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dc.contributor.authorBoukid, Fatma
dc.contributor.authorLamri, Melisa
dc.contributor.authorDar, Basharat Nabi
dc.contributor.authorGarron, Marta
dc.contributor.authorCastellari, Massimo
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-11-15T10:46:45Z
dc.date.available2021-11-15T10:46:45Z
dc.date.issued2021-11-12
dc.identifier.citationBoukid, Fatma, Melisa Lamri, Basharat Nabi Dar, Marta Garron, and Massimo Castellari. 2021. "Vegan Alternatives To Processed Cheese And Yogurt Launched In The European Market During 2020: A Nutritional Challenge?". Foods 10 (11): 2782. doi:10.3390/foods10112782.ca
dc.identifier.issn2304-8158ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1401
dc.description.abstractVegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY (n = 182) provide more energy, total fats, and carbohydrates than dairy yogurt (n = 86), while saturated fatty acids (SFAs), sugars, and salt were not different between the two categories. Compared to dairy products (25.6%), 72.9% of the alternative products were declared low/no/reduced allergen, hence providing a larger spectrum of products to respond to consumers’ requirements. VAC (n = 114) showed high versatility of form compared to dairy (n = 115). Nutritionally, VAC have higher total fats, SFAs, and carbohydrates, but lower protein, salt, and sugar than dairy cheese. Food developers will continue to look for clean label solutions to improve the nutritional values of vegan products through the incorporation of natural ingredients, besides enhancing their taste and texture to appeal to flexitarians.ca
dc.format.extent11ca
dc.language.isoengca
dc.publisherMDPIca
dc.relation.ispartofFoodsca
dc.rightsAttribution 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.titleVegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?ca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.relation.projectIDEC/H2020/862980/EU/MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE/ProFutureca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.3390/foods10112782ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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Attribution 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/