Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
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Author
Hassoun, Abdo
Zouari, Ahmed
Tülbek, Mehmet Çağlar
Mefleh, Marina
Aït-Kaddour, Abderrahmane
Publication date
2023-02-27ISSN
2304-8158
Abstract
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.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
21
Publisher
MDPI
Is part of
Foods
Citation
Boukid, Fatma, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, and Massimo Castellari. 2023. "Fermentation For Designing Innovative Plant-Based Meat And Dairy Alternatives". Foods 12 (5): 1005. doi:10.3390/foods12051005.
Program
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2652]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/