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Dietary patterns have been shown to worsen or alleviate several dermatological diseases. A well-balanced, plant-based diet is known to have anti-inflammatory, probiotic, and antioxidant properties, along with weight loss-promoting effects. Moreover, a plant-based diet has a low glycemic load, improving metabolic disease. Due to these qualities, plant-based diets may have beneficial effects on inflammatory skin conditions. In this review, we aim to discuss the possible mechanisms by which a plant-based diet reduces disease severity in psoriasis, acne, hidradenitis suppurativa, and atopic dermatitis. We also aim to clarify how a plant-based diet may influence skin healing and identify sources of vitamins, nutrients, fatty acids, and protein in a well-balanced, plant-based diet. We performed a literature search on PubMed/MEDLINE databases with the following keywords: "plant-based" OR "vegan" OR "vegetarian" OR "meat" OR "diet" AND "psoriasis" OR "hidradenitis suppurativa" OR "acne" OR "atopic dermatitis" OR "skin healing" OR "dermatology". Our findings demonstrate that plant-based foods may improve inflammatory skin diseases by supporting the gut microbiome, exerting anti-inflammatory effects, providing barrier support, and improving glycemic control. With the proper education, there is an abundance of plant-based food sources or supplements that contain riboflavin, vitamin B12, vitamin A, omega-3 fatty acids, and protein, thereby ameliorating the risk of nutritional deficiencies. Thus, a plant-based diet may have therapeutic potential in dermatology. In spite of the evidence available, there is a paucity of clinical studies focusing specifically on plant-based diets and dermatologic conditions and further investigation is warranted. [ABSTRACT FROM AUTHOR]

Summary: This study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encapsulation efficiency (EE), but heat slightly reduced it, though EE remained above 90%. Droplet size decreased with higher PPI. The emulsion was then gelled with different kappa‐carrageenan (KC) concentrations (1%–2%) and pH levels (4–7). Gel hardness increased with KC content, while adhesiveness decreased. Springiness, cohesiveness and water‐holding capacity (WHC) rose with pH and KC, while meltability decreased. Rheological tests showed stronger gels with higher KC and lower pH. Storage time generally increased gel strength, except at pH 4. This work highlights the interplay between PPI, KC, pH and storage time in shaping the properties of pea protein‐based emulsions and gels. [ABSTRACT FROM AUTHOR]

Dairy milk is a core food in many food‐based guides to healthy eating. However, plant‐based milk alternatives are becoming increasingly available as substitutes. While these products serve a subset of the population unable or unwilling to consume milk, plant‐based milk alternatives can be perceived by consumers as direct equivalents, or even more healthful alternatives to dairy milk. This commentary addresses the significant differences in nutrient content that may have implications for the intake of key nutrients in the case of direct substitutions. Furthermore, while there is a significant body of knowledge demonstrating the significant health benefits associated with dairy milk consumption and a small number of potentially negative associations, there is a paucity of data on the health benefits of plant‐based milk alternatives directly. A "health halo" may exist based on matching individual nutrients through fortification, lower energy levels, and the health properties of the unprocessed raw characterizing ingredients of plant‐based milk alternatives. This may mislead consumers regarding healthfulness. Similarly, environmental attributes based on volumes of production, without considering contribution to nutrients, may also skew consumer perception. Positioning of plant‐based milk alternatives in food‐based dietary guidelines, marketing, and personal recommendations should acknowledge the differences in nutritional, bioactive, and health properties between plant‐based milk alternatives and dairy milk to ensure appropriate adaptations are made to account for shortfalls in nutrients. [ABSTRACT FROM AUTHOR]

Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducing the levels of antinutritional factors. Thus, this study evaluated the effect of fermentation with Lacticaseibacillus casei or co-culture on water activity (Aw), color, antioxidant capacity, and techno-functional properties of chickpea flour. Chickpeas were fermented at 28 °C for 96 h with Lactobacillus Casei or coculture, resulting in the samples GBLC and GBCC, respectively, dried at 50 °C, and ground to obtain the flours. Fermentation reduced (P < 0.05) the Wa and color parameters (L*, a*, and b*) of the fermented flours (GBCC and GBLC). In terms of techno-functional properties, GBCC flours showed lower emulsifying capacity (EC, 80%) and emulsion stability (ES, 82.50%). GBLC and GBCC flours showed significant differences (P < 0.05) in swelling power only at 25 °C and a reduction in water solubility index (WSI) at all studied temperatures. LAB fermentation reduced the antioxidant capacity of GBLC e GBCC flours determined by the DPPH method, while in the FRAP method, there was an increase for GBCC and a reduction for GBLC. For the total phenolic content (TPC), there was an increase of 231% for GBCC flour and 164% for GBLC flour. Thus, it was concluded that the fermentation with Lactobacillus Casei and co-culture affected the Wa, color, EC, ES, WSI, the antioxidant capacity by the DPPH and FRAP assays, and the TPC of the fermented flours. [ABSTRACT FROM AUTHOR]

