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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]

In vitro cultured meat is one of the future foods that might revolutionize meat production by allowing food manufacturers to sidestep traditional animal farming. Despite being in early development, in vitro cultured meat faces challenges such as technological limitations and consumer acceptance, hindering its market integration. Beyond being an ethical alternative to conventional meat, it resembles conventionally farmed meat, making it a focus on healthcare and food safety. From a health perspective, it theoretically presents intriguing possibilities in the fields of functional foods, tailored dietary therapy, and public health. In functional foods, its unique composition allows precise nutritional manipulation for specific dietary needs, aligning with personalized nutrition. In dietary therapy, in vitro cultured meat might offer customization for individuals with dietary restrictions or health conditions, providing a novel therapeutic avenue. From a public health standpoint, it holds promise in mitigating environmental and health challenges linked to conventional meat production, aligning with sustainability and disease prevention initiatives. However, the potential health risks of in vitro cultured meat include concerns about the use of genetically modified starting cells, fetal bovine serum, growth factors, scaffolding materials, and antibiotics during the production process. These additives may have unforeseen long-term health effects if not properly regulated. Additionally, in vitro cultured meat may lack some of the natural nutrients found in conventional meat, which could lead to nutritional imbalances. There are also uncertainties about how the texture and bioavailability of nutrients in in vitro cultured meat might affect digestion and absorption in the human body. Nevertheless, specific aspects of research in the field of in vitro cultured meat demand increased focus from researchers to guarantee the optimal safety standards. An in-depth study on safety-oriented research of in vitro cultured meat should be emphasized to ensure benefits for individual and public health. [ABSTRACT FROM AUTHOR]

Plant-based protein products have recently become more prominent on Australian supermarket shelves. However, despite rapidly increasing interest in meat-free or reduced-meat diets, limited research has explored responses toward these foods. Our research analyses Facebook comments (n = 1384) in response to two ABC News articles that covered the Australian launch of Naturli's "Minced" product in 2018. Our qualitative analysis generated seven main themes, with comments relatively evenly split between self-declared meat consumers and those who did not eat meat. Our analysis shows that social media comments can provide real-time access to what we term "critical moments" in ongoing debates as well as values, in this case related to meat and meat alternatives. Hence people's views on contentious topics relating to food are more robust and less open to persuasion than political and industry actors might hope or expect, and alternatives to use of framing approaches are required for any media analysis in domains where conflict is present. [ABSTRACT FROM AUTHOR]

Purpose: Plant-based meat analogues (PBMAs) hold significant promise as a sustainable solution to meet future protein demands, replicating the taste and nutritional value of meat. However, the present reliance on extrusion technology in PBMA production limits the exploration of more accessible and affordable methods. The current investigation aims to meet the market demand for a scalable and cost-effective processing approach by exploring saturated steam-assisted technology that could broaden the production volume of PBMAs, thereby supplementing protein security and planet sustainability. Design/methodology/approach: A one-factor-at-a-time (OFAT) approach is employed to evaluate the effect of ingredients and process conditions on the governing quality attributes (texture, colour and sensory). Findings: Among the ingredients, monosodium glutamate (MSG) and nutritional yeast (NY) significantly enhanced the hardness and chewiness of saturated steam-assisted plant-based meat analogues (ssPBMAs) followed by potato protein isolate (PPI), defatted soy flour (DSF) and salt. The addition of PPI and DSF led to a decrease in lightness (L* value) and an increase in the browning index (BI). Sensory evaluations revealed that higher concentrations of DSF imparted a noticeable beany flavour (>20%), whereas PPI (30%) improved the overall sensory appeal. Increased levels of NY (10%) and MSG (5%) enhanced the umami flavour, enhancing consumer preference. Higher thermal exposure time (TTi) (45 min) and temperature (TTe) (120 °C) during processing resulted in softer products with reduced L* values. These findings establish a foundation for selecting and optimizing the ingredients and processing parameters in ssPBMA production. Originality/value: The novelty of the current study includes process behaviour of selected ingredients such as PPI, NY, MSG, DSF, salt and adopted process conditions, namely, dough processing time (DPT), protein network development time (PNDT), TTi and TTe on the quality of ssPBMAs. [ABSTRACT FROM AUTHOR]

