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Drawing upon regulatory fit theory, the current work investigates how the interaction between regulatory mode and positive emotion influences consumer social media engagement with meat alternative advertisements. Social media data (N = 966) are employed to explore the interaction between regulatory mode (from the text) and positive emotion (expressed via emoji) on sharing (Study 1). Three experimental studies (N = 1,359) were subsequently conducted in the context of Facebook advertising to provide causal evidence. Each study employed different emotion manipulations (emoji in Study 2, emotion recall in Study 3, and image in Study 4). Click-through rates (in Studies 2 and 4), together with intentions to click (in Study 3), were examined as dependent variables. The findings establish that the fit effect between (a) locomotion messages and love and (b) assessment messages and awe enhance social media engagement. The mechanism driving the effect is the experience of "feeling right" arising from the fit between regulatory mode and positive emotion. The findings from this research offer valuable insights to managers involved in crafting effective social media advertising strategies with the goal of promoting meat alternatives. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of a partial substitution of chicken breast meat with oyster mushroom stalk powder on the quality attributes of mushroom-chicken burgers. Chicken breast meat was substituted with oyster mushroom stalk powder at different levels ranging from 2.5 to 10%, with an interval increase of 2.5%. The substitution level had a significant effect on the different characteristics studied. A decrease in both crude protein and crude lipid was observed as the substitution level increased from 2.5 to 10%. However, a contradictory trend was observed for crude fiber, ash, carbohydrates, antioxidant properties, water-binding capacity, and browning index. The cooking loss and shrinkage were reduced by about 81.6% and 72.6%, respectively, for the formulation prepared with 10% compared to the control sample. The formulation prepared with 2.5% showed the lowest hardness, chewiness, and shear force, which increased as the substitution level increased to 10%. The oyster mushroom stalk powder can be used at a level ranging from 2.5 to 5% to substitute chicken breast meat in the preparation of healthier and more functional chicken burgers. [ABSTRACT FROM AUTHOR]

Residual nitrite (NO2−) and nitrate (NO3−) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health1, 2, 3–4. In this study we examined how the residual nitrite and nitrate (NOx−) content of major classes of processed meats products (n = 1132) produced locally from three regions (East Coast, Midwest and West Coast) and plant protein-based meat analogues (n = 53) available at retail in the United States was influenced by their composition, processing, and geographical attributes. We also conducted time-dependent depletion studies and observed different patterns of NOx− depletion and conversion during processing and storage and correlated them with product quality. Together, our results reveal a comprehensive prospective of NOx− content in processed meats and meat analogues. The NO2− in processed meats and meat analogues averaged (± standard error; minimum and maximum value in parentheses) 13.7 ± 0.62 (0.0-214.5) and 1.7 ± 0.34 (0.0–11.0), respectively, and the NO3− in processed meats and meat analogues averaged 32.6 ± 0.90 (2.0–205.9) and 7.2 ± 0.56 (4.0-25.3) ppm, respectively. [ABSTRACT FROM AUTHOR]

Simple Summary: This study investigated the use of hydrolyzed feather meal as a substitute for poultry meat in dog diets. Two groups of four English Setters, two male and two female each, were fed two different diets over 45 days. The control group was fed with poultry meal as the protein source and one treated group with a mix of poultry meal and hydrolyzed feather meal. Body weight, body condition, muscle condition, and fecal consistency scores did not differ between groups and sex. Beta diversity varied significantly between the control and treated groups, as well as between sex. Fourteen bacterial taxa were different between diet and 25 between sex. Overall, the study highlights the influence of hydrolyzed feather meal and sex on gut microbiota in dogs, suggesting potential implications for dog nutrition and microbiome research. Two extruded diets isoenergetic, isonitrogenous, and isolipidic were formulated with poultry meal (control diet) as the source of animal-origin proteins (160 g/kg of feed) or with 90 g/kg of poultry meal and 70 g/kg of hydrolyzed feather meal (treated diet) and were fed to eight dogs (four adult female and four adult male English Setters). Body condition, muscle condition, and fecal consistency scores and body weight were monitored at the beginning of the trial and after 3, 7, 15, and 45 days, and no significant differences (p > 0.05) were observed between diets and between sex. Fecal samples, collected at the same time points, were analyzed for microbiota composition. No significant difference was calculated for the alpha diversity index between control diet and treated diet, nor for the diets × times of sampling interaction and for sex. Beta diversity was different (p-value 0.001) between the control and treated groups. The beta diversity between sexes was significantly different (p-value = 0.047). Linear Discriminant analysis effect size analysis revealed significant differences between dietary groups, identifying Clostridiales, Coprococcus, Bacteroides plebeius, Eubacterium biforme, Catenibacterium, and Prevotella copri as more abundant in the CTR diet, while Fusobacterium, Bacteroides, Fusobacteriaceae, Paraprevotellaceae, Enterococcus, Faecalibacterium, Enterobacteriaceae, Peptostreptococcaceae, and Clostridium spiroforme were more abundant in the treated diet. Sex differences were also significant, with 25 taxa differing between male and female dogs. Overall, the study underscores the impact of HFM and sex on gut microbiota composition in dogs, with potential implications for dietary interventions and microbiome research. [ABSTRACT FROM AUTHOR]

