A brief review of the science behind the design of healthy and sustainable plant-based foods.

ABSTRACT: People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand, including meat, fish, egg, milk, cheese, and yogurt analogs. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, nutrition, and functionality of these products using healthy, affordable, and sustainable plant-derived ingredients, such as lipids, proteins, and carbohydrates. The molecular and physicochemical properties of plant-derived ingredients are very different from those of animal-derived ones. It is therefore critical to understand the fundamental attributes of plant-derived ingredients and

SUBMITTER: McClements DJ 

PROVIDER: S-EPMC8175702 | biostudies-literature | 2021 Jun

REPOSITORIES: biostudies-literature