Foods for Plant-Based Diets: Challenges and Innovations.
Foods for Plant-Based Diets: Challenges and Innovations.
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DOI：
10.3390/foods10020293
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发表时间：
2021-02-01
期刊：
影响因子：
--
通讯作者：
Vaquero MP
中科院分区：
文献类型：
--
作者：
Alcorta A;Porta A;Tárrega A;Alvarez MD;Vaquero MP
以植物为基础的饮食作为减少饮食环境足迹、促进人类健康和动物福利的一种手段而变得流行。尽管与杂食者相比，素食者和纯素食者的比例较低，但他们的数量在过去几年中显着增加。除肉类替代品之外的非动物食品的使用也在增加，这种趋势为食品行业带来了机遇。在这篇评论中，我们提出植物性肉类和牛奶替代品得到了整合，但鸡蛋、海鲜替代品以及可能与任何传统动物食品不同的新产品也有其利基市场。然而，并非所有动物食品替代品都是可持续的，其中一些甚至是经过超加工的。此外，还存在对安全和标签的担忧，消费者要求明确的信息和监管。该领域的挑战与食品设计和技术、感官科学、营养学和饮食学有关。此外，为了获得消费者的认可，同时防止选择此类饮食的人营养缺乏，充分选择和组合食物非常重要。
Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.
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影响因子：
13.6
作者：
Chen Z;Zuurmond MG;van der Schaft N;Nano J;Wijnhoven HAH;Ikram MA;Franco OH;Voortman T
通讯作者：
Voortman T
影响因子：
2.9
作者：
Carreno, Ignacio;Dolle, Tobias
通讯作者：
Dolle, Tobias
影响因子：
2.4
作者：
Ali, Marwa R.;EL Said, Rania M.
通讯作者：
EL Said, Rania M.
影响因子：
3.1
作者：
Bachmann, HP
通讯作者：
Bachmann, HP
影响因子：
2.1
作者：
Chardigny, Jean-Michel;Walrand, Stephane
通讯作者：
Walrand, Stephane