Reducing animal‐based food production would not only reduce agricultural greenhouse gas emissions but also free land that could sequester carbon. We examine the efficiency of a subsidy to cattle farmers for setting aside land for natural ecosystem regeneration. We develop a partial equilibrium model of the cattle sector that integrates land use, greenhouse gas emissions, and animal feeding. We compare the subsidy to alternative policies: a meat tax and a standard on animal feeding. We identify the conditions under which the subsidy is the best alternative to these other second‐best policies. The efficiency of the subsidy lies in its effects on both the extensive margin (reduced quantity of meat) and the intensive margin (production intensification, which reduces both the emission and land‐use intensities of meat). An empirical application to France, where spontaneous regeneration corresponds mostly to forest regrowth, shows that the subsidy dominates the other alternative policies considered for a wide range of parameter values but is sensitive to carbon leakage when the economy is open to trade. [ABSTRACT FROM AUTHOR]

The increasing global population and the environmental consequences of meat consumption have led to the exploration of alternative sources of protein. Edible insects have gained attention as a sustainable and nutritionally rich meat alternative. We investigated the effects of two commonly consumed insects, Protaetia brevitarsis seulensis larva and Bombyx mori pupa, on beneficial gut microbiota growth, using whole 16s metagenome sequencing to assess diet-associated changes. Seven-week-old female C57BL/6J mice were administered the edible insects, along with fracto-oligosaccharide (FOS) as a positive control and sham (phosphate buffer saline (PBS)) as a negative control, to assess the relative abundance of insect-diet-associated gut microbes. In total, 567 genera and 470 species were observed, and among these, 15 bacterial genera were differentially abundant in all three groups. These results show that among the two insects, Bombyx mori pupa polysaccharides have a greater ability to regulate beneficial probiotics and next-generation probiotics. In particular, Lactococcus garvieae, which has promising effects on the gastrointestinal tracts of humans and animals, was significantly enriched in both Protaetia brevitarsis seulensis larva and Bombyx mori pupa polysaccharides, similar to fracto-oligosaccharide. The results suggest that the consumption of these insects, particularly polysaccharides, can enhance the growth of beneficial gut microbes, potentially leading to improved overall health in healthy populations. [ABSTRACT FROM AUTHOR]

Meat cuts, when cooked and masticated, separate into fibrous structures because of the long-range mechanical anisotropy (LMA) exhibited by muscle fascicles, which is not fully recapitulated in alternative proteins produced using molecular alignment technology like high moisture extrusion. We have developed a scalable perforated micro-imprinting technology to greatly enhance LMA in high moisture meat analogue (HMMA). By imprinting 1 mm thick HMMA sheets with perforated patterns (optimized by AI), we observed up to 5 × more anisotropic separation of fibrous structures in a one-dimensional pulling LMA analysis, to match the fibrousness of the cooked chicken breast, duck breast, pork loin and beef loin. We stacked and bound imprinted sheets with transglutaminase (TG) to produce imprinted whole-cuts. Controlling fiber separation in the imprinted cuts achieved hardness ranging from 6578 g to 18467 g (2 cm × 2 cm × 1 cm, 50% strain), which matched meats from different species. Imprinted cuts improved meat-like fiber separation over HMMA when masticated, measured by Euclidean distances (0.057 and 0.106 respectively) to animal meat cuts on image features. In sensory evaluation, imprinted cuts improved consumer acceptance by 33.3% and meat-like fibrousness by 20%, by significantly enhancing the HMMA appearance, texture, and mouthfeel. [ABSTRACT FROM AUTHOR]

There is increasing interest in the development of meat analogs due to growing concerns about the environmental, ethical, and health impacts of livestock production and consumption. Among non-meat protein sources, mycoproteins derived from fungal fermentation are emerging as promising meat alternatives because of their natural fibrous structure, high nutritional content, and low environmental impact. However, their poor gelling properties limit their application in creating meat analogs. This study investigated the potential of creating meat analogs by combining mycoprotein (MCP), a mycelium-based protein, with potato protein (PP), a plant-based protein, to create hybrid products with meat-like structures and textures. The PP-MCP composites were evaluated for their physicochemical, rheological, textural, and microstructural properties using electrophoresis, differential scanning calorimetry, dynamic shear rheology, texture profile analysis, confocal fluorescence microscopy, and scanning electron microscopy analyses. The PP-MCP hybrid gels were stronger and had more fibrous structures than simple PP gels, which was mainly attributed to the presence of hyphae fibers in mycelia. Dynamic shear rheology showed that the PP-MCP hybrids formed irreversible heat-set gels with a setting temperature of around 70 °C during heating, which was attributed to the unfolding and aggregation of the potato proteins. Confocal and electron microscopy analyses showed that the hybrid gels contained a network of mycelia fibers embedded within a potato protein matrix. The hardness of the PP-MCP composites could be increased by raising the potato protein content. These findings suggest that PP-MCP composites may be useful for the development of meat analogs with more meat-like structures and textures. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste. [ABSTRACT FROM AUTHOR]

This study investigated the availability, price, nutritional composition, and quality of plant-based meat alternatives (PBMAs) in supermarkets and hypermarkets in Petaling, the most populated district in Malaysia. The survey covered 85 stores through on-site visits, identifying 251 unique PBMA products from 42 brands. The PBMAs were categorized into nine groups: Burgers/Patties, Coated Meat, Luncheon Meat, Minced Meat, Pastries, Pieces/Chunks/Fillets/Strips, Prepacked Cooked Meals, Sausages, and Seafood Balls/Cakes/Meatballs. The survey indicated widespread availability of PBMAs in Petaling, with premium supermarkets offering the most extensive selection. The median prices of PBMAs across categories were below MYR 7 (~USD 1.6) per 100 grams, with Pieces/Chunks/Fillets/Strips being the most affordable. Nutritionally, PBMAs exhibited lower energy, total fat, saturated fat, sodium, and protein levels than meat equivalents, while showing higher carbohydrate content. Nutri-Score profiling revealed generally favourable scores (Grade A to C), indicating moderate to good nutritional quality. These findings suggest that PBMAs offer a viable alternative for consumers in Malaysia seeking healthier and more sustainable food options, particularly for those aiming to reduce their intake of fat and sodium. However, PBMAs may not be recommended for individuals seeking a higher protein and lower carbohydrate diet. Further research is recommended to explore micronutrient profiles to enhance dietary decision-making. [ABSTRACT FROM AUTHOR]

