Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.
digitalization
food innovation
health and nutrition
plant proteins
precision fermentation
safety
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
27 Feb 2023
27 Feb 2023
Historique:
received:
06
02
2023
revised:
13
02
2023
accepted:
17
02
2023
entrez:
11
3
2023
pubmed:
12
3
2023
medline:
12
3
2023
Statut:
epublish
Résumé
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.
Identifiants
pubmed: 36900522
pii: foods12051005
doi: 10.3390/foods12051005
pmc: PMC10000644
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
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