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The transition to more diversified protein sources presents legumes, such as peas, as excellent alternatives to animal protein. In light of this shift, understanding the sensory variation of pea genetic resources becomes crucial in broadening their appeal and promoting greater consumption. This study aimed to identify key factors influencing the sensory attributes of landrace peas, including variety (accession), location (geographical area of cultivation), and harvest year. Through a quantitative descriptive sensory analysis of six Swedish landrace pea accessions, cultivated over 1–2 years in three different Nordic countries, we analyzed the sensory attributes in detail and evaluated potential interactions between the pea accessions, their respective growing locations, and the varying harvest years. The results show that the sensory variation in the studied landrace pea accessions is primarily attributed to the chosen accession, despite the differences in location and harvest year. Notably, the results also reveal the potential impact of the location on the perceived sourness and umami taste of peas. These findings underscore the critical role of careful variety selection and breeding to enhance the sensory experience of peas, enabling the development of diverse pea-based products that cater to consumer preferences.

The transition to more diversified protein sources presents legumes, such as peas, as excellent alternatives to animal protein. In light of this shift, understanding the sensory variation of pea genetic resources becomes crucial in broadening their appeal and promoting greater consumption. This study aimed to identify key factors influencing the sensory attributes of landrace peas, including variety (accession), location (geographical area of cultivation), and harvest year. Through a quantitative descriptive sensory analysis of six Swedish landrace pea accessions, cultivated over 1–2 years in three different Nordic countries, we analyzed the sensory attributes in detail and evaluated potential interactions between the pea accessions, their respective growing locations, and the varying harvest years. The results show that the sensory variation in the studied landrace pea accessions is primarily attributed to the chosen accession, despite the differences in location and harvest year. Notably, the results also reveal the potential impact of the location on the perceived sourness and umami taste of peas. These findings underscore the critical role of careful variety selection and breeding to enhance the sensory experience of peas, enabling the development of diverse pea-based products that cater to consumer preferences.

The transition to more diversified protein sources presents legumes, such as peas, as excellent alternatives to animal protein. In light of this shift, understanding the sensory variation of pea genetic resources becomes crucial in broadening their appeal and promoting greater consumption. This study aimed to identify key factors influencing the sensory attributes of landrace peas, including variety (accession), location (geographical area of cultivation), and harvest year. Through a quantitative descriptive sensory analysis of six Swedish landrace pea accessions, cultivated over 1–2 years in three different Nordic countries, we analyzed the sensory attributes in detail and evaluated potential interactions between the pea accessions, their respective growing locations, and the varying harvest years. The results show that the sensory variation in the studied landrace pea accessions is primarily attributed to the chosen accession, despite the differences in location and harvest year. Notably, the results also reveal the potential impact of the location on the perceived sourness and umami taste of peas. These findings underscore the critical role of careful variety selection and breeding to enhance the sensory experience of peas, enabling the development of diverse pea-based products that cater to consumer preferences.

The transition to more diversified protein sources presents legumes, such as peas, as excellent alternatives to animal protein. In light of this shift, understanding the sensory variation of pea genetic resources becomes crucial in broadening their appeal and promoting greater consumption. This study aimed to identify key factors influencing the sensory attributes of landrace peas, including variety (accession), location (geographical area of cultivation), and harvest year. Through a quantitative descriptive sensory analysis of six Swedish landrace pea accessions, cultivated over 1–2 years in three different Nordic countries, we analyzed the sensory attributes in detail and evaluated potential interactions between the pea accessions, their respective growing locations, and the varying harvest years. The results show that the sensory variation in the studied landrace pea accessions is primarily attributed to the chosen accession, despite the differences in location and harvest year. Notably, the results also reveal the potential impact of the location on the perceived sourness and umami taste of peas. These findings underscore the critical role of careful variety selection and breeding to enhance the sensory experience of peas, enabling the development of diverse pea-based products that cater to consumer preferences.