Summary: Plant‐based meat alternatives often require fat replacers to mimic the texture of traditional products. This study aimed to develop plant‐based emulsion gels using mung bean protein isolate (MBPI) as a potential fat substitute. However, creating these gels via heat setting requires a high protein concentration, which demands modification of the MBPI structure to enhance emulsifying properties. This study investigated synergistic effects of alkaline treatment (0.3 or 3.5% Na2CO3) and heat treatments (40 or 70 °C) on the functional properties of MBPI at high protein levels, for potential application as a plant‐based emulsion. The combined treatments reduced the zeta potential of protein suspensions from −9 to −19 mV and altered the protein conformation to form smaller particles (from 426 to 166 μm) with increased β‐sheet content. These treatments improved dispersibility of 8% MBPI suspension (58 to 86%), emulsifying activity index (6.34–10.89 m2 g−1), and stability coefficient (43 to 96%). Notably, MBPI samples treated with 0.3% Na2CO3 at 40 and 70 °C exhibited excellent emulsifying properties, forming stable monolayers at the oil–water interface, likely due to the increased surface activity of MBPI. Increasing protein concentration to 11% facilitated heat‐set gel formation; however, addition of 3.5%‐Na2CO3 induced premature gelation, limiting its application in emulsions. At 0.3%‐Na2CO3, increasing the protein content from 8% to 11% and the oil content from 10% to 30% further reduced emulsion droplet size, especially for MBPI treated with 0.3% Na2CO3 at 70 °C (MB‐0.3%‐70 °C) from 5.10 to 2.61 μm, likely due to decreased coalescence. This treatment yielded superior MBPI‐stabilised emulsion gels with enhanced penetration, fluid retention, and stability by possibly reducing protein aggregation. These findings demonstrate the potential of MBPI modified by combined addition of 0.3% Na2CO3 and heat treatment, particularly MB‐0.3%‐70 °C, as a promising ingredient for producing plant‐based emulsions. [ABSTRACT FROM AUTHOR]

Copyright of Acta Agriculturae Slovenica is the property of Biotechnical Faculty of the University of Ljubljana and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties. An integrative literature review on alternative burgers to meat ones was carried out, focusing on hybrid products (meat + plant-based) and fully plant-based burgers. The studies analyzed show that plant-based and hybrid burgers can be developed with different protein sources, such as soybeans, white beans, textured peas, pseudocereals, and cashew nuts, with good nutritional and sensory characteristics. While hybrid burgers combine meat and plant-based proteins to reduce saturated fats, plant-based burgers show equal promise, with a high protein and fiber content, a lower fat content, and good sensory acceptance. However, despite the market potential of these products, there are challenges to be overcome, among which are their texture and flavor, which are essential characteristics of animal-meat burgers. Another point to take into account is the diversity of preferences among consumers with different beliefs or eating styles: vegans, for example, do not prefer a product that is very similar to meat, unlike flexitarians, who seek products which are similar to animal meat in all attributes. [ABSTRACT FROM AUTHOR]

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%, respectively), accompanied by an increase in carbohydrates (2.56% vs. 1.65%). The fatty acid composition analysis revealed that the inclusion of oleogel significantly increased the content of polyunsaturated fatty acids (PUFAs) from 12.458% to 18.94%. Saturated fatty acids (SFAs), such as capric, lauric, myristic, and stearic acids, were markedly reduced, while the level of linoleic acid increased, indicating an improved and balanced fatty acid profile in the experimental patties. The moisture-binding capacity of the experimental sample was determined to be 75.54%, a 2.53% improvement over the control one. Microstructural analysis found no significant differences between the control and experimental samples, with no large oleogel particles visible. Overall, the substitution of pork fat with oleogel did not adversely affect key physicochemical properties, such as pH and moisture-binding capacity, or the structural integrity of the beef patties. These findings suggest that oleogel can be used effectively as a fat substitute in meat products, enhancing their nutritional profile without compromising quality. [ABSTRACT FROM AUTHOR]

