Search Results (390)

Modern meat processing faces several challenges, including high resource consumption, environmental impact, and the need to enhance the nutritional and biological value of finished products. In this context, interest is growing in functional plant-based ingredients capable of improving the quality of meat products. The aim of this study was to evaluate the effect of adding 0.01% hemp protein powder and 0.01% sea buckthorn extract (based on the weight of unsalted raw material) on the nutritional, technological, and microbiological characteristics of cooked-smoked sausages. The results demonstrated an increase in total protein content, a 2.5-fold rise in tocopherol levels, as well as a 17.9% improvement in the Amino Acid Score of threonine and a 2.48% increase in the biological value of protein. Samples enriched with plant-based components exhibited enhanced organoleptic properties and greater storage stability over 36 days. In addition, extrusion parameters for the production of the protein additive were optimized, resulting in a stable functional ingredient. 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

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

Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat. However, current formulations, especially those based on soy protein isolate (SPI) often fail to replicate the desired texture and structural integrity. To address this limitation, this study aimed to evaluate the use of whole yeast powder (WYP) combined with SPI for producing plant-based meat analogues via high-moisture extrusion. Seven groups were designed: a control group with 0% WYP, five treatment groups with 5%, 10%, 20%, 30%, and 40% WYP, and one reference group containing 20% yeast protein powder (YPP). Although lower in protein content than yeast protein powder (YPP), whole yeast powder exhibits superior water-binding capacity and network-forming ability owing to its complex matrix and fiber content. At a 20% inclusion level, whole yeast powder demonstrated a higher fibrous degree (1.84 ± 0.02 vs. 1.81 ± 0.04), greater hardness (574.93 ± 5.84 N vs. 531.18 ± 17.34 N), and increased disulfide bonding (95.33 ± 0.92 mg/mL vs. 78.41 ± 0.78 mg/mL) compared to 20% YPP. Scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) revealed that whole yeast powder facilitated the formation of aligned fibrous networks and enhanced water binding. Fourier transform infrared spectroscopy (FTIR) confirmed an increase in β-sheet content (0.267 ± 0.003 vs. 0.260 ± 0.003), which contributed to improved protein aggregation. Increasing the WYP content to 30–40% led to a decline in these parameters, including a reduced fibrous degree (1.69 ± 0.06 at 40% WYP) and weakened molecular interactions (p < 0.05). The findings highlight 20% WYP as the optimal substitution level, offering superior textural enhancement and fibrous structure formation compared to YPP. These results suggest that WYP is not only a cost-effective and processing-friendly alternative to YPP but also holds great promise for scalable industrial application in the plant-based meat sector. Its compatibility with extrusion processes and ability to improve sensory and structural attributes supports its relevance for sustainable meat analogue production. Full article

Background/Objectives: Recent research indicates a global transition from healthy and balanced diets to unhealthy Westernized dietary patterns (WDPs). This transition is linked to increased rates of non-communicable diseases (NCDs), e.g., obesity, type 2 diabetes, and cardiovascular diseases, often preceded by metabolic syndrome (MetS). Therefore, the objective of this study was to develop a diet quality index, termed Westernized Diet Index (WDI), to assess adherence to WDPs and its association with main cardiometabolic health issues, for which MetS and its components were chosen as representatives of NCDs. Methods: The development of the WDI was driven by a semi-systematic and comprehensive examination of the literature (n = 491 articles) that evaluated the influence of WDP components on health outcomes. The scoring algorithm involved multiple steps, assigning scores based on study design, sample size, and the direction of food effects on health outcomes. Results: The final developed index encompassed 30 food groups/items. It was revealed that soft drinks, processed foods, red meat, sodium, and hydrogenated fats had the most detrimental effects on health, significantly influencing the index’s coefficients. In contrast, dietary fiber, plant-based metabolites, vitamins, minerals, nuts/seeds, and fish had the most substantial beneficial impacts. Conclusions: The WDI aligns with the existing literature on the importance of specific food items and with other validated diet quality indices, e.g., the Dietary Inflammatory Index (DII) and Alternate Healthy Eating Index (AHEI). Thus, the WDI can provide evidence for clinicians and researchers in formulating evidence-based dietary guidelines as well as strategies for the prevention and treatment of diet-related health issues. However, further validation is proposed to verify the WDI’s capability across different contexts. Full article

