. After the growth inflection point, carcass traits exhibited greater variability than meat quality traits in both breeds, though with distinct patterns. YPs displayed superior muscle development, with the longissimus muscle area (LMA) increasing rapidly before plateauing at ~130 kg, whereas QYPs maintained more gradual but sustained muscle growth. In contrast, intramuscular fat (IMF)—a key determinant of meat flavor and texture—accumulated faster in YPs post inflection but plateaued earlier in QYPs. Correlation and clustering analyses revealed more synchronized regulation of meat quality traits in QYPs, while YPs showed greater trait variability. Gene expression patterns aligned with these phenotypic trends, highlighting distinct regulatory mechanisms for muscle and fat development in each breed. In addition, based on the growth curves, we calculated the peak age at which the growth rate declined in lean-type and fat-type pigs, which was approximately 200 days for YPs and around 270 days for QYPs. This suggests that these ages may represent the optimal slaughter times for the respective breeds, balancing both economic efficiency and meat quality. These findings provide valuable insights for enhancing pork quality through precision management and offer theoretical guidance for developing breed-specific feeding strategies, slaughter timing, and value-added pork production tailored to consumer preferences in the modern food market. Full article

This paper offers an exhaustive review of various pivotal aspects of forage whole-plant maize silage. It commences with an exploration of the foundational elements of planting, including the growing environment, variety selection, planting techniques, management practices, and harvesting considerations. The paper assesses the nutritional value of maize silage, its effects on animal health, and its current applications in livestock farming. Additionally, it elucidates the principles of fermentation, pathogen control, and the impact of fermentation technology on silage quality. The paper also discusses utilization strategies and technological advancements. A historical perspective is provided, alongside an analysis of current challenges, opportunities, and the global market positioning of maize silage. Furthermore, the paper delves into future prospects by addressing sustainable development strategies, adaptation to climate change, and ethical and economic controversies. The primary aim is to serve as a comprehensive reference for further research, production practices, and industrial chain development in the domain of forage whole-plant maize silage. Full article

Local horse breeds, particularly cold-blood types, are often marginalized in economic and social contexts, primarily due to the neglect of their economic, genetic, and cultural potential, as well as their role in preserving the identity of rural areas, local communities, and ecosystems. The valorization of these breeds is a crucial prerequisite for their economic repositioning. The Croatian Posavina horse is a local breed, well adapted to harsh, extensive production systems. Its sustainability is achieved through pasture-based meat production, primarily targeting foreign European markets. Ensuring the sustainability of conservation programs requires a thorough understanding of growth dynamics, carcass traits, and meat quality. This study assessed growth performance and carcass characteristics in a sample of 30 male foals, with ten animals selected for detailed analysis of fatty acid, amino acid, and volatile aromatic compound profiles. At eleven months of age, the foals reached a live weight of 347 kg and a dressing percentage of 60.62%. Color, tenderness, and water-holding capacity parameters were favorable for consumers. The meat’s high protein content (22.37%) and low intramuscular fat (3.61%) make it suitable for health-conscious or sensitive consumer groups. A high proportion of polyunsaturated fatty acids (28.5%) and a nutritionally balanced ω-6/ω-3 ratio (3.46) highlight the meat’s functional properties. The essential-to-non-essential amino acid ratio (0.81) further supports its nutritional value. Sensory analysis confirmed an attractive appearance, desirable texture and flavor, and a rich aromatic profile. The carcass and meat quality results, when compared with the production traits of other horse breeds, indicate that Croatian Posavina foal meat is a high-quality and nutritionally valuable alternative to conventional red meat. With optimized conservation and production strategies, the Croatian Posavina horse holds strong potential for market repositioning within sustainable and functional meat production systems. Full article

As pet owners become increasingly mindful of pet health and sustainability, labeling plays a crucial role in shaping informed purchasing decisions for pet food. This study evaluated the nutritional adequacy and pricing of plant-based, hybrid, and animal-based dog foods. Using the Mintel database, we analyzed product labels, ingredient compositions, and marketing claims for various dog food categories. The findings revealed notable differences in key nutrients, such as protein, fiber, fat, ash, and moisture content. Plant-based dog foods generally offer higher fiber and ash content but often fall short in protein and fat levels, particularly in snacks and treats, which may impact their suitability for meeting the dietary needs of canines. Hybrid dog foods, which blend plant and animal ingredients, show greater variability, with some achieving balanced protein and fat content, while fiber levels depend on the plant-based proportion. Animal-based foods tend to excel in protein and fat content, particularly in wet and dry formats, while being lower in fiber and ash content. A key concern is the reliance on additives, particularly in plant-based and hybrid options, which raises questions about the long-term health impacts on pets. Pricing trends indicate that plant-based dog foods are generally more expensive than hybrid and animal-based options, although the cost varies widely across all categories. Full article

