Search Results (62)

Increasing the adoption of protein alternatives could be one of the solutions for improving the sustainability of our current food system. A convenience sample of 574 UK meat eaters completed an online survey incorporating a written shopping scenario (71% female, mean age: 31.8 years). A subset of participants (n = 297) also viewed a video describing the environmental impacts of protein sources and the lab-grown meat production process. Participants imagined selecting burger patties (plant-based, edible insect, lab-grown beef, or conventional beef) from a supermarket shelf and completed measures of expected liking, emotional responses, choice, and food-avoidance traits (food neophobia, food technology neophobia, and food disgust). The beef burger patty was selected the most frequently (63%), associated with positive emotions, and most liked. Plant-based (19%) and lab-grown beef patties (15%) were chosen more often than edible insect patties (2%), reflecting differences in expected liking and an increasing tendency for them to be associated with negative emotions. Trait-based clustering identified four groups (food explorers, novel/disgust fearers, food tech fearers, and everything fearers), each with distinct liking, emotion, and choice patterns for the products. Food explorers appeared to be the most likely early adopters of protein alternatives, especially when compared to everything fearers. Participants who viewed the informational video were more likely to select a protein alternative, although the effect on liking was limited. These findings demonstrate that emotional responses and food-related personal traits play a central role in shaping consumer acceptance of protein alternatives, suggesting that strategies to promote sustainable protein consumption should be tailored to specific consumer segments and product types. Full article

Literature suggests that umami, Maillard reaction, and flavor complexity could contribute to sensorial acceptability of plant-based alternatives, but that was yet to be tested. Two field studies with 612 paying customers evaluating a complete meal were conducted in an operating restaurant in Sweden. In the first study, a gray pea burger (Control) was compared to burgers with added monosodium glutamate (MSG) (Umami), grilled (Maillard), or both grilled and added MSG (Complex). In the second study, a simplified gray pea burger (Control 2) was compared to a grilled burger with MSG and aromatics (Complex 2). Check-all-that-apply (CATA) tests show that participants perceived sensory differences between the samples, but their effects in hedonic ratings were inconclusive; only the Maillard sample was significantly more liked than Control and Complex burgers in Study 1. Although limited to their variables and context, these two experiments indicate that umami, Maillard reaction, and complexity, per se, are not key factors to improve liking and willingness to buy (WTB) of plant-based dishes. These results suggest that rather than trying to emulate sensory characteristics considered associated with meat, future research could prioritize addressing cultural barriers to vegetarian food. Full article

Meat analogues have gained high interest from consumers, food producers and the scientific community due to their potential to be a sustainable alternative to traditional meat products. This study investigated the effect of textured soy protein granulation on the structural and biochemical properties of plant-based burgers. Additionally, the incorporation of bioactive plant ingredients, including pomegranate, cardamom, juniper, and carrot powders, was examined for their influence on antioxidant capacity and lipid oxidation during storage. The results demonstrated that larger protein granulation (4–6 mm) enhanced burger hardness and springiness and increased cooking-induced weight loss. The addition of plant-derived bioactive ingredients improved oxidative stability and functional properties, indicating their potential role in extending shelf life and improving product quality. This research provides important knowledge on the role of product formulation and the use of bioactive ingredients in the development of high-quality meat analogues with acceptable physic-chemical properties. Full article

Introduction: The increasing global interest in plant-based diets has led to the development of innovative meat analogs that not only mimic the sensory properties of traditional products but may also offer potential health benefits. In this study, we investigated the nutritional characteristics and biological activity of potato protein-based vegan burgers (PBBs) enriched with plant-derived iron and fiber sources. Methods: The burgers were subjected to in vitro gastrointestinal digestion, followed by evaluation of their cytotoxic potential against human intestinal cancer cell lines (Caco-2 and HT-29) and normal colon epithelial cells (CCD 841 CoN). Additionally, their influence on the intestinal microbiota composition and enzymatic activity of β-glucosidase and β-glucuronidase was assessed. Results: PBBs demonstrated favorable nutritional profiles, high protein and fiber contents, and a balanced fatty acid ratio (n-6/n-3). After digestion, bioaccessible fractions showed selective cytotoxicity toward cancer cells, while maintaining safety for normal intestinal cells. Furthermore, PBBs modulated the gut microbiota by promoting the growth of beneficial genera (Lactobacillus, Bifidobacterium) and reducing potentially harmful Enterobacteriaceae, accompanied by decreased β-glucuronidase activity. Conclusions: These findings suggest that potato protein-based burgers could represent a functional plant-based alternative to conventional meat products, contributing to intestinal health and potentially reducing colorectal cancer risk. Full article

