fast-growing alternative foods

For the analysis of plant-based meat substitutes and the determination of Maillard reaction products such as acrylamide, 5-hydroxymethylfurfural and furaneol, a novel and effective procedure based on hydrophobic natural deep eutectic solvent and liquid chromatography coupled with tandem mass spectrometry was developed for the first time. The 49 compositions of the deep eutectic solvents were designed and screened to select the most suitable option. The terpenoids eugenol and thymol in a molar ratio of 2:1 were selected as precursors for solvent formation, allowing effective extraction of the target analytes. The developed procedure comprised two main steps: extraction — in which the analytes are isolated from the solid sample due to the salting-out effect and pre-concentrated in the deep eutectic solvent, and back-extraction — in which the analytes are re-extracted into the formic acid solution for subsequent mass spectrometric detection. As the density of the aqueous phases changed during the extraction and back-extraction steps, the phenomenon of inversion of the coalesced organic phase was observed, which simplified the withdrawing of the phases. The linear range was 1–50 ng/mL for acrylamide, 10–1000 ng/mL for 5-hydroxymethylfurfural and 200–1000 ng/mL for furaneol with coefficients of determination above 0.9952. The developed method was fully validated and found recoveries were in the range 83–120%, with CVs not exceeding 4.9%. The method was applied to real sample analysis of pea-based meat substitutes.

This study investigated the viability and sensory acceptability of developing a plant-based meat substitute nugget (Treatment 1, T1) using mung beans and potatoes, comparing it against a traditional chicken nugget (Treatment 2, T2). A total of 30 respondents evaluated both products based on five sensory attributes: color, aroma, flavor, texture, and overall acceptability, utilizing a 5-point hedonic scale. The methodology detailed the preparation process and used a scale interpretation table (Table 1) to analyze mean scores. Results showed that T1 achieved an Overall Acceptability mean score of 4.01 ("Very Good / Like Very Much"), while the control T2 scored 4.48. T1 demonstrated strong acceptance, confirming its potential as a highly palatable, nutritionally superior (high fiber, low fat), and cost-effective alternative. The study concludes that the Mung Bean-Potato Nugget is a feasible innovation with significant market potential, though minor refinement is recommended for texture.

Theoretical background: The growing popularity of plant-based diets reflects broader changes in consumer values and priorities, including ethical concerns, environmental sustainability, and health awareness. These shifts have driven the expansion of the plant-based meat substitute market, which challenges traditional food consumption patterns and redefines modern dietary choices. Purpose of the article: This study aims at analyzing consumer preferences and behaviors in the Polish plant-based meat substitute market. It explores key motivations, barriers, and influencing factors related to purchasing decisions among vegetarian and vegan consumers, while also identifying areas for potential market development. Research methods: The study employed an exploratory approach and was conducted using an online survey (CAWI method) among 220 respondents following vegetarian or vegan diets. The research tool enabled data collection on shopping habits, motivational factors, and barriers to choosing plant-based meat substitutes. Main findings: The results suggest that the main factors motivating consumers to choose plant-based alternatives are concerns about animal welfare, ecological factors, and the perception of these products as healthier compared to conventional meat. The study also examined barriers hindering market development, such as high prices, insufficient availability, and differences in the sensory qualities of the products. The findings reveal that consumers most often make purchases in supermarkets and hypermarkets, primarily considering the quality, price and availability of the products. An important conclusion is also the respondents’ identification of shortages in specific product categories, such as plant-based fish substitutes and raw meat alternatives, as well as the need to improve their sensory properties. The conclusions drawn from the study are of significant importance for producers and organizations promoting plant-based diets. They highlight the need to increase product availability and diversity, as well as the necessity to reduce price barriers. The research results may contribute to the popularization of plant-based meat alternatives, which, in turn, supports sustainable development and promotes healthy eating habits.

The texture of plant‐based meat substitute is closely related to its microstructure. X‐ray microscopy (XRM) is a non‐destructive imaging technology that can provide high‐resolution three‐dimensional (3D) images of the internal structure of objects. XRM can visualize the 3D structure of meat‐like fibrous structure and realize 3D reconstruction of fibrous structure.This research method provides a more comprehensive spatial characterization of the plant protein fibrous structure formation process by 3D analysis through several steps of plant‐based meat substitute preparation, freeze‐drying and XRM measurement of the extrudate.The non‐invasive nature of XRM makes it possible to visualize the internal structure without destroying fibrous structure. The research results provide new research methods and theoretical basis for the study of “plant‐based meat substitute” and other foods.

Collecting data on cooking yields of different food products is critical for accurately calculating food composition and nutritional changes after food processing. Ground meat is a good example of a food product that will undergo significant yield changes during cooking. This manuscript investigates yield changes as well as changes in fat and moisture content of ground beef, pork, chicken, turkey, and a plant‐based meat product cooked in a food service facility. The findings demonstrated a strong relationship between the initial fat content of the meat and yield, with higher fat content resulting in decreased yield. It was also observed that in meats with lower fat content, moisture loss had a bigger impact on yield than fat loss. The findings of this study will help in the calculation of nutritional content of cooked meat and may help in the use of future technologies such as artificial intelligence to estimate the nutritional content of meats.

BACKGROUND With the growing popularity of plant-based meat analogues (PBMAs), an examination of their effects on health is warranted in an Asian population. OBJECTIVE This research investigated the impact of consuming an omnivorous animal-based meat diet (ABMD) compared to a PBMAs diet (PBMD) on cardiometabolic health among adults with elevated risk of diabetes in Singapore. METHODS In an 8-week parallel design randomized controlled trial, participants (n=89) were instructed to substitute habitual protein-rich foods with fixed quantities of either PBMAs (n=44) or their corresponding animal-based meats (n=45; 2.5 servings daily) maintaining intake of other dietary components. LDL-cholesterol served as primary outcome, while secondary outcomes included other cardiometabolic disease-related risk factors (e.g. glucose, fructosamine), dietary data, and within a sub-population, ambulatory blood pressure measurements (n=40) at baseline and post-intervention, as well as a 14-day continuous glucose monitor (glucose homeostasis-related outcomes; n=37). RESULTS Data from 82 participants (ABMD:42, PBMD:40) were examined. Using linear mixed-effects model, there were significant interaction (time × treatment) effects for dietary trans-fat (increased in ABMD), dietary fiber, sodium and potassium (all increased in PBMD; PInteraction<0.001). There were no significant effects on the lipoprotein profile, including LDL-cholesterol. Diastolic blood pressure (DBP) was lower in the PBMD group (PInteraction=0.041) although the nocturnal DBP markedly increased in ABMD (+3.2% mean) and was reduced in PBMD (-2.6%; PInteraction=0.017). Fructosamine (PTime=0.035) and homeostatic model assessment for β-cell function were improved at week 8 (PTime=0.006) in both groups. Glycemic homeostasis was better regulated in the ABMD than PBMD groups as evidenced by interstitial glucose time in range (ABMD median: 94.1% (Q1:87.2%, Q3:96.7%); PBMD: 86.5% (81.7%, 89.4%); P=0.041). The intervention had no significant effect on the other outcomes examined. CONCLUSIONS A plant-based meat analogues diet did not show widespread cardiometabolic health benefits compared with omnivorous diets over 8 weeks. The composition of PBMAs may need to be considered in future trials. CLINICAL TRIAL REGISTRATION https://clinicaltrials.gov/ TRIAL REGISTRATION NUMBER: NCT05446753.

No abstract available

ABSTRACT The increasing global demand for sustainable protein sources has driven research into plant-based meat alternatives. Pisum Sativum (Commonly known as Peas) and Agaricus bisporus (common mushroom) present significant potential as a meat substitute due to their favorable texture, nutritional profile, and environmental sustainability compared to conventional livestock production. This study investigated the optimal utilization of Pisum sativum-Agaricus bisporus in developing high-quality, nutritionally complete meat alternatives, addressing gaps in integration methods, quality enhancement techniques, and market viability assessment. A mixed-method approach was employed, combining quantitative and qualitative assessments. Sensory evaluations were conducted in controlled environments with 10 food experts and 40 consumer participants to ensure study reliability. A multi-component formulation using a two-stage cooking process was developed and tested across different mushroom concentrations. The developed formulation successfully produced stable and appealing patties, with the 100-gram mushroom variant achieving "Acceptable" sensory ratings across all evaluation criteria. Statistical analysis revealed no significant differences between formulations, indicating flexibility for diverse product line development. Market evaluation demonstrated unanimous "Acceptable" ratings, reflecting exceptional consumer acceptance with strong cross-demographic appeal and premium pricing potential. Pea-Mushroom plant-based meat alternatives show exceptional commercial viability and consumer acceptance, positioning them as potentially disruptive products in the plant-based protein sector. The superior nutritional benefits, sensory satisfaction, and functional properties demonstrate the potential to fundamentally shift consumer preferences toward sustainable protein consumption while capturing substantial market share in the rapidly expanding alternative protein market.

No abstract available

Novel plant-based meat alternatives (PBMAs) have the potential to disrupt traditional meat industries, but only if consumers substitute PBMAs for meat over time. This study uses weekly household scanner data from 2018 to 2020, to estimate demand for PBMAs in the ground meat market. We use a basket-based demand approach by estimating a multivariate logit model (MVL) to determine cross-product relationships between PBMAs, ground turkey, ground chicken, and ground beef, while simultaneously exploring the role of prior consumption habits and demographics on demand. The only demographic characteristic affecting PBMA demand is the household education level of having a college degree when controlling for other factors. We found no significant seasonal difference in purchasing patterns, after controlling for cross-product effects, prior purchases, and demographics. Demand for PBMAs is driven by habit formation rather than variety seeking, as higher past purchases of PBMAs lead to a higher likelihood of current PBMA purchases. Consumers with higher past ground beef purchases are less likely to choose PBMAs, suggesting growth of this new product is coming from consumers on the margin rather than from heavy beef buyers substituting away from their traditional purchases. PBMAs and ground beef are utility complements with all meat products, suggesting that traditional meat and PBMA companies, along with retailers, should explore synergies in product marketing and offerings.