Plant-based meat alternatives (PBMAs) such as the Impossible Burger® imitate animal meat appearance, taste, feel, and texture. Part of their consumer appeal are the views that PBMAs are more environmentally friendly, reduce inhumane treatment of animals, and/or have preferred nutritional attributes. College-educated adults are one of the larger markets for these products. This cross-sectional online survey utilized the Theory of Planned Behavior to predict self-reported intakes of PBMAs among 536 undergraduates aged 18–25 at a Midwest university. Sixty-one percent had eaten PBMAs, and 17% wanted to try them. Twenty-two percent were uninterested non-consumers. Their top reason for not eating PBMAs was that they had no reason to decrease their meat intake. Multinomial logistic regression analysis showed subjective norms and positive attitudes about PBMAs increased the odds of more frequent intake, whereas non-consumers had less support from social contacts, but greater perceived behavioral control over general food access. Thus, those with supportive social influences, concerns about the environment, and animal welfare are more likely to consume PBMAs. More frequent PBMA consumption was observed among U.S.-born multicultural students, food insecure students, and those with less perceived behavioral control over food access. Future research should investigate the nuances between these associations further by examining the types of PBMAs consumed, their costs, and retail sources across student demographics. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Background: High protein sources especially animal protein is being used widely in people's diet. Ensuring a healthy and sustainable diet should be a global priority. Compared to diets rich in animal products, plant-based diets are more sustainable because they have less environmental impact. Aim of this article is to review mushroom's sustainability. Main body: Using meat analogues like mushrooms seems to be a good option because their taste and texture are alike meat and they are sustainable healthy foods as they are good environmental choice due to their less water and land footprint but they are not a cost-benefit food. Conclusion: Mushroom is a good nutritional and environmental meat substitute as it has less water and land footprint but not as a cost-benefit meat alternative. Therefore, the governments should make policies to use mushroom as an economical meat alternative and a source of protein for all consumers. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Genetically modified Komagataella phaffii strain MXY0541 was developed to produce soy leghemoglobin by introducing the LGB2 coding sequence encoding leghemoglobin from soybean (Glycine max). The molecular characterisation data and bioinformatic analyses do not raise any safety concerns. The safety of soy leghemoglobin as a food additive has already been assessed by the EFSA FAF Panel (EFSA‐Q‐2022‐00031). The GMO Panel does not identify safety concerns regarding the toxicity and allergenicity of soy leghemoglobin protein as expressed in K. phaffii, and finds no evidence that the genetic modification would change its overall allergenicity. The GMO Panel concludes that the LegH Prep derived from genetically modified K. phaffii strain MXY0541 is safe for human consumption with regard to the effects of the genetic modification. No environmental impact from the use of this product is expected regarding the recombinant DNA sequences possibly remaining in the product. The GMO Panel concludes that LegH Prep from genetically modified K. phaffii strain MXY0541 is safe with respect to potential effects on human health and the environment at the proposed use and use level as far as the impact of the genetic modification is concerned. The overall conclusion is that the genetic modification does not lead to safety issues. [ABSTRACT FROM AUTHOR]

Summary: The growing recognition of environmental conservation and human well‐being has led to a surge in the advancement of plant‐based meat. These meat alternatives are similar to animal meat products regarding texture, flavour, shape, and other characteristics. These products consist of three main components: plant tissue proteins, fat mimetics, and plant‐based glues that act as binders. Since meat substitutes are subjected to high temperatures and pressures or refrigeration, the junction between the tissue proteins and fat mimetics is prone to cracking, necessitating the development of adhesives with excellent bonding characteristics. The physicochemical properties and functional applications of plant glues are currently attracting significant research attention. Plant‐based glues are essentially gels derived from substances such as proteins, polysaccharides, or various compounds. This article summarised the basic principles of gel formation, focusing on acid‐, salt‐, heat‐, and enzyme‐induced gel formation pathways, as well as the role of pH adjustment and enzyme or salt ion addition in improving their functional properties. Optimal conditions can enhance the adhesive properties of plant‐based glues. This article reviewed the types, gelation mechanisms, influencing factors, and challenges of plant‐based glues to provide a theoretical basis for research on their application potential. [ABSTRACT FROM AUTHOR]

Summary: Hybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (P > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (P < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (P < 0.05) the crude protein content. No significant difference (P > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (L*), yellowness (b*) and lower redness (a*) values significantly (P < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (P < 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant‐based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best‐suited meat substitution product. [ABSTRACT FROM AUTHOR]

Summary: The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties. [ABSTRACT FROM AUTHOR]

Summary: The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single‐screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross‐linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues. [ABSTRACT FROM AUTHOR]

Summary: The quest for sustainable alternatives to traditional meat products has led to increased interest in plant‐based meat analogues. Microalgae, with their high protein content and eco‐friendly cultivation methods, present a promising option for the development of such analogues. However, integrating microalgae into meat analogues poses challenges related to achieving desired texture, flavour, and colour. This review explores the potential of modified starch (MS) as a solution to enhance the quality of microalgae‐based meat analogues produced via 3D printing. Key findings from the manuscript indicate that MSs can improve the viscosity, elasticity, and printability of microalgae‐based edible inks. Furthermore, they play a crucial role in reducing off‐flavours and off‐colours in the final product. By optimising the type and concentration of MSs used, microalgae‐based meat analogues can be tailored to meet consumer preferences while addressing environmental concerns. Overall, the utilisation of MSs represents a practical approach to overcoming manufacturing challenges associated with microalgal‐based meat analogues, paving the way for the development of sustainable and nutritious plant‐based meat products through innovative and ecologically friendly food technologies. [ABSTRACT FROM AUTHOR]

Alternative meat (AltMeat), which includes plant-based and cultured meats, has the potential to improve the global food supply chain on numerous environmental and societal dimensions. Some of these gains, derived from lower animal meat consumption, could disrupt the supply chain of crops that are used as animal feed. This study evaluates the potential impact of animal meat displacement on major corn and soybean-producing regions, globally or in developed regions. We combine trading patterns and regional cost structures with potential crop demand reductions caused by animal meat displacement, to occur by 2032 on top of an Organisation for Economic Co-operation and Development and the Food and Agriculture Organization of the United Nations (OECD-FAO) baseline projection without AltMeat. We find that potential animal meat displacement in the US and the European Union (EU) would have a minor effect on crop markets. Worldwide displacement, however, would lead to significantly lower corn and soybean prices relative to the baseline OECD-FAO projection without AltMeat. We explore quantitatively the heterogeneous impact of such developments in crop-producing regions. Our findings shed light on a trade-off associated with the significant benefits of more sustainable meat production. [ABSTRACT FROM AUTHOR]

