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Feeding the Future: Alternative Proteins for Sustainable Food Development
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Feeding the Future: Alternative Proteins for Sustainable Food Development

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 4526

Special Issue Editors

Dr. Barbara Simonato

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
Special Issues, Collections and Topics in MDPI journals
Dr. Fideline Tchuenbou-Magaia

E-Mail Website
Guest Editor
School of Engineering, Computing and Mathematical Sciences, Division of Chemical Engineering, University of Wolverhampton, Wolverhampton WV1 1LY, UK
Interests: sustainable food production; energy storage; solar energy; materials for harvesting and storage
Special Issues, Collections and Topics in MDPI journals
Dr. Roberta Tolve

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The growing market for plant-protein-based products is apparent with the increasing population of vegans and flexitarians. The key drivers for plant-based proteins as an alternative to animal-based proteins include the reduction in their carbon footprint, animal welfare, and consumers' increased demand for sustainable, healthy, and clean-label products. In addition to the recent shift from a niche of vegetarians to a mass of flexitarians, plant-based ingredients offer new opportunities as processing aids and product quality improvements such as better texture and stability. The market is broad and ranges from non-dairy products to bakeries' products and snacks fortified with plant proteins.

The Special issue focused on different categories of food and beverage fortified or formulated with vegetal proteins. The aim is to obtain innovative products with high nutritional value and optimal technological and sensory properties for a market that satisfies consumers increasingly attentive to health, sustainability, and environmental issues.

Dr. Barbara Simonato
Dr. Fideline Tchuenbou-Magaia
Dr. Roberta Tolve
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.

Keywords

  • plant proteins
  • new product development
  • sustainability
  • bakery products
  • plant-based product
  • technological properties
  • nutritional properties
  • sensory properties

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Published Papers (2 papers)

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Research

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25 pages, 1257 KiB  
Article
Assessment of Health Values, Beliefs, Norms, and Behavior towards Consumption Intention of 3D-Bioprinted Meat
by Mary Christy O. Mendoza, Jenn Christzel D. Chico, Ardvin Kester S. Ong and Rafael Alfredo M. Regayas
Foods 2024, 13(17), 2662; https://doi.org/10.3390/foods13172662 - 23 Aug 2024
Viewed by 1689
Abstract
Continuous innovation in product development further enhances consumer appeal and contributes to a more sustainable and ethical food system. This study used the health belief model (HBM) and value–belief–norm (VBN) theory to investigate the customer perceptions of and intentions towards 3D-bioprinted meat. Specifically, [...] Read more.
Continuous innovation in product development further enhances consumer appeal and contributes to a more sustainable and ethical food system. This study used the health belief model (HBM) and value–belief–norm (VBN) theory to investigate the customer perceptions of and intentions towards 3D-bioprinted meat. Specifically, this study examined consumer behavior factors using higher-order partial least squares structural equation modeling (PLS-SEM). Data were collected from 738 meat consumers through online survey questions, distributed among social groups and face-to-face distribution—limiting only to respondents who are familiar with 3D-bioprinted meats. Using a filtering question, only those who are familiar with and have knowledge of the topic were considered valid respondents. Based on the results, all variables under the integrated theories were deemed significant. Consumers’ perceptions of 3D-bioprinted meat are also shaped by altruism, egoism, biospheric concern, and willingness to change. The findings revealed that buyers rationally choose benefits over social or personal values. The study emphasized educating consumers, being transparent about production, and constantly innovating for higher acceptance of 3D-bioprinted meat. In order to foster consumer confidence, it is essential to prioritize transparency in the production process, encompassing information regarding sourcing and manufacturing methods. Certifications that validate safety and quality standards serve to reinforce this notion. In addition, the implementation of competitive pricing strategies has the potential to enhance the accessibility of 3D-bioprinted meat, whereas industry partnerships can aid in distribution operations and improve market visibility—all of which extend the practical implications developed for this study. Moreover, the foundation of the integrated framework promotes its extension and application outside technology-based meat production. This could also be considered and utilized among other studies on developed food and food consumption. Full article
(This article belongs to the Special Issue Feeding the Future: Alternative Proteins for Sustainable Food Development)
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Review

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12 pages, 515 KiB  
Review
Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products
by Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Virgílio José Strasburg, Vanuska Lima da Silva and Viviani Ruffo de Oliveira
Foods 2024, 13(20), 3217; https://doi.org/10.3390/foods13203217 - 10 Oct 2024
Viewed by 2229
Abstract
Sustainable food practices are intrinsically linked to human nutrition in the preservation of the ecosystem. This study, therefore, evaluates the effectiveness, challenges, environmental impacts, and new food strategies related to plant and animal products, with a view to promoting more sustainable and healthy [...] Read more.
Sustainable food practices are intrinsically linked to human nutrition in the preservation of the ecosystem. This study, therefore, evaluates the effectiveness, challenges, environmental impacts, and new food strategies related to plant and animal products, with a view to promoting more sustainable and healthy eating practices. The search stages were conducted using the following databases: PubMed, Science Direct, and SciElo. The studies selected included those published from 2018 to 2024 and government documents, available in English, Portuguese, and Spanish. The 34 articles analyzed in this study showed the environmental impacts related to the production of plant and animal proteins, highlighting the urgency of implementing changes in this sector. However, factors such as land use, carbon footprint, and water footprint show remarkable differences depending on the type of crop cultivated, agricultural practices adopted, and stages involved in the supply chain. As final considerations, the analysis suggests that achieving sustainability in food systems requires an integrate approach that combines the optimization of plant protein production with a reduction in environmental impacts and the development of technologies that that support the efficiency and resilience of the industry. Meeting the nutritional needs of the population in a sustainable way will only be possible through regional actions and a deep understanding of the challenges and opportunities. Full article
(This article belongs to the Special Issue Feeding the Future: Alternative Proteins for Sustainable Food Development)
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