Plant-based food alternatives – sensory, physicochemical and rheological properties
Plant-based food is expected to become a major trend in the food industry in the coming years, as consumer consumption concepts are progressing and vegetarian culture has expanded. New products such as vegetarian meat, vegan eggs, vegan yoghurt and vegan milk are increasingly entering the market. It is estimated that the world’s population will reach 9 billion by 2050. One of the global problems, therefore, is to provide adequate food to the population, especially adequate protein supplies and to achieve nutritional health dimension of food security. Academia and industry have been working actively on this scope over the last few years, seeking novel protein sources with high nutritional value, low environmental impact, high production yields, cost efficiency, and desired techno-functional and sensory properties to be used as ingredients in food products. The long-term success of the application depends on the success of the application of processing technologies to bring the functions, textures, tastes and nutrients required to final foods. This Article Collection is a contains original research papers, reviews, short communications, technical reports and commentaries on the use of alternative proteins in food production and human nutrition.
Guest advisors
Dr. Przemysław Łukasz Kowalczewski(Poznań University of Life Sciences)
Dr. Matteo Bordiga(Università degli Studi del Piemonte Orientale)
Dr. Anubhav Pratap-Singh(University of British Columbia)