The transition to more diversified protein sources presents legumes, such as peas, as excellent alternatives to animal protein. In light of this shift, understanding the sensory variation of pea genetic resources becomes crucial in broadening their appeal and promoting greater consumption. This study aimed to identify key factors influencing the sensory attributes of landrace peas, including variety (accession), location (geographical area of cultivation), and harvest year. Through a quantitative descriptive sensory analysis of six Swedish landrace pea accessions, cultivated over 1–2 years in three different Nordic countries, we analyzed the sensory attributes in detail and evaluated potential interactions between the pea accessions, their respective growing locations, and the varying harvest years. The results show that the sensory variation in the studied landrace pea accessions is primarily attributed to the chosen accession, despite the differences in location and harvest year. Notably, the results also reveal the potential impact of the location on the perceived sourness and umami taste of peas. These findings underscore the critical role of careful variety selection and breeding to enhance the sensory experience of peas, enabling the development of diverse pea-based products that cater to consumer preferences.

The potential use of texturized pea protein in meat analogues was investigated by comparing the effects of fermentation on pea and myofibrillar pork proteins in a model system including additives, microbial starters, and proteases. Model fermentation was controlled for 15 days by a pH decrease and microbial count and free amino acid increase. Besides, volatile production and sensory properties were evaluated at the end of fermentation. Protein type affected free amino acid generation and volatile profile. Models supplemented with proteases showed an increase in amino-acid-derived compounds (branched aldehydes and alcohols) and fruity odor notes. During fermentation, protease addition significantly reduced the production of linear aldehydes (pentanal, hexanal, and octanal) in vegetal models, while pyrazine compounds were not affected. This changes in the volatile profile reduced the legume beany odor but increased the perception of toasted cereal-like notes generated by the texturization process.

The global food system, and animal agriculture in particular, is a major and growing contributor to climate change, land system change, biodiversity loss, water consumption and contamination, and environmental pollution. The copious production and consumption of animal products are also contributing to increasingly negative public health outcomes, particularly in wealthy and rapidly industrializing countries, and result in the slaughter of trillions of animals each year. These impacts are motivating calls for reduced reliance on animal-based products and increased use of replacement plant-based products. However, our understanding of how the production and consumption of animal products, as well as plant-based alternatives, interact with important dimensions of human and environment systems is incomplete across space and time. This inhibits comprehensively envisioning global and regional food system transitions and planning to manage the costs and synergies thereof. We therefore propose a cross-disciplinary research agenda on future target-based scenarios for food system transformation that has at its core three main activities: (1) data collection and analysis at the intersection of animal agriculture, the environment, and societal well-being, (2) the construction of target-based scenarios for animal products informed by these new data and empirical understandings, and (3) the evaluation of impacts, unintended consequences, co-benefits, and trade-offs of these target-based scenarios to help inform decision-making.

In the present degree work called "Menu design from the plant based gastronomic current aimed at students of the University of Cuenca, during the period February-May 2023" the Plant Based gastronomic current is investigated to publicize its beneficial contribution in the area of gastronomy. To develop the work, a bibliographical investigation of the Plant Based concept was carried out. This consists of the consumption of foods from plant sources without leaving aside the consumption of products of animal origin, which can be ingested in minimal quantities. As part of this work, the cooking methods and techniques necessary for the preparation of the foods that make up this gastronomic trend were also compiled. After this, recipes were formulated that were validated by a group of students, the panel of this work, and which was also socialized as part of a workshop that was presented to university students. This proposal stands out for the ease of application of the recipes and the versatility when combining ingredients of plant origin. The recipes presented have a level of acceptance between medium and very good, so it is important to continue with the development of proposals like these, as well as promote the consumption of foods of this origin. Keywords: menus, Plant Based, natural products, sustainability

In the present degree work called "Menu design from the plant based gastronomic current aimed at students of the University of Cuenca, during the period February-May 2023" the Plant Based gastronomic current is investigated to publicize its beneficial contribution in the area of gastronomy. To develop the work, a bibliographical investigation of the Plant Based concept was carried out. This consists of the consumption of foods from plant sources without leaving aside the consumption of products of animal origin, which can be ingested in minimal quantities. As part of this work, the cooking methods and techniques necessary for the preparation of the foods that make up this gastronomic trend were also compiled. After this, recipes were formulated that were validated by a group of students, the panel of this work, and which was also socialized as part of a workshop that was presented to university students. This proposal stands out for the ease of application of the recipes and the versatility when combining ingredients of plant origin. The recipes presented have a level of acceptance between medium and very good, so it is important to continue with the development of proposals like these, as well as promote the consumption of foods of this origin. Keywords: menus, Plant Based, natural products, sustainability

With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

Plant-based foods have risen in popularity in recent years including a number of dairy alternative products. Fermentation has the potential to support the development of innovative plant-based foods with enhanced flavour, texture and nutritional quality. Lactic acid bacteria (LAB) have been used for thousands of years to carry out fermentation of a wide variety of food substrates through production of organic acids and flavour compounds. However, LAB strains used in dairy fermentations are commonly found to be suboptimal in their metabolism of plant substrates, so efforts to identify alternative strains are needed. We provide an overview of the plant-based milk alternative category and explore screening approaches (including citizen-science efforts) to identify new LAB that hold potential in acidification and flavour formation of plant-based substrates.

Even though animal farming is one of the leading causes of climate change and more people in the west are raising concerns over animal welfare, meat consumption here is high and expected to rise. This thesis examines the reasoning and tensions that arise when omnivores’ dietary choices clash with their love for animals by studying how the concept of the meat paradox and cognitive dissonance theory can be explained among veterinary students in Sweden. Results show that Meat Related Cognitive Dissonance respondents unanimously argued that they only consume humanely produced meat, yet taste was voted as the primary justification for eating meat. Political beliefs were identified as the biggest MRCD predictor and the availability of plant-based products was found to be a key factor to enable decreased meat consumption. To counter the meat paradox and reduce meat consumption government-initiated information campaigns, in addition to engagements between animal welfare activists and veterinary students could influence dietary choices.

An exploration of the idea that tangible change could be made in the world when norms are unsettled rather than reinforced or left untouched. Bloom focuses on creating a space for the individual to re-define the outdated, toxic norms surrounding masculinity to explore ‘what men can be’. This is tied into questioning ‘what food can be’ — now and in the future — in relation to the norm of consuming animal food products in western societies. In collaboration with people who have actively reduced their meat consumption or identify as plant based or vegan, I have aspired to use my practice as a visual communicator to illustrate connections and reveal hidden narratives of these individuals who are already challenging these norms as change agents within society. The outcome is the Bloom Box — an interactive box containing their stories visualised with ‘out of the norm’ plant foods.

An exploration of the idea that tangible change could be made in the world when norms are unsettled rather than reinforced or left untouched. Bloom focuses on creating a space for the individual to re-define the outdated, toxic norms surrounding masculinity to explore ‘what men can be’. This is tied into questioning ‘what food can be’ — now and in the future — in relation to the norm of consuming animal food products in western societies. In collaboration with people who have actively reduced their meat consumption or identify as plant based or vegan, I have aspired to use my practice as a visual communicator to illustrate connections and reveal hidden narratives of these individuals who are already challenging these norms as change agents within society. The outcome is the Bloom Box — an interactive box containing their stories visualised with ‘out of the norm’ plant foods.

The total number of milk cows in Sweden is decreasing and at the same time the market for plant based milk made of oat, almond, and soy beans is expanding. Society provides easy access to information and the choices of what to buy and eat are numerous. The need of understanding the market demand, how prices are determined and what factors are affecting the prices are therefore highly relevant and interlinked topics. This thesis will therefore estimate a price function for fresh milk in Sweden with the aim of determining the willingness to pay for plant based milk and to see if and in that case, how much, socioeconomic and demographic variables are influencing the milk price. A hedonic price model is applied using household scanner data from the year 2011. The results from the regression show that the willingness to pay for plant based milk is 32 % higher than the average milk price and the variable urban has a price premium of 4,3 %, indicating that the average price of milk is 4,3 % higher in urban areas, compared to rural areas. The results from the study give incentives for future research to further investigate the determinants of the milk price and the reasons behind the consumers’ demand.