Meat plays a key role in human nutrition, providing protein of high digestibility and essential micronutrients. However, according to the FAO and WHO, excessive consumption of red and processed meats may increase health risks due to their content of saturated fats, sodium, and E-number additives. For this reason, recent research has focused on the nutritional reformulation of meat products to develop functional and health-promoting alternatives that meet consumer expectations and respond to market trends for healthier and more sustainable foods. However, the addition or elimination of traditional ingredients in meat products leads to problems such as changes in texture, color, or sensory acceptability that must be solved. This review will focus on current reformulation strategies in the meat industry, including the reduction or replacement of animal fat with vegetable oils using technologies such as microencapsulation, or the elaboration of 3D gels using organogelants and hydrocolloids; the replacement of the umami flavor of salt with extracts from seafoods and mushrooms; the replacement of E-number additives with antioxidant and preservative extracts from plants and herbs; and the incorporation of dietary fiber through fruit peels and vegetable by-products. Full article

Animal-based food is significant for human nutrition, as it represents an easily digestible source of high-quality proteins, fatty acids, fat-soluble vitamins, and energy. During evolution, humans developed anatomical, metabolic, and biochemical adaptations in the digestive tract, becoming increasingly dependent on nutritionally valuable food, such as animal-based products. Animal-based food can be a source of chemical substances that are harmful to health, such as contaminants (heavy metals, mycotoxins, organochlorine pesticides, etc.), veterinary drug residues, and additives. The subject of this paper is the determination of the content of essential (copper—Cu, iron—Fe, and chromium—Cr) and heavy and toxic metals (lead—Pb, cadmium—Cd, arsenic—As, and tin—Sn), as well as nitrites, in meat products, particularly pâtés and meat spreads available on the market in the Republic of Srpska. Determination of the content of metals was performed using the ICP-OES method, while nitrites were analyzed using the standard SRPS ISO 2918/1999 method. The obtained results indicate that the content of heavy and toxic metals and nitrites is lower than the maximum prescribed by national regulations, namely the Rulebook on Maximum Amounts of Certain Contaminants (Official Gazette of BA, No. 68/14, 79/16, 84/18) and the Rulebook on Additives in Food (Official Gazette of BA, No. 33/18 and 6/21). Full article

Background/Objectives: The term “nutraceuticals” refers to food and dietary supplements promoted for their health benefits in addition to their nutritional value. These products contain plant- or animal-derived nutrients, vitamins, minerals, trace elements, and similar compounds aimed at enhancing skin health and influencing visible skin quality. This review provides an overview of the current research on nutraceuticals and the scientific evidence supporting their effects on skin health. Methods: The literature on more than 50 selected nutraceuticals was examined to assess any clinically substantiated, beneficial effects on skin health. The assessment was based on scientific evidence, including the quality and quantity of empirically gathered and evaluated findings. Results: A total of 17 common dietary supplements, either as individual compounds or categorized into groups, along with some combination products, were identified as nutraceuticals with well-supported effects on skin health. These include, among others, vitamins A, B7, C, and E; collagen peptides; carotenoids; and various plant extracts. For many other nutraceuticals, clinical evidence for their effects on skin health is limited or insufficient. Conclusions: The literature indicates that many nutraceuticals marketed for skin health are more or less suitable for this application based on the evidence assessment. Full article

Sustainability in food production is a pressing priority due to environmental and political crises, the need for long-term food security, and feeding the populace. Food producers need to increasingly adopt sustainable practices to reduce negative environmental impacts and food waste. The ocean is a source for sustainable food systems; deforestation, water scarcity, and greenhouse gas emissions burden traditional, terrestrial resources. Our oceans contain the largest unexploited resource in the world in the form of mesopelagic fish species, with an estimated biomass of 10 billion metric tons. This resource is largely untapped due in part to the difficulties in harvesting these species. To ensure sustainability of this resource, management of fish stocks and fish processing practices must be optimised. Generation of fish protein hydrolysates from by-catch/underutilised species creates high-value, functional ingredients while also reducing waste. Marine hydrolysates offer a renewable source of nutrition and align with the principles of the circular economy, where waste is minimised and resources are reused efficiently. Ocean-derived solutions demand fewer inputs, generate less pollution, and have a smaller carbon footprint compared to traditional agriculture. This review collates clearly and succinctly the current and potential uses of FPHs for different market sectors and highlights the advantages of their use in terms of the scientifically validated health benefits for humans and animals and fish, and the protection and crop yield benefits that are documented to date from scientific studies. Full article