Barley, primarily used for malting and animal feed, holds untapped potential as a human food source. Plant-based meat analogues, aimed at mimicking attributes of animal meats, typically rely on refined ingredients like soy protein or wheat gluten. To address ingredient sustainability and diversification in the plant-based food sector, this study used protein-enriched ingredients from two dry-fractionated barley varieties. Blends of pea protein and protein-enriched barley flour from two varieties (CDC Austenson and CDC Valdres) were extruded under high moisture conditions. The effects of two barley inclusion levels (15 and 30% w/w) and three feed moisture levels (47.5, 52.5, and 57.5% wb) were investigated on meat analogue's physical and techno-functional properties. Barley's inclusion led to texturized meat analogues with sufficiently fibrous characteristics and texture comparable with recent studies on meat analogues. Meat analogues containing 15% of protein-enriched barley flour from CDC Austenson and processed at 57.5% feed moisture had the highest anisotropy index (1.57). An increase in barley inclusion in the formulation led to an increase in the hardness, gumminess, and chewiness of the meat analogues. However, increasing moisture content led to a decrease in hardness, gumminess, chewiness, density, and color change. In terms of techno-functionality, extrusion led to a reduction in the water and oil holding capacities of the meat analogues compared to the raw formulations. In conclusion, the study demonstrated the effective inclusion of protein-enriched barley flours as ingredients for high moisture meat analogues. Findings are expected to encourage the usage of barley in human food applications and promote ingredient diversification. [ABSTRACT FROM AUTHOR]

The shift towards sustainability has increased the demand for plant proteins that mimic the functional quality of traditional animal proteins. Soy proteins have an edge over other plant proteins due to their nutritional and functional properties. However, their sensitivity to processing conditions, allergenicity, and poor digestibility hinder their direct applications. The modification strategies improve soy protein functionality and diversify their applications by altering their size, structure, hydrophilicity, and hydrophobicity. The selection of the modification method is highly dependent on the end application of modified soy protein ingredients. Therefore, discussing the interplay between different modification strategies and the functionality of soy protein is particularly needed for suitable industrial applications. In the present study, authors systematically selected 221 eligible published articles and book chapters related to soy proteins out of 5218 for reviewing using the Scopus database between 2013 and 2022. The review results highlighted a growing interest in sustainable packaging using modified soy protein. The ever-increasing industrial interest in areas such as encapsulation, fat replacers, and meat analogues has prompted researchers to focus on modification methods that specifically influence the gelling and emulsification properties of soy protein. Understanding the effect of modification strategies on protein structure and their synergistic interaction is crucial for targeted soy protein functionality. This knowledge can be leveraged to develop innovative and versatile plant-based products that compete effectively with animal-derived counterparts. [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]

AbstractThe formation and occurrence of acrylamide in carbohydrate-rich foods has been extensively studied over the course of the past few decades. However, the emergence of plant-based meat alternatives presents a new challenge in this field. The aim of this study was to evaluate the levels of acrylamide in commercially available plant-based meat alternatives before and after heat treatment. Trace levels of acrylamide were detected in all samples before heat-treatment, while the concentrations increased in 11 samples out of 16 after heat-treatment. The highest concentration of acrylamide increased from 65.7 ± 6.6 µg kg−1 before to 119 ± 12 µg kg−1 after heat-treatment. Principal component analysis (PCA) indicated that besides macronutrient composition, the use of additives and processing techniques have a strong influence on acrylamide formation in plant-based meat alternatives. The latter was supported by the analysis of self-made meat alternative models that were prepared using only the base ingredients. [ABSTRACT FROM AUTHOR]

Plant-based meat analogues are considered a sustainable substitute for meat. However, the current attempts to reproduce the visible fibrous structure on a macro scale (1 mm) have not yet achieved the desired texture properties. The role of the meso-scale fiber structure (50–200 μm) in the meat texture remains uncertain. To characterize the texture properties, this study employed Warner–Bratzler shear force tests and texture profile analysis, comparing cuts that were parallel and perpendicular to the fiber direction. Scanning electron microscopy was employed for the purpose of structural characterization. Anisotropy and texture properties were observed to differ between the meat and the meat analogues. The meat exhibited a fibrous structure at both the macro and meso scales, while the meat analogues displayed a porous structure without a clear fiber direction from the meso scale onward. The texture of meat is primarily determined by the connective tissue and muscle fibers, whereas the texture of meat analogues is mainly influenced by the fibers. This study elucidates the structure–texture relationships of meat and meat analogues at macro and meso scales, developing a mechanistic model to explain their differing responses to mechanical stress. These findings are crucial for improving the texture properties of meat analogues, advancing their ability to mimic meat's texture. [ABSTRACT FROM AUTHOR]