Background: Plant-based formulas have become increasingly popular due to their health benefits, environmental concerns, cultural beliefs, improved palatability, and decreased cost. A retrospective chart review of medically stable children transitioning from a hypoallergenic formula to a yellow pea protein plant-based formula (PPPBF) was included. This study aimed to assess gastrointestinal tolerance, weight changes, and adherence to receiving a unique PPPBF. Methods: Healthcare providers (HCPs) from pediatric clinics across the United States who requested increased PPPBF samples between the dates of 1 November 2021and 31 January 2022 and again from 1 February 2022 to 15 April 2022 inputted survey data. The HCPs selected participants based on the inclusion criteria. Results: Seventy-three completed patient surveys were included of children (ages 1–18 years old, 41% females, 59% males). After the transition to PPPBF, 38.4% experienced improvement in GI tolerance, 56.2% experienced no change, and 5.5% reported worsening GI tolerance. There was a 95% adherence rate, and 98.9% reported no adverse reactions or allergic manifestations after formula transition. Conclusions: Transitioning from a hypoallergenic formula to a PPPBF showed a trend toward stable GI tolerance, weight gain or stability, and adherence. A PPPBF offers a first-choice option for children who are on hypoallergenic formulas due to intolerance. [ABSTRACT FROM AUTHOR]

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

Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. However, poor cleanliness might introduce dangerous microorganisms, jeopardizing customer health and product stability. This study aims to discuss the key hygiene measures required for safe and high-quality drinkable dairy-based and plant-based fermented product production and to avoid cross-contamination, fermentation vessels, utensils, and storage containers should be cleaned and sterilized regularly. Personal hygiene for workers is also critical, including adequate handwashing, the use of protective equipment, and hygiene protocol training. Another key part of industrial facility management is environmental control and furthermore, adopting Hazard Analysis and Critical Control Points (HACCP) systems allows for the systematic identification and mitigation of production-related risks. Regular microbiological examination of items and surfaces helps to ensure that hygiene methods are effective and that the products fulfill safety requirements. Therefore, strict hygiene measures must be followed when creating fermented drinks to provide safe, high-quality products. Such procedures not only protect consumer health, but also improve product shelf life and sensory properties, increasing consumer trust and satisfaction. [ABSTRACT FROM AUTHOR]

Following the new standard of using plant‐based ingredients, this study evaluated the effect of partially replacing milk proteins with plant proteins (almond and pumpkin seed) on yoghurt properties. Protein mixtures were prepared using rotational central composite design, investigating the percentage of animal protein replacement and the proportion between plant proteins. Milk protein substitution increased fermentation time, defined as the time needed to reach pH 4.6, and negatively impacted viscosity, firmness and syneresis of yoghurt. Nevertheless, replacing 25% of dairy proteins with an optimised plant protein blend (25% almond and 75% pumpkin seed) yielded yoghurt with typical composition and good sensory acceptance. [ABSTRACT FROM AUTHOR]

Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile. [ABSTRACT FROM AUTHOR]

Plant-derived materials and edible films have developed as viable substitutes for standard packaging materials, enabling sustainable and ecologically acceptable alternatives. Chitosan, a cationic carbohydrate polymer derived from animal or marine sources, as well as from agricultural waste such as mushrooms or various fungi possesses excellent properties such as film formation, mechanical strength, non-toxicity, biodegradability, edibility, UV-blocking ability, antioxidant activity, and antibacterial functionality, justifying its potential as packaging/coating material for fresh agricultural products. Chitosan is obtained through the deacetylation of chitin. The quantity of waste generated in a mushroom farm varies from 5–20 % of the total yielding quantity. Filamentous fungi's cellular structure, which is rich in chitin, provides a convenient method for chitin extraction. Fungal-derived chitosan offers the advantage of controllable physicochemical characteristics, including degree of deacetylation and molecular weight, compared to chitosan obtained from crustaceans. This versatility makes fungal chitosan suitable for various utilizations in food, pharmaceutical, and biomedical management. It can be utilised for different purposes in these fields. This review primarily emphasizes the extraction of chitin from mushrooms and various fungal sources, comparing different extraction methods and chitosan-based materials fabrication techniques. Additionally, it discusses the crucial characteristics of chitosan that make it convenient for high value-added functions in the food industry. To sum up, plant-based chitosan films have the potential to completely transform the packaging sector by providing environmentally friendly substitutes for traditional materials. Accepting these advances will help build a more resilient and sustainable earth, encourage the circular economy, and reduce the amount of plastic trash produced.

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

One of the primary sustainability challenges in aquaculture is replacing fish meal with plant‐based ingredients in aquafeeds. Plants are not optimal due to low protein content and antinutritional factors which can cause gut dysbiosis. Duckweed (Lemnaceae) is a family of aquatic plants with high protein content and has been used successfully for various types of animal feeds. In this systematic review and meta‐analysis of 58 papers, we summarize the extent by which duckweed has been used in fish production including the species of fish tested, the grow‐out stage of fish, and method of application. Duckweed studies spanned a total of 18 species of fish (16 freshwater and two marine) that collectively are valued at 263 billion USD annually, and comprise 28% of total aquaculture production by mass. The average experiment length was 72 days (SD 42), primarily at the fingerling life stage. Duckweed was fed to the fish through live grazing, dried, and pelleted forms with 20% inclusion as the most common formulation. The Lemna spp., dominated by L. minor, L. gibba, and unknown Lemna species, were the most commonly used for feeds. Spirodela polyrhiza was the second most common. Duckweed inclusion levels between 15% and 30% were associated with positive outcomes on fish growth and feed conversion ratio without any negative impact on survival rates. Most duckweed species, especially from Wollfiella have not been tested as a fish feed but should be explored whereas most studies focused on freshwater fishes rather than marine. [ABSTRACT FROM AUTHOR]