The global transition to a digital era is crucial for society, as most daily activities are driven by digital technologies aimed at enhancing productivity and efficiency in the production of food, fibers, and bioenergy. However, the segregation of digital techniques and equipment in both rural and urban areas poses significant obstacles to technological efforts aimed at combating hunger, ensuring sustainable agriculture, and fostering innovations aligned with the United Nations Sustainable Development Goals (SDGs 02 and 09). Rural regions, which are often less connected to technological advancements, require digital transformation to shift from subsistence farming to market-integrated production. Recent efforts to expand digitalization in these areas have shown promising results. Digital agriculture encompasses terms such as artificial intelligence (AI), the Internet of Things (IoT), big data, and precision agriculture integrating information and communication with geospatial and satellite technologies to manage and visualize natural resources and agricultural production. This digitalization involves both internal and external property management through data analysis related to location, climate, phytosanitary status, and consumption. By utilizing sensors integrated into unmanned aerial vehicles (UAVs) and connected to mobile devices and machinery, farmers can monitor animals, soil, water, and plants, facilitating informed decision-making. An important limitation in studies on nutritional diagnostics is the lack of accuracy validation based on plant responses, particularly in terms of yield. This issue is observed even in conventional leaf tissue analysis methods. The absence of such validation raises concerns about the reliability of digital tools under real field conditions. To ensure the effectiveness of spectral reflectance-based diagnostics, it is essential to conduct additional studies in commercial fields across different regions. These studies are crucial to confirm the accuracy of these methods and to strengthen the development of digital and precision agriculture. Full article

The demand for sustainable and high-nutritional food sources is forcing the industrial sector to find alternatives to animal proteins. Microalgae and macroalgae showed remarkable protein and bioactive compound content, offering a promising solution for the food industry. However, the high production cost represents the main concern related to microalgae development. Thus, strategies that can reduce production costs, preserve the environment, and improve the nutritional characteristics of microalgae are required. Exploiting water from dismissed mines could lead to energy savings in production by opening new industrial opportunities to produce microalgae. Arthrospira platensis (Spirulina) can be grown in open ponds and photobioreactors; the composition of the growth medium and the light radiation could affect its biochemical composition. This work investigated the influence of mine water with the addition of Zarrouk growth medium on the biochemical composition of the final dried Spirulina. The trials were performed in vertical tubular photobioreactors (PBRs) exposed to the same light radiance. Samples were compared with standard growing conditions using distilled water with the addition of Zarrouk medium. Spirulina strains showed good tolerance to medium/high concentrations of Cl⁻, SO₄²⁻ and nitrogen in mine water. The experiment lasted 12 days, showing significant differences in protein, lipids, and carbohydrates between trials. Spirulina grown in mine water showed higher protein levels, 52.64 ± 2.51 g·100 g⁻¹ dry weight. On the other hand, Spirulina grown in distilled water had higher lipids and carbohydrate levels, accounting for 9.22 ± 1.01 and 31.72 ± 1.57 g·100 g⁻¹ dry weight. At the end of the experiment, both trials showed similar growth and pigment concentration. The availability of a high amount of mine water at no cost and at the ideal temperature for Spirulina cultivation increases environmental sustainability and reduces production costs. The results in terms of biomass were comparable to those of standard cultivation, whereas proteins showed higher values. Moreover, coupling renewable energy sources can further reduce production costs, with promising industrial and market developments. Full article

The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, chickpeas, sesame seeds, and coconut. These beverages have many nutritional benefits but are deficient in certain nutrients such as essential amino acids, minerals, vitamin B12, vitamin D, and omega-3 fatty acids. Fortifying these beverages with deficient nutrients could effectively provide comprehensive and nutritionally balanced product options. This approach could be useful in improving the nutritional profile of plant-based beverages to meet the expectations of health-conscious consumers. However, fortifying these products poses challenges related to taste, stability, and ingredient sourcing. Omega-3 fatty acids are crucial for human health and provide numerous health benefits, such as improved heart and vascular health, reduced inflammation, and the prevention of various health conditions. As plant-based diets gain popularity, the demand for nutritionally balanced products is growing, making omega-3 fortification a strategic approach for businesses to tap into an expanding market of health-conscious consumers. However, it is important to consider individual needs about health and ensure regulatory oversight to ensure the safety and effectiveness of fortified plant-based products. This article provides an overview of emerging plant-based beverages, their comparative nutritional profiles, the need to improve the nutritional value using omega-3 fatty acids as an example, and challenges in omega-3 fatty acid fortification. Full article