In recent years, the worldwide plant-based meat sector has undergone substantial and rapid expansion. The swift advancement of plant-based meat products in the Chinese market is ascribed to changes in customer dietary preferences. To accelerate the rapid expansion of China's plant-based meat sector, it is essential to conduct research on consumer demand trends. Citespace was utilized in this study to conduct a bibliometric analysis of research pertaining to plant-based meat. A study model was then created to analyze the primary elements affecting the consumption behavior of plant-based meat products. This study employs Zhengzhou as a case study to construct a research model to examine consumers' inclination to purchase plant-based meat products. The model is derived from survey data obtained from 570 consumers. The findings indicate that the characteristics of plant-based meat products significantly influence consumers' purchase intentions and consumption behaviors by shaping their perceptual activity. Price rationality, technical security, and flavor richness are three principal factors influencing customer purchasing of plant-based meat products. The perceived value and trust of consumers can somewhat mediate the influence of plant-based meat consumption behavior. This study offers significant insights into purchasing intentions and consumer behavior in first-tier cities in China. The outcomes of this study can provide a beneficial framework for imitation meat producers to improve product development and stimulate customer interest in the plant-based meat market. [ABSTRACT FROM AUTHOR]

The texture of meat is one of the most important features to mimic when developing meat analogs. Both protein source and processing method impact the texture of the final product. We can distinguish three types of mechanical tests to quantify the textural differences between meat and meat analogs: puncture type, rheological torsion tests, and classical mechanical tests of tension, compression, and bending. Here, we compile the shear force and stiffness values of whole and comminuted meats and meat analogs from the two most popular tests for meat, the Warner–Bratzler shear test and the double-compression texture profile analysis. Our results suggest that, with the right fine-tuning, today's meat analogs are well capable of mimicking the mechanics of real meat. While Warner–Bratzler shear tests and texture profile analysis provide valuable information about the tenderness and sensory perception of meat, both tests suffer from a lack of standardization, which limits cross-study comparisons. Here, we provide guidelines to standardize meat testing and report meat stiffness as the single most informative mechanical parameter. Collecting big standardized data and sharing them with the community at large could empower researchers to harness the power of generative artificial intelligence to inform the systematic development of meat analogs with desired mechanical properties and functions, taste, and sensory perception. [ABSTRACT FROM AUTHOR]

This study evaluated the healthiness of meat products (n = 62) and their plant-based (PB) counterparts (n = 62) available in the UK market. Back-of-pack (BoP) and front-of-pack (FoP) nutrition label information, nutrition and health claims, and nutrient profiling model scores were compared. BoP labels revealed that meat products had higher protein, fat, and saturated fat content (p = 0.029), whilst PB alternatives were higher in dietary fibre and carbohydrates (p < 0.001). Red colour coding (FoP) for fat and saturated fat ('high') was more prominent in meat products (23 and 35%, respectively), and the red meat category had the most products with high fat and saturated fat content. Only 15% of meat products made nutrition claims compared to 40% of PB alternatives, and none included health claims. Most red meat PB alternatives made a nutrition claim, all related to the protein content (34%). The nutrient profiling model indicated that 74% of the PB alternatives were 'healthy' compared to 60% of the meat products. No association was found between the product type (meat/PB) and healthiness, except for the red meat products, which showed a significant negative association (p = 0.005), suggesting that these products corresponded to less healthy options. Therefore, PB alternatives can be considered as healthier substitutes for meat products. [ABSTRACT FROM AUTHOR]

Introduction: The structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients. In the present study, starch, protein, and oil concentrations were optimized for the formulation of meat alternative (MA) using response surface methodology (RSM). Methods: Protein isolates of mung bean and pea protein, & corn starch were used along with sunflower oil to formulate meat alternatives using heat-induced gelation. The protein functionality of mungbean protein isolate (MBPI) and pea protein isolate (PPI) were analyzed. In addition, the effects of constituent composition on the physicochemical properties of meat alternatives were studied using RSM. Results: The protein content exhibited an elevation with increased levels of MBPI and PPI in 15:15 ratio. Moisture and hardness were chiefly influenced by oil content, as they displayed a decline with increasing oil levels. The color (L*) was principally affected by starch and oil, where the L* reduced with increasing levels of both variables. Springiness was influenced by the interaction of protein ratio (MBPI:PPI) and starch, as it showed a lowest value at the lowest level of protein and the highest level of starch. Chewiness was influenced by the interaction of hardness and springiness. The microstructure analysis showed dense protein matrix in the meat alternative. Discussion: Overall, the study shows that starch facilitated the structuring of meat alternative formulated using MBPI and PPI which could be utilized as potential materials for enhanced textural properties of the meat alternatives. [ABSTRACT FROM AUTHOR]

This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products. [ABSTRACT FROM AUTHOR]

Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint suggests that there are exciting prospects to reformulate meat products that are produced more sustainably and may also have health benefits by substituting high-protein nonmeat ingredients for some of the meat. Considering these pre-existing conditions, this review critically reviews recent data on extenders from several sources, including pulses, plant-based components, plant byproducts, and unconventional sources. We used the related keywords from Scopus-database without limiting the publishing date. With an emphasis on how these findings may impact the sustainability of meat products, it sees them as a great chance to enhance the functional quality and technological profile of meat. Therefore, to promote sustainability, meat alternatives such as plant-based meat equivalents are being made available. To boost consumer acceptability of these goods, further initiatives should also be developed to enhance the functioning of these innovative food items and increase public knowledge of plant-based meat analogues. [ABSTRACT FROM AUTHOR]

