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. Pulse-based solutions with similar sensory and texture attributes may be used to substitute for meat ingredients in new product applications.

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

The-Thiri Maung¹ and Gi-Hyung Ryu²

With a rapid increase in meat consumption across Asia, people are concerned about the impacts of meat consumption and production. High-moisture extrusion cooking has been developed to produce meat analogues that mimic the properties of muscle meat.

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. The flavor of meat analogues is a key factor in consumer acceptance.

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. Emerging innovation in plant-based meat shows promise for revolutionizing the food system.

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

Yonghui Li¹

Plant-based meat is a more sustainable food product and could feed a larger population than its conventional meat counterpart. Some technological, sensory, and nutritional issues need to be addressed.

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

Brian Plattner

Extrusion processing has been utilized for creating textured substrates for many years. Today, there are three primary extrusion-based methods utilized for production of texturized proteins: dry extrusion, wet extrusion, and thermal extrusion.

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

Kathy Musa-Veloso^1,2 and Justine Juana³

A dilemma in the introduction of innovative plant-based foods is their naming. The names of many common foods are defined in food standards and regulations.

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

Marianne Smith Edge¹ and Jennifer L. Garrett²

Plant-based meat alternatives provide consumers with choices for enjoying the sensory characteristics of meat products, but nutritional implications exist.

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), a nonprofit organization focused on creating a healthy, just, and sustainable food system through alternative proteins.

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