Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Ver/Abrir
Autor/a
Hassoun, Abdo
Zouari, Ahmed
Tülbek, Mehmet Çağlar
Mefleh, Marina
Aït-Kaddour, Abderrahmane
Fecha de publicación
2023-02-27ISSN
2304-8158
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
21
Publicado por
MDPI
Publicado en
Foods
Citación
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
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