Steak tartare is a ready-to-eat (RTE) meat product, prepared with finely chopped or ground raw beef, with a rich culinary history and increasing consumption trend in the last years. Yet, its microbiological safety and technological challenges remain largely under-investigated. This review analyses the regulations, the safety, and technological advances in steak tartare manufacturing, focusing on microbiological risks due to potential contamination by pathogens like Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7. From this perspective, the outbreaks associated with the consumption of raw meat products have confirmed the importance of good hygiene practice and process control, currently based on the presence of nitrite in the formulation and accurate cold chain management. Recently, the EU regulations have set stricter limits for the use of nitrites and nitrates in meat products, and this evolution has increased the interest in natural alternatives. The scientific literature indicates that plant-based antimicrobials, high-pressure processing (HPP), and novel starter cultures can be promising tools to improve raw meat safety and shelf life. This review analyses the possible options for nitrite replacement, which might involve combined interventions with natural antimicrobials, starter cultures, and packaging solutions. Future studies need to address the microbial behaviour and dynamics in nitrite-free formulations, including safety validation by challenge testing with foodborne pathogens. In this respect, steak tartare could be a model for innovation in the meat industry. However, considering the challenges that must be faced, collaboration across disciplines will be essential to meet regulatory constraints and consumer expectations while ensuring product quality and safety. Full article

Oilseed cakes, by-products of oil extraction, represent an underutilized resource with significant potential for sustainable food and pharmaceutical applications. This comprehensive review examines the valorization strategies for oilseed cakes, focusing on their rich protein (up to 56%) and fiber (up to 66%) content. We analyze both conventional and innovative extraction methods, highlighting the advantages of ultrasound-assisted (96.64% phenolic compound yield), enzymatic (82–83% protein recovery), and subcritical water extraction techniques in improving efficiency while reducing environmental impact. This review demonstrates diverse applications of oilseed cake components from gluten-free bakery products and plant-based meat alternatives to advanced nanoencapsulation systems for bioactive compounds. Each major oilseed type (soybean, rapeseed, sunflower and flaxseed) exhibits unique nutritional and functional properties that can be optimized through appropriate processing. Despite technological advances, challenges remain in scaling extraction methods and balancing yield with functionality. This paper identifies key research directions, including the development of integrated biorefinery approaches and the further exploration of health-promoting peptides and fibers. By addressing these challenges, oilseed cakes can play a crucial role in sustainable food systems and the circular economy, transforming agricultural by-products into high-value ingredients while reducing waste. Full article

This study aims to assess the carbon footprint for the organization of frozen processed seafood manufacturing plants and propose sustainable strategies for reducing greenhouse gas emissions. Organizational activity data from 2024 were utilized to evaluate the carbon footprint and develop targeted mitigation measures. The findings indicate that Scope 1 emissions amounted to 12,685 tons of CO₂eq, Scope 2 emissions amounted to 15,403 tons of CO₂eq, and Scope 3 emissions amounted to 31,564 tons of CO₂eq. The total greenhouse gas emissions across all three scopes were 59,652 tons of CO₂eq, with additional greenhouse gas emissions recorded at 34,027 tons of CO₂eq. Mitigation measures were considered for activities contributing to at least 10% of emissions in each scope. In Scope 1, the use of R507 refrigerant in the production cooling system accounted for 9907 tons of CO₂eq, representing 78.10% of emissions. In Scope 2, electricity consumption contributed 15,403 tons of CO₂eq, constituting 100% of emissions. In Scope 3, the procurement of surimi (processed fish meat) was responsible for 20,844 tons of CO₂eq, accounting for 66.04% of emissions. Based on these findings, key mitigation strategies were proposed. For Scope 1, reducing emissions involves preventive maintenance of cooling systems to prevent leaks, replacing corroded pipelines, installing shut-off valves, and switching to alternative refrigerants with no greenhouse gas emissions. For Scope 2, energy-saving initiatives include promoting electricity conservation within the organization, maintaining equipment for optimal efficiency, installing energy-saving devices such as variable speed drives (VSD), upgrading to high-efficiency motors, and utilizing renewable energy sources like solar power. For Scope 3, emissions can be minimized by sourcing raw materials from suppliers with certified carbon footprint labels, prioritizing purchases from producers committed to carbon reduction, and selecting suppliers closer to manufacturing sites to reduce transportation-related emissions. Implementing these strategies will contribute to sustainable greenhouse gas emission reductions. Full article