Vegan foods are growing in the market owing to various factors such as awareness about humane production of food, sustainability and health. In this study, a vegan cheese spread was developed with main ingredients being Jackfruit seed powder, cashew kernels and sunflower oil. The product had an improved nutritional profile as compared to the counterparts in the market providing fat content at 18.19 ± 0.52 g, carbohydrates at 8.31 ± 0.58 g, dietary fiber at 5.15 ± 0.45 g, and protein at 8.82 ± 0.09 per 100 g. Rheological and microstructure studies indicated that the food matrix was undergoing dynamic rearrangements at the molecular level on storage, but was appearing stable to the eye of the observer. Product attributes scored 8 points and higher on the hedonic scale of sensory evaluation. Practical implication of this research venture is that a vegan cheese spread has been developed and characterized on laboratory scale and can be further scaled up. [ABSTRACT FROM AUTHOR]

ABSTRACT: Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducing the levels of antinutritional factors. Thus, this study evaluated the effect of fermentation with Lacticaseibacillus casei or co-culture on water activity (Aw), color, antioxidant capacity, and techno-functional properties of chickpea flour. Chickpeas were fermented at 28 °C for 96 h with Lactobacillus Casei or co-culture, resulting in the samples GBLC and GBCC, respectively, dried at 50 °C, and ground to obtain the flours. Fermentation reduced (P < 0.05) the Wa and color parameters (L*, a*, and b*) of the fermented flours (GBCC and GBLC). In terms of techno-functional properties, GBCC flours showed lower emulsifying capacity (EC, 80%) and emulsion stability (ES, 82.50%). GBLC and GBCC flours showed significant differences (P < 0.05) in swelling power only at 25 °C and a reduction in water solubility index (WSI) at all studied temperatures. LAB fermentation reduced the antioxidant capacity of GBLC e GBCC flours determined by the DPPH method, while in the FRAP method, there was an increase for GBCC and a reduction for GBLC. For the total phenolic content (TPC), there was an increase of 231% for GBCC flour and 164% for GBLC flour. Thus, it was concluded that the fermentation with Lactobacillus Casei and co-culture affected the Wa, color, EC, ES, WSI, the antioxidant capacity by the DPPH and FRAP assays, and the TPC of the fermented flours.

Dietary patterns have been shown to worsen or alleviate several dermatological diseases. A well-balanced, plant-based diet is known to have anti-inflammatory, probiotic, and antioxidant properties, along with weight loss-promoting effects. Moreover, a plant-based diet has a low glycemic load, improving metabolic disease. Due to these qualities, plant-based diets may have beneficial effects on inflammatory skin conditions. In this review, we aim to discuss the possible mechanisms by which a plant-based diet reduces disease severity in psoriasis, acne, hidradenitis suppurativa, and atopic dermatitis. We also aim to clarify how a plant-based diet may influence skin healing and identify sources of vitamins, nutrients, fatty acids, and protein in a well-balanced, plant-based diet. We performed a literature search on PubMed/MEDLINE databases with the following keywords: “plant-based” OR “vegan” OR “vegetarian” OR “meat” OR “diet” AND “psoriasis” OR “hidradenitis suppurativa” OR “acne” OR “atopic dermatitis” OR “skin healing” OR “dermatology”. Our findings demonstrate that plant-based foods may improve inflammatory skin diseases by supporting the gut microbiome, exerting anti-inflammatory effects, providing barrier support, and improving glycemic control. With the proper education, there is an abundance of plant-based food sources or supplements that contain riboflavin, vitamin B12, vitamin A, omega-3 fatty acids, and protein, thereby ameliorating the risk of nutritional deficiencies. Thus, a plant-based diet may have therapeutic potential in dermatology. In spite of the evidence available, there is a paucity of clinical studies focusing specifically on plant-based diets and dermatologic conditions and further investigation is warranted.

