Search Results (131)

The demand for food is increasing with the rise in the human population. Among foods, meat is an essential part of human nutrition. Meat provides good-quality protein and all the micronutrients needed by humans. In addition, it also contains some bioactive compounds that are good for human health. Increasing demand, together with concerns over food safety, requires new approaches to guarantee a sustainable, safe, and healthy meat supply chain. The only way to get over these challenges is through technological innovations that are capable of enhancing the safety, quality, and sustainability of meat. Herein, this review identifies the need for new methods of rapid microbial detection, biosensors, AI-based monitoring, innovative processing and preservation techniques, precision livestock farming, resource-efficient feed and water management, alternative protein sources, and circular economy approaches. In particular, this review examines some meat analogs like cultured meat, hybrid products, and microbial proteins as environmentally friendly and nutritionally balanced alternatives. These changes in technology can also bring benefits to consumers in terms of their health. The health benefits of these technological innovations for consumers go beyond just safety, including improved nutritional profiles, functional bioactive ingredients, and the prevention of antimicrobial resistance. The review further analyzes policies, regulatory frameworks, and ethical considerations necessary to achieve consumer trust and social acceptance, including the global alignment of standards, certification, labeling, and all issues related to ethics. Furthermore, AI, IoT, Big Data, and nutritional technologies represent new emerging trends able to unleash new opportunities for the optimization of production, quality control, and personalized nutrition. Full article

Background/Objectives: This study investigates how consumers decide to adopt alternative proteins—specifically insect-based, cultured meat, and plant-based options—as part of a transition towards environmentally sustainable diets. Building on an extended Theory of Planned Behaviour (TPB), the analysis adds personal moral norms and environmental concerns to better capture the ethical and normative drivers of food choice. Methods: Survey data from 948 residents of the Campania region (southern Italy) were analysed using partial least squares structural equation modelling (PLS-SEM) to assess the relationship among classical TPB constructs, personal moral norms, environmental concerns, and behavioural intention towards alternative protein consumption. Results: Personal moral norms emerge as the strongest predictor of behavioural intention, directly and indirectly influencing attitudes and environmental concerns. Subjective norms also affect intention, primarily by reinforcing moral norms and perceived behavioural control, although their direct impact is not significant. Classical TPB constructs show limited direct effects. Conclusions: The findings suggest that consumers’ sustainable food intentions are more strongly shaped by moral identity and the surrounding social context than by attitudes alone. The evidence supports the development of culturally sensitive strategies designed to strengthen moral and normative motivations and foster the adoption of alternative proteins. Full article

Meat provides high-quality protein and essential micronutrients such as vitamin B12, heme iron, zinc, and selenium, along with conditionally essential compounds including creatine, carnitine, and taurine. Growing concerns over environmental sustainability, animal welfare, and potential health risks associated with excessive meat consumption have spurred the development of plant-based and cultured alternatives intended to replicate the nutritional and sensory attributes of meat. This review critically examines the extent to which these emerging products achieve nutrient equivalence with conventional meat, focusing on essential and conditionally essential nutrients, their bioavailability, and implications for human health. After outlining the physiological importance of nutrients characteristically supplied by meat, the review compares the composition of plant-based meat analogs (PBMAs) and cultured meat prototypes. Differences in fortification strategies, ingredient formulation, and the presence of anti-nutritional factors are discussed in relation to nutrient absorption and utilization. Current PBMAs can approximate protein content but generally provide lower levels and reduced bioavailability of vitamin B12, heme iron, creatine, taurine, and long-chain omega-3 fatty acids unless fortified. Cultured meat offers theoretical potential for compositional optimization through cellular engineering but remains limited by scarce empirical data. Achieving nutrient equivalence with conventional meat thus represents a major scientific, technological, and regulatory challenge. Future progress will depend on integrating nutritional design into product development, validating bioavailability in human studies, and implementing transparent labeling to ensure that next-generation meat alternatives meet both health and sustainability goals. Full article

Cultured meat has progressed from early in vitro cell culture concepts to regulatory approvals and preliminary commercialization, with recent advancements propelled by interdisciplinary innovations in cell line engineering, serum-free media, bioreactor design, and three-dimensional (3D) assembly technologies. This review synthesizes recent developments from 2023 to 2025, utilizing peer-reviewed publications, patent analyses, regulatory frameworks, and media reports to assess global preparedness for large-scale production. Asia has emerged as a leading hub, with China, Japan, South Korea, and Singapore focusing on scaffold-based 3D cultures, bioinks, and serum-free strategies, complemented by national centers and pilot facilities. The United States leverages its technological advancements and established regulatory framework, as evidenced by recent Food and Drug Administration and United States Department of Agriculture approvals. However, potential complications related to political regional bans and legislation may arise. Europe and the UK prioritize defined media, cell optimization, and structured novel-food regulations, with early commercialization primarily in pet food. Looking ahead, the industrialization of cultured meat is anticipated to be driven by process engineering and hybrid product strategies, with initial pilot-to-demonstration facilities established in countries open to alternative food products. Premium and hybrid cultured meat products are expected to enter the market first, while whole-cut cultured meat is likely to remain a premium offering into the early 2030s. Full article