High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products. [ABSTRACT FROM AUTHOR]

In the recent literature on animal ethics, the morality of meat consumption has been questioned gravely and is considered immoral. This paper aims to show that animal ethics demonstrates a deficit in practicing mature care, i.e., a balanced approach, as this theory propagates too much caring for animals and too little caring for humans. Meanwhile, we argue that the ethical aspects of meat consumption in animal ethics have not been adequately explored within some specific contexts, like alternative meat diets may exhibit nutritional deficiencies and threaten the safety of our health. The challenges of global availability and affordability also exist across different nations. Lastly, the conclusion narrates that the position of mature care would be able to fill the lacuna of the deviating interests of animals and humans. [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]

This study aimed to examine underlying beliefs regarding plant-based meat alternatives (PBMA) among the silent generation and factors influencing their intention to choose a dish featuring PBMA at a restaurant using an extended theory of planned behavior with self-identity. A total of 51 silent generation individuals were recruited by Qualtrics panel, and content analysis and partial least squares structural equation modeling were conducted. Findings from this study could be utilized for enhancing marketing strategies, especially, for the silent generation who are more interested in healthy foods than other generations specifically when eating out, to promote PBMA consumption. [ABSTRACT FROM AUTHOR]

Background Results Conclusion With increasing consumer demand for healthy and sustainable food, plant proteins have been used widely in meat substitutes, dairy alternatives, and functional foods. However, in comparison with animal proteins, plant proteins often exhibit weaker functional properties, such as solubility, emulsifying, and gelation, which limit their application in food processing. The aim of this study was to investigate the effects of high‐intensity ultrasound treatments (HIUTs) on the physicochemical properties, structural characteristics, emulsifying properties, and antioxidant capacity of shiitake mushroom protein isolate (SMPI). This study investigates how HIUTs affect SMPI. It also provides insights into potential applications within the food industry.When treated with a 300 W intensity ultrasound, SMPI exhibited higher solubility, water‐holding capacity (WHC), oil‐holding capacity (OHC), and antioxidant activity in comparison with the control (0 W). These results indicate that HIUT can enhance the functional properties of SMPI significantly. The molecular structure of SMPI after ultrasound treatment also underwent significant changes, suggesting that the treatment affects not only the physical properties but also the spatial conformation of SMPI. The concentration of free sulfhydryl (‐FSH) group concentrations increased from 3.615 ± 0.080 μmol g−1 to 13.020 ± 0.061 μmol g−1, and the emulsifying ability index (EAI) significant increased, indicating that a significant change produced in the tertiary structure of SMPI.The findings suggest that ultrasonic treatment can alter the physicochemical and functional attributes of SMPI significantly, increasing its potential for use within the food industry. © 2024 Society of Chemical Industry. [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]

Efforts to promote sustainable resource use through reduced meat consumption face challenges as global meat consumption persists. The resistance may be attributed to the lower sales price of meat compared to most plant-based meat alternatives (PBMAs). Addressing this, our research delves into the pivotal question of which PBMAs resonate most with consumers and how pricing affects demand. In a hypothetical restaurant context, we conducted 2 representative studies among 2,126 individuals in the United States to scrutinize preferences for meat, analog, semi-analog, and non-analog burgers. First, in a survey, we assessed rankings of the four burgers, alongside evaluating participants' genuine consideration of these choices to discern a diverse preference distribution. Subsequently, in an experiment, we examined the influence of prices on participants' consideration and choice of PBMAs, thereby capturing both phases of the decision-making process. Our survey shows that meat has considerably higher utility and consumer preference than all PBMAs on average, but we also find substantial heterogeneity (i.e., some consumers prefer PBMAs over meat). In the experiment, we establish that there is a negative association between the consideration of meat and PBMA burgers, though consideration of any one PBMA is positively associated with considering other PBMAs. A noteworthy increase in consideration and choice is observed when prices of PBMAs are reduced, while changing the price of the meat burger only has minimal effect on demand. Such findings underscore the importance of affordability beyond price parity in catalyzing the shift toward plant-based diets. [ABSTRACT FROM AUTHOR]