A plant-based diet rich in whole foods and fiber is beneficial for cardiovascular (CV) health. This impact is often linked to specific food groups and their preparation methods, reflecting the overall dietary pattern. However, research on the long-term effects of a carefully designed plant-based diet on adults transitioning from a typical Western lifestyle is limited. Notably, studies on people managing CV risk factors effectively are scarce. As part of a cross-sectional study, we examined 151 individuals committed to a long-term, well-designed plant-based diet and active lifestyle. We investigated how specific food groups and macronutrient intake are related to various CV health markers. In this secondary analysis, our comprehensive approach encompassed several methods: 3-day weighted dietary records, fasting blood lipid and blood pressure measurements, body composition assessments, and evaluations of lifestyle status. We adjusted our analysis for multiple variables, such as age, sex, current body mass index, smoking status, physical activity, and time (years) following the plant-based diet. Our findings revealed several associations between macronutrient intake (per 50 g) and CV risk markers, although these associations were generally weak. Individuals who consumed more whole grains and fruits had lower levels of total, low-density lipoprotein (LDL-C), and high-density lipoprotein (HDL-C) cholesterol. We also found associations between the intake of legumes and nuts/seeds and reduced HDL-C levels. These findings suggested that these food groups might influence the lipid profile, contributing to CV health in a plant-based diet. A greater intake of spices/herbs was associated with lower uric acid levels, while diets rich in plant-based fast food and pasta (made from white flour) were associated with higher uric acid levels. A greater intake of various macronutrients, such as fiber, carbohydrates (from whole-food sources), proteins, and different types of fats (saturated fatty acids [SFAs], monounsaturated fatty acids [MUFAs], and polyunsaturated fatty acids [PUFAs]), was associated with lower levels of total cholesterol, LDL-C (only for carbohydrates), and HDL-C. We found a unique negative correlation between PUFA intake and LDL-C, suggesting that PUFAs might significantly affect LDL-C levels. In contrast, increased fiber, protein and SFA consumption were associated with increased uric acid levels. These findings support the impact of dietary patterns on CV risk factors, highlighting that even small amounts of unhealthy food groups can significantly influence specific CV risk markers, regardless of the overall diet. [ABSTRACT FROM AUTHOR]

Hygiene practices are crucial for the production of fermented products, as they affect both product quality and safety. Fermented products, including dairy-based such as kefir, kombucha, and traditional ethnic drinks, rely on beneficial microbes. However, poor cleanliness might introduce dangerous microorganisms, jeopardizing customer health and product stability. This study aims to discuss the key hygiene measures required for safe and high-quality drinkable dairy-based and plant-based fermented product production and to avoid cross-contamination, fermentation vessels, utensils, and storage containers should be cleaned and sterilized regularly. Personal hygiene for workers is also critical, including adequate handwashing, the use of protective equipment, and hygiene protocol training. Another key part of industrial facility management is environmental control and furthermore, adopting Hazard Analysis and Critical Control Points (HACCP) systems allows for the systematic identification and mitigation of production-related risks. Regular microbiological examination of items and surfaces helps to ensure that hygiene methods are effective and that the products fulfill safety requirements. Therefore, strict hygiene measures must be followed when creating fermented drinks to provide safe, high-quality products. Such procedures not only protect consumer health, but also improve product shelf life and sensory properties, increasing consumer trust and satisfaction.

The growing interest in plant protein sources, such as pulses, is driven by the necessity for sustainable food production and climate change mitigation strategies. Faba bean (Vicia faba L.) is a promising protein crop for temperate climates, owing to its remarkable yield potential (up to 8 tonnes ha-1 in favourable growing conditions) and high protein content (~29% dry matter basis). Nevertheless, the adoption of faba bean protein in plant-based products that aim to resemble animal-derived counterparts is hindered by its distinctive taste and aroma, regarded as "off-flavors". In this review, we propose to introduce off-flavor as a trait in breeding programs by identifying molecules involved in sensory perception and defining key breeding targets. We discuss the role of lipid oxidation in producing volatile and non-volatile compounds responsible for the beany aroma and bitter taste, respectively. We further investigate the contribution of saponin, tannin, and other polyphenols to bitterness and astringency. To develop faba bean varieties with diminished off- flavors, we suggest targeting genes to reduce lipid oxidation, such as lipoxygenases (lox) and fatty acid desaturases (fad), and genes involved in phenylpropanoid and saponin biosynthesis, such as zero-tannin (zt), chalcone isomerase (chi), chalcone synthase (chs), b-amyrin (bas1). Additionally, we address potential challenges, including the need for high-throughput phenotyping and possible limitations that could arise during the genetic improvement process. The breeding approach can facilitate the use of faba bean protein in plant-based food such as meat and dairy analogues more extensively, fostering a transition toward more sustainable and climateresilient diets. [ABSTRACT FROM AUTHOR]

Early life feeding practices may affect the long-term health of individuals, particularly in terms of the development of non-communicable diseases, such as metabolic and allergic diseases. Accumulating evidence suggests that the interplay of breastfeeding and/or formula feeding followed by the introduction of solids plays a role in the occurrence of non-communicable diseases both in the short and long term. International food allergy guidelines recommend that breastfeeding women do not need to avoid food allergens and do not recommend any infant formula for allergy prevention. Guidelines regarding solid food introduction for food allergy prevention recommend the introduction of well-cooked eggs and peanuts around 4–6 months of age, and not to delay the introduction of other food allergens. There is also an increasing trend to feed infants a plant-based or plant-forward diet and have access to infant formulas based on plant-based ingredients. The use of novel plant-based infant formulas raises a few questions reviewed in this paper: (1) Do fortified, plant-based infant formulas, compliant with US Food and Drug Administration (FDA) regulations and European Food Safety Authority (EFSA) (European) guidelines, support adequate infant growth? (2) Are plant-based infant formulas suitable for the management of cow's milk allergy? (3) Does feeding with novel, plant-based infant formulas increase the risk of food allergies to the food allergens they contain? (4) Does feeding infants plant-based food allergens in early life increase the risk of allergic and severe allergic reactions? The review of the literature indicated that (1) plant-based formulas supplemented with amino acids and micronutrients to comply with FDA regulations and EFSA guidelines, evaluated in sufficiently powered growth studies, can support adequate growth in infants; (2) currently available plant-based infant formulas are suitable for the management of CMA; (3) an early introduction and continuous intake of food allergens are more likely to prevent food allergies than to increase their risk; and (4) an early introduction of food allergens in young infants is safe. [ABSTRACT FROM AUTHOR]

Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile.

