Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 23
Submit an article Journal homepage
2,535
Views
27
CrossRef citations to date
0
Altmetric
Reviews

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Fatma Boukida Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, SpainCorrespondence[email protected]
View further author information
,
Cristina M. Rosellb Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, SpainView further author information
,
Sara Rosenec General Mills, Golden Valley, Minnesota, USAView further author information
,
Sara Bover-Cida Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, SpainView further author information
&
Massimo Castellaria Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, SpainView further author information
Pages 6390-6420 | Published online: 27 Mar 2021

Citations (27)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (4)

J. L. Banach, J. P. van der Berg, G. Kleter, H. van Bokhorst-van de Veen, S. Bastiaan-Net, L. Pouvreau & E. D. van Asselt. (2023) Alternative proteins for meat and dairy replacers: Food safety and future trends. Critical Reviews in Food Science and Nutrition 63:32, pages 11063-11080.
Read now
Simon Van De Walle, Keshia Broucke, Marie-Christin Baune, Nino Terjung, Geert Van Royen & Fatma Boukid. (2023) Microalgae protein digestibility: How to crack open the black box?. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
Read now
Fatma Boukid & Cristina M. Rosell. (2022) The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads. International Journal of Food Sciences and Nutrition 73:7, pages 902-914.
Read now
Fatma Boukid, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman & Elena Vittadini. (2022) Current and emerging trends in cereal snack bars: implications for new product development. International Journal of Food Sciences and Nutrition 73:5, pages 610-629.
Read now

Articles from other publishers (23)

Zsuzsa Farkas, Erika Országh, Tekla Engelhardt, Andrea Zentai, Miklós Süth, Szilveszter Csorba & Ákos Jóźwiak. (2023) Emerging risk identification in the food chain – A systematic procedure and data analytical options. Innovative Food Science & Emerging Technologies 86, pages 103366.
Crossref
Vyacheslav Dolganyuk, Stanislav Sukhikh, Olga Kalashnikova, Svetlana Ivanova, Egor Kashirskikh, Alexander Prosekov, Philippe Michaud & Olga Babich. (2023) Food Proteins: Potential Resources. Sustainability 15:7, pages 5863.
Crossref
Niharika Sachdev, Sangeeta Goomer, Laishram Rajender Kumar Singh & Rimpy Kaur Chowhan. (2023) Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet ( Setaria italica ) . Food Science and Technology International, pages 108201322311598.
Crossref
Fatma Boukid, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour & Massimo Castellari. (2023) Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 12:5, pages 1005.
Crossref
A. A. Anoop, Prasanth K. S. Pillai, Michael Nickerson & K. V. Ragavan. (2022) Plant leaf proteins for food applications: Opportunities and challenges. Comprehensive Reviews in Food Science and Food Safety 22:1, pages 473-501.
Crossref
Kathleen Hefferon. 2023. Reference Module in Food Science. Reference Module in Food Science.
Fatma Boukid & Massimo Castellari. (2022) Algae as Nutritional and Functional Food Sources. Foods 12:1, pages 122.
Crossref
Deiny Maryeli Córdoba-Cerón, Darwin Carranza-Saavedra, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha & Jose Fernando Solanilla-Duque. (2022) Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour. Frontiers in Sustainable Food Systems 6.
Crossref
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh & Fatma Boukid. (2022) Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods 11:24, pages 4095.
Crossref
Janice R Lima & Caroline G Mellinger. (2022) Pulses-derived proteins for the plant-based market: opportunities to reduce postharvest loss and waste. Current Opinion in Biotechnology 78, pages 102820.
Crossref
Nicola Gasparre, Marina Mefleh & Fatma Boukid. (2022) Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand?. Plants 11:19, pages 2531.
Crossref
Mariagrazia Molfetta, Etiele G. Morais, Luisa Barreira, Giovanni Luigi Bruno, Francesco Porcelli, Eric Dugat-Bony, Pascal Bonnarme & Fabio Minervini. (2022) Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 11:14, pages 2065.
Crossref
Fatma Boukid, Marie-Christin Baune, Mohammed Gagaoua & Massimo Castellari. (2022) Seafood alternatives: assessing the nutritional profile of products sold in the global market. European Food Research and Technology 248:7, pages 1777-1786.
Crossref
Fatma Boukid. (2022) Flatbread - A canvas for innovation: A review. Applied Food Research 2:1, pages 100071.
Crossref
Claudia D’Alessandro, Jason Pezzica, Carolina Bolli, Alice Di Nicola, Azzurra Falai, Domenico Giannese & Adamasco Cupisti. (2022) Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware. International Journal of Environmental Research and Public Health 19:11, pages 6653.
Crossref
Sylvie Skalickova, Andrea Ridoskova, Petr Slama, Jiri Skladanka, Petr Skarpa, Iva Smykalova, Jiri Horacek, Radmila Dostalova & Pavel Horky. (2022) Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas. Frontiers in Nutrition 9.
Crossref
Amanda Gomes Almeida Sá, João Borges Laurindo, Yara Maria Franco Moreno & Bruno Augusto Mattar Carciofi. (2022) Influence of Emerging Technologies on the Utilization of Plant Proteins. Frontiers in Nutrition 9.
Crossref
Fatma Boukid & Mohammed Gagaoua. (2022) Vegan Egg: A Future-Proof Food Ingredient?. Foods 11:2, pages 161.
Crossref
Elwi Machado Sierra, María C. Serrano, Anderson Manares, Abraham Guerra & Yani Aranguren Díaz. (2021) Microalgae: Potential for Bioeconomy in Food Systems. Applied Sciences 11:23, pages 11316.
Crossref
Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron & Massimo Castellari. (2021) Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?. Foods 10:11, pages 2782.
Crossref
Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí & Massimo Castellari. (2021) Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species. Foods 10:11, pages 2550.
Crossref
Fatma Boukid & Massimo Castellari. (2021) Veggie burgers in the EU market: a nutritional challenge?. European Food Research and Technology 247:10, pages 2445-2453.
Crossref
Miguel A. Toribio-Mateas, Adri Bester & Natalia Klimenko. (2021) Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study. Foods 10:9, pages 2040.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.