Clyde Don^1,2 and Atze Jan van der Goot³

Inverting the balance of animal versus plant protein in our consumption pattern is needed to keep producing foods sustainably.

DOI: https://doi.org/10.1094/CFW-65-4-0037

Serap Vatansever,¹ Mehmet C. Tulbek,² and Mian N. Riaz^3,4

Plant-based meat alternatives have become a major staple in the North American marketplace due to changing consumer demands.

DOI: https://doi.org/10.1094/CFW-65-4-0038

The-Thiri Maung¹ and Gi-Hyung Ryu²

Asia has the fastest economic growth rate in the world, which has led to the development of its meat consumption culture.

DOI: https://doi.org/10.1094/CFW-65-4-0039

Xuejie Li¹ and Jian Li^1,2,3

Plant-based meat analogues are important protein sources due to their high nutritional value and low resource consumption.

DOI: https://doi.org/10.1094/CFW-65-4-0040

Erin M. Rees Clayton¹ and Zak Weston^2,3

Producing meat-like products directly from plants instead of animals creates significant gains in production and market efficiencies.

DOI: https://doi.org/10.1094/CFW-65-4-0041

Yonghui Li¹

Humanity is facing one of its greatest challenges as it contends with sustaining its global agricultural systems and environment and feeding more than 9 billion people by 2050.

DOI: https://doi.org/10.1094/CFW-65-4-0042

Brian Plattner

Extrusion processing has been utilized for creating textured substrates for many years.

DOI: https://doi.org/10.1094/CFW-65-4-0043

Kathy Musa-Veloso^1,2 and Justine Juana³

Globally, there is a movement toward plant-based diets.

DOI: https://doi.org/10.1094/CFW-65-4-0044

Marianne Smith Edge¹ and Jennifer L. Garrett²

Over the past decade, the pursuit of developing plant-based alternatives that mimic meat products in order to give consumers a wider range of choices at the supermarket has reached a new level of production and investment.

DOI: https://doi.org/10.1094/CFW-65-4-0045

Sheryl Tittlemier¹

This report provides a list of methods for the analysis of glyphosate (GLY) and aminomethylphosphonic acid (AMPA) published in peer-reviewed scientific literature.

DOI: https://doi.org/10.1094/CFW-65-4-0046

This Spotlight features an interview with the Good Food Institute (GFI).

DOI: https://doi.org/10.1094/CFW-65-4-0047

In this interview, Cereals & Grains Association member Filiz Koksel describes her work in food processing, which is focused on processing of cereals, pulses, and oilseeds to produce high-quality foods.

DOI: https://doi.org/10.1094/CFW-65-4-0048

In this interview, Cereals & Grains Association member Gi-Hyung Ryu describes his work in food extrusion technology, food engineering, and cereal grain processing, including his current focus on extrusion texturization of plant-based meat alternatives.

DOI: https://doi.org/10.1094/CFW-65-4-0049