The growing interest in plant protein sources, such as pulses, is driven by the necessity for sustainable food production and climate change mitigation strategies. Faba bean (Vicia faba L.) is a promising protein crop for temperate climates, owing to its remarkable yield potential (up to 8 tonnes ha−1 in favourable growing conditions) and high protein content (~29% dry matter basis). Nevertheless, the adoption of faba bean protein in plant-based products that aim to resemble animal-derived counterparts is hindered by its distinctive taste and aroma, regarded as “off-flavors”. In this review, we propose to introduce off-flavor as a trait in breeding programs by identifying molecules involved in sensory perception and defining key breeding targets. We discuss the role of lipid oxidation in producing volatile and non-volatile compounds responsible for the beany aroma and bitter taste, respectively. We further investigate the contribution of saponin, tannin, and other polyphenols to bitterness and astringency. To develop faba bean varieties with diminished off-flavors, we suggest targeting genes to reduce lipid oxidation, such as lipoxygenases (lox) and fatty acid desaturases (fad), and genes involved in phenylpropanoid and saponin biosynthesis, such as zero-tannin (zt), chalcone isomerase (chi), chalcone synthase (chs), β-amyrin (bas1). Additionally, we address potential challenges, including the need for high-throughput phenotyping and possible limitations that could arise during the genetic improvement process. The breeding approach can facilitate the use of faba bean protein in plant-based food such as meat and dairy analogues more extensively, fostering a transition toward more sustainable and climate-resilient diets.

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

Thrips tabaci L. is a polyphagous pest of various erops ineluding onions. It has eaused eonsiderable losses to onion produetion as it has developed resistanee against many synthetie pestieides. Moreover, pestieides used are hazardous to humans and environment. Therefore, the effeetiveness of four indigenous botanieal pestieides i.e., neem (Azadirachta indica A. Juss.), nazboo / sweet Basil (Ocimum basilicum L.), zangi / nerium (Nerium Oleander L.), Aloevera (Aloevera L.) Burm. f., along with Pirate (Chlorfenapyre) as positive and water as eontrol negative were evaluated against T. tabaci. The data was reeorded before applieation and after 24, 48, 72, 96 h and 7 days of spray. Based on the population of T. tabaci, two sprays were done in the study. After the first spray, maximum population reduetion of T. tabaci was reeorded in pirate (97.62%) after 48 h of spray, followed by 81.83% and 74.52% reduetion in aloe vera and neem treatments after 96 and 72 h of spray. A similar trend was observed after seeond spray, as maximum T. tabaci population reduetion was reeorded in pirate (94.79%), followed by Aloevera (83.06%) and neem (78.0%) treatments. Nazboo and zangi were least signifieant in eontrolling T. tabaci. Moreover, the highest onion yield was reeorded in pirate treatment that was not signifieantly different from yield in Aloevera treatment, whereas lowest yield was obtained in eontrol followed by nazboo and zangi treatments. Therefore, it is reeommended that Aloevera should be ineluded for the management of T. tabaci in onions. [ABSTRACT FROM AUTHOR]

Industrial farming of livestock is increasingly focused on high productivity and performance. As a result, concerns are growing regarding the safety of food and feed, and the sustainability involved in their production. Therefore, research in areas such as animal health, welfare, and the effects of feed additives on animals is of significant importance. In this study, an in vitro co-culture model of the piglet gut was used to investigate the effects of two phytogenic feed additives (PFA) with similar compositions. Intestinal porcine epithelial cells (IPEC-J2) were co-cultivated with peripheral blood mononuclear cells (PBMC) to model the complex porcine gut environment in vitro. The effects of treatments on epithelial barrier integrity were assessed by means of transepithelial electrical resistance (TEER) in the presence of an inflammatory challenge. Protective effects of PFA administration were observed, depending on treatment duration and the model compartment. After 48 h, TEER values were significantly increased by 12–13% when extracts of the PFA were applied to the basolateral compartment (p < 0.05; n = 4), while no significant effects on cell viability were observed. No significant differences in the activity of a PFA based mainly on pure chemical compounds versus a PFA based mainly on complex, natural essential oils, and extracts were found. Overall, the co-culture model was used successfully to investigate and demonstrate beneficial effects of PFAs on intestinal epithelial barrier function during an inflammatory challenge in vitro. In addition, it demonstrates that the two PFAs are equivalent in effect. This study provides useful insights for further research on porcine gut health status even without invasive in vivo trials. [ABSTRACT FROM AUTHOR]