While consumers are increasingly adopting plant-based meat and dairy imitation products, the nutritional quality and adequacy of those foods to act as a substitute is still under discussion. The Greek Branded Food Composition Database (HelTH) was expanded to map currently available meat and dairy imitations in Greece. Their main ingredient used, nutritional composition, and promotion as a healthy, nutritious food were described, and their overall nutritional quality using the Nutri-Score algorithm was evaluated. A total of n = 421 plant-based imitations were analyzed, made primarily of wheat or wheat mixes (83.5%) for meat imitations and grain (19.8%) or vegetable oil (17.1%) for dairy imitations. All meat imitations were high in protein and fiber, while, for dairy, only yogurts carried a protein content claim (80.9%). Imitation sausages, milk, and yogurt products had lower total fat and saturated fat content compared to their animal-based counterparts. All dairy imitations had lower protein content than animal-based dairy. The nutritional quality of imitation cheeses was graded as D–E, under the Nutri-Score system, compared to A–C for the animal-based cheese. Plant-based imitations have variable composition based on their main ingredient, and the substitution of specific food groups with plant-based alternatives may not support an equivalent or improved diet.

With the unique mimicry of the sensory experiences of meats, the plant-based meat alternatives (PBMA) appeal to consumers outside the traditional vegetarian demographics. This study analyzes market expenditure data from 2017 to 2020 to evaluate the demand for PBMA in relation to meats. Results show that PBMA is a complement for beef and pork while a substitute for chicken, turkey, and fish. Although the current market demand for PBMA is still incomparable with meats, the growth of PBMA sales is significant. This study sheds light on marketing strategies and policies towards the future of PBMA and the fresh meat sector.

The trend of adopting plant-based foods as a substitute for meat is on the rise due to their nutritional benefits. In an effort to develop meat alternatives, response surface methodology...

Towards fostering a more sustainable food production system in face of the climate change challenge, alternative protein meat-substitute products that are plant-based and free of animal by-products have been gaining attractions from both food manufacturers and consumers. With these so-called plant-based meat analogues (PBMAs) becoming increasingly available at supermarkets, there is very little known about their microbial properties. In this short report, we characterized the bacterial composition of raw plant-based ground meat imitation retail products using 16S rRNA gene amplicon sequencing. Despite the observed bacterial community dissimilarity between sample brands, a total of 18 shared genera (dominated by Bacilli and Gammaproteobacteria classes) were identified as the core constituents of the bacterial microbiota of these PBMA products. Within the scope of food safety testing, to gain insights on the dynamics of the enrichment process for E. coli O157:H7 in accordance with the Health Canada reference method MFHPB-10, bacterial taxonomic analyses were conducted at different stages of the prescribed cultural procedures. Using both control and E. coli O157:H7-inoculated PBMA samples it was revealed that, independent of the presence of E. coli O157:H7, off-target bacteria of the Clostridium sensu stricto 1 genus were significantly enriched from the uncultured samples. Additionally, the abundance of Hafnia-Obesumbacterium bacteria in the PBMA samples was also increased in the enrichment products, but only when E. coli O157:H7 was absent. Consistent with the spread-plating results indicating that the inoculated E. coli O157:H7 cells were capable of reaching a high density (>108 CFU/ml) in the resultant enrichment cultures, the significant enrichment of bacterial 16S rRNA gene sequences belonging to the targeted genus of Escherichia, but not Hafnia-Obesumbacterium. This further highlights the competitive nature of the selective enrichment for E. coli O157:H7 against specific background bacteria associated with the PBMA products.

No abstract available

Plant-based meat analogues offer an environmentally and scientifically sustainable option as a substitute for animal-derived meat. They contribute to reducing greenhouse gas emissions, freshwater consumption, and the potential risks associated with zoonotic diseases linked to livestock production. However, specific processing methods such as extrusion or cooking, using various raw materials, can influence the survival and growth of spoilage and pathogenic microorganisms, resulting in differences between plant-based meat analogues and animal meat. In this study, the microbial communities in five different types of plant-based meat analogues were investigated using high-throughput sequencing. The findings revealed a diverse range of bacteria, including Cyanobacteria, Firmicutes, Proteobacteria, Bacteroidota, Actinobacteriota, and Chloroflexi, as well as fungi such as Ascomycota, Basidiomycota, Phragmoplastophyta, Vertebrata, and Mucoromycota. Additionally, this study analyzed microbial diversity at the genus level and employed phenotype prediction to evaluate the relative abundance of various bacterium types, including Gram-positive and Gram-negative bacteria, aerobic, anaerobic, and facultative anaerobic bacteria, as well as potential pathogenic bacteria. The insights gained from this study provide valuable information regarding the microbial communities and phenotypes of different plant-based meat analogues, which could help identify effective storage strategies to extend the shelf-life of these products.

The utilization and value-added of agricultural by-products have been highlighted for the novel development of food and non-food products nowadays. This study aimed to produce the dried plant-based meat prototype using banana peels to substitute the textured vegetable protein (TVP) and characterize their properties. Banana peels (state 2 or 3 of maturity) were collected and washed to reduce contamination. The pesticide residues and the characteristics (chemical composition and antioxidant activity) of banana peel were analyzed before use. The meat sample (mixed with ingredients such as TVP, banana peel, sugar, salt, pepper, and other components) was prepared, shaped, and dried in the oven (at 80oC) until the moisture content was lower than 15% and divided for four treatments with different proportions of TVP and peels at the concentrations of 0, 25, 50, and 75 %w/w. The physical and physicochemical properties (color, pH, Aw, texture profile), chemical compositions, biological activity, microbiological test, and sensory evaluation (color, flavor, texture, appearance, and overall liking as well as acceptability) were determined. The results revealed a significantly reduced L * , a * , and b * value (p<0.05) with an increase in banana peels added ratio. The different pH and Aw values were not observed in all treatments (p>0.05). There was no significant difference (p>0.05) was observed in protein content among group treatments compared to the control. The meat sample showed a slightly softer texture when compared to the control (p<0.05). There were no pathogenic microorganisms observed in the meat samples. The overall liking (obtained from 30 panelists) was moderately desirable (5.50 points) from the consumer testing. Moreover, 50% (w/w) of substitution showed the highest score (43.3%), while the control was 33.3% on the acceptability test. According to the results, banana peels could be used as an alternative ingredient for substitute TPV in plant-based meat products. These findings could be helpful for the fundamental data to develop plant-based meat to meet consumer requirements.

The use of plant-based meat substitutes is growing globally for nutritional and environmental reasons. The production of meat-free food in some cases meets the needs of vegans. It may also help and/or simplify meeting religious requirements e.g., halal products for Muslim consumers. It is interesting to extend the understanding of this meat substitute from the Islamic religious perspective as Muslim believers are more concerned about the permissible food/meat which is labelled as halal. This article will report the analysis of how Islam is expected to address a plant substitute for pork, normally a prohibited (haram, unlawful) meat. The arguments presented by different scholars and several existing guidelines related to halal certification from selected Muslim countries such as Malaysia. If all the materials used in plant-based pork are considered permissible, concern over halal certification procedures remains a debatable issue. Another concern is the effect of halal certification on Shariah compliance companies that serve pork plantbased meat. All these concerns are suggested to be addressed by International Fatwa Bodies, as well as JAKIM as one of the key players in the halal industry.

This study developed a champignon mushroom–based meatloaf as a plant-based meat substitute using textured vegetable protein (TVP) to improve texture and sensory quality. Three formulations containing 8%, 11%, and 14% TVP were prepared and evaluated through descriptive sensory analysis conducted by 10 trained panelists and hedonic preference testing involving 100 untrained and semi-trained consumers. The sensory attributes assessed included color, aroma, flavor, and texture. Results from descriptive analysis indicated that the 8% TVP formulation most closely resembled conventional meatloaf, particularly in terms of softness and natural mushroom flavor, while higher TVP levels produced firmer and more elastic textures. Hedonic testing showed that consumer preferences varied according to texture, with some respondents favoring the denser structure of higher TVP formulations. Based on the combined results of both sensory evaluations, the 8% TVP formulation was selected for nutritional analysis. Proximate analysis revealed that the mushroom-based meatloaf contained lower fat (5.30 g/100 g) and energy (140 kcal/100 g) compared to the meat-based control (9.17 g fat and 190 kcal/100 g), while providing moderate protein content (8.65 g/100 g) and higher moisture levels. These findings demonstrate that champignon mushrooms combined with TVP can produce a nutritionally adequate, lower-fat, and lower-calorie plant-based meat alternative with favorable sensory characteristics.

The present paper is a review of the empirical studies on consumer acceptance of novel protein sources in Italy. The authors uncovered the most recent scientific contributions regarding novel plant-based products, and insect-based foodstuffs as well as cultivated meat, in the attempt of framing the main socio-economic drivers and challenges for each product with respect to consumers' perception and acceptance. Novel plant-based foods and edible insects represent the most viable alternatives in the nearest future, as already available (or very close to being) to the Italian consumer and more appealing to vegetarians and vegans. Nevertheless, some intrinsic characteristics of these products have yet to be accepted. The cultivated meat represents an animal source of protein, hence undesirable for some segments of consumers, although described as a good potential substitute for conventional meat. Nevertheless, institutional, technological and cultural barriers are yet to be solved before paving the way for its presence on Italian supermarket shelves.

At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat. RB was added to SPI at 0%, 5%, 10%, 15%, and 20% to prepare RB-SPI plant-based simulated meat by the high moisture extrusion technique. RB-SPI plant-based simulated meat revealed greater polyphenol content and preferable antioxidant capacity (DPPH radical scavenging capacity, ABTS scavenging ability, and FRAP antioxidant capacity) compared to SPI plant-based simulated meat. The aromatic amino acids (tryptophan and tyrosine) of RB-SPI plant-based simulated meats tend to be masked first, and then the hydrophobic groups are exposed as RB content increases and the polarity of the surrounding environment increases due to the change in the disulfide conformation of RB-SPI plant-based simulated meats from a stable gauche–gauche–gauche conformation to a trans–gauche–trans conformation.