The market of plant-based food, including plant-based beverages, is one of the fastest-growing food sectors within the food industry and a subject of major research in the area of new product development. Plant-based beverages are a diverse group of non-dairy beverages with varying nutritional value, depending on the raw material sources and additional substances used in their production. A wide range of plant beverages makes it possible to choose products tailored to individual consumer preferences and needs as a part of sustainable dietary patterns. Increased consumer awareness of the environmental and health implications of proper nutrition, interest in plant-based diets, climate, and natural resource protection, as well as ethical concerns about animal welfare and the negative environmental impact of animal production, have led some consumers to seek a more balanced diet based on varied plant-based products, including beverages. Considering the highly diversified nutritional value of plant-based beverages, their availability, convenience, accessibility to consumers, ethical and environmental concerns, increasing health concerns as well as growing popularity of plant-based beverages as potential cow-milk alternatives, the Group of Experts in medicine and nutritional sciences presents the opinion on the nutritional value, health benefits and concerns of the available plant-based beverages. The opinion was based on a critical review of the current scientific literature, as well as on the experts’ experience. This knowledge can be used to make the right choices to improve the nutritional status and health of the consumers from different groups. Since the nutritional profiles of plant-based beverages vary across different plant-based drink varieties and they do not have standards of identity, in our opinion, there is a need for action to standardize nutrient fortification regarding the type and amount of added ingredients to ensure the safety of consumers and avoid potential over- or under-fortification of plant-based beverages. Full article

Animal proteins have been used in the formulation and production of food products for many centuries, which has mainly been attributed to their excellent functional properties. However, the rearing of animals has been associated with an increased emission of greenhouse gases that contributes to global warming and climate change. Consequently, there has been a drive toward using alternative proteins, such as those from plant origins, which have been found to be more sustainable. A climate-smart strategy to contribute toward a reduction in meat consumption has been the formulation of plant-based meat analogues. The lower acceptance of these meat substitutes is mainly attributed to their sensorial, nutritional, and textural properties, which fail to resemble conventional meat. As such, there is a knowledge gap in understanding key aspects that come into play while formulating meat alternatives from plant sources by deciphering the link between the techno-functional attributes of protein and the various quality attributes of these food products. Therefore, this review aims to discuss the technical advances that have been made when it comes to plant-based meat substitutes that could drive consumer acceptance. There is also a huge impetus to diversify plant protein usage in meat analogues beyond soy and pea, which requires the applications of underutilised plant proteins to overcome their functional and organoleptic shortcomings, as well as the techno-economic challenges that have also been addressed in this work. Additionally, the nutritional equivalency of plant-based meat alternatives is reviewed, and the ways in which these products have been fabricated are discussed to assess the opportunities and challenges that exist in current product formulations. Other key determinants, such as environmental sustainability factors, prospective supply chain issues, and the market adoptability of plant-based meat alternatives, are also discussed. This review emphasises the fact that interlinking technical challenges with consumer insights and socioeconomic perspectives for protein transition is critical to ensure that innovations successfully land in the market. Full article

Insects represent a traditional food in different parts of the world, where eating insects is not only related to nutrition, but also results from a variety of sociocultural customs. Insects’ nutritional profiles typically vary by species. Nevertheless, in terms of nutrition, edible insects can be a rich source of protein, dietary fiber, healthy fatty acids, and micronutrients, including minerals and vitamins. Insects have a low carbon footprint and require fewer resources in terms of land, water, and food with respect to animal livestock. Interestingly, insects are a source of bioactive compounds with different pharmacological activities, including antioxidant, antimicrobial, antidiabetic, antiobesity, antihypertensive, and antilipidemic. Among the bioactive compounds, polyphenols, chitosan, and protein hydrolysates are the most important ones, with direct activity on ROS quenching and enzymatic inhibition. Glucosidase, DPP-IV, ACE, and lipases are directly inhibited by insects’ bioactive peptides. Lipids and tocopherols reduce inflammation and lipid peroxidation by acting on LOX and COX-2 enzymes and on ROS quenching. The insects’ nutrient composition, coupled with their easy and economical breeding, is the cause of the growing interest in edible insects. During the last 20 years, the study and development of novel insect-based products increased, with relevant effects on the market. This review focuses on the edible insects currently approved in Europe, namely, Acheta domesticus, Alphitobus diaperinus, Locusta migratoria, and Tenebrio molitor. The nutrient profile and the functional compounds are examined, with an eye on market trends and on the patent applications filed in the last decades. Full article