Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities
There is a growing awareness that fostering the transition toward plant-based diets with
reduced meat consumption levels is essential to alleviating the detrimental impacts of the …
reduced meat consumption levels is essential to alleviating the detrimental impacts of the …
A systematic review on drivers influencing consumption of edible mushrooms and innovative mushroom-containing products
R De Cianni, L Pippinato, T Mancuso - Appetite, 2023 - Elsevier
Edible mushrooms are attractive for their low calorie content, high-quality protein, low lipid
levels, and therapeutic properties; furthermore, mushroom-containing products are gaining …
levels, and therapeutic properties; furthermore, mushroom-containing products are gaining …
Do plant‐based and blend meat alternatives taste like meat? A combined sensory and choice experiment study
We conducted a combined sensory and discrete choice experiment study with a 100% beef
burger, a plant‐based burger using pea protein, a plant‐based burger using animal‐like …
burger, a plant‐based burger using pea protein, a plant‐based burger using animal‐like …
[HTML][HTML] A sensory study on consumer valuation for plant-based meat alternatives: What is liked and disliked the most?
The food sector has witnessed a surge in the production of plant-based meat alternatives
that aim to mimic various attributes of traditional animal products. However, overall sensory …
that aim to mimic various attributes of traditional animal products. However, overall sensory …
Would you buy vegan meatballs? The policy issues around vegan and meat-sounding labelling of plant-based meat alternatives
Plant-based meat alternatives have grown tremendously in recent years, with an
unprecedented increase in vegan and meat-sounding labelled products appearing on …
unprecedented increase in vegan and meat-sounding labelled products appearing on …
Veggie burgers in the EU market: a nutritional challenge?
F Boukid, M Castellari - European Food Research and Technology, 2021 - Springer
Nutritional information of burgers launched in the EU market during 2020 was retrieved from
their labels. Products were initially classified into four types: ie, veggie, red meat-, fish-and …
their labels. Products were initially classified into four types: ie, veggie, red meat-, fish-and …
[HTML][HTML] Factors influencing consumer purchase intent for meat and meat substitutes
The availability of new plant-based burgers, designed to address the environmental, health,
and ethical issues associated with animal husbandry, represents a significant transition …
and ethical issues associated with animal husbandry, represents a significant transition …
[HTML][HTML] Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products
Although recommendations for a transition towards more plant-forward diets have been
proposed and despite consumers reporting willingness to reduce meat consumption …
proposed and despite consumers reporting willingness to reduce meat consumption …
How information affects consumers' purchase intention and willingness to pay for poultry farmed with insect-based meal and live insects
The opportunity to use insects as protein sources for poultry has many environmental
advantages. Moreover, the administration of insects to poultry can provide animal welfare …
advantages. Moreover, the administration of insects to poultry can provide animal welfare …
Valorization of mushroom by‐products: a review
With the rapid growth of the global economy and the global population, the production of
solid waste has increased remarkably. Mushrooms are gaining popularity among …
solid waste has increased remarkably. Mushrooms are gaining popularity among …