Plant-based meat substitutes are emerging as healthy, balanced, and sustainable non-animal alternatives to alleviate stress from the increased demand for meat products. In this study, fibrous-like extrudates acting as meat substitutes were manufactured from soybean protein and Coprinus comatus by thermos-extrusion and fermentation processing improved the meat-like physicochemical and textural properties, taste, and flavor of products. The fermentation period was greatly shortened than animal meat-based fermented sausage. For comparison reasons, the aroma profiles of meat substitute fermented sausages (MS-FS), fermented sausages without curing (MS-NCFS) and natural fermented sausages (MS-NFS) were systemically analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 156 volatile compounds were identified, and the curing and fermenting process contributed to the increased contents of volatile compounds greatly. Moreover, the MS-FS without curing evaded undesired off-flavors like grass and bean flavor from 1-octen-3-ol. Sensory evaluation was also showed higher scores for MS-FS than other processing.

Extrusion technology has been widely applied in texturization of plant proteins, especially for the plant-based meat substitute manufacture. The die, as the core component of the extruder, plays a vital role in the formation of plant protein fibrous structures during the extrusion process. However, information such as die geometry, function, and parameters is not sufficient, which poses challenges for protein restructuring control and final plant-based product design. Therefore, this review aims to systematically summarize the primary functions and classifications of extruder dies in the literature, and thus, uncover the importance of die design in the development of extrusion technology. Furthermore, the current research about the changes of protein conformation, nutrient composition, and the texture formation attributed to the die types, dimension, and temperature is analyzed. Lastly, some novel dies emerged are discussed in conjunction with new plant-based product design. The review will provide a reference for the targeted design of die components and new products in future extrusion processes.

In recent years large switch to plant-based diets has brough to increase the market offer for meat-analogues. This led to high variability of products, with different nutritional characteristics that may introduce or increase dietary exposure to risks, such as mycotoxins occurrence. This work aims to deepen these aspects, exploring if soy-burgers can be an adequate and safe substitute to beef-burgers. Six different protypes - using combinations of soy-based textures (low and high moisture) and binders (methylcellulose and transglutaminase) - were developed miming meat in all its attributes and compared to high-quality beef. Samples were investigated to determine nutritional characteristics, protein quality, and digestibility. Results highlighted comparable nutritional profile of products (averagely 225 kcal, 15 g protein, 10 g total carbohydrates, 13 g of fat, on 100 g), nevertheless, new formulations had good amino acidic profile with great content in essential amino acids. The study showed good digestibility of products, with some differences according to the ingredients used. Protease inhibitors (Kunitz and Bowman-Birk) were also detected through UHPLC/ESI-MS/MS analysis, with a trend concordant with extrusion and cooking treatments. Moreover, occurrence of 11 mycotoxins was investigated. Only tentoxin (from Alternaria alternata) was detected, particularly in protein isolate (7.37 μg/kg)and, in lower amount, in textures (0.88-1.24 μg/kg) and burgers (1.21-2.27 μg/kg). Results obtained confirmed, above all, that beyond the nature of the product - whether it is animal or vegetable - a good choice of raw materials is needed. Furthermore, results on mycotoxins occurrence point out the importance of their evaluation.

The global movement towards a plant-based diet, known as the Plant-Based Revolution, has garnered significant attention for its potential health benefits, environmental sustainability, and ethical considerations. Despite the increasing availability and awareness of plant-based options, sensory obstacles hinder their widespread acceptance among diverse consumer groups. A notable challenge lies in the inability of many meat substitute products to accurately replicate the authentic taste and texture of real meat, which influences consumer acceptance of the product. Therefore, from the perspective of food experts, this paper addresses a critical aspect of sensory acceptance in the context of Seitan Serunding, a plant-based meat substitute. The methodology is divided into two phases: Seitan Serunding development and sensory expert evaluation. Seitan Serunding Development used the recipe obtained from the Seitan Society group, where a community of enthusiasts shares their expertise and insights. For sensory expert evaluations, this study enlisted seven experienced culinary and gastronomy lecturers, food testers, and food technologists to deliver detailed, accurate, and insightful assessments of the Seitan Serunding products. These experts must inherently possess the ability to discern subtle variations in taste, texture, aroma, appearance, and overall acceptability by using a five-point Likert scale for each item evaluated. Then, this evaluation was analysed using descriptive analyses. Findings reveal that Seitan Serunding's delicious taste and close resemblance to traditional Meat Serunding, with a slight difference in aftertaste, could refine it for a more authentic experience through seasoning adjustments. This study contributes to the discourse on meat substitutes, highlighting the need for future research to explore diverse preparation methods for seitan and conduct comparative studies with a broader range of meat substitutes to address existing gaps in understanding and acceptance.

Meat has historically been an essential source of animal‐based protein. However, due to population growth, health problems linked to the consumption of red meat, and concerns over environmental challenges, there is an increased need for alternative protein sources. Various plant‐based meat alternatives have recently been explored, with ongoing advancements in industrial‐scale production. Mycoprotein has been proposed as a sustainable alternative to meat due to its distinctive functional food properties and fibrous structure. However, some challenges still prevail related to large‐scale production, texture, sustainability, and acceptability of mycoprotein products. This review paper provides a comprehensive overview of scientific research on mycoprotein, focusing on nutritional composition, functional properties, production technology, and health benefits. This study also examines the current challenges related to product safety, environmental impact, and prospects of this innovative food.

Plant‐based meat alternatives often require fat replacers to mimic the texture of traditional products. This study aimed to develop plant‐based emulsion gels using mung bean protein isolate (MBPI) as a potential fat substitute. However, creating these gels via heat setting requires a high protein concentration, which demands modification of the MBPI structure to enhance emulsifying properties. This study investigated synergistic effects of alkaline treatment (0.3 or 3.5% Na2CO3) and heat treatments (40 or 70 °C) on the functional properties of MBPI at high protein levels, for potential application as a plant‐based emulsion. The combined treatments reduced the zeta potential of protein suspensions from −9 to −19 mV and altered the protein conformation to form smaller particles (from 426 to 166 μm) with increased β‐sheet content. These treatments improved dispersibility of 8% MBPI suspension (58 to 86%), emulsifying activity index (6.34–10.89 m2 g−1), and stability coefficient (43 to 96%). Notably, MBPI samples treated with 0.3% Na2CO3 at 40 and 70 °C exhibited excellent emulsifying properties, forming stable monolayers at the oil–water interface, likely due to the increased surface activity of MBPI. Increasing protein concentration to 11% facilitated heat‐set gel formation; however, addition of 3.5%‐Na2CO3 induced premature gelation, limiting its application in emulsions. At 0.3%‐Na2CO3, increasing the protein content from 8% to 11% and the oil content from 10% to 30% further reduced emulsion droplet size, especially for MBPI treated with 0.3% Na2CO3 at 70 °C (MB‐0.3%‐70 °C) from 5.10 to 2.61 μm, likely due to decreased coalescence. This treatment yielded superior MBPI‐stabilised emulsion gels with enhanced penetration, fluid retention, and stability by possibly reducing protein aggregation. These findings demonstrate the potential of MBPI modified by combined addition of 0.3% Na2CO3 and heat treatment, particularly MB‐0.3%‐70 °C, as a promising ingredient for producing plant‐based emulsions.

The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such as cricket flour, are increasingly appearing on supermarket shelves and can offer an alternative to traditional cereals, while providing the body with many valuable nutrients of comparable quality to those found in meat and fish. The aim of this study was to investigate the possibility of using cricket powder as a substitute for wheat flour in the production of bread. The physicochemical properties of cricket powder were evaluated in comparison to wheat flour. As a result of technological studies, bread compositions with 5%, 10% and 15% replacements of wheat flour by cricket powder were designed and their quality characteristics (physicochemical, sensory and microbiological) were evaluated. Cricket powder was characterised by a higher protein (63% vs. 13.5%) and fat (16.3% vs. 1.16%) content and a lower carbohydrate (9.8% vs. 66%) and fibre (7.8% vs. 9.5%) content as compared to wheat flour. The tested preparations had a similar pH (6.9 and 6.8, respectively, for cricket powder and flour) and fat absorption capacity (0.14 vs. 0.27 g oil/g powder, respectively, for cricket powder and flour) but different water holding capacities and completely different colour parameters. All breads had good microbiological quality after baking and during 7 days of storage. In instrumental tests, the 10 and 15% replacements of wheat flour by cricket powder affected the darker colour of the breads and caused a significant increase in the hardness of the breads. The research has shown that the optimal level of replacement, which does not significantly affect the physiochemical and sensory characteristics, is 5% cricket powder in the bread recipe. Considering the results obtained and the fact that insects provide a sufficient supply of energy and protein in the human diet, are a source of fibre, vitamins and micronutrients, and have a high content of monounsaturated and polyunsaturated fatty acids, the suitability of cricket powder for protein enrichment of bakery products is confirmed.

No abstract available

With a growing global population, substitute protein sources, in addition to traditional animal and plant-based proteins, will be required to meet global dietary protein requirements and assure world food safety. Insects have been suggested as a substitute protein dense food source that could be produced on a more economically viable and environmentally friendly commercial scale. Edible insects as a substitute for protein for human food and animal feed are appealing due to their low greenhouse gas emissions, high feed conversion efficiency, low land use, and ability to convert low value organic byproducts into high value protein products. Edible insects must be processed and transformed into delectable dishes. Food safety can be compromised by insect toxicity, pathogen contamination, spoilage during storage, and allergies. Consumer attitudes are a major issue in the Western world, and several strategies to encourage insect consumption have been proposed. Insects present a potential sustainable food source for humans due to their high nutritive value and ubiquitous presence. Insects can provide a reliable and sustainable source of high-quality animal protein once suitable species are identified and appropriate breeding methods are developed

No abstract available

This study aimed at exploring the possibility of substituting powdered milk (PM) with migratory locust powder (MLP) as a cheap and sustainable alternative protein source in peanut-based ready-to-use therapeutic foods used in treatment of malnutrition. The migratory locust is a wide spread and underutilised high protein edible insect. Peanut-based ready-to-use therapeutic foods (RUTFs) were formulated according to the MSF/UNICEF 2013 nutritional standards. Milk powder was substituted with MLP at 5–30% levels. RUTF containing 30% milk powder was used as the control. Nutritional, antioxidant and antinutrients composition of the insect-enriched RUTFs were compared with RUTF containing milk powder only and a standard. The protein content of the insect-enriched RUTFs ranged from 19.58–26.38% exceeding the MSF/UNICEF minimum standard for protein. RUTF with 10% PM and 20% MLP had the highest (p < 0.05) mineral contents. All formulations had more thiamine (vitamin B1) than the recommended level of 0.5 mg/100 g. Niacin (Vitamin B3) was the most abundant vitamin in the formulations with considerable amounts of vitamin D and E. All MLP-enriched RUTFs met the FAO 2011 standard requirements for amino acids for children aged six months to three years. Therapeutic food with 30% MLP had the highest radical scavenging ability against DPPH, and iron chelating activity. Levels of phytate and tannin were below the tolerable limits. Therefore, MLP can be used as a low-cost substitute for milk powder in producing ready-to-use therapeutic foods.

