Plant-Based Alternatives to Meat Products: Innovative Processing Technologies and Their Future Perspectives

Dear Colleagues,

Due to the continual increase in the world population, there has been an increase in the need for food, and particularly protein, to feed the growing population. Proteins of animal origin have, in the past, been key to feeding the human population; however, animal husbandry has in recent years come under heavy criticism due to its impact on the environment. In particular, the rearing of animals contributes to greenhouse gas emissions, which have an impact on climate change. Consequently, there has been a shift to move away from proteins of animal origin, hence the rise in the search for alternative proteins, such as those of plant origin, substitute meats being a good example.

For this reason, a Special Issue of Foods is being released, focused on plant-based alternatives to meat products: innovative processing technologies and their future perspectives. It will provide an overview of the current status and future perspectives of plant-based alternatives to meat products in addition to looking at innovative technologies that could be adapted to enhance the production of alternatives.

Potential topics include, but are not limited to, the following:

• Plant-based alternatives to meat products.
• Innovate processing technologies for plant-based alternatives to meat products.
• Bioactive compounds from food matrices with antidiabetic potential.
• Future prospects to produce plant-based alternatives to meat products.
• Challenges and opportunities for the formulation of plant-based alternatives to meat products.
• Consumer knowledge and preferences for plant-based alternatives to meat products.
• Plant-based alternatives production technology.

This Special Issue on “Plant-Based Alternatives to Meat Products: Innovative Processing Technologies and Their Future Perspectives” will include a selection of recent research and current review articles on plant-based meat alternatives. This Special Issue is particularly focused on articles describing the innovative processing technologies in the production of plant-based meat alternatives and their future perspectives.

Dr. Claire Darizu Munialo
Dr. Parag Acharya
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• plant-based foods
• meat analogues
• meat alternatives
• meat substitutes
• substitute meat products
• alternative foods
• foods of plant origin
• plant-based meat alternatives
• future foods