This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection from metabolic diseases. They also enhance the texture, juiciness, and overall quality of plant-based meat alternatives (PMAs) and traditional meat products. Among the most effective fibres, cereal-derived fibres, fruit- and vegetable-derived fibres, and legume-based fibres have been shown to improve water-holding capacity (WHC) and emulsification properties, enhancing mouthfeel and juiciness. New processing methods, such as enzymatic hydrolysis and extrusion, can change how fibres work. By combining various fibre sources with innovative processing methods, the food industry can create meat and PMA products that are not only healthier but also tastier and more sustainable. Full article

Background/Objectives: Recent decades have seen a remarkable westernization of diets and a decline in adherence to the Mediterranean diet (MD). This study examined the eating habits of a representative sample of Italian university students to identify the determinants of adherence to the MD and the most relevant actions to improve their well-being. Methods: The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) and Sustainable Healthy Diet (SHED) index questionnaires were used to explore MD adherence as the primary outcome, and dietary behavior sustainability, respectively. Sociodemographic, anthropometric, and lifestyle information was also collected. Results: The final sample included 1434 subjects (18–24; 60% female). The median (IQR) KIDMED score was 6.0 (4.0–8.0) and 33% showed a high adherence to the MD. Having breakfast, eating fruit and vegetables at least once a day, consuming pasta or other grains almost daily, and using olive oil at home were among the most common positive aspects of students’ diets. However, regular consumption of fish, nuts, legumes, dairy products, and a second serving of fruit and vegetables was less prevalent. Having an active lifestyle, eating more plant products, and having more sustainable dietary behaviors in terms of the SHED index, were the main determinants of a high KIDMED score. Likewise, graduate students, daily consumers of plant-based meat alternatives, and students attending university canteens daily were more likely to adopt healthier diets. Conclusions: Future actions are crucial to create a food environment that facilitates healthy and sustainable dietary choices among young adults, such as improving the nutritional quality of processed products and regulating their promotion, as well as implementing initiatives to improve university food services and encourage the use of campus dining facilities. 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

The growing need for healthy and sustainable food alternatives has led to a rapid increase in vegan burgers on the market. Specifically, plant-based burgers using legumes as a protein substitute are amongst the most widespread choices for consumers. While these products can offer environmental benefits over traditional meat-based options, further optimization in both ecological and economic aspects can be achieved. This study conducted a life cycle assessment (LCA) and life cycle costing (LCC) analysis to evaluate and optimize the environmental and economic life cycle of a legume-based vegan burger. LCA was performed in accordance with the recommendations of the ISO 14040 and 14044 series, and ReCiPe 2016 Hierarchist served as the impact assessment methodology. For this purpose, a base case scenario, relying on imported raw materials and conventional packaging for a legume-based vegan burger, was established to serve as the comparison benchmark, and various alternative scenarios were examined, focusing on minimizing the distance between cultivation and processing areas for key legume ingredients and improving packaging materials. The results indicate that reducing transportation distances for raw ingredients and using bio-polyethylene packaging significantly enhance sustainability. Specifically, the legume-based vegan burger of the base case scenario had a carbon footprint of 1.30 kg CO₂ eq. and a total life cycle cost of EUR 2.43 per two pieces. In contrast, the optimized scenario, which incorporated shorter transportation distances and bio-polyethylene packaging, achieved a carbon footprint of 0.51 kg CO₂ eq. and a reduced cost of EUR 2.37. The findings of the present work highlight the potential for further environmental and economic improvements in vegan burger production through logistics optimization and selection of climate-friendly packaging solutions, thus contributing to sustainable development. Full article