This work assessed how different germination times (0, 24, 48, 72, and 96 h) of sunflower seeds affect the physicochemical, nutritional, and in vitro biological quality of the flours and their water-soluble extracts (WSE) obtained after mashing. The germination was evidenced by exponential rootlet growth after 24 h, with an increase in γ-Aminobutyric acid (GABA) content in the flours, reaching a maximum of 40.97 mg/100 g (96 h – p < 0.05). Furthermore, flours germinated for 48 h showed an increase of 57% and 31% in the contents of total phenolic compounds and calcium, respectively. The lipid profile of the flour showed a predominance of polyunsaturated fatty acids, especially linoleic acid (<52.35%), regardless of the germination period. The WSE characteristics were proportionally affected by germination duration, with a proportional increase in the content of soluble solids (up to 96.9%) and reducing sugars (up to 9.8 times). In addition, WSE produced from seeds germinated for 48 h showed better physical stability, with no sedimentation observed after 24 h of storage at 4 °C and a 41.5% reduction in the serum phase compared to WSE produced from non-germinated flour. Therefore, the germination process, especially for 48 h, is suggested as a simple and cost-effective strategy to enhance the flour nutritional profile and potentially improve the quality/stability of water-soluble extracts obtained from sunflower seeds. • Rootlet growth was exponentially proportional to the increase in germination time. • Germination maintained the omega-3 content in both flours and water-soluble extracts. • Germination promoted the GABA content accumulation (≤40.97 mg/100 g) in flours. • Germination (48 h) increased the phenolic compounds content in flours (≤57%). • Germination (48 h) eliminated sedimentation and reduced the WSE whey phase (41.5%). [ABSTRACT FROM AUTHOR]

There is a need to transform our current food system if we are to feed the rapidly expanding global population while maintaining planetary health. Within the island of Ireland, there is an urgent need to diversify the foods that currently contribute to our populations' protein intake. A Shared Island Innovative Food System approach is required to achieve this in a manner that is sustainable and provides benefits to producers, consumers and other supply chain participants. The Protein‐I project employs such an approach, with the paradigm focusing on production of plant food through to human health, while paying particular attention to the development of the rural bioeconomy. Using an interdisciplinary approach, the team will develop strategies to maximise sustainable plant protein production in a traceable/transparent fashion and assess the impact of changes to existing value chains and the development of new value chains for the rural economy. A smart supply chain technology solution tailored to the needs of the agri‐food industry will be developed and tested. Additionally, we will co‐design consumer‐led approaches to diversify plant protein intake, model the impact of changes at the population level and perform human interventions to demonstrate efficacy in terms of achieving adequate nutrition and improved health. Comprehensive engagement with stakeholders is embedded throughout the whole project to embrace the multi‐actor approach. Overall, the project will be a key step towards future‐proofing our food system on the island of Ireland and moving towards protecting planetary and population health, within the context of a just transition. [ABSTRACT FROM AUTHOR]

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–70%), and rice flour (20–80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture. [ABSTRACT FROM AUTHOR]

Our systematic review assessed the impact of botanical fermented food (BFF) consumption on glucose, lipid, anthropometric, inflammatory and gut microbiota parameters, in adults with metabolic syndrome (MetS), MetS components or type 2 diabetes mellitus (T2DM). Embase, MEDLINE, Cochrane CENTRAL and Google Scholar were searched with no language limits, from inception to 31 August 2022, for eligible randomised controlled trials (RCTs). Two independent reviewers screened 6873 abstracts and extracted relevant data. Risk of bias (ROB) was assessed using the Cochrane Collaboration's ROB2 tool. The final review included twenty-six RCTs, with thirty-one reports published between 2001 and 2022. Significant ( p < 0·05) within-group and between-group changes in cardiometabolic outcome means were reported in twenty-three and nineteen studies, respectively. Gut microbiota composition was assessed in four studies, with two finding significant between-group differences. No significant difference between groups of any measured outcomes was observed in five studies. There were fourteen studies at low ROB; ten were of some concern; and two were at high ROB. In 73% of included studies, BFF consumption by participants with obesity, MetS or T2DM led to significant between-group improvements in discrete cardiometabolic outcomes, including fasting blood glucose, lipid profile, blood pressure, waist circumference, body fat percentage and C-reactive protein. BFF consumption increased the abundance of beneficial gut bacteria, such as Bifidobacterium and LAB, whilst reducing potential pathogens such as Bacteroides . To determine the clinical significance of BFFs as therapeutic dietary adjuncts, their safety, tolerability and affordability must be balanced with the limited power and magnitude of these preliminary findings.

Mosquitoes threaten over half of the world's population through vectored diseases such as malaria, zika, yellow fever, dengue, and chikungunya. Mosquitoes have a highly developed olfactory system attuned to chemotaxis relating to host-seeking, mating, and oviposition behavior. In this study, we aimed to determine the spatial efficacy of 2 plant-based repellent blends (Blend3 and Blend4 that had previously been found to successfully repel Aedes, Anopheles and Culex mosquitoes in wind tunnel assays) in excluding Aedes aegypti from the window entry. A new cage system was developed for parallel "no-choice" and "choice" olfactometric assays. In the no-choice trial, Blends 3 and 4, as well as commercial products (N, N-diethyl-3-methylbenzamide, p-menthane-3,8-diol [PMD], 3-(N-n-butyl-N-acetyl)-amino-propionic acid ethyl ester, and 2-(2-hydroxyethyl)-1-methylpropylstyrene 1-piperidine carboxylate), were adsorbed into filter papers of different sizes and placed in a window created between 2 attached bug dorms. Then, the number of mosquitoes entering the window was counted through a 6-min period. In choice olfactometric assays, Blends 3, 4, and PMD were adsorbed into filter paper and the number of mosquitoes moving away from Blend 3 and PMD were compared. No-choice assays showed that Blend3 (P < 0.001) and Blend4 (P = 0.0012) were more repellent than the best commercial product PMD. Additionally, while Blend 4 was significantly more repellent than Blend 3 (P = 0.012) in the choice assay, overall, these 2 blends show promise as new repellents for the spatial exclusion of Aedes aegypti from window entry alone or as part of a "push-pull'' strategy., (© The Author(s) 2024. Published by Oxford University Press on behalf of Entomological Society of America.)