Plant-based meat (PBM) products have rapidly grown in popularity due to increasing consumer demand for sustainable, ethical, and health-oriented food alternatives. However, these novel products may pose microbiological risks similar to traditional meats, including contamination by Salmonella spp. In this study, PBM samples (n = 63), including raw products (ground pork, mushroom, and burger) and cooked products (chicken tender, chicken breast, nugget, and beef), were collected from local retail markets in Bangkok, Thailand. The prevalence of Salmonella spp. was assessed by calculating the proportion of confirmed positive samples relative to the total number of PBM products tested. Additionally, the genomic characteristics and antibiotic susceptibility of Salmonella isolated from PBM were also investigated. From the result, Salmonella enterica was detected in 2.44% (1/41) of raw PBM samples, whereas no contamination was observed in cooked PBM products (0/22). Serovar identification revealed the isolate to be S. Anatum. Whole genome sequencing (WGS) analysis revealed the genome of S. Anatum SPBM3 consisted of 4,726,256 base pairs with 52.15% GC content, encoding 4717 coding sequences (CDS). Pangenomic analyses placed S. Anatum SPBM3 within a distinct sub-cluster closely related to pathogenic Salmonella strains previously reported, confirming its identity as part of the S. enterica lineage. The genome harbored 67 antimicrobial resistance genes, 5 prophage elements, and 305 key virulence determinants. Phenotypically, the isolate exhibited susceptibility to most tested antibiotics but showed intermediate resistance to streptomycin, ciprofloxacin, and colistin. Our findings highlight the potential microbial risks associated with PBM products and emphasize the importance of genomic surveillance to ensure food safety and public health protection as dietary preferences evolve toward non-traditional food matrices. Full article

The meat industry is widely regarded as one of the most environmentally and economically burdensome sectors, playing a significant role in greenhouse gas emissions, resource depletion, and public health challenges. Additionally, its high production costs and inefficiencies in resource use exacerbate the economic strain on both local and global scales, making it a major contributor to unsustainable practices in food production. This study investigates the environmental and economic benefits of replacing conventional meat burgers with plant-based vegan burgers, through a cradle-to-gate Life Cycle Assessment (LCA) and economic evaluation. The assessment was conducted using the GaBi 2023 software, applying the ReCiPe 2016 impact assessment method to evaluate multiple environmental indicators. The LCA results reveal substantial environmental advantages of vegan burgers, including a 92.25% reduction in greenhouse gas emissions, a 99.51% decrease in fine particulate matter formation, and significant reductions in water and land usage. Additionally, the human health and ecosystem impacts associated with vegan burgers are markedly lower, highlighting their advantages as a healthier dietary option. An estimated ±10% data variability is expected, though it does not significantly affect the comparative results, as uncertainty applies consistently to both scenarios. From an economic perspective, the production of vegan burgers proves more cost-effective, with a production cost of €0.24 per vegan burger compared to €0.66 per meat burger. In conclusion, plant-based vegan burgers present a compelling alternative to conventional meat products, offering environmental, health, and economic benefits that support more sustainable food systems. Full article

The inferior visual sensory attributes, particularly colour, of plant-based burgers, remain a barrier to enhancing consumer acceptance and uptake in the global market. This study aimed to comprehensively profile the colour transition dynamics at varying internal temperatures (uncooked, 35 °C, 55 °C, 75 °C, and 85 °C) of four distinct commercial plant-based (PB) and six animal-based (AB) burgers, and to identify key “colour gaps” for improvement. Raw beef burgers appeared red with higher positive a* values (redness), whereas v2food, vEEF, and Beyond burgers showed comparatively higher b* (yellowness) and c* (chroma) values both externally and internally. The sample Impossible PB burgers had the lowest colour differences (∆a*, ∆b*, ∆c*, and ∆E*), showing a beef-like colour transition in both raw and cooked states. Chicken and pork+beef burgers exhibited lower redness in the processed visual images attributed to higher L* values owing to lower myoglobin content. In AB burgers, a* was negatively correlated with L* and h°, while PB burgers positively correlated with b* and c*. The browning intensity observed in both AB and PB burgers is influenced by their internal structural characteristics, which respond dynamically to changes in internal temperature. Mapping the colour transition during the cooking of AB and PB burgers is a critical first step toward identifying gaps in PB product development. Enhancement of visual sensory attributes can be achieved through the modelling of suitable natural colour combinations to target specific dimensions in the colour space. 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

Brewer’s spent grain enhances nutritional quality by increasing fiber and plant-based proteins and reducing the need for synthetic additives. Technologies such as extrusion and fermentation transform BSG into functional ingredients that improve texture and stability. A significant increase in antioxidant capacity was observed in enriched foods; for example, in burgers, BSG improved fiber and protein levels, while decreasing fat and calories without negatively affecting sensory acceptance. In sausages, substituting 5% of pork with BSG achieved acceptance similar to traditional formulations, and hybrid formulations with BSG maintained improved protein content while preserving texture. However, concentrations above 20% may negatively impact sensory and technological properties, by introducing undesirable flavors or altering texture. Thus, BSG is a promising source of high-value functional ingredients that contribute to the circular economy and healthier, sustainable foods. Nonetheless, more in vivo studies are needed to validate the health benefits, understand the interactions in complex matrices, assess the shelf life, and evaluate the long-term sensory perception. The “Silent Revolution” of BSG requires a multidisciplinary approach that integrates science, technology, sustainability, and effective communication with consumers. Full article

Plant-based burgers (covering 29 products from 18 different brands) commercialized on the Spanish market during the first semester of 2025 were analyzed based on the information provided on their labels. Most of the products (28) had between 11 and 26 ingredients, with a median of 16.0 (mean of 18.5). One product included 42 ingredients. Soy was the main source of protein (72% of the products), and olive and sunflower oils were the main fat sources (54 and 51% of the products, respectively). The median protein content was 11.0% (mean of 13.0%), with 80% of the burgers falling within the range of 5–16%. The median fat content was 9.7% (mean of 10.0%), with 80% of the products ranging from 5.8% to 13.3%. The proportion of carbohydrates exceeded 10% in 83% of the products, and the fiber content was higher than 2.9% in most of the products (75%). The median salt content was 1.2% (mean of 1.2%), and a low percentage of products used additives in their formulations. These results show that decreasing the number of ingredients and the amount of fat and salt remain challenges that need to be addressed in these types of products. Full article

Currently, at least one third of greenhouse gas (GHG) emissions come from the agricultural sector, with meat production making a particularly significant contribution. Therefore, alongside the ongoing efforts to transform transport and cut its emissions, it is essential to adopt urgent measures that limit GHG emissions from food production, consumption and distribution. Without them, the Paris Agreement goal of net-zero GHG emissions by 2050 cannot be met, and the most severe impacts of climate change will not be avoided. In principle, lowering emissions from the global food system may appear simple, as no new technology (for example, electric cars or carbon-neutral fuels) is required to decarbonize transport. However, since meat consumption accounts for the majority of food related GHG emissions, it must be coupled with a sharp reduction in the large-scale production and consumption of animal foods. Encouragingly, a growing number of consumers already choose diets that are both healthy and environmentally sustainable. As meat reduction gains popularity in these groups, plant-based products are expanding in the marketplace, mainly in the form of snacks, pasta, pizzas and especially vegan or vegetarian burgers. Thus, almost spontaneously, components of the Westernized diet, rich in ultra-processed foods, salt, sugar and animal protein, are gradually being replaced by plant-derived nutrients that are healthier and more environmentally friendly. To accelerate this trend, legal measures could be introduced to improve the nutritional quality of widely consumed, low-nutrient snacks and to promote agricultural reforms that encourage the production of nutrient-dense legumes and pseudocereals. Full article

Haematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 °C for 48 h; LAB-to-biomass ratio of 0.1:1; 10⁶ CFU/mL) on the physicochemical and functional properties of H. pluvialis and P. cruentum biomasses. Particular attention was given to antioxidant activity (ABTS and ORAC assays), color, amino acid profiles, and volatile organic compound (VOC) profiles, all of which may influence sensory characteristics. Results demonstrated that non-fermented H. pluvialis exhibited significantly higher antioxidant activity (AA) than P. cruentum. After fermentation, H. pluvialis showed an ABTS value of 3.22 ± 0.35 and an ORAC value of 54.32 ± 1.79 µmol TE/100 mg DW, while P. cruentum showed an ABTS of 0.26 ± 0.00 and an ORAC of 3.11 ± 0.13 µmol TE/100 mg DW. Total phenolic content (TPC) of fermented H. pluvialis and P. cruentum was 1.08 ± 0.23 and 0.18 ± 0.026 mg GAE/100 mg DW, respectively. Both AA and TPC increased after fermentation. Fermentation also significantly affected biomass color. FTIR analysis showed intensification of protein and carbohydrate vibrational bands post-fermentation. GC-MS analysis of VOCs showed that P. cruentum contained 42 VOCs before fermentation, including trans-β-ionone, 4-ethyl-6-hepten-3-one, hexanal, and heptadienal, which are responsible for fishy and algal odors. Fermentation with Lb. plantarum significantly reduced these compounds, lowering trans-β-ionone to 0.1453 mg/L and eliminating 4-ethyl-6-hepten-3-one entirely. H. pluvialis contained 22 VOCs pre-fermentation; fermentation eliminated hexanal and reduced heptadienal to 0.1747 ± 0.0323 mg/L. These changes contributed to improved sensory profiles. Fermentation also induced significant changes in the amino acid profiles of both microalgae. The fermented biomasses were incorporated into vegan burgers made from chickpea, lentil, and quinoa. Color evaluation showed more stable and visually appealing tones, while texture remained within desirable consumer parameters. These findings suggest that Lb. plantarum fermentation is an effective strategy for improving the sensory and functional characteristics of microalgal biomass, promoting their use as sustainable, value-added ingredients in innovative plant-based foods. Full article

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. 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

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