Meat, as a primary source of complete protein, vitamins, and minerals, remains a key component of the human diet despite controversies surrounding its production. The aim of this study was to develop a production technology for dry-cured ham with reduced nitrite content, using natural plant extracts (from acerola and ginger) and microbial (Lactobacillus sakei, Pediococcus acidilactici) and mold (Penicillium nalgiovense) starter cultures. The process included tumbling, fermentation, and curing under various conditions, including vacuum. Physicochemical analyses (pH, shear force, color, WHC, TBARS, salt and nitrites content) and sensory evaluation were conducted. Results showed that the synergistic use of plant extracts and microbial additives enabled the production of high-quality ham with desirable sensory properties, reduced lipid oxidation when vacuum curing or additional stocking was applied (TBARS < 2 mg MDA/kg), stable color, and optimal pH (5.6–5.7). Vacuum curing reduced weight loss, while smoking improved sensory traits. The proposed technology offers a promising alternative for industrial meat production, allowing for reduced chemical additives while maintaining safety, quality, and consumer acceptability. Full article

Considering sustainable consumption not just as an exercise of individual choice but a shared and collective activity, this study explores the role of conscious and responsible consumption initiatives (CRCIs) driving citizens’ adoption of sustainable lifestyles. This research followed a qualitative approach, combining documentary research and twenty-six in-depth interviews with practitioners in eight grassroots consumer initiatives located in Galicia (Spain). The results show that CRCIs favor members’ consumption of organic, seasonal, fair, and locally produced food. The findings also reveal that engagement in these initiatives nurtures three interconnected types of learning—cognitive, attitudinal, and behavioral—which contribute to wider adoption of sustainable practices related to shifts in dietary habits, energy use, mobility, and frugality. CRCIs facilitate gradual transitions toward reduced meat consumption, favoring the intake of plant-based foods, and greater self-efficacy in preparing sustainable meals. These behavioral changes are incremental, motivated by inner reflection, practical experience, and consciousness around alternative economic models. However, the consistent adoption of sustainable eating habits is hindered by cultural and psychological barriers like cultural traditions, entrenched habits, and time constraints. In conclusion, these grassroots initiatives are interesting entry points for engaging citizens in sustainable lifestyles, becoming also gateways to the broader social and solidarity economy movement. Full article

The integration of 3D printers into food production represents an unprecedented innovation, envisaging applications from the industry to missions in space to home cooking, with no geographical or sectoral limits. Extrusion food 3D printers are designed to use ‘food inks’ that must be produced from raw materials possessing a range of suitable characteristics (viscosity, elasticity, and others) that make them printable. Not all food matrices possess such characteristics, and additives are often needed to formulate food inks, which must also adapt to the complexity of the 3D model to be printed. Initially, mainly food matrices such as potatoes, chocolate, cereal, and legume flours and soluble-fiber-rich additives were tested with this new technology, with promising results. In recent years, alternative food matrices (e.g., based on insects, algae, cultured meat, and food waste) have begun to be experimented with, as 3D printing appears to be a suitable way to exploit their potential. This review aims to highlight recent studies that have investigated the development of innovative food ink formulations and trace a picture of the new food raw materials that are being tested for 3D food printing, the opportunities they represent, their nutritional properties, safety, and technological challenges. This review considered a total of 46 papers, selected from 330 papers published in the last 8 years (2018–2025) on the generic subject of 3D food printing. Full article

The pursuit of sustainable animal protein sources is critical in light of the environmental, social, and economic challenges associated with conventional livestock production. Although meat, including organic production, remains a valuable source of high-quality protein, diversification is essential to sustainably meet future demand. This review summarizes current knowledge on alternative animal protein sources, with a particular focus on insects and cultured meat in Europe. Insects demonstrate high feed conversion efficiency, require minimal land and water resources, and provide essential amino acids, lipids, and micronutrients, while contributing to circular economy models. Cultured meat presents potential advantages for environmental sustainability and animal welfare; however, its large-scale application depends on technological advances, cost reduction, and supportive regulation. Consumer acceptance remains a challenge influenced by cultural heritage, food neophobia, and product presentation. Policy frameworks, including the European Green Deal and the Farm to Fork Strategy, seek to foster innovation and sustainable food systems. Future perspectives emphasize that conventional and organic meat, insect-based protein, and cultured meat should be regarded as complementary solutions for a balanced and resilient protein supply in Europe. Full article

The forest food industry, as a typical low-carbon green ecological industry, holds strategic significance in addressing global food security challenges. This review takes forest protein resources as an example to analyze the current development status, opportunities, and challenges from a global industrial perspective. Research indicates that forests, as a vital food treasure for humanity, can provide diverse protein sources such as insects, plants, microorganisms, and bio-manufactured proteins. Currently, numerous technological innovations and market practices have emerged in fields such as insect protein (e.g., there are over 3000 edible insect species globally, with a market size of approximately USD 3.2 billion in 2023, projected to reach USD 7.6 billion by 2028), plant-based alternative protein (e.g., plant-based chicken nuggets by Impossible Foods in the United States), microbial fermentation protein (e.g., the production capacity of Solar Foods’ production base in Finland is 160 tons per year), and cell-cultured meat (e.g., cell-cultured chicken is sold in Singapore), demonstrating significant potential in alleviating food supply pressures and reducing environmental burdens. However, industrial development still faces practical challenges including insufficient resource exploration, incomplete nutritional and safety evaluation systems, low consumer acceptance, high costs of core technologies (e.g., the first cell-cultured meat burger in 2013 cost over 1 million USD/lb, and current costs need to be reduced to 17–65 USD/kg to achieve market competitiveness), and imperfect regulatory mechanisms (e.g., varying national standards lead to high compliance costs for enterprises). In the future, it is necessary to achieve efficient development and sustainable utilization of forest protein resources by strengthening resource exploration, clarifying the basis of nutrients, promoting multi-technology integration and innovation, and establishing a sound market access system, thereby providing solutions for global food security and high-quality development of the food industry. Full article

Cultured meat is an emerging innovation with the potential to contribute to sustainable animal production by reducing the environmental and ethical challenges associated with conventional animal farming. In Romania, this new source of protein is viewed with both interest and scepticism, reflecting broader consumer uncertainties about food innovations. Market data indicates that Romania faces a significant deficit in animal protein supply (exceeding 65% for pork, as well as notable deficits in fish and beef), while also recording one of the largest overall trade deficits in pet food. In this context, the present study explored the openness of respondents in northeastern Romania to the consumption of cultivated meat, taking into account both personal diet and pet nutrition. The results showed that 33.2% of participants were fully willing to feed their pets cultured meat products, and 70% supported its introduction to the market, provided that regulatory frameworks ensure product safety and quality. Although Romania does not currently have the legal and technological infrastructure necessary to integrate cultured meat into the food system, these findings highlight the potential role of consumer acceptance in shaping future nutritional strategies aimed at sustainable, high-quality protein alternatives for humans and pets alike. Full article

Background/Objectives: The increasing global population and rising demand for protein-rich foods present significant challenges for the agri-food system. Cultivated meat, produced through cellular agriculture, is emerging as a promising alternative to traditional livestock farming, offering potential environmental and ethical benefits. However, its adoption remains controversial due to concerns about sustainability, safety, and cultural acceptance. This study investigates Italian consumers’ perceptions, knowledge, and willingness to purchase cultivated meat, considering psychological, demographic, and social factors. Methods: A structured online survey was conducted involving 437 Italian meat consumers, integrating established psychometric scales to assess key attitudes. Logistic regression analysis was applied to identify determinants of consumer acceptance. Results: Findings reveal that while awareness of cultivated meat is relatively high (81.92%), willingness to purchase it is low, at just 35.47%. The main motivations for interest are environmental sustainability (54.61%) and innovation appeal (25.00%), while the primary barriers are health concerns (31.58%) and doubts about production processes (34.59%). The results also show that food neophobia, environmental awareness, and inclination toward food innovation significantly influence purchasing decisions. Additionally, demographic factors, such as age, gender, income, and household size, play a crucial role. Conclusions: This study provides insights into consumer behavior toward food innovations, informing policymakers and industry stakeholders on strategies to enhance acceptance and promote sustainable food alternatives. Full article

Cultured meat is produced through cellular agriculture and tissue engineering and has emerged as a promising alternative to conventional animal-based meat production. Cultured meat, produced through cellular agriculture and tissue engineering, offers a sustainable alternative to conventional meat production. This review outlines the potential of diverse stem cell sources, including satellite cells, embryonic stem cells, and induced pluripotent stem cells, for producing muscle and adipose tissue. Advances in bioprocess development, biomaterials, and bioreactor design are discussed, with an emphasis on scalability, cost reduction, and regulatory considerations. Despite progress, key challenges remain: replicating the nutritional composition and sensory qualities of conventional meat, developing serum-free media, and ensuring consistent large-scale production. Recent studies report cost reductions of up to 90% in culture media and successful bioreactor expansions beyond 50 L, yet industrial translation is still limited. Consumer acceptance and clear regulatory frameworks are also critical for commercialization. Future work should focus on integrating cellular innovations with scalable technologies to overcome current bottlenecks and accelerate market readiness. Full article

Bioactive food proteins play multifunctional roles in human health and functional food development. Beyond their nutritional value, these proteins contain peptide sequences capable of exerting physiological effects, such as antioxidant, anti-hypertensive, immunomodulatory, and anti-inflammatory activities. This review summarises the processing and functional technologies applied to bioactive proteins; the increasing use of alternative protein sources including plants, microorganisms, and insects; and how these proteins exert their activity. Advances in high-tech production methods—such as fermentation and cultured meat—are also discussed, alongside current challenges related to safety, regulation, and consumer acceptance. Bibliometric and patent analyses further demonstrate sustained innovation and interest in this field, highlighting the potential of bioactive proteins to contribute to sustainable, health-promoting food systems. Full article

Cultured meat is emerging as a sustainable alternative to conventional animal agriculture, with scaffolds playing a central role in supporting cellular attachment, growth, and tissue maturation. This review focuses on the development of gel-based hybrid biomaterials that meet the dual requirements of biocompatibility and food safety. We explore recent advances in the use of naturally derived gel-forming polymers such as gelatin, chitosan, cellulose, alginate, and plant-based proteins as the structural backbone for edible scaffolds. Particular attention is given to the integration of food-grade functional additives into hydrogel-based scaffolds. These include nanocellulose, dietary fibers, modified starches, polyphenols, and enzymatic crosslinkers such as transglutaminase, which enhance mechanical stability, rheological properties, and cell-guidance capabilities. Rather than focusing on fabrication methods or individual case studies, this review emphasizes the material-centric design strategies for building scalable, printable, and digestible gel scaffolds suitable for cultured meat production. By systemically evaluating the role of each component in structural reinforcement and biological interaction, this work provides a comprehensive frame work for designing next-generation edible scaffold systems. Nonetheless, the field continues to face challenges, including structural optimization, regulatory validation, and scale-up, which are critical for future implementation. Ultimately, hybrid gel-based scaffolds are positioned as a foundational technology for advancing the functionality, manufacturability, and consumer readiness of cultured meat products, distinguishing this work from previous reviews. Unlike previous reviews that have focused primarily on fabrication techniques or tissue engineering applications, this review provides a uniquely food-centric perspective by systematically evaluating the compositional design of hybrid hydrogel-based scaffolds with edibility, scalability, and consumer acceptance in mind. Through a comparative analysis of food-safe additives and naturally derived biopolymers, this review establishes a framework that bridges biomaterials science and food engineering to advance the practical realization of cultured meat products. Full article

Alternative proteins denote non-traditional, high-protein foods. These innovative sources aim to compete with conventional animal products by providing protein-rich, sustainable, nutritious, and flavorful options. Currently, five main categories of alternative proteins are being developed: plant-based proteins, cultured meat, single-cell proteins, edible insects, and seaweed. Nonetheless, several chemical and microbiological food safety hazards are associated with these alternatives Incorporating novel protein sources into food products may heighten the prevalence of existing food allergies. This could arise from extracting proteins from their natural matrices and utilizing them at significantly higher concentrations. Additionally, the introduction of new proteins may lead to the development of novel food allergies. Proteins that are currently seldom or never consumed may cause primary sensitisation or trigger cross-reactivity with known allergens. To date, alternative proteins have not been thoroughly studied for their allergenic potential, and there is no standardised method for assessing this risk. This review aims to explore non-traditional protein sources, discussing their nutritional and functional properties, as well as their potential allergenicity based on available research. We conducted a literature search in PubMed and Embase databases. We used specific keywords and MESH terms. A total of 157 studies were included in the review. The studies reviewed in our analysis reveal significant limitations, such as inconsistent methodologies, limited participant numbers, and a lack of long-term data, which hinder the ability to make clear conclusions regarding the safety of these new proteins for individuals with allergies. To address current challenge, future research should integrate food science, regulatory perspectives and advanced technologies. Full article