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.
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. Pulse-based solutions with similar sensory and texture attributes may be used to substitute for meat ingredients in new product applications.
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.
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. The flavor of meat analogues is a key factor in consumer acceptance.
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. Emerging innovation in plant-based meat shows promise for revolutionizing the food system.
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.
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.
Kathy Musa-Veloso1,2 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.
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.
This report provides a list of methods for the analysis of glyphosate (GLY) and aminomethylphosphonic acid (AMPA) published in peer-reviewed scientific literature.
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.
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.
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.
Global Food Systems / Product Development & Innovation
Global Food Systems / Cereal Foods
Global Food Systems / Processing