|
DisplayTitle July-August
Issue 65 (4)
Global Food Systems / Processing
Clyde Don1,2 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. Riaz3,4 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 Li1,2,3 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 Weston2,3 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 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 
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 
|
|