Reducing meat and dairy intake has been identified as a necessary strategy for mitigating the high environmental impacts food systems are currently having on climate change, biodiversity loss associated with land-use changes, and freshwater use. Having a choice of dedicated meat and milk replacements available to consumers can help in the transition toward more plant-based diets, but concerns about nutritional and health impacts and high costs can impede uptake. Here, we conduct a multicriteria assessment of 24 meat and milk alternatives that integrates nutritional, health, environmental, and cost analyses with a focus on high-income countries. Unprocessed plant-based foods such as peas, soybeans, and beans performed best in our assessment across all domains. In comparison, processed plant-based products such as veggie burgers, traditional meat replacements such as tempeh, and plant milks were associated with less climate benefits and greater costs than unprocessed foods but still offered substantial environmental, health, and nutritional benefits compared to animal products. Our findings suggest that a range of food products exist that when replacing meat and dairy in current diets would have multiple benefits, including reductions in nutritional imbalances, dietary risks and mortality, environmental resource use and pollution, and when choosing unprocessed foods over processed ones also diet costs. The findings provide support for public policies and business initiatives aimed at increasing their uptake. [ABSTRACT FROM AUTHOR]

Consumer interest in meat and dairy alternatives drives demand for plant-based protein ingredients. While soy and gluten dominate the market, there is a trend to explore alternative crops for functional ingredient production. The multitude of ingredients poses challenges for food manufacturers in selecting the right protein. We investigated 61 commercially available protein ingredients from various sources, categorizing them based on their protein content into protein-rich flours (protein content less than 50%), protein concentrates (protein content between 50% and 80%), and protein isolates (protein content higher than 80%). Methionine, cysteine, and lysine were decisive for the amino acid score, which even varied between ingredients produced from the same raw material. Such differences were also observed in the protein solubility profiles, characterized by their raw material-specific protein pattern. By focusing on soy, pea, and fava bean ingredients, the broad spectra of emulsifying and foaming properties were illustrated. These ranged from non-emulsifying and non-foaming to high emulsifying capacities of 737 mL/g ingredient and foaming activities of 2,278%, accompanied by a foam stability of 100%. Additionally, we demonstrated that the functionality of ingredients obtained from different batches could vary by up to 24% relative SD. Protein solubility, powder wettability, color, and particle size were determined as key properties for the differentiation of soy, pea, and fava bean protein ingredients by principal component analysis. In our study conclusion, we propose essential measures for overcoming challenges in protein ingredient production and utilization to realize their full potential in fostering sustainable and innovative plant-based food production. [ABSTRACT FROM AUTHOR]

Plant-based proteins are promoted as nutritious, environmentally safe, and a key element for food security. Numerous studies using environmental life cycle assessments confirmed plant-based meat alternatives are more environmentally favorable than animal-derived meat. However, most missed other factors from protein extraction and concentration that contribute to environmental impact (both positive and negative). Furthermore, few studies examined the entire environmental impact because they overlooked social and nutritional life cycle assessments. Many publications assumed most environmental impact occurred in crop cultivation before high protein products are manufactured. However, industrial plant-based protein extraction, concentration, and purification require large amounts of natural resources, energy, chemicals, and highly specialized equipment seldom accurately assessed from an environmental, social, and nutritional perspective. This paper presents opinions and perspectives on additional information to consider to fully realize environmental benefits of highly proteinaceous plant-based food ingredients. Elements are also discussed we perceive as "hot spots" for future assessments in presenting a complete picture for minimizing environmental impact and how the numerous actors in this supply chain can transform our food system and secure protein availability for future generations. [ABSTRACT FROM AUTHOR]

The high emissions intensity of terrestrial animal source food (TASF) and projected increasing demand in low- and middle-income countries (LMIC) have spurred interest in the development of animal-free alternatives and manufactured food items that aim to substitute for meat, milk, and eggs with the promise of reduced environmental impact of producing food. The developing world is the source of 75% of global emissions from ruminants and will house 86% of the world's human population by 2050. The adoption of cost-effective, genetic, feed and nutrition practices, and improving livestock health in LMIC are seen as the most promising interventions to reduce emissions resulting from projected increased TASF demand though 2050. Genetic improvement is a particularly attractive approach to productivity enhancements, as such improvements are permanent and cumulative. Alternative proteins may play a role in addressing demand for affordable sources of nutrient-dense foods, however, price will be a major factor influencing adoption given 3.1 billion people globally (42%) were currently unable to afford a healthy diet in 2021. Additionally, there is currently a mismatch between the location of alternative protein companies, and both projected increased TASF demand and emissions. To date, the vast majority (>81%) of these companies are based in high-income countries. The sustainability implications of replacing TASF with alternative proteins at scale needs to consider not only environmental metrics but also the wider economic and social sustainability impacts, given the essential role that livestock play in the livelihoods and food security of approximately 1.3 billion people. [ABSTRACT FROM AUTHOR]

Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders. Sulfur (S) is an indispensable nutrient that affects plant growth, performance and yield. Cereals and legumes are global staple foods, and their proteins are considered sustainable plant‐based meat alternatives, which are increasingly popular. Owing to their physicochemical similarities, the crosstalk between Se and S influences cereal and grain‐legume derived proteins. Modifications induced by Se and S might improve the protein quality of harvested cereal and legume grains. This timely review not only identifies the knowledge gaps in this research area focusing on Se and S enrichment in cereals and legumes but also emphasizes the potential of this unexplored area for new applications. S enrichment resulted in better quality properties in the bread of wheat flour and stimulated the expression of S‐rich globulins and albumins in legumes. Se supplementation enhanced the emulsifying capacity of legumes (e.g. chickpeas). The improvement of protein fractions in cereal and legume grains has the potential to revolutionize protein processing to offer new alternatives to produce an array of S‐ and Se‐enriched cereal and legume products. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The objective of this study was to characterize the nutritional profile of plant‐based meat alternatives (PBMA) and ground beef (GB). Beyond Beef (BEY); Impossible Burger (IMP), a third available product of plant‐based protein, including SWEET EARTH, Incogmeato, Open Nature, and Good & Gather (GEN); and two lean levels of GB (regular [80%–85% lean, regular ground beef] and Lean [>93% lean, lean ground beef, LGB]) were purchased from retail stores across the United States. Proximate composition, mineral content, fatty acid profile, amino acid profile, and B‐vitamin content were measured in raw products. Generally, PBMA had increased ash content which coincided with increased mineral concentration compared to GB, namely sodium, calcium, and zinc (p < 0.05). Similar trends were observed for B‐vitamins. The fatty acid profile of IMP was primarily saturated due to lauric acid (12:0) and myristic acid (14:0) concentrations. Both BEY and GEN were highly unsaturated because of linoleic acid concentration (18:2n6). LGB possessed the greatest total amino acid concentration and total essential amino acid content (p < 0.05). Phenylalanine was increased in PBMA compared to GB (p < 0.05). Overall, these data show differences and similarities between the nutritional profile of PBMA and GB. However, the bioavailability of these nutrients and associated health outcomes, particularly in PBMA, require further investigation. [ABSTRACT FROM AUTHOR]

In development for almost 20 years, artificial meat (also known as "cell‐based meat," "cell‐cultured meat," "cultured meat," "cultivated meat," "in vitro meat" and "lab‐grown meat") is the most striking example of cellular agriculture. This research aims to study Arab consumers' attitudes toward artificial meat, which is a topic of great interest to scientists and the media. An online survey was conducted with 1025 participants revealed that 17% consider artificial meat to be promising and acceptable. Over 40% would be willing to try this novel product, whereas 36% expressed reluctance and 22.7% were unsure. Among non‐hesitant respondents, about 60% of all participants would be willing to eat artificial meat on a regular basis, particularly in restaurants (16.2%), at home (27.6%), and/or in ready‐made meals (33.9%). Nevertheless, the majority of participants (55%) indicated a willingness to pay (WTP) less or much less (or even nothing at all) for artificial meat in comparison to conventional meat. A notable 27% of participants expressed a WTP the same price for artificial meat as for conventional meat. Conversely, only 14% of them indicated a WTP more for artificial meat. Income, gender, and age were the most important predictors of consumer acceptance. Young and middle‐aged men and those with the highest monthly income are most likely to accept artificial meat. These are the consumers most likely to be targeted by those marketing artificial meat in Arabic‐speaking countries. Practical Application: The demographic groups most likely to accept artificial or cell‐based meat in Arab countries are young and middle‐aged men and those with the highest monthly incomes. These are the consumers most likely to be targeted by those attempting to market artificial meat in Arabic‐speaking countries. Consequently, the results of our study are directly relevant to understanding the potential approaches (and challenges) to selling artificial meat in this context. [ABSTRACT FROM AUTHOR]

Nowadays, consumption habits are changing for different reasons, and animal products are being replaced by plant‐based analogs. Some of these analogs are classified as ultra‐processed foods (UPFs) according to NOVA criteria (food classification system). Within this scenario, little is known about consumers' sensory response regarding these new products. One main challenge of plant‐based UPFs is imitating both the sensory characteristics and the hedonic experience of meat consumption. Although numerous studies explore the sensory profile of ultra‐processed vegan products, we found no comparisons between the sensory profiles of plant‐based analogs and their corresponding meat products. The present study aimed to compare the dynamic sensory profiles, specifically focusing on flavor and texture attributes, of animal‐based food (beef and chicken meat) and their corresponding commercial ultra‐processed plant‐based meat analogs (seitan and Mediterranean chick'n pieces) and to establish the adequacy of the intensity of certain sensory characteristics (attributes) and their impact on the acceptability of meat analogs. This was conducted using the time‐intensity technique with fourteen trained panelists and just about right scales with 59 consumers, evaluating the acceptability of the products with a 7‐point hedonic scale. The dynamic perception results for the analogs significantly differed from those of beef and chicken, specifically showing higher intensity in "nonmeat" attributes such as gumminess, mushroom flavor, vegetable flavor, and spiciness. The attributes that characterize the chicken analog are more suitable than the attributes that characterize seitan. The acceptability of seitan was not significantly influenced by the attribute suitability results. However, poor juiciness showed a significant penalty on its acceptance for the chicken analog. These identified differences highlight the need to evaluate and adjust the sensory characteristics of plant‐based products that attempt to imitate traditional meat products. Practical Application: The time‐intensity technique was effective in identifying differences in the consumption experience between meat and the respective plant‐based analogs. Inadequate taste and texture characteristics can decrease the acceptability of the analogs. The identification of these characteristics is crucial for the food industry to understand consumer preferences regarding meat substitutes. [ABSTRACT FROM AUTHOR]

The texture of plant‐based meat alternatives is a sensory attribute that holds a central value in consumer acceptability. The texture dimensions and drivers of liking for plant‐based mince, a popular product within plant‐based meats, are not yet fully established and literature in this area is limited. Consequently, the successful development and positioning of such products in the market next to traditional proteins is compromised, and improved product development guidelines are needed for the industry. This review aims to inform product development of what is currently known about plant‐based mince texture and where the research gaps are, particularly with respect to sensory dimensions and drivers of liking, by reviewing the present landscape of relevant sensory literature. Potential texture sensory dimensions for plant‐based mince, based on limited studies and seemingly aligning with conventional mince, are posited as juiciness, tenderness, firmness, and/or softness with a key driver of liking being juiciness, but this requires further validation utilizing robust sensory studies. A significant need exists to expand on the currently known texture dimensions and drivers alongside new ways that texture can be improved upon to more closely align to, or exceed, consumer expectations. Once this has been achieved, a robust sensory framework for developing plant‐based mince products can be used to better position plant‐based mince to effectively compete with traditional mince, and not merely cannibalize upon other brands, in the current market. [ABSTRACT FROM AUTHOR]

In response to the growing demand for plant‐based meat alternatives, this study explores the impact of incorporating wheat gluten (WG) into soy protein isolate (SPI) on both the proximate and functional properties of protein blends. The research also examines the effects of high moisture extrusion processing, varying feed moisture levels (60%, 65%, and 70%), and WG‐SPI blends on extruder response, as well as the textural, rheological, and solubility characteristics of the resulting extruded meat analogues. Moreover, the prime objective was to gain insights into the impact of using HMMA made at different ratios and feed moisture levels on plant‐based burgers. As the WG incorporation level increased in SPI, the RVA viscosity, water absorption, and oil absorption capacities, and foaming stability exhibited a decrease while foaming capacity increased. As feed moisture and WG incorporation levels in SPI increased, the system parameters, rheological, and textural parameters of high moisture extruded meat analogs decreased. WG25‐SPI75 showed the highest degree of texturization or sulfide bonds, and its extruded meat analogues at 60% feed moisture level burger patties resemble a similar textural to a chicken burger patty. This study is pivotal in understanding how wheat gluten in SPIs and feeding moisture level influence the textural and rheology properties of HMMA. [ABSTRACT FROM AUTHOR]