Sodium nitrite is an additive commonly used in meat processing to provide technological effects. However, the presence of nitrates in food can lead to the formation of carcinogenic N-nitrosamines; so, its use should be limited. This study concerns the possibility of reducing sodium nitrite (III) addition in the production of canned meat to 50 mg/kg by enriching the product with tomato peels and seeds powder (TPSP). The aim of this study was to evaluate the effect of TPSP on the physicochemical, chemical and microbiological quality of canned pork. Four different products were tested in this study: a control sample and samples with the addition of 0.5%, 1.5%, and 2.5% tomato peels and seeds powder. The addition of TPSP decreased the pH values of meat products and increased yellowness (b*) and redness (a*) values. The influence of TPSP on the increase in antioxidant activity of canned meat was also observed. However, the plant-based additive did not affect the chemical composition or water activity of the tested product. The control samples were characterized by a lower TBARS compared to the other samples of meat products. Microbiological analysis results indicate that the canned pork samples meet the product requirements. The most commonly isolated species from the samples were Enterobacter cloacae, Serratia liquefaciens, and Enterococcus faecalis. Full article

The use of UHP for food processing includes many applications such as cutting, peeling, pasteurization, and pumping through the orifice to affect food rheology. This paper focuses on food cutting applications using UHP waterjets. State-of-the-art food cutting systems are described including pumps, manipulators, sensors, cutting heads, and software. While UHP technology is commercially available at 621 MPa of pressure, most food cutting systems’ pressure is below 400 MPa. Highly focused waterjets are important for efficient slicing of food and thus diamond orifices with sharp entry edges are used in specially designed cutting using fast acting on/off valves. Automation is at an advanced level for fish, pin bone removal, poultry, meat, and vegetable processing systems where upstream sensor data are used with CNC controllers to determine the paths of the cutting jet(s) at relatively high production rates for portioning or trimming to tight specifications. Harvesting lettuce proved to be highly successful in improving the overall productivity and working environment ergonomics. An important advantage of the waterjet in increasing the shelf life of trimmed food is presented. For example, celery and lettuce shelf life increases by days over mechanical cutting. The use of salt as an abrasive material in abrasive waterjet cutting nozzles was found to be impractical for cutting meat with bone and more work is needed in this area. Bakery, cake, and sandwich cutting applications are utilized in actual plants in the USA and Europe. For example, small envelop cake cutting machines using relatively low-power jets are used for cutting cake into different shapes. Full article

As the global demand for sustainable protein sources grows, valorizing side streams in plant protein processing has become crucial. This study revisits the conventional alkaline–isoelectric extraction of faba bean protein isolates, introducing an enhanced mass balance-driven approach to recover underutilized protein fractions from typically discarded side streams. Through strategic pH manipulation and centrifugation, four distinct protein fractions were recovered with purities ranging from 34.6% to 89.6%, collectively recapturing a significant portion of the 16% protein loss in standard processing. SDS-PAGE and FTIR analyses confirmed the structural diversity among the recovered fractions, with albumin-rich and globulin-rich profiles exhibiting unique spectral and electrophoretic signatures. Functionally, fractions B and D exhibited superior water- and oil-holding capacities, indicating their potential utility in food formulations requiring enhanced moisture and lipid retention. In contrast, fraction C, characterized by low water-holding capacity and high solubility, may be better suited to applications prioritizing emulsification performance, such as in dairy or meat analogs. This study not only highlights the feasibility of reclaiming high-quality protein from industrial byproducts but also underscores the potential of these recovered proteins in diverse food and non-food sectors, including pharmaceuticals and cosmetics. These findings contribute to circular economy strategies by transforming waste into value-added ingredients with functional and commercial significance. Full article