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

The field of medicine, despite its prominent influence in society, has invested little to promote healthy lifestyle choices. The consequence of this is reflected in our ever-rising chronic disease statistics, most notably obesity and diabetes rates. This is especially regrettable considering overwhelming evidence confirms most non-communicable disease is preventable by modifying our diets. In light of this critical knowledge that optimizing our nutrition could save innumerable lives, one would naturally assume physicians would be readily practicing its promotion with their patients. Yet, that is far from true. By no fault of their own. Medical schools, entrusted with the responsibility of educating our future healthcare leaders, have managed to largely bypass the topic of nutrition, arguably the most powerful healthcare intervention known to mankind. In fact, on average, medical schools offer an anemic number of hours of nutrition education over 4 years. 1 What little is offered is focused on biochemistry and nutrient deficiencies, none of which prepares a physician in training for meaningful application in clinical care. This lapse in nutrition education continues throughout post-graduate training; in a recent survey of more than 600 cardiologists, 90% reported they had not received needed nutrition education during training. 2 Although we agree that not all physicians must be experts in nutrition, in the very least all should have knowledge of rudimentary and essential facts. We offer this commentary on six vital clinical topics, to increase awareness amongst physicians as to the importance of diet and its role in human health. [ABSTRACT FROM AUTHOR]

Unhealthy food choices and poor diet have a significant impact on development and progression of cardiovascular disease. Further, plant-based diets have been shown to mitigate cardiovascular risk factors and improve the health status of patients with cardiovascular disease. Currently, hospitals spend substantial healthcare dollars on food expenditures for inpatient services and recent pushes by the American Heart Association (AHA) and American College of Cardiology (ACC) encourage predominantly or full plant-based diets. The University of Florida has been one of the first institutions to incorporate a fully plant-based menu offering to their inpatient population. Herein, we discuss the program instituted at UF, the challenges faced while making this institutional change, and our solutions to these obstacles. The success of our plant-based initiative can serve as a foundation for other healthcare institutions to incorporate plant-based menu programs. [ABSTRACT FROM AUTHOR]

Background: Plant-based meat alternatives (PBMA) are considered an alternative to animal products. We aimed to understand the patterns and drivers of consumption of PBMA and their nutritional contributions using dietary modelling, whilst also considering the relevance of processing., Methods: This study used a mixed methods exploratory sequential approach. Semistructured online interviews (n = 19) with consumers and nonconsumers of PBMA were conducted. Thematic analysis of interviews considered drivers of PBMA consumption, with content used to develop personas to represent key concepts driving incorporation (or lack of intake) into dietary patterns. Diets were modelled for personas, based on recommended and typical population intake and with variations in processed foods based on the Nova food classification system, including PBMA. Diets were analysed against nutrient reference values., Results: The main drivers of PBMA consumption were animal welfare, health improvement and environmental concerns. Convenience, cost, taste, processing and thoughts that the nutritional value of PBMA was lesser than meats were all described. Six personas were identified from the interview content. The three most disparate personas (age, dietary pattern and nutrient requirements) were used for dietary modelling. Nutrient analyses showed diets predominantly meeting reference values, with deficiencies more likely when modelled on food choices typical of population intake and diets excluding processed foods., Conclusions: This study found that PBMA may have beneficial nutritional qualities such as lower saturated fat and higher dietary fibre when compared to their meat equivalents. PBMA may have a place in a healthy diet, whilst alleviating animal welfare and environmental concerns which were identified as key drivers of consumption., (© 2024 The British Dietetic Association Ltd.)

Vegetarian diets can satisfy nutritional requirements and have lower environmental impacts than those containing meat. However, fruits and vegetables are wasted at higher rates than meat. Reducing both food waste (FW) and the environmental impacts associated with food production is an important sustainability goal. Therefore, the aim of this study was to examine potential tradeoffs between vegetarian meals' lower impacts but potentially higher FW compared to meat-containing meals. To examine this, seven consecutive days of plate FW data from Loma Linda University Medical Center (LLUMC) patients were collected and recorded from 471 meals. Mean total FW and associated greenhouse gas emissions (GHGE) were higher among meat-containing meals (293 g/plate, 604 g CO2-eq/plate) than vegetarian meals (259 g/plate, 357 g CO2-eq/plate) by 34 g (p = 0.05) and 240 g CO2-eq (p < 0.001), respectively. Statistically significant differences were observed in both FW and associated GHGE across major food categories, except fruit, when comparing vegetarian and meat-containing meals. Overall, vegetarian meals were preferable to meat-containing meals served at LLUMC both in terms of minimizing FW and lowering environmental impacts. Other institutions serving vegetarian meal options could expect similar advantages, especially in reduced GHGE due to the high CO2 embodied in meat. [ABSTRACT FROM AUTHOR]