Simple Summary Fish meal (FM), as the main protein source, is used in aquafeeds due to its good nutritional profile and palatability. In recent years, because of the high cost and uncertainty in FM supply, studies have been focused to identify and evaluate alternative protein ingredients to minimize FM and reducethe cost of formulated feeds. Currently, plant protein ingredients and animal by-products are used as alternative protein sources to FM, but these components have some nutritional limitations, such as beingrich in anti-nutritional elements and deficient in certain essential amino acids. Among alternative protein sources, single-cell protein (SCP) such as bacteria, yeasts and microalgae, is considered a promising substitute for animal- or plant-derived ingredients. In this work, we aimed to evaluate the replacement of FM with a bacterial SCP, a by-product of the monosodium L-glutamic acid produced by microbial fermentation of vegetal raw materials, in diets for rainbow trout (Oncorhynchus mykiss) fry. Results indicated that the maximum replacement of FM by SCP in terms of growth and feed efficiency performance was up to 50%, while the broken-line regression analyses using DHA muscle content and weight gain showed that this value ranged between 46.9 to 52% SCP depending on the parameter considered. Abstract A 60-day trial was conducted in rainbow trout (Oncorhynchus mykiss) fry (initial weight = 2.5 ± 0.6 g) to evaluate the potential use of a bacterial single-cell protein (SCP) as an alternative protein source. Five experimental diets with different levels of fishmeal replacement (0, 25, 50, 75 and 100%) and no amino acid supplementation were tested. At the end of the trial, we found that fry fed diets, replacing 25 and 50% of fishmeal with bacterial SCP, were 9.1 and 21.8% heavier, respectively, than those fed the control diet (p < 0.05), while Feed Conversion Ratio (FCR) values were also lower in comparison to the reference group. These results were also supported by Protein Efficiency Ratio (PER) and Lipid Efficiency Ratio (LER) values that improved in fish fed diets replacing 50% fishmeal by bacterial SCP. The inclusion of SCP enhanced Feed intake (FI) (p < 0.05), although FI was reduced at higher inclusion levels (>50%), which was associated to feed palatability. High levels of bacterial SCP (>50%) affected the muscular amino acid and fatty acid profiles, imbalances that were associated to their dietary content. The broken-line regression analysis using muscle DHA content and weight gain data showed that the maximum levels of fishmeal replacement by bacterial SCP were 46.9 and 52%, respectively.

In 30 years, the consumption of livestock products is expected to increase by 60-70%, which will require huge resources. Traditional feeds such as soybean meal and fishmeal are very expensive and moreover, their availability will be limited in the future. In addition, every year the world’s population is growing, more and more raw materials are needed to feed people, and raising livestock requires large financial costs. The solution to this problem can be the cultivation of acrid for the purpose of adding to food and feed for farm animals, birds and fish. Studies have already been conducted by some scientists to evaluate insects, insect larvae or their meal as an ingredient in the diets of certain animal species. This article describes methods for collecting locusts in natural conditions, methods for growing locusts in greenhouse conditions, and methods and methods for conducting research on the chemical composition of locusts collected in natural habitats. It is expected that the locusts harvested in the wild can be added to feed for farm animals, birds and fish after some treatment, and specially grown locusts can be added to food.

No abstract available

Perhaps the most important challenge currently facing agrifood is how to ensure a more sustainable food system by changing the way we eat. Fermentation of fungi to produce mycoprotein can address this imperative by utilizing an age-old technology and a largely untapped natural resource. In this review, we look at the origins of mycoprotein, fermentation at scale, and downstream applications of mycoprotein as food. We review the advances in our understanding of the underpinning science from fermentation through to food development and the evidence base of research that provides insights into the impacts of diets rich in mycoprotein on both the health of our bodies and the environment. We show that mycoprotein has a valuable and future-facing role as a healthy new protein with a low environmental impact.

No abstract available

ABSTRACT For the last several years, tremendous research continues to be undertaken for successful adaptation of plant proteins to replace animal proteins for the reasons of health, animal ethics, sustainability and environment protection. This has placed a heavy emphasis on developing an alternative to soy protein that gives desired nutrition and functionality. The nutritional quality and large production volumes of canola make it a promising option. This paper focuses on canola as a source of plant protein for food applications. Protein makes up 40–50% of the canola meal and has a balanced amino acid profile. However, the unique and complex composition of canola proteins makes their extraction technically challenging. We have discussed the major approaches for extraction of protein and the functional properties associated with the resultant products. Most of the protein in canola is water soluble however, optimization of processing is required to make it affordable. Producing a functional canola protein at an affordable price will largely depend on the availability of mildly processed canola meal. The successful marketing of canola protein depends on identifying its unique advantages. Lastly, meticulous evaluation of the market demand for high value protein products is critical for the success of commercial canola proteins.

Background Cultured meat forms part of the emerging field of cellular agriculture. Still an early stage field it seeks to deliver products traditionally made through livestock rearing in novel forms that require no, or significantly reduced, animal involvement. Key examples include cultured meat, milk, egg white and leather. Here, we focus upon cultured meat and its technical, socio-political and regulatory challenges and opportunities. Scope and approach The paper reports the thinking of an interdisciplinary team, all of whom have been active in the field for a number of years. It draws heavily upon the published literature, as well as our own professional experience. This includes ongoing laboratory work to produce cultured meat and over seventy interviews with experts in the area conducted in the social science work. Key findings and conclusions Cultured meat is a promising, but early stage, technology with key technical challenges including cell source, culture media, mimicking the in-vivo myogenesis environment, animal-derived and synthetic materials, and bioprocessing for commercial-scale production. Analysis of the social context has too readily been reduced to ethics and consumer acceptance, and whilst these are key issues, the importance of the political and institutional forms a cultured meat industry might take must also be recognised, and how ambiguities shape any emergent regulatory system.

No abstract available

This essay presents a critical perspective on the nature of what is referred to as “cultured meat” in the public sphere by revisiting the concept of meat in cultural practice. We propose a perspective that focuses on and further investigates whether cultured meat is meat, examining the interaction between the emergence of cellular agriculture technologies and cultural practices. First, we review the production processes of cellular agriculture for meat, comparing this to the processes used to produce conventional meat. Second, we discuss how meat has been embedded in cultural practices, focusing on meat-related activities, and propose that a whole-parts relationship is critical for constructing the meaning of meat in cultural contexts. Third, several key issues raised in the social debate on cultured meat are addressed within the whole-parts framework. Cultured meat requires a complete bottom-up process in producing objects, indicating that the concept of cultured meat is not necessarily aligned with the concept of existing meat, as previously suggested from the perspective of producing conventional meat. In this perspective, we proceed to further investigation the meaning of meat in cultural constructions, wherein the relationship between the whole body and meat as a part of it is important. Thus, cultured meat can be considered a nonmeat under the whole-parts framework for meat. This insight can provisionally and speculatively update some of the ethical, legal, and social issues of cultured meat as well as products based on cellular agriculture technologies.

Cellular agriculture, that is, the production of cultured meat and microbial proteins, has been developed to provide food security for a growing world population. The use of green energy technologies is recommended to ensure the sustainability of changing traditional agriculture to a cellular one. Here, we use a global dynamic model and life-cycle assessment to analyze scenarios of replacing traditional livestock products with cellular agriculture from 2020 to 2050. Our findings indicate that a transition to cellular agriculture by 2050 could reduce annual greenhouse gas emissions by 52%, compared to current agriculture emissions, reduce demand for phosphorus by 53%, and use 83% less land than traditional agriculture. A maximum 72% replacement of livestock products with cellular agriculture using renewable energy is possible based on the 2050 regional green energy capacities. A complete transition can be achieved but requires 33% of the global green energy capacities in 2050. Further, the accelerated demand for critical materials will not exceed their primary production capacities, except for tellurium. We conclude that a transition to cellular agriculture is possible with environmental benefits and provide a benchmark to study different alternatives to animal-based diets.

This study aims to develop scaffolds based on various mushrooms (Shiitake, Oyster, and Wood ear) for cultivated meat. After processing into microcarriers, their physical/chemical properties were characterized. The size analysis revealed that the mushroom microcarriers ranged between 111 μm and 516 μm, falling within the typical range of commercial microcarriers (100-500 μm). Also, chemical analysis showed that the decellularization process reduced a significant portion of mannoproteins, leaving chitin and chitosan as major components. The proliferation and differentiation potential of the microcarriers were evaluated using mouse myoblast cells (C2C12). Finally, model cultured meats were fabricated using Shiitake and Oyster mushroom microcarriers that supported the growth of animal cells. There was no significant difference in rheological/textural properties compared to conventional meats (p < 0.05). The study underscores the potential of mushroom microcarriers for cellular agriculture, showing the application of edible microcarriers from natural sources in cultured meat production.

Cellular agriculture offers alternatives to traditional farming, enabling the production of meat and dairy products without raising and slaughtering animals. Research into cultured meat has already reached the stage of creating products with complex textures and flavors approaching those of natural steaks. Key challenges in this emerging industry today include the creation of plant-based scaffolds for culturing muscle cells to replicate muscle fiber architecture, as well as the synthesis of effective and inexpensive nutrient media free of fetal bovine serum, a controversial ingredient from an ethical standpoint, and its high cost precludes industrial-scale use. Industry development forecasts, assuming current technological advancements continue, suggest that by 2040, one-third of all meat could be grown without the use of animals.

Cultured meat is an attractive concept to address environmental and ethical issues of livestock farming. Replication of conventional meat requires fat tissue, for flavour, texture, and mouthfeel. However, cultured meat production is limited by the lack of bovine adipogenic cells that are both proliferative and differentiable. Here, we demonstrate the isolation and characterisation of spontaneously immortalised bovine preadipocytes proliferating over 100 days and 21 passages, showing adipogenic differentiation. Upon induction, the cells accumulate lipids and express key adipogenic markers. Comparative RNA sequencing and proteomic analysis between induced and non-induced cells confirmed bovine origin, cell identity, and low tumour suppressor expression. Proteomic profiling identified over 2000 proteins, with enrichment in adipogenesis-associated pathways, including PPAR signalling and the ERK1/2 cascade. Additionally, the cells demonstrate viability in suspension and strong scaffold attachment. These results establish a reproducible bovine cell source for cultured fat supporting scale-up and bioprocess research in cellular agriculture.

Cellular agriculture is the production of meat, milk, eggs, seafood, and other products and ingredients from cell cultures rather than from farmed animals. It is an emerging field in food innovation that has gained attention of the scientific community, food industry, and regulators around the world. This scoping review aims to summarize existing knowledge on cell-cultured food products, focusing on key aspects that impact their nutritional quality and identifying knowledge gaps in this area. Relevant publications will be identified from electronic databases and the grey literature. This review will include scientific publications (peer-reviewed journal articles; reports from regulatory, scientific, or non-governmental bodies) that report or discuss nutritional considerations concerning cell-cultured food products derived from plant or animal cells. Based on pre-determined inclusion and exclusion criteria, records from scientific databases will be screened and selected by two independent reviewers, while records from grey literature will be screened by one reviewer. Data from the included references will be extracted by one reviewer using pre-piloted extraction templates, and verified by a second reviewer. The findings will inform and strengthen Health Canada’s nutritional assessments of novel foods derived from cellular agriculture. Identified research gaps will provide opportunities for future research in this area.

Growing meat in vitro using tissue engineering and bioproduction techniques (cellular agriculture) has become an increasingly promising solution to the global food security challenge. Our lab has established methods to cultivate bovine muscle tissue on decellularized plants, representing a viable low-cost, sustainable method to grow meat on edible scaffolds. Most work in this area has focused on the use of edible plant materials (i.e., spinach leaves, apple, broccoli) with inherent economic value. Harvest waste such as corn husk or jackfruit represent abundant sources of cellulose for scaffold production and may be a viable alternative. The present study aims to investigate production of cultured meat through tissue engineering and bioproduction on decellularized, edible samples of corn husk and jackfruit rind. Corn husks and jackfruit rinds were exposed to immersion decellularization. DNA quantification and histological analysis demonstrated sufficient decellularization (0.17 ± 0.06 and 0.07 ± 0.00 ug DNA/g tissue for corn husk and jackfruit rinds, respectively). Following decellularization, corn husk scaffold stiffnesses decreased from 56.67±16.71 MPa to 12.95±2.43 MPa in fiber-aligned direction, while jackfruit decreased from 7.54 ±2.42 MPa to 2.47±1.47 MPa. Seeded scaffolds with bovine satellite cells (BSCs) (11.45±2.24 ug/ul lysate/Gram) and avian (QM7s) (12.90±1.99 ug/ul lysate/Gram) demonstrated increased protein yields on jackfruit scaffolds. QM7 cultured on corn husk scaffolds yielded increased protein but PBSCs seeded on corn husks did not yield protein content higher than controls (QM7 on corn husk: 16.28±3.55, PBSCs on corn husks: 9.57±1.56 ug/ul lysate/Gram, control: 6.35±1.43 ug/ul lysate/Gram). Additionally, cell transfer from scaffold to scaffold (bead-to-bead transfer) was observed on corn husk scaffolds in a dynamic environment. These results suggest that decellularized harvest waste scaffolds may aid in realization of cultured meat products that will contribute to a more robust and environmentally sustainable food supply.

No abstract available

Skeletal muscle-derived myogenic cells (SKMCs) are novel protein sources capable of replacing animal meat. However, SKMCs have not been commercialized owing to poor productivity and the high cost of in vitro cell culture. Therefore, we cultured SKMCs in varying serum (5–20%) and oxygen concentrations (5–20%) to investigate the parameters that most impact cell productivity (serum, hypoxia, and culture medium) and examined cell proliferation ability and genes involved in myogenesis/proliferation/apoptosis/reactive oxygen species (ROS). In fetal bovine serum (FBS) groups, hypoxia induction doubled cell number, and the 20% FBS/normoxia group exhibited similar cell numbers as 5% FBS/5% hypoxia, confirming that 5% hypoxia reduced serum requirement by four-fold. The use of 20% FBS downregulated MTF5/MYOD1/MYOG/MYH1, whereas hypoxia induction with ≤10% FBS upregulated them. Although 20% FBS lowered TERT expression through rapid cell proliferation, NOX1, a major factor of ROS, was suppressed. DMEM/F12 demonstrated better differentiation potential than F10 by upregulating MYF3/MYOD1/MYOG/MYH1 and downregulating MSTN, particularly DMEM/F12 with 2% FBS/5% hypoxia. The myogenic fusion index was higher in DMEM/F12 without FBS than in DMEM/F12 with FBS (0.5–5%); however, the total nuclei number was reduced owing to apoptosis. Therefore, high serum levels are essential in influencing SKMC growth, followed by hypoxia as a synergistic component.

BACKGROUND Oilseed cakes are by-products of oil extraction and they have considerable potential in novel food technologies due to their low cost and high nutrient content. In vitro production of skeletal muscle cell biomass is an emerging approach in cultured meat research and offers a promising alternative protein source. One of the major barriers to large-scale production is the reliance on animal serum, an expensive, animal-derived component. To address this limitation, this study explored the potential of flaxseed protein isolate (FPI), extracted from flaxseed oil cake, as a supplement in cell culture media with a fourfold reduction in serum for the cultivation of C2C12 myoblasts. RESULTS Flaxseed protein isolate was evaluated for its impact on cell proliferation and differentiation in low-serum media. As the media component, FPI did not enhance C2C12 cell proliferation, but it facilitated myogenic differentiation significantly. Specifically, supplementing low-serum media with 0.25 mg mL-1 FPI supported cell survival throughout the 10 day differentiation period, resulting in typical myogenic marker presence. It also promoted the formation of myotubes with diameters and fusion index comparable with those observed in control cell cultures with standard serum level. Flaxseed protein isolate also considerably increased the production of sulfated glycosaminoglycans (sGAGs), an extracellular matrix component, exceeding even the levels observed in the control group. CONCLUSION The results of this study suggest that flaxseed protein may serve as a valuable supplement in low-serum media to support myoblast differentiation. This could help reduce the cost of cultured meat production while supporting circular economy principles and the reuse of agricultural byproducts. © 2026 Society of Chemical Industry.

Cell-cultured fat could provide important elements of flavor, nutrition, and texture to enhance the quality and therefore expand consumer adoption of alternative meat products. In contrast to cells from livestock animals, insect cells have been proposed as a relatively low-cost and scalable platform for tissue engineering and muscle cell-derived cultured meat production. Furthermore, insect fat cells have long been cultured and characterized for basic biology and recombinant protein production but not for food production. To develop a food-relevant approach to insect fat cell cultivation and tissue engineering, Manduca sexta cells were cultured and induced to accumulate lipids in 2D and 3D formats within decellularized mycelium scaffolding. The resultant in vitro fat tissues were characterized and compared to in vivo fat tissue data by imaging, lipidomics, and texture analyses. The cells exhibited robust lipid accumulation when treated with a 0.1 mM soybean oil emulsion and had "healthier" fat profiles, as measured by the ratio of unsaturated to saturated fatty acids. Mycelium scaffolding provided a simple, food-grade approach to support the 3D cell cultures and lipid accumulation. This approach provides a low-cost, scalable, and nutritious method for cultured fat production.

The emergence of the “4th Industrial Revolution,” i.e. the convergence of artificial intelligence, the Internet of Things, advanced materials, and bioengineering technologies, could accelerate socioeconomic insecurities and anxieties or provide beneficial alternatives to the status quo. In the post-Covid-19 era, the entities that are best positioned to capitalize on these innovations are large firms, which use digital platforms and big data to orchestrate vast ecosystems of users and extract market share across industry sectors. Nonetheless, these technologies also have the potential to democratize ownership, broaden political-economic participation, and reduce environmental harms. We articulate the potential sociotechnical pathways in this high-stakes crossroads by analyzing cellular agriculture, an exemplary 4th Industrial Revolution technology that synergizes computer science, biopharma, tissue engineering, and food science to grow cultured meat, dairy, and egg products from cultured cells and/or genetically modified yeast. Our exploration of this space involved multi-sited ethnographic research in both (a) the cellular agriculture community and (b) alternative economic organizations devoted to open source licensing, member-owned cooperatives, social financing, and platform business models. Upon discussing how these latter approaches could potentially facilitate alternative sociotechnical pathways in cellular agriculture, we reflect upon the broader implications of this work with respect to the 4th Industrial Revolution and the enduring need for public policy reform.

Alternative proteins, such as cultivated meat, have recently attracted significant attention as novel and sustainable food. Fat tissue/cell is an important component of meat that makes organoleptic and nutritional contributions. Although adipocyte biology is relatively well investigated, there is limited focus on the specific techniques and strategies to produce cultivated fat from agricultural animals. In the assumed standard workflow, stem/progenitor cell lines are derived from tissues of animals, cultured for expansion, and differentiated into mature adipocytes. Here, we compile information from literature related to cell isolation, growth, differentiation, and analysis from bovine, porcine, chicken, other livestock, and seafood species. A diverse range of tissue sources, cell isolation methods, cell types, growth media, differentiation cocktails, and analytical methods for measuring adipogenic levels were used across species. Based on our analysis, we identify opportunities and challenges in advancing new technology era toward producing "alternative fat" that is suitable for human consumption.

Fundamental changes of agriculture and food production are inevitable. Providing food for an increasing population will be a great challenge that coincides with the pressure to reduce negative environmental impacts of conventional agriculture. Biotechnological manufacturing of acellular products for food and materials has already been piloted but the full profit of cellular agriculture is just beginning to emerge. Cultured meat is a promising technology for animal-based proteins but still needs further development. The concept of plant cells as food offers a very attractive alternative to obtain healthy, protein-rich and nutritionally balanced food raw material. Moreover, cultured microbes can be processed into a wide range of biosynthetic materials. A better control over structural properties will be increasingly important in all cultured cell applications.

No abstract available

Cellular agriculture combines cell culture and tissue engineering techniques to produce animal-derived food products. While cell culture is routinely reported in the medical literature to affect protein expression in primary mammalian cells, the impact of these changes has yet to be established in the context of food production and allergenicity. To address this, primary bovine myoblasts were cultured for short-, medium-, and long-durations and then compared to native tissue. Proteomic and immunoblotting analyses identified cumulative changes at increasing passage numbers, with significant differences between cultured cells and native tissue. While allergens Bos d 6 and Bos d 13 were less abundant in cultured cells, an increase in immunoglobulin E interactions with Galα1-3Galβ1-4GlcNAc-R (α-Gal) in cultured cells indicates that α-Gal may be more abundant. Results demonstrate that the relative abundance of allergens in cultivated beef products will likely differ from that of traditional meat, highlighting a need for further investigation.

The advancement in cultured meat research in cellular agriculture has greatly surged. The concerns of halalness and thayibban (cleanliness and permissibility to consume) of cultured beef meat will arise among Muslim consumers, prompting the question, “Who will consume the cultured meat, and are Muslims ready to consume it?” This study aimed to clarify how Muslims perceive cultured meat and the issues surrounding their acceptance. A chi-square test and a binary logistic regression analysis were applied to reveal the acceptance of cultured meat. The results revealed that 44.1% of the respondents accepted cultured meat as their food, while 55.9% expressed doubts due to religious concerns. Their attitudes toward cultured meat influenced their decision to accept it as food. Some consumers had high expectations for cultured meat because they believed it would be superior in taste and have nutritional value and health effects. In conclusion, those Muslims who did not doubt cultured meat accepted it as future food with expectations for better function and value.

The devastating environmental impact of traditional agricultural practices has ignited interest in cellular agriculture-a novel method of sampling cells from living source organisms and cultivating them in a controlled laboratory environment to produce a food product. Although research and development of cultured foods is rapidly increasing, little is known about consumers' perceptions of cultured foods beyond an exemplar product-cultured meat. This study provides a first gauge of consumers' perceptions and categorization of cultured-food products from different cell sources, and a comparative assessment of the psychological barriers to their acceptance. In a representative sample of N = 302 UK-based adults, the study explores the implicit categorization and acceptance of 16 cultured food products, including cultured plants (e.g., cacao), cultured non-flesh animal-sourced foods (e.g., milk), cultured aquatic animal-flesh (e.g., fish), and cultured terrestrial animal-flesh (e.g., beef). Results revealed that consumers implicitly categorize cultured foods into two broad groups: (1) cultured meat and (2) cultured non-meat. The study demonstrated that common acceptance barriers associated with cultured meat-disgust and perceived unnaturalness-were substantially more pronounced for cultured meat products than for cultured non-meat products. While experiencing disgust toward both cultured meat and non-meat foods was strongly associated with reduced willingness to try these foods, perceived unnaturalness was only weakly associated with willingness to try cultured food products. Study findings suggest that consumers do not perceive all cultured food products as equal, highlighting a timely opportunity for scholars to examine the distinct factors motivating sustainability through cultured-food acceptance.

Media formulation ingredients are often identified as potential sources of contamination by microorganisms in cellular agriculture. Therefore, this study aimed to evaluate the thermal tolerance of foodborne pathogens cultured in Leibovitz's L‐15 Medium with varying Fetal Bovine Serum concentrations (0%, 2%, and 10%) at 36°C, subjecting the media formulations to thermal treatments at 55°C, 60°C, 65°C, 70°C, and 75°C. The highest thermal inactivation gradients for bacteria were observed in media containing 10% FBS, suggesting that the presence of 10% FBS plays a significant role in increasing bacterial susceptibility to thermal treatment. Escherichia coli cultured in 10% FBS and subjected to 55°C exhibited the highest D‐value compared to those cultured in 0% and 2% FBS. However, Salmonella cultured in 10% FBS showed opposite trends with the lowest D‐value. Among the Gram‐positive and Gram‐negative bacteria evaluated, Escherichia coli exhibited the highest z‐value across all tested media, signifying its exceptional thermal tolerance compared to the other bacteria. Gram‐negative bacteria (E. coli and Salmonella) had decreasing z‐values with higher FBS, while Gram‐positive bacteria (Listeria and Staphylococcus) showed opposite trends. This study establishes that bacterial response to serum concentrations significantly impacts thermal treatments in cell culture‐based food processing and storage. The impact of thermally treated samples on cell performance showed no significant difference in cell metabolic activities between control (unpasteurized media) and media pasteurized at 55°C for 75.24 min. However, increasing the temperature significantly reduced cell metabolic activities, with the lowest metabolic activities observed in cells grown in media heated to 75°C for 0.54 min.

The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as a flavor enhancer for meat alternatives. Porcine dedifferentiated fat cells were clonally isolated and differentiated into adipocytes. This cultured adipose tissue was then analyzed alongside native porcine fat using gas chromatography-mass spectrometry (GC/MS) coupled with descriptive sensory analysis by human panelists. This evaluation enabled quantitative and qualitative assessments of volatile compounds released during cooking for both in vitro and in vivo porcine fats. The volatile profiles generated during the cooking process and fatty aroma characteristics reported by sensory panelists were largely similar between the two fat sources, with some differences in the concentration of select compounds and aroma attributes. Ultimately, the panelists found comparable overall liking scores reported between the conventional and cultured porcine fats. These findings provide valuable sensory evidence supporting the viability of cell-cultivated adipose tissue as a flavor component of meat alternatives, substituting for conventional animal fat.

In development for almost 20 years, artificial meat (also known as "cell-based meat," "cell-cultured meat," "cultured meat," "cultivated meat," "in vitro meat" and "lab-grown meat") is the most striking example of cellular agriculture. This research aims to study Arab consumers' attitudes toward artificial meat, which is a topic of great interest to scientists and the media. An online survey was conducted with 1025 participants revealed that 17% consider artificial meat to be promising and acceptable. Over 40% would be willing to try this novel product, whereas 36% expressed reluctance and 22.7% were unsure. Among non-hesitant respondents, about 60% of all participants would be willing to eat artificial meat on a regular basis, particularly in restaurants (16.2%), at home (27.6%), and/or in ready-made meals (33.9%). Nevertheless, the majority of participants (55%) indicated a willingness to pay (WTP) less or much less (or even nothing at all) for artificial meat in comparison to conventional meat. A notable 27% of participants expressed a WTP the same price for artificial meat as for conventional meat. Conversely, only 14% of them indicated a WTP more for artificial meat. Income, gender, and age were the most important predictors of consumer acceptance. Young and middle-aged men and those with the highest monthly income are most likely to accept artificial meat. These are the consumers most likely to be targeted by those marketing artificial meat in Arabic-speaking countries. PRACTICAL APPLICATION: The demographic groups most likely to accept artificial or cell-based meat in Arab countries are young and middle-aged men and those with the highest monthly incomes. These are the consumers most likely to be targeted by those attempting to market artificial meat in Arabic-speaking countries. Consequently, the results of our study are directly relevant to understanding the potential approaches (and challenges) to selling artificial meat in this context.

PurposeIt is suggested that the detrimental externalities of intensive livestock production can be reduced by manufacturing animal proteins with cellular agriculture technologies. This study explores consumer attitudes towards cultured proteins based on representative Finnish survey data (n = 1,452).Design/methodology/approachSum variables from the principal component analysis were utilized in the cluster analysis to identify potential consumer groups of cultured proteins in Finland. A regression analysis was used to find out the explanatory factors of positive first reaction, willingness to taste, willingness to use and support for the establishment of a national cultured meat sector.FindingsMost of the respondents (72%) would taste cultured products, but attitudes of optimists (n = 516), moderates (n = 479) and sceptics (n = 457) differ in terms of the environment, livestock farming and cultured proteins. Most optimists (77%), almost quarter (23%) of moderates and less than a fifth (18%) of sceptics support cultured proteins. The environmental concerns are shared by optimists and moderates, whereas moderates and sceptics tend to be more suspicious. Positive attitudes are significantly influenced by social norms and respondents' beliefs regarding their global and national benefits. Major concerns pertain to anticipated dictation force of big companies, negative effects on Finnish agriculture, product attributes, use of genetically modified organisms and experienced (un)naturalness of cultured foods.Originality/valueThis study contributes to the understanding of Finnish consumers' attitudes towards cultured proteins. The identification of potential consumer segments and the elucidation of their attitudes are relevant, given the anticipated acceleration in the development of cultured foods.

Public acceptance of foods produced through cellular agriculture remains limited despite their potential to mitigate the environmental and ethical costs of conventional food production. Existing research has focused on cultured meat, where pathogen-based disgust has been proposed as a key source of aversion, yet this account does not fully explain resistance to cultured foods that are not animal-derived, such as plant-based products. The present research investigated whether aversion to cultured foods reflects intuitive perceptions of risk arising from attempts to replicate natural processes, with disgust also functioning as an affective expression for that risk. Across two pre-registered experimental studies (N = 1,132), participants consistently reported lower willingness to try cultured foods compared to traditionally sourced counterparts. In Study 1, both risk and disgust mediated this effect across all cultured food types, with risk emerging as a general driver of aversion across meat, dairy or egg, and plant-based products. Insofar as cultured foods are perceived as replicas of natural foods, Study 2 demonstrated that replicating natural foods was judged as riskier and more aversive than replicating originally human-made foods, such as processed snack foods. Disgust followed a similar pattern, arising only for cultured versions of natural foods, suggesting that alongside pathogen avoidance, it may also reflect broader perceptions of risk associated with tampering with and replicating natural processes. These findings advance understanding of public resistance to cultured foods and suggest that addressing risk perceptions may be essential for improving acceptance of emerging food technologies.

The global food production system faces several challenges, including significant environmental impacts due to traditional agricultural practices. The rising demands of consumers for food products that are safe, healthy, and have animal welfare standards have led to an increased interest in alternative proteins and the development of the cellular agriculture field. Within this innovative field, precision fermentation has emerged as a promising technological solution to produce proteins with reduced ecological footprints. This review provides a summary of the environmental impacts related to the current global food production, and explores how precision fermentation can contribute to address these issues. Additionally, we report on the main animal-derived proteins produced by precision fermentation, with a particular focus on those used in the food and nutraceutical industries. The general principles of precision fermentation will be explained, including strain and bioprocess optimization. Examples of efficient recombinant protein production by bacteria and yeasts, such as milk proteins, egg-white proteins, structural and flavoring proteins, will also be addressed, along with case examples of companies producing these recombinant proteins at a commercial scale. Through these examples, we explore how precision fermentation supports sustainable food production and holds the potential for significant innovations in the sector.

By 2050, a global population of 9.7 billion will demand a 70% increase in food production, while conventional livestock farming, responsible for 14.5% of greenhouse gas emissions, 70% of arable land use, and 30% of freshwater consumption, intensifies environmental challenges. Precision fermentation (PF), an innovative biotechnology, utilizes genetically engineered microorganisms (Saccharomyces cerevisiae, Pichia pastoris, Escherichia coli) to produce sustainable proteins (e.g., casein, mycoproteins) with up to 97% lower CO2 emissions and up to 99.7% less water use compared to conventional livestock. This editorial integrates Applied Food Biotechnology (AFB) research, industry data, and original trials to assess PF’s potential. AFB’s expertise in microbial engineering, CRISPR-Cas9 enzyme optimization, and waste valorization has enhanced PF’s efficiency. Experimental trials achieved a 40% increase in protein yields (15 to 25 g/L), 22% cost reduction via AI-driven optimization, and 15% higher consumer acceptance through education. However, high costs ($10–20/kg), 18-month regulatory delays, and 40–60% consumer skepticism toward GMOs remain barriers. The global PF market, valued at $1.6 billion in 2022, is expected to produce 15,000 metric tons by 2026, supported by 100,000 L bioreactors. This editorial examines PF’s technological advancements, scalability challenges, and regulatory frameworks, advocating interdisciplinary research to overcome obstacles and integrate PF into sustainable food systems, aligning with 1.5°C climate goals. AFB’s contributions position it as a leader in advancing PF for global food security.

Food security issues are becoming more pressing due to the world's rapid population expansion and climate change, which also drive up demand for nutrient-dense commodities like meat and cereals. Conventional agricultural practices, which depend on pesticides, fertilizers, and antibiotics, are exacerbating environmental problems, such as antibiotic resistance. Precision fermentation has become a game-changing technique that uses microorganisms to create high-value food ingredients more efficiently and with less negative environmental impact. This method optimizes microbial strains and improves manufacturing processes by utilizing cutting-edge technologies like metabolic engineering and next-generation sequencing. Crucial microorganisms in this technique are filamentous fungi and yeasts, which produce a wide range of products from lipids to proteins. To support microbial growth, an appropriate media formulation is crucial, and downstream processing guarantees the high-quality product recovery. The precise fermentation industry is expanding due to constant advancements and investments, despite obstacles including high production costs and strict regulations. The increased potential of precise fermentation is demonstrated by the commercial trends, which include large investments and the emergence of profitable companies. This review aims to discuss how Precision fermentation has the potential to completely transform the food production industry by providing sustainable alternatives and strengthening the foundation of an increasingly robust and effective food system as well as mentioned the challenges of its implementation.

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Global levels of critical food insecurity continue to rise as the projected population is expected to reach approximately 10 billion in 2050. Meeting the growing demands for food protein, improved nutritional quality, and environmental sustainability requires transitioning from animal‐sourced products. Plant‐based products have emerged as the most prominent and major alternative solution toward improving the current food production system; however, plant‐based products come with their flaws. Generating flavorful, nutritious, and high‐protein products derived entirely from plant sources typically lacks consumer acceptance. However, the growing field of precision fermentation within food systems offers a substantial field toward enhancing and revolutionizing current plant‐based products to derive more nutritious, flavorful, and textural analogs. Precision fermentation entails genetically modifying microorganisms such as yeast, bacteria, microalgae, fungi, and more to generate specific products such as proteins, carbohydrates, lipids, vitamins, and flavonoids. Precision fermentation is critical for closing the nutritional and flavor gap between plant and traditional animal‐based products. This process provides controlled production of key ingredients that may improve the final product's safety, quality, sustainability, and sensory value. Currently, the most well‐known example of precision fermented products integrated into plant‐based foods is the heme protein integrated into plant‐based burgers, but there is even greater potential. This review highlights the current production of food ingredients through microbial sources that enhance the organoleptic and nutritional quality of plant‐based alternatives. © 2025 Society of Chemical Industry.

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Precision fermentation is emerging as an innovative platform for manufacturing high-value food proteins, relocating food production from agricultural fields to controlled bioreactors. Importantly, these proteins must preserve the precise amino acid composition and structural properties that underpin the functionality, texture, and nutritional value of their animal-derived counterparts. However, bulk food proteins are high-volume, low-value products and therefore need to be produced at scale as cheaply as possible. Currently, intracellular protein expression requires costly cell-lysis and downstream purification steps, which comprise product purity and generally result in the product not being cost-competitive with conventional agriculture. Thus, the commercial viability of lab-grown food proteins including animal-free dairy, egg, and collagen hinges on the capacity of microbial hosts, primarily yeasts and filamentous fungi, to export correctly folded proteins into the culture medium at gram-per-liter titers, in a process known as protein secretion. Yeast and fungi are ideal host organisms due to their potential for high-yield secretion and ability to reproduce many eukaryotic post-translational modifications. Accordingly, the protein secretory pathway now sits at the crucial intersection of synthetic biology, protein engineering, and bioprocess optimization. This perspective will address modifications to the secretory pathway that can improve protein secretion efficiency. Deliberate, data-driven engineering of secretion efficiency will determine whether precision-fermented proteins advance from pilot production to routine industrial manufacture. This perspective will also address the issues of cost efficiency and scalability, exploring how protein secretion can overcome these challenges to make lab-grown food a sustainable, ethical, and viable alternative to conventional food sources.

Animal-based agriculture and the production of protein-rich foods from animals, particularly from ruminants, is not sustainable and has serious climate effects. A new type of alternative proteins is now on the menu, namely animal proteins produced recombinantly by microbial fermentation. This new technology, precision fermentation, is projected to completely disrupt traditional animal-based agriculture. Certain milk and egg proteins along with specific meat substitute analog components produced by precision fermentation are already entering the market. This first wave of precision fermentation products targets the use of these proteins as protein additives, and several commercial players are already active in the field. The cost-efficiency requirements involve production titers above 50 g/L which are several orders of magnitude higher than those for pharmaceutical protein manufacture, making strain engineering, process optimization, and scale-up critical success factors. This new development within alternative proteins defines a new research direction integrating biotechnology, process engineering, and sustainable food protein production. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Mounting concern over the negative externalities of industrialized animal agriculture, coupled with falling cost curves of novel food technologies have birthed the field of cellular agriculture: a new category of food technology seeking to reproduce the sensory experiences of animal protein, and promising a cleaner, more ethical way of enjoying animal proteins. This research examines consumer acceptance of precision fermentation (PF) made egg products in Germany, Singapore, and the USA. Using an online survey of 3,006 participants, the study examines demographic and dietary traits that predict willingness to try such products and identifies the reasons why consumers are most attracted to them. The findings suggest that PF made egg products are likely to find a willing market, with a substantial proportion (51–61%) of participants willing to try the product, with vegetarians and vegans displaying the highest enthusiasm. Egg consumption habits and, to a lesser extent, income also predict acceptance. Major reasons for adopting the product were animal welfare in Germany, and health aspects in Singapore and the USA, as well as curiosity in all three countries. Observed differences between the acceptance of PF egg and PF dairy are discussed, as well as comparisons to existing alternative protein (AP) product adoption.

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The food protein ingredient market is dominated by dairy and egg proteins. Both milk whey and egg proteins are challenging proteins to replace, e.g. with plant proteins, due to the unique structural features of the animal proteins that render them highly functional. Thus, to provide a non-animal source of these important proteins the fungal host Trichoderma reesei was utilized for the biotechnical production of recombinant hen ovalbumin (TrOVA) and bovine beta lactoglobulin (TrBLG). These food proteins were investigated using two different promoter systems to test the concept of effectively expressing them in a fungal host. Both proteins were successfully produced in 24 well plate and bioreactor scale. The production level of TrBLG and TrOVA were 1 g/L and 2 g/L, respectively. Both proteins were further purified and characterized, and their functional properties were tested. TrBLG and TrOVA secondary structures determined by circular dichroism corresponded to the proteins of bovine and hen. The T. reesei produced proteins were found to be N-glycosylated, mostly with Man 5. TrBLG had emulsification properties matching to corresponding bovine protein. TrOVA showed excellent foaming characteristics and heat-induced gelation, although the strength of the gel was somewhat lower than with hen ovalbumin, possibly due to the partial degradation of TrOVA or presence of other host proteins. Biotechnical production of whey and egg proteins using precision fermentation technology offers an innovative way to increase the sustainability of the conventional food industry, without further reliance on animal farming. Industrial relevance: The food protein ingredient market is dominated by dairy (largely whey proteins) and egg proteins. Whey proteins are valuable and versatile food ingredients due to their functional and nutritional quality. They are largely used in meat and milk products, low fat products, bakery, confectionary, infant formulas and sports nutrition. Similarly, egg white protein ovalbumin is a highly functional protein ingredient that facilitates structure formation and high nutritional quality in most food products. Together they comprise 40-70% of the revenue in the animal protein ingredients market. Both whey and egg proteins are extremely challenging proteins to replace, e.g., by plant proteins due to their unique structural features that render them with high functionality. Biotechnical production of whey and egg proteins using precision fermentation technology offers an innovative way to increase the sustainability of the conventional food industry, without further reliance on animal farming.

Reducing animal agriculture is key to releasing land needed to achieve global environmental goals. Precision fermentation (PF) is a technology which uses genetically engineered microbes to produce ingredients such as dairy proteins. Few studies have quantified PF’s land-sparing potential. Using the UK as a case study, we assess the land use implications of scaling up the production of PF milk (plant-based milk containing PF dairy protein), by calculating and summing land footprints (area/mass) of PF milk’s individual components. PF milk’s land footprint was estimated to be as much as 96% lower than that of cow’s milk. Replacing 20%, 50% or 100% of UK-produced cow’s milk with PF milk was estimated to release 859 kha, 2,147 kha or 4,294 kha of land by 2050. This corresponds to 40–202% of required permanent grassland and 16–82% of required cropland to meet the UK Climate Change Committee’s 2050 ‘Balanced Net Zero’ targets regarding afforestation, bioenergy, peatland restoration (lowland grassland only), agroforestry and hedgerow creation. These results suggest PF could play a critical role in releasing land for net zero measures and alleviating land use pressures in the UK and globally. Further research is required to address knowledge gaps and facilitate more nuanced assessments of PF’s land-sparing potential.

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Amid growing global food demands and escalating environmental crises, sustainable protein production faces critical challenges. Traditional agriculture is failing to meet rising demands due to resource inefficiency and climate impacts. Advanced single-cell protein (SCP) produced through microbial fermentation of non-grain feedstocks offers a promising alternative. Current SCP advancements prioritize enhancing non-grain feedstock utilization, expanding multifunctional applications, and integrating hybrid biosystems. Synthetic biology breakthroughs diversify non-grain feedstocks versatility beyond traditional one-carbon (C1)-feedstock like methanol to CO₂. Advanced SCP scalability is hampered by limited strain robustness, insufficient genome-editing precision, logistics of low-density non-grain feedstocks, and electrochemical energy carrier safety risks. By addressing these challenges, advanced SCP technologies promise to reshape global food systems, bridging the gap between circular carbon economies and nutritional security.

Serendipity Berry Sweet Protein (sweelin) is a novel hyper‐sweet thermophilic protein designed using Artificial Intelligence Computational Protein Design (AI‐CPD) to improve the stability and sensory profile of the protein found in serendipity berry (Dioscoreophyllum cumminsii). sweelin is produced through precision fermentation by expression in Komagataella phaffii. The safety of sweelin was investigated through an evaluation of its genotoxicity, mutagenicity, systemic toxicity and digestibility potential in in vitro and in vivo models. sweelin was not genotoxic in in vitro reverse mutation and mammalian micronucleus assays and was not associated with systemic toxicity in a 90‐day dietary toxicity study in rats. The no‐observed‐adverse‐effect level for sweelin in Sprague Dawley rats was established as 14,300 ppm, the highest dose tested. This dose level corresponds to dietary intakes of 838.3 and 946.0 mg/kg body weight/day in male and female rats, respectively. sweelin was demonstrated to be readily digestible in an in vitro semi‐dynamic model of the gastrointestinal tract. The results support the safety of sweelin as a food ingredient for sweetening purposes.

Serendipity berry plant (Dioscoreophyllum cumminsii (Stapf) Diels) is the source of a naturally sweet protein referred to as monellin. The safety of serendipity berry sweet protein (SBSP) containing single polypeptide monellin (MON) expressed in Komagataella phaffii (formerly Pichia pastoris) and produced via precision fermentation was examined comprehensively through assessments of in silico allergenicity, in vitro and in silico protein digestion, in vitro genotoxicity (reverse mutation and mammalian micronucleus assays), and 14-day and 90-day oral (dietary) toxicity studies in rats. There was no indication of allergenicity for SBSP in the in silico analyses. Results from both in vitro and in silico protein digestibility assessments indicated that SBSP is readily digested upon ingestion and would therefore be unlikely to pose a toxigenic or allergenic risk to consumers. SBSP was non-genotoxic in the in vitro assays and showed no adverse effects in the 14-day or 90-day toxicity studies up to the highest dose tested. The 90-day toxicity study supports a NOAEL for SBSP of 1954 mg/kg bw/day, which corresponds to a NOAEL for MON of 408 mg/kg bw/day.

Naturally sweet proteins have no glycemic effect and offer a fundamentally new approach to sweetness and health for individuals seeking to reduce their added sugar intake. However, unlike many commercial sweeteners, little research has been performed on the potential safety implications of adding these uniquely sweet proteins to food and beverages. In this study, a naturally sweet protein found in the West African Oubli plant (Pentadiplandra brazzeana), referred to as Oubli fruit sweet protein or brazzein, was expressed in Komagataella phaffii (formerly Pichia pastoris) and produced via precision fermentation, and a safety and risk assessment was undertaken for its use as a sweetener in food and beverages. Potential consumption levels of brazzein were estimated to be 3 mg/kg body weight/day based on the National Health and Nutrition Examination Survey. The safety of brazzein derived from K. phaffii was evaluated through in silico allergenicity, in vitro genotoxicity (reverse mutation and mammalian micronucleus assays), and a 90-day dietary oral toxicity study in rats. There was no indication of allergenicity in the in silico analyses. Brazzein was non-genotoxic in the in vitro assays and showed no adverse effects in the 90-day oral toxicity study up to the highest dose tested, where the no-observed-adverse-effect level (NOAEL) was 978 and 985 mg/kg body weight/day in males and females, respectively. The totality of evidence in the in silico allergenicity, in vitro genotoxicity, and 90-day dietary toxicity studies demonstrates that brazzein derived from K. phaffii is considered safe for use as a sweetener in food and beverages.

The rising demand for sustainable, nutritious, and functional food options has fueled growing interest in plant-based fermented foods. These products offer enhanced sensory, functional, and health-promoting properties, largely driven by microbial activity during fermentation. This review examines recent advances in microbial biotechnology—including the use of novel starter cultures, strain engineering, CRISPR-based genome editing, and precision fermentation that are reshaping the nutritional landscape of plant-based fermented foods. Key benefits such as improved protein digestibility, bioactive compound synthesis, antinutrient reduction, and micronutrient bioavailability are explored. Additionally, the review highlights the potential of microbial innovations to enhance sustainability, address global nutrition challenges, and improve consumer acceptance through better sensory quality. It also discusses challenges related to regulatory frameworks, scalability, and consumer perception. This review aims to provide a comprehensive understanding of how microbial processes can optimize the nutritional and functional value of plant-based fermented foods in alignment with future food system goals.

To reduce the cost of protein feedstock for animal feed, the use of single cell protein (SCP) produced from waste of animal agriculture is an interesting choice. This study reveals that chicken manure was the best substrate for SCP production by submerged fermentation using photosynthetic bacteria compared to swine, cow, and buffalo manure. Regression analysis showed that the productions were found to be significantly influenced by chicken manure content, inoculum size, and cultivation time. Response surface methodology based on central composite design generated the optimal condition (15% chicken manure, 30% inoculum size and cultivation time for 14 days) at which biomass, protein, and carotenoid productions were increased by 92.3%, 21.6%, and 18.2%, respectively. The percentage of error between the predicted and actual values for biomass, protein, and carotenoid productions were 1.56%, 2.64%, and 2.09%, respectively, which indicates the precision of the model. To verify the quality of SCP, the bacterium was cultured in a photobioreactor to investigate amino acid composition, protein, and nucleic acid contents. The SCP yielded 62.7% protein with essential amino acids including lysine, methionine, threonine, phenylalanine, leucine, isoleucine, valine, histidine, and low nucleic acid content of 4.52%. This study suggests an alternative SCP production for animal feed as well as the strategy for animal waste management.

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.

This review explores recent advances in the design of fermentation processes for producing alternative proteins, focusing on utilizing agro-industrial waste and renewable substrates. New bioprocess strategies, such as experimental designs, optimizing bioreactors, bioprocesses, and applying precision fermentation can improve the protein yields and nutritional value. Also, unconventional substrates, such as hydrolysates derived from agro-industrial residues conversion may result in cost reduction and enhanced feasibility. The application of enzymes to produce protein-rich foods with high bioaccessibility that improve digestibility and nutritional value are also highlighted. This article addresses the importance of developing cost-effective fermentation solutions that minimize the environmental impact while addressing technical challenges such as scalability and contamination control. Furthermore, it emphasizes the growing need for innovations in fermentation process design to ensure the sustainability of industrial protein production. The review concludes that improvements in process design are fundamental in overcoming technological and regulatory barriers, particularly in increasing the efficiency and competitiveness of non-meat proteins in the global market.

Post-translational modifications (PTMs), including glycosylation, phosphorylation, acetylation, and methylation, are protein modifications that involve the covalent addition of functional groups after their biosynthesis. They are critical factors for protein structure and function, influencing not only biological activity but also techno-functional properties. Their relevance in food proteins is increasingly recognized as the demand for sustainable proteins grows, particularly for recombinant proteins produced via precision fermentation. This review provides an overview of the most important PTMs and discusses their influence on techno-functional properties of proteins such as solubility, emulsification, gelation, and foaming. Especially hydrophilic functional groups (e.g., glycans and phosphate) often enhance solubility while hydrophobic groups (e.g., fatty acids) tend to reduce it. Hydrophobic interactions also have a profound effect on functionality. Further, methods to modify PTMs chemically, enzymatically, or physically are discussed and analytical techniques for their detection are critically reviewed. By bringing together insights from biology, food science, and protein engineering, this review outlines how targeted PTM control could improve functionality in alternative proteins for food, cosmetic, or pharmaceutical use. This review can serve as a guide on how to modify particularly novel sustainable or recombinant proteins in a targeted manner to tailor their functionality and extend their application areas.

With growing demands for food quality and increased interest in healthy foods, the development of innovative technologies and functional products is becoming particularly relevant. This study aimed to analyse the current scientific foundations and approaches underlying the creation of innovative food products. A systematic analysis of contemporary scientific and practical research devoted to the development of innovative food products was carried out in the following databases: Scopus, Web of Science, ScienceDirect, PubMed, Google Scholar, eLIBRARY, and others. Key areas of research were analysed, including the search for alternative sources of protein, the use of functional ingredients, biotechnological methods (precision fermentation, mycoproteins, muscle cell cultivation in bioreactors), the use of artificial intelligence, and the digitisation of development and quality control processes. The use of high pressure for the pasteurisation or sterilisation of food products was also considered a promising technology. The review showed that there are many developments in the field of food packaging; innovative packaging can be biodegradable, active, smart, or reusable. The processing of raw material by-products (oil cake, whey, peel, etc.) for the production of flour, fibre, and polyphenol concentrates is a trend at the intersection of sustainability and functionality. This article paid particular attention to the development of new functional products. It highlighted the role of interdisciplinary research in forming the scientific basis for innovation in the food industry. The analysis conducted allowed for identifying promising avenues for development and determine strategic guidelines for further research and the introduction of innovations into production

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The objective of this study was to develop a meat analogue made from fermented peanut meal and to characterize its protein content and sensory profile. Two protein sources were utilized to prepare the meat analogues, i.e., soybