Search Results (747)

Poultry is a vital component of global meat production, with particular importance in Nigeria and Africa, as it promotes food security, economic growth, and rural livelihoods. Indigenous chickens, although less productive, are well adapted to local environments and provide significant socio-economic and nutritional benefits. The rising demand for animal protein and concerns over antimicrobial resistance (AMR) necessitate the development of sustainable alternatives to antibiotics in poultry production. Probiotics have emerged as effective feed additives that enhance gut health, immunity, nutrient absorption, and overall productivity. While extensively studied in commercial poultry, research on probiotics in Nigerian Indigenous Ecotype Chickens (NIECs) remains limited. Key challenges in indigenous poultry systems include low productivity, disease vulnerability, limited veterinary access, and environmental pressures. Addressing these requires improved management practices, infrastructure, veterinary support, and enabling policies. Multi-strain probiotics, particularly those containing Lactobacillus, Bifidobacterium, and Bacillus species, demonstrate promise in enhancing productivity, improving product quality, promoting environmental sustainability, and ensuring food safety. Focused research on local probiotic strains, field trials, farmer education, and policy support is crucial for harnessing the full benefits of probiotics and transforming indigenous poultry farming into a resilient and sustainable sector. Full article

The use of natural waxes to create edible structured oil systems, namely oleogels and bigels, represents an innovative approach to replacing trans and saturated fats in food products, offering healthier alternatives for the food industry. This review aims to provide a detailed overview of the utilization of natural waxes in the formulation of oleogels and bigels, their interactions with other ingredients, and the methods employed to assess their physicochemical properties. A comprehensive analysis is also presented on the impact of processing parameters on the physicochemical and structural characteristics of these systems, as well as their oxidative stability. Additionally, the application of structured oil systems in various food products, including spreads, dairy, and meat products, is explored, along with a discussion of the attributes of the final products. Full article

The global transition toward plant-based diets has intensified the search for sustainable protein alternatives, positioning hemp-based meat analogs (HBMAs) as a promising solution due to their exceptional nutritional profile and environmental benefits. This comprehensive review critically examines hemp protein research, focusing on extraction technologies, nutritional excellence, functional innovation, and sustainable processing approaches for meat analog development. Hemp seeds contain 25–30% protein, primarily consisting of highly digestible edestin and albumin proteins that provide a complete amino acid profile comparable to soy and animal proteins. The protein exhibits superior digestibility (>88%) and generates bioactive peptides with demonstrated antioxidant, antihypertensive, and anti-inflammatory properties, offering significant health benefits beyond basic nutrition. Comparative analysis reveals that while alkaline extraction-isoelectric precipitation remains the industrial standard due to cost-effectiveness ($2.50–3.20 kg⁻¹), enzymatic extraction and ultrasound-assisted methods deliver superior functional properties despite higher costs. Hemp protein demonstrates moderate solubility and good emulsifying properties, though its gelation capacity requires optimization through enzymatic hydrolysis, high-pressure processing, or strategic blending with complementary proteins. Processing innovations, particularly high-moisture extrusion combined with protein blending strategies, enable fibrous structures closely mimicking conventional meat texture. Hemp protein can replace up to 60% of soy protein in high-moisture meat analogs, with formulations incorporating wheat gluten or chickpea protein showing superior textural attributes. Despite advantages in nutritional density, sustainability, and functional versatility, HBMAs face challenges including sensory limitations, regulatory barriers, and production scaling requirements. Hemp cultivation demonstrates 40–50% lower carbon footprint and water usage compared with conventional protein sources. Future research directions emphasize techniques and action processes, developing novel protein modification techniques, and addressing consumer acceptance through improved sensory properties for successful market adoption. Full article

Ruminant livestock production plays a crucial role in the agricultural systems of Sub-Saharan Africa, significantly supporting rural livelihoods through income generation, improved nutrition, and employment opportunities. Despite its importance, the sector continues to face substantial challenges, such as low feed quality, seasonal feed shortages, and climate-related stresses, all of which limit productivity and sustainability. Considering these challenges, the adoption of natural feed additives has emerged as a promising strategy to enhance animal performance, optimise nutrient utilisation, and mitigate environmental impacts, including the reduction of enteric methane emissions. This review underscores the significant potential of natural feed additives such as plant extracts, essential oils, probiotics, and mineral-based supplements such as fossil shell flour as sustainable alternatives to conventional growth promoters in ruminant production systems across the region. All available documented evidence on the topic from 2000 to 2024 was collated and synthesised through standardised methods of systematic review protocol—PRISMA. Out of 319 research papers downloaded, six were included and analysed directly or indirectly in this study. The results show that the addition of feed additives to ruminant diets in all the studies reviewed significantly (p < 0.05) improved growth parameters such as average daily growth (ADG), feed intake, and feed conversion ratio (FCR) compared to the control group. However, no significant (p > 0.05) effect was found on cold carcass weight (CCW), meat percentage, fat percentage, bone percentage, or intramuscular fat (IMF%) compared to the control. The available evidence indicates that these additives can provide tangible benefits, including improved growth performance, better feed efficiency, enhanced immune responses, and superior meat quality, while also supporting environmental sustainability by reducing nitrogen excretion and decreasing dependence on antimicrobial agents. 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

Restaurants and open markets generate considerable quantities of organic waste. Converting these residues into poultry feed ingredients offers a sustainable disposal route. This study aimed to evaluate the nutritional and sensory viability of a novel feed complement formulated from Bonito fish meal (Sarda chiliensis chiliensis) and Única potato peel flour (Solanum tuberosum L. cv. Única). This study was conducted in three phases: (i) production and nutritional characterization of the two by-product flours; (ii) formulation of a 48:52 (w/w) blend, incorporated into broiler diets at 15%, 30%, and 45% replacement levels over a 7-week trial divided into starter (3 weeks), grower (3 weeks), and finisher (1 week) phases; and (iii) assessment of growth performance (weight gain, final weight, and feed conversion ratio), followed by a sensory evaluation of the resulting meat using a Check-All-That-Apply (CATA) analysis. The Bonito fish meal exhibited 50.78% protein, while the Única potato peel flour was rich in carbohydrates (74.08%). The final body weights of broiler chickens ranged from 1872.1 to 1886.4 g across treatments, and the average feed conversion ratio across all groups was 0.65. Replacing up to 45% of commercial feed with the formulated complement did not significantly affect growth performance (p > 0.05). Sensory analysis revealed that meat from chickens receiving 15% and 45% substitution levels was preferred in terms of aroma and taste, whereas the control group was rated higher in appearance. These findings suggest that the formulated feed complement may represent a viable poultry-feed alternative with potential sensory and economic benefits, supporting future circular-economy strategies. Full article

To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca²⁺ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article

The global population is increasing rapidly and, according to the United Nations (UN), it is expected to reach 9.8 billion by 2050. The demand for food is also increasing with a growing population. Food shortages, land scarcity, resource depletion, and climate change are significant issues raised due to an increasing population. Meat is a vital source of high-quality protein in the human diet, and addressing the sustainability of meat production is essential to ensuring long-term food security. To cover the meat demand of a growing population, meat scientists are working on several meat alternatives. Bacteria, fungi, yeast, and algae have been identified as sources of microbial proteins that are both effective and sustainable, making them suitable for use in the development of meat analogs. Unlike livestock farming, microbial proteins produce less environmental pollution, need less space and water, and contain all the necessary dietary components. This review examines the status and future of microbial proteins in regard to consolidating and stabilizing the global food system. This review explores the production methods, nutritional benefits, environmental impact, regulatory landscape, and consumer perception of microbial protein-based meat analogs. Additionally, this review highlights the importance of microbial proteins by elaborating on the connection between microbial protein-based meat analogs and multiple UN Sustainable Development Goals. 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

Food additives are used to prevent food spoilage and extend its shelf life. However, concerns regarding the potential health implications associated with some synthetic additives have prompted research efforts aimed at identifying natural alternatives, such as plant extracts. Cynara cardunculus L. (cardoon) is known for its antimicrobial and antioxidant properties. The aim of this study was to evaluate the capability of ethanolic food-grade extracts from cultivated cardoon and globe artichoke leaves to preserve poultry breast meat during refrigerated storage. A total of seven treatment groups were tested: one control group (no extract) and six active groups with 0.5%, 1%, and 2% (w/w) of either cultivated cardoon or globe artichoke leaf extracts. Lipid oxidation, moisture, colour, pH, acidity, and microbial growth were assessed in poultry meat samples over 15 days. Both extracts were effective in extending shelf life, up to 11 days, by delaying lipid oxidation and microbial growth. Cardoon extract (1% w/w) displayed superior antimicrobial efficacy, maintaining microbial counts below 5 Log CFU/g meat until day 15, compared to the control. Cultivated cardoon leaf extract proves promising as a natural antimicrobial and antioxidant, extending the shelf life of poultry meat. This presents an opportunity to maintain the quality of meat products, aligning with consumer preferences for natural ingredients and sustainable practices. Full article

In vitro meat presents a promising alternative to conventional meat production by addressing environmental and animal welfare concerns. However, broader market adoption depends on increasing consumer acceptance. Labels on product packaging have been shown to be effective in influencing consumer behavior in previous studies. This paper examines the impact of different front-of-package labels on German consumers’ choices regarding in vitro chicken meat, with the goal of identifying effective labeling strategies. To investigate this, an online choice experiment was conducted with 200 participants from Germany. In addition to the label, products varied in terms of price, origin, and calorie content. The data were analyzed using latent class analysis, which identified four distinct consumer segments characterized by their preferences, attitudes, and personal characteristics. The results were used to simulate market scenarios, evaluating the effectiveness of different labeling strategies for in vitro chicken meat. These insights provide a foundation for targeted marketing approaches that promote consumer acceptance and inform the introduction of in vitro meat products in Germany. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

Background/Objectives: A dietary pattern that simply reduces animal-based foods may be more acceptable to consumers than strict vegetarian or vegan diets. The objective of this investigation was to identify the most consistently used definitions of “flexitarian” dietary patterns, or dietary patterns with a reduced amount of animal foods. Then, sets of food-based dietary guidance (FBDG) from different countries and regions were evaluated to determine whether their guidance could accommodate flexitarian diets. Methods: Literature searches yielded 86 total results on flexitarian eating after screening by title/abstract, full text availability, and English language. Definitions of “flexitarian” were extracted from each article then reviewed and summarized. FBDGs available in English were downloaded from the Food and Agriculture Organization of the United Nations website. Guidance related to reduced animal product diets was extracted from FBDGs for eating patterns closest to 2000 kcal. Results: The summary definition of flexitarian included eating at least one animal product (dairy, eggs, meat, or fish) at least once per month but less than once per week. FBDGs from n = 42 countries or regions were downloaded and data extracted. Only FBDG from Sri Lanka explicitly describe a “semi-vegetarian” eating pattern, though n = 12 FBDGs describe a vegetarian pattern and n = 14 recommend reducing meat or animal food and/or choosing meat/dairy alternatives. Conclusions: Following a flexitarian dietary pattern in terms of reducing or limiting red meat is feasible and even implicitly recommended by the official dietary guidance of several countries. Most FBDGs examined did not include recommendations to decrease dairy or fish intake. Full article

Faxonius limosus is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine safety and nutritional parameters of crayfish meat. Samples from two localities were analyzed for energy value, moisture, ash, protein, fat, carbohydrates, fatty acid and amino acid composition, and macro- and micro-mineral content. Moreover, an online survey was conducted in order to evaluate the public’s current knowledge about invasive alien species and willingness to consume crayfish meat as a food product. Heavy metal concentrations (Hg, Pb, Cd) were below European Commission limits, confirming safety. The meat had a high protein content (16.68%), low fat (0.22%), and a favorable fatty acid profile with notable levels of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Predominant macro-minerals were K, Na, Ca, Mg, and P, while Zn, Cu, Fe, and Mn were the most abundant micro-minerals. Even though most participants (79.7%) were not informed about Faxonius limosus, the majority expressed willingness to participate in the assessment of new products made from invasive crayfish. These findings suggest that F. limosus meat is a nutritionally valuable and safe alternative protein source, with potential for sustainable food production and ecological management. Full article

Dietary choices and patterns have enormous consequences along the lines of individual, community, and planetary health. Excess meat consumption has been linked to chronic disease risk, and at large scales, the underlying industries maintain a massive environmental footprint. For these reasons, public and planetary health experts are unified in emphasizing a whole or minimally processed plant-based diet. In response, the purveyors of ultra-processed foods have added “meat alternatives” to their ultra-processed commercial portfolios; multinational corporations have been joined by “start-ups” with new ultra-processed meat analogues. Here, in our Viewpoint, we revisit the 1990s food industry rhetoric and product innovation, a time in which multinational corporations pushed a great “low-fat transition.” We focus on the McLean Deluxe burger, a carrageenan-rich product introduced by the McDonald’s Corporation in 1991. Propelled by a marketing and media-driven fear of dietary fats, the lower-fat burger was presented with great fanfare. We reflect this history off the current “great protein transition,” a period once again rich in rhetoric, with similar displays of industry detachment from concerns about the health consequences of innovation. We scrutinize the safety of carrageenan and argue that the McLean burger should serve as a cautionary tale for planetary health and 21st century food innovation. Full article