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The Study and Development of Plant-Based Alternatives to Animal Food...
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The Study and Development of Plant-Based Alternatives to Animal Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 9003

Special Issue Editor

Dr. Lisa Pilkington

E-Mail Website
Guest Editor
School of Chemical Sciences, University of Auckland, Auckland 1010, New Zealand
Interests: food analysis; chemometrics; honey; milk; wine; food data science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Over the past few decades, and at an increasing rate in recent years, there has been a notable rise in the popularity and consumption of plant-based alternatives of traditionally mammalian-derived foods and beverages. This rise in consumption and demand for these products is due to a range of factors, including consumer concerns regarding the ethical, environmental, nutritional and health aspects of mammalian-derived products and the comparative benefits of plant-derived alternatives. As such, advancement of the knowledge of existing and new plant-based alternative food and beverage products is a research area that is of great interest and growing development.

This Special Issue is focused on presenting current research concerning the study and development of plant-based products, as alternatives to mammalian-derived foods and beverages. This is a broad area that ranges from topics such as the physicochemical or sensory analysis of existing commercially available products, to the analysis and/or development of new products, to investigations into the nutritional- or sustainability-related aspects of plant-based alternatives. I would like to invite you to submit high-quality original research, review articles, and opinions that are within the scope of this Special Issue, and that are related to, but not limited to, the aforementioned topics.

Dr. Lisa Pilkington
Guest Editor

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-based
  • meat alternatives
  • animal product alternatives
  • sustainable proteins
  • alternative proteins
  • analysis
  • vegetarian
  • product development
  • chemometric analysis

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Published Papers (3 papers)

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Research

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17 pages, 579 KiB  
Article
Diet Quality and Past Changes in Food Consumption as Determinants of Intentions to Eat Less Meat and More Plant-Based Foods
by Marzena Jeżewska-Zychowicz, Marta Sajdakowska, Jerzy Gębski, Małgorzata Kosicka-Gębska and Krystyna Gutkowska
Foods 2024, 13(23), 3767; https://doi.org/10.3390/foods13233767 - 24 Nov 2024
Viewed by 439
Abstract
This study aimed to examine the relationship between self-reported changes in food consumption over the past 2 years, quality of actual diet, and declared intentions to eat more plant-based foods while reducing meat consumption in the next year. A cross-sectional study using Computer-Assisted [...] Read more.
This study aimed to examine the relationship between self-reported changes in food consumption over the past 2 years, quality of actual diet, and declared intentions to eat more plant-based foods while reducing meat consumption in the next year. A cross-sectional study using Computer-Assisted Web Interview (CAWI) was conducted on 1003 Polish adults in 2023. The Beliefs and Eating Habits Questionnaire (KomPAN) was used to assess the frequency of consuming various food groups and to calculate diet quality indices. Four distinct segments (“No change”, “All products limited”, “Changes in meat”, and “Less red meat, more other products”) were identified using cluster analysis. Logistic regression analysis verified the associations between these clusters, diet quality indices, and intended changes in plant-based food and meat consumption. The study results showed that most pre-existing changes involved reduced red meat intake (52%). The “No change” cluster (47.9%) was represented by more men, people with lower education, and those with a lower overall dietary quality index (DQI). A higher quality diet (as indicated by the DQI) was associated with a greater tendency to increase plant food consumption and reduce meat consumption across the entire group and within each cluster. A better understanding of how changes in food consumption relate to diet quality and intended changes in plant-based food and meat consumption can inform interventions promoting sustainable consumption, considering both nutritional recommendations and environmental requirements. Full article
(This article belongs to the Special Issue The Study and Development of Plant-Based Alternatives to Animal Food Products)
11 pages, 17267 KiB  
Article
Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables
by Si-Yun Kim, Dong-Han Lee, Jeong-Jae Lee, Seo-Young Park, Seong-Gyu Choi, You-Jin Choi and Jung-Hyun Lee
Foods 2024, 13(23), 3746; https://doi.org/10.3390/foods13233746 - 22 Nov 2024
Viewed by 457
Abstract
We investigated the textural characteristics of plant-based meat alternatives based on root vegetables, including Platycodon grandiflorum, Codonopsis lanceolata root, Gastrodia elata blume, and Panax ginseng. The samples with root vegetables had significantly higher moisture contents than those without because [...] Read more.
We investigated the textural characteristics of plant-based meat alternatives based on root vegetables, including Platycodon grandiflorum, Codonopsis lanceolata root, Gastrodia elata blume, and Panax ginseng. The samples with root vegetables had significantly higher moisture contents than those without because of the water retention capacity of dietary fiber contained in root vegetables. Heating affects the structures and interactions of the plant-based proteins and other ingredients. Therefore, from before to after heating, the L* values generally decreased, and the a* and b* values increased. During cooking, the hardness, gumminess, and chewiness of the sample containing Platycodon grandiflorum increased the most, and cohesiveness tended to increase The cooking loss was the lowest in the samples without root vegetable additives because the addition of root vegetables caused a decrease in Pleurotus eryngii content. The addition of root vegetables in samples had a positive effect on texture and overall acceptability in the sensory evaluation. Overall, the sample containing Platycodon grandiflorum was the most changed in terms of its physical properties. This study is expected to provide physical properties and foundational data for the future growth of the alternative food industry. Full article
(This article belongs to the Special Issue The Study and Development of Plant-Based Alternatives to Animal Food Products)

Review

Jump to: Research

17 pages, 996 KiB  
Review
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components
by Di Zhao, Lu Huang, He Li, Yuqing Ren, Jinnuo Cao, Tianyu Zhang and Xinqi Liu
Foods 2022, 11(15), 2202; https://doi.org/10.3390/foods11152202 - 25 Jul 2022
Cited by 20 | Viewed by 7311
Abstract
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of [...] Read more.
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry. Full article
(This article belongs to the Special Issue The Study and Development of Plant-Based Alternatives to Animal Food Products)
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