Plant‐based meat analogs (PBMAs) are common ultra‐processed foods (UPFs) included in the vegan/vegetarian diets as presumed healthy alternatives to meat and meat products. However, such health claims need to be supported by scientific evidence. To gain further insight into this topic, two commercial UPFs typically sold as meat analogs, namely, seitan (S) and tofu (T), were included in a cereal‐based chow and provided to Wistar rats for 10 weeks. A group of animals had, simultaneously, an isocaloric and isoprotein experimental diet formulated with cooked beef (B). In all cases, experimental chows (∼4 kcal/g feed) had their basal protein concentration increased from 14% to 30% using proteins from S, T, or B. Upon slaughter, in vivo protein digestibility was assessed, and the entire gastrointestinal tract (digests and tissues) was analyzed for markers of oxidative stress and untargeted metabolomics. Metagenomics was also applied to assess the variation of microbiota composition as affected by dietary protein. Diets based on PBMAs showed lower protein digestibility than those containing meat and promoted an intense luminal glycoxidative stress and an inflammatory intestinal response. The fermentation of undigested oxidized proteins from T in the colon of Wistar rats likely led to formation of mutagenic metabolites such as p‐cresol. The presence of these compounds in the animal models raises concerns about the potential effects of full replacement of meat by certain PBMAs in the diet. Therefore, future research might target on translational human studies to shed light on these findings. [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]

Background: Special low protein foods (SLPF) that are phenylalanine (Phe)-free or have a low Phe content are an integral part of PKU diet therapy. Aim: The aim of this study is to determine the nutritional profiles of SLPFs used in Turkey and to compare their contents with equivalent products in the "regular" category, in order to evaluate nutritional and metabolic risks. Methods: Between February and March 2022, the information concerning the nutritional contents of "special low protein products" recommended for PKU and available in Turkey were obtained from the websites of producers/suppliers. Results: A total of 148 SLPFs were identified in Turkey. Compared to regular products, SLPFs were determined to contain less sugar and high carbohydrate content in the Turkish market (p < 0.001). Overall, SLPF products had higher dietary fiber compared to products with regular protein content (p < 0.001). In SLPF subgroups, meat substitutes, rice and pasta, and soup products had significantly less total fat than regular products; low protein bread, sweet snacks, and salted crackers were found to contain less saturated fat (p < 0.05). Moreover, all SLPFs contained significantly more salt than regular products, especially the salt content of subgroups of low protein bread, flour, pasta, and rice was significantly higher than regular products (p < 0.05). Conclusion: Including detailed nutritional information on the Turkish SLPFs' food labels will be effective for patients with PKU to follow themselves on their own. [ABSTRACT FROM AUTHOR]

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African giant rats are recognized as one of the important small mammal species in Nigeria. They are highly priced and as an essential food item that is consumed as bush meat and a cheaper alternative protein source for the common man, especially in rural settings. As delicious as this particular species is there are some associated taboos with this animal because of their strange behaviour. This study therefore evaluates some behavioral attitudes associated with captive African giant rats. Thirty-six adult African giant rats (18 males and 18 females) were captured from the wild and their behaviour was studied for 8 - 10 weeks. They were monitored for feeding, sleeping, cannibalism, and reproductive behaviour. Feeding behaviour indicated that the animals manifested postures such as sitting on their haunches, standing on their legs, gnawing and acting coprophagy while eating. Sleeping attitudes revealed behaviour such as; assuming the shape of the letter O, maintaining a curve-shaped position, and lying on their back while sleeping. Commonly cannibalism behaviour observed includes; adult male-female cannibalism, mother-pup's cannibalism, and hunger-induced cannibalism. The animals also showed some peculiar reproductive behavior; these include; courtship, mating, and nursing attitudes. The study has been able to elucidate the behavioural characteristics of African giant rats and concludes that some behaviours and attitudes of captive African giant rats were strange and unique indeed. The study recommends that these characteristics should be factored into any plan for the domestication of African giant rats, and further studies to evaluate reasons for some of these behaviours. [ABSTRACT FROM AUTHOR]