Summary: The effect of addition of cellulose (insoluble fibre), either with small or large particle size, pectin (soluble fibre), and combined cellulose and pectin (mimic and intact forms) on the textural anisotropy of soy protein isolate (SPI) high‐moisture meat analogue (HMMA) was investigated. Pure soy protein HMMA exhibited a dense and thick protein‐layered structure. Its texture was not affected upon adding cellulose. In contrast, the addition of pectin led to a softer texture that was susceptible to rupture. The HMMA showed improved textural anisotropy and integrity when incorporating the combined cellulose and pectin. Such an effect was more pronounced for the intact fibre form due to its higher water absorption capacity compared to that of the mimic one. Hence, the protein matrix was entrapped with swollen particles, leading to a significant reduction in extrusion pressure and a marked increase in its textural anisotropy. These findings highlight the advantages of combining insoluble and soluble fibres to produce HMMA with improved fibrous texture. [ABSTRACT FROM AUTHOR]

Summary: Excessive consumption of seafood has resulted in a decline in fish stocks and the destruction of ecosystems worldwide. Textured vegetable proteins (TVPs) can be used in manufacturing fish products, including surimi‐based fish cakes, to prevent these problems. In this study, we aimed to incorporate TVP into fish cakes as an alternative to fish meat (surimi). Fish cake samples containing TVP (0, 5%, 10%, 15% and 20%) were prepared and cooked through boiling or frying. Texture profiles, volatile compounds and consumer acceptance of the fish cake samples were measured. An increase in TVP content enhanced the protein content of the samples, making them more suitable than fish meat is as a protein source. In the fish cake samples, the textural properties, including hardness, springiness, cohesiveness, gumminess and chewiness, increased with increasing TVP content. Analysis of the volatile compounds showed that hexanal and 2‐pentifuran, which are primarily responsible for the grassy or beany flavour of soy, increased with increasing TVP content in fish cakes. The levels of these components were significantly lower in the fried samples than in the boiled samples. Overall, fried fish cakes containing 5% TVP (FST5) exhibited acceptance ratings similar to those of the control. Moreover, FST5 scored the highest in appearance, odour, taste and overall liking. Therefore, fried fish cakes supplemented with 5% TVP were qualitatively similar to fried fish cakes containing 100% fish meat (surimi). We propose the partial substitution of fish meat with alternative products to potentially reduce overfishing. [ABSTRACT FROM AUTHOR]

Pea proteins have garnered attention as a viable alternative to animal proteins, offering health, and sustainability benefits. However, their functional limitations, such as poor solubility, hinder their application in plant‐based food products. This review details the specific physical, chemical, and biological methods employed to enhance pea protein functionality. Chemical methods have been the most effective, particularly in improving solubility, emulsification, and foaming properties, which are essential for food applications like dairy alternatives and meat analogues. Biological methods significantly enhance water and oil retention, contributing to better food texture. Physical methods, including ultrasound and heat treatment, also show promise but require careful application to avoid protein denaturation. While chemical methods are efficacious, they raise concerns about cost‐effectiveness and environmental impact. The review identifies combined treatment approaches as a fertile area for future research, suggesting that a multi‐faceted strategy may provide comprehensive improvements to pea protein functionality. [ABSTRACT FROM AUTHOR]

Consumer interest in healthier meat products has grown in recent years. Therefore, the use of plant powders as natural preservatives in the composition of pork and beef products could be an alternative to traditional meat products. This study aimed to assess the effect of different powders, such as blackcurrant, chokeberry, rowan berries, apple, tomato, garlic, and rhubarb, on the microbial growth dynamics in minced pork and beef during refrigerated storage. The total counts of aerobic microorganisms, Pseudomonas spp., yeasts, and molds were examined according to ISO methods. The polyphenolic profiles of plant powders and supplemented minced pork and beef samples were determined by HPLC-MS. The antioxidative capacity of the plant powders was analyzed using a spectrophotometric method. The findings of the study revealed that supplemented minced pork and beef samples had similar polyphenolic profiles and microbial growth dynamics. The highest antioxidative capacity was observed for anthocyanin-rich berry powders. In both minced pork and beef, rhubarb powder was the most effective plant material for inhibiting microbial growth, followed by blackcurrant pomace powder. In conclusion, all of the plant powders used in the present study can be used for the valorization of minced meat products, providing both antimicrobial and antioxidant effects. [ABSTRACT FROM AUTHOR]

The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations of cassia bean gum (CG), and then the selected emulsion gel was applied to meat sausage as a fat substitute to explore its stability. Our results showed that the hardness, chewiness, viscosity, shear stress, and G′ and G″ moduli of the emulsion gel increased considerably with the cassia bean gum concentration, the thickness of the emulsion gel increased, and the pore size decreased. The gel strength of the 1.75% CG/SPI emulsion gel was the highest, which was 586.91 g. The elasticity was 0.94 mm, the masticability was 452.94 mJ, and the water-holding capacity (WHC) was 98.45%. Then, the 1.75% CG/SPI emulsion gel obtained via screening was applied as a fat substitute in meat sausage. With an increase in the substitution amount, the cooking loss, emulsification stability, pH, color difference, texture, and antioxidant activity of the meat sausage before and after freezing and thawing increased first and then decreased. The indexes of meat sausage with 50% fat replacement were not considerably different from those of full-fat meat sausage. This study can provide a theoretical basis for the application of plant-derived emulsified gel systems as fat substitutes in meat sausage. [ABSTRACT FROM AUTHOR]

Background: The consumption of ultra-processed foods (UPF) is increasing in many countries. Simultaneously, there is a growing number of consumers that follow a vegetarian or vegan diet, many due to its possible positive impact on sustainability and food waste. However, little is known about attitudes towards and experiences with UPF among vegetarians and vegans. Thus, this study investigates vegetarians' and vegans' experiences with and attitudes towards UPFs. Methods: We conducted semi-structured, individual interviews with 14 participants between September and December 2021. The participants were from different areas in Norway. The data were analysed using a thematic analysis by Braun and Clarke. Results: In general, participants appeared to have diverse knowledge of and divergent attitudes towards UPFs. However, participants mainly associated substitute products (e.g. meat substitutes, dairy substitutes) as UPFs. They appreciated the increased availability of vegetarian and vegan UPF which made it easier for them to follow a plant-based diet. They enjoyed the taste and consistency of vegetarian and vegan UPF. However, participants expressed concerns about the effects that industrial processing has on the products' nutritional content. Conclusion: This study indicated that there was a diverse knowledge of and various attitudes towards UPFs among the participating vegetarians and vegans. Public information and guidelines about using UPF (e.g. meat substitutes, dairy substitutes) in vegetarian and vegan diets are needed, as well as information about their possible impact on health and sustainability. [ABSTRACT FROM AUTHOR]

Myoglobin produced by fermentation using engineered Komagataella phaffii is an important color additive in meat analogue products, but its allergenicity is poorly understood. Here, we initially searched the Allergen Online database and did not find any allergic or cross-reactive proteins in porcine myoglobin (PM). In vitro simulated digestion demonstrated that PM did not exhibit notable acid-base resistance or anti-digestion capabilities. However, sensitization was observed in BALB/c mice, including a significant increase in specific antibodies and biomarkers for allergic reactions, as well as alterations in gut microbiome and serum metabolome. Interestingly, the intensity of sensitization exhibited a negative correlation with the purity of PM. 60% and 88% purities showed weaker sensitization compared to the ovalbumin control group. These allergic reactions were likely due to the non-myoglobin protein portion, highlighting the importance of purification processes and the urgent need to assess the allergenicity of this portion. [ABSTRACT FROM AUTHOR]

The African locust bean tree Parkia biglobosa (Jacq.) R.Br. ex G. Don is a leguminous species native to the Sudanian parkland of western Africa. The seed obtained from pods collected from trees by rural women is fermented into a dense and aromatic paste known as soumbala, dawadawa, or iru—a protein‐rich condiment underlying much of West African cuisine, its rich umami base lending a depth of flavor as a "meat substitute" in plant‐based diets for which animal protein is a limiting component. Here, we assess the protein quality of P. biglobosa seed and its fermented product (soumbala) from three locations of southern Mali comprising three different eco‐climatic zones, to determine whether variation in nutritional composition and protein quality could be correlated with the geographic variables of latitude and elevation. Proximate composition was determined, and amino acid profiles were compiled for 19 amino acids, with results compared by location and eco‐climatic zone. A protein quality test was conducted in the aggregate and for each zone using the WHO/FAO Protein Digestibility‐Corrected Amino Acid Score (PDCAAS) method. Principal component analysis (PCA) was used to assess patterns of amino acid compositional variation between the three origins. The results underline the nutritional significance of African locust bean as a source of dietary protein and of a depth of flavor providing enhanced palatability to plant‐based diets. Although the PCA biplot for the amino acid profiles does indicate geographic clustering, the variation in nutritional composition and protein quality is insignificant for the raw seed, but highly significant for the fermented product (soumbala). The results indicate no correlation between phytochemical parameters and geographic variables of latitude and elevation, suggesting that management and processing may contribute more to nutritional quality than product provenance. Further studies should assess specific processing methods and the ambient microbiome as factors contributing to protein quality. [ABSTRACT FROM AUTHOR]

Background: With rising obesity rates in Western societies, analyzing changes in dietary patterns is paramount. While nutritional surveys have been informative, traditional cookbooks have historically shed light on national cuisines and its changes. Despite the growing popularity of online platforms for food information, cookbooks might still reflect prevalent dietary trends and the diets people follow. This study examined (1) the changes in nutritional content and food group usage in the best-selling cookbooks from 2008 to 2018, and (2) the correlation between the food groups in these cookbooks and dietary patterns (inferred from household purchases) over the same timeframe. Methods: An exploratory ecological study was conducted on 20 main course recipes of each of the five best-selling cookbooks in Flanders annually between 2008 and 2018. Trends in macronutrients and food group usage in these recipes were analyzed using generalized linear models. Additionally, these trends were compared to household purchase data in Flanders using correlation matrices. Results: Our results reveal a rising trend towards the use of plant-based ingredients and meat alternatives in cookbooks over the period 2008–2018. There was an increase in the usage of vegetables, nuts & seeds, and cheese. Conversely, there was a decline in the usage of meat, sugar & sweeteners, alcohol, and dairy (all p-values < 0.05). In terms of macronutrient content, there was an upswing in carbohydrate, fibre, and sugar levels, while the total fat content showed a decrease (all p-values < 0.05). The levels of protein and saturated fat remained consistent over time. Notably, shifts in plant-based and animal-based food group preferences in popular cookbook recipes align with the trends seen in actual household purchases of these food groups (all p-values < 0.05). Conclusion: These findings indicate that cookbook content evolves over time, potentially reflecting shifts in population dietary patterns. Future research is needed to determine (Buisman ME, Jonkman J. Dietary trends from 1950 to 2010: a Dutch cookbook analysis. J Nutr Sci [Internet]. 2019 ed [cited 2022 Apr 19];8. https://www.cambridge.org/core/journals/journal-of-nutritional-science/article/dietary-trends-from-1950-to-2010-a-dutch-cookbook-analysis/AB281ADE0F09FF8F518B8AC4A2A5BEA8#supplementary-materials) any causative link between cookbooks and dietary habits, and (Ashwell M, Barlow S, Gibson S, Harris C. National Diet and Nutrition Surveys: the British experience. Public Health Nutr. 2006;9(4):523–30.) the potential for cookbooks to aid in health promotion. [ABSTRACT FROM AUTHOR]

To investigate the impact of extrusion parameters on the formation of Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide in plant-based meat analogues (PBMAs), the content changes and the correlations of compounds related to their formation were studied. The extrusion promoted CML, CEL and acrylamide formation, with more CEL being formed than CML. Variations in the moisture level and barrel temperature exerted a greater influence on the CML, CEL, acrylamide and α-dicarbonyl compounds than the screw speed and the feed rate. An increase in the moisture content led to a decrease in the CEL content, whereas it enhanced CML formation. The impact of moisture on acrylamide formation varied depending on whether low- or high-moisture extrusion was applied. Elevated temperatures promoted the accumulation of CEL, methylglyoxal and 2,3-butanedione while diminishing the accumulation of CML, acrylamide, glyoxal and 3-deoxyglucosone. CML and CEL were positively correlated with glyoxal and methylglyoxal, respectively. CEL and methylglyoxal were negatively correlated with protein and water content, whereas CML, glyoxal and 3-deoxyglucosone displayed positive correlations. In summary, higher moisture levels and feed rates and lower screw speeds and barrel temperatures are advantageous for producing PBMAs with lower CEL and total advanced glycation end-products contents, while lower or higher moisture contents, a lower feed rate and a higher barrel temperature are beneficial to reducing the acrylamide content. [ABSTRACT FROM AUTHOR]

Plant-based meat alternatives (PBMAs) have been included in Filipino’s diet since their availability in the Philippines, making it important to evaluate their nutritional profile to assist consumers in purchase and consumption decisions. This study identified various PBMAs in Metro Manila, Bulacan, and Pampanga. Information based on the labels of PBMAs and animal-based meats (ABM) was collected and evaluated. PBMAs (n = 37) included chicken products (n = 4), ground meat (n = 5), patties and sausages (n = 19), jerkies (n = 4), and others [i.e. tocino (Philippine sweet bacon), luncheon meat, and belly rolls]. PBMAs generally have lower energy, total and saturated fat, and higher price/g protein, dietary fiber, sodium, and calcium content compared to ABM. Proteins, carbohydrates, and other micronutrients (i.e. iron, potassium, and vitamin B complex) vary depending on the meat category and ingredient used. Current findings highlight the need to redesign existing PBMAs considering nutritional and economic factors to be at par with ABMs. [ABSTRACT FROM AUTHOR]

The purpose of this review is to provide a comprehensive framework for researchers, academics, and food developers regarding the techno-functional properties of the most consumed legume proteins globally, including peas, cowpeas, common beans, chickpeas, fava beans, lentils, and lupins. The review delves into the structural aspects of these proteins in detail and the techniques employed in their extraction and modification. Detailed information is provided on various techno-functional properties, such as solubility, water and oil retention capacity, emulsifying properties, foaming properties, and gelation properties of legume proteins. Practical applications in various food products are highlighted, including bakery items, pasta, snacks, dairy alternatives, sauces, meat analogues, and hybrid products. The review also explores emerging uses, such as the role of these proteins as encapsulating materials and even in 3D food printing. In addition, suggestions for future applications are presented, emphasizing their relevance in the development of innovative products and promoting the comprehensive utilization of legume proteins in the food industry. The importance of these innovations is emphasized in attracting consumers and facilitating a successful transition toward more sustainable plant-based diets. [ABSTRACT FROM AUTHOR]

Summary: For alternative meat products to gain more traction, it is crucial to determine the differences in sensory and nutritional properties between animal and alternative meat food products currently available in the market. The present work compared 27 food products from poultry, pork, and seafood (i.e. three main categories with nine sub‐groups consisting of one animal‐based and two alternative meat products). Results from both the sensory evaluation and instrumental texture analysis indicate that there were distinct differences between the animal meat and their alternative meat counterparts. The alternative meat products tested in this study were divided into five clusters using agglomerative hierarchical clustering, with various clusters associated with different sensory attributes. Differences in the denseness of structure, ingredient interactions, and moisture content contributed to the varied textural properties. The lysine and methionine content in at least one of the alternative meat products was lower than that of their animal meat counterpart for all meat and seafood categories, except for prawn. Alternative meat products containing higher levels of carbohydrates, fibres, and fats resulted in poorer protein digestibility. These findings provide information on the sensorial (both taste and texture) and nutritional gaps that need to be overcome when developing next‐generation alternative meat products. [ABSTRACT FROM AUTHOR]

Summary: The use of insects as food is a hot topic today and the obtaining and comprehensive characterisation of insect meals is relevant since any scientific information represents progress towards the real use of these 'new foods'. Therefore, the objective of this study was to evaluate the chemical composition of flours obtained from Sphenarium purpurascens Ch. and Nauphoeta cinerea, identify the main components and know their functional properties and thermal profile in flours and their mixtures to establish their potential applications as ingredients in the food and feed industry. The results revealed that flours and their mixtures can be used to increase the nutritional value of foods, especially thanks to their high protein content (35%–38%); in addition, their potential uses are numerous and range from baking, snacks, drinks and meat substitutes thanks to their techno‐functional and thermal properties. Regarding the thermal profile, this study presents results above 250 °C that have not been reported before for these insects and relate to the decomposition of acetylglucosamine units and the evaporation of low molecular weight volatile products that have not been reported for the flours of these insects. This study represents an advance in terms of the use of insects, pending attention to issues such as innocuity. [ABSTRACT FROM AUTHOR]