As medical schools work to train the next generation of providers, including robust content in nutrition education is paramount. The National Academy of Sciences sets the benchmark for 25 hours of nutrition education in medical schools, though many schools do not meet this requirement. Usually, nutrition lectures in medical schools are given in the pre-clinical years and focus on biochemistry and micronutrients. During the COVID-19 pandemic, there was a unique opportunity to quickly develop and implement an elective course for 3rd and 4th year medical students at the University of North Carolina School of Medicine. A course was created in lifestyle medicine and culinary medicine, and all were delivered remotely through Zoom. This course would be simple to replicate at other institutions and was very well received. This article will describe more of the resources, methods, and reactions to this course. [ABSTRACT FROM AUTHOR]

Industrial farming of livestock is increasingly focused on high productivity and performance. As a result, concerns are growing regarding the safety of food and feed, and the sustainability involved in their production. Therefore, research in areas such as animal health, welfare, and the effects of feed additives on animals is of significant importance. In this study, an in vitro co-culture model of the piglet gut was used to investigate the effects of two phytogenic feed additives (PFA) with similar compositions. Intestinal porcine epithelial cells (IPEC-J2) were co-cultivated with peripheral blood mononuclear cells (PBMC) to model the complex porcine gut environment in vitro. The effects of treatments on epithelial barrier integrity were assessed by means of transepithelial electrical resistance (TEER) in the presence of an inflammatory challenge. Protective effects of PFA administration were observed, depending on treatment duration and the model compartment. After 48 h, TEER values were significantly increased by 12–13% when extracts of the PFA were applied to the basolateral compartment (p < 0.05; n = 4), while no significant effects on cell viability were observed. No significant differences in the activity of a PFA based mainly on pure chemical compounds versus a PFA based mainly on complex, natural essential oils, and extracts were found. Overall, the co-culture model was used successfully to investigate and demonstrate beneficial effects of PFAs on intestinal epithelial barrier function during an inflammatory challenge in vitro. In addition, it demonstrates that the two PFAs are equivalent in effect. This study provides useful insights for further research on porcine gut health status even without invasive in vivo trials.

Purpose of Review: The prevalence of cardiovascular disease despite good medical therapy is on the rise, driven by risk factors such as hypertension, diabetes, hypercholesterolemia, and obesity. As healthcare providers, we must seek to better advise patients on preventative strategies through lifestyle changes. Recent Findings: Guideline recommendations have been published by professional societies on the prevention of heart disease through lifestyle changes; however, limited education and experience with these lifestyle-modifying methods hinders appropriate counseling and treatment of patients. Summary: Robust data support the use of lifestyle medicine to reduce cardiovascular morbidity and risk. These include, a more plant-based whole food diet, regular exercise, stress relief, connectedness, and other lifestyle approaches. This review will help further the understanding of the front-line clinician in cardiovascular prevention. [ABSTRACT FROM AUTHOR]

Cardiovascular disease and its associated risk factors such as hypertension, obesity, and diabetes are contributing to a large portion of morbidity, mortality, and health care costs in the United States. Diet and lifestyle education have been shown to be beneficial in reducing cost, mortality, and morbidity associated with these diseases. However, the lack of implementation of diet and lifestyle tools into clinical practices and into hospital systems leaves much room for improvement. Obstacles such as poor physician education, financial concerns, patient preference, and social resistance to change have made it difficult to promote healthy lifestyle and nutrition practices throughout all aspects of health systems. Some hospital systems and hospital-based clinical practices have had important successes in creating prevention clinic models, implementing plant-based menus in their hospital systems, and incorporating intensive rehabilitation programs that will pave the way for more future change. This review describes the current deficits, obstacles, and innovative strategies for implementing lifestyle medicine into hospital systems. [ABSTRACT FROM AUTHOR]

Whole-food plant-rich dietary patterns have been shown to be associated with significant health benefits and disease-risk reduction. One such program, which has been gaining popularity, is the micronutrient-dense plant-rich (mNDPR) "Nutritarian" diet. The goal of this study is to determine the feasibility of implementing an online mNDPR "Nutritarian" intervention program and to determine the effectiveness of this program in reducing risk of chronic disease in women. The Nutritarian Women's Health Study is a long-term online longitudinal hybrid effectiveness-implementation study. Participants are recruited through social media, medical professionals/offices, and nutrition-related events and conferences. Participants receive online nutrition education and complete regular self-reported questionnaires regarding lifestyle, nutrition practices, and health. The online intervention program appears to be feasible and effective. Some decline in dietary adherence, particularly for certain food types, was observed during the study. For groups at risk, based on body mass index or waist-to-height ratio, there were initial decreases in body mass index and waist-to-height that leveled off over time, in some cases returning to baseline measures. The study suggests the implementation of the Nutritarian dietary pattern, through an online intervention component, may be effective in reducing the risk of chronic disease, with implications for clinical and public health practice. [ABSTRACT FROM AUTHOR]

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–70%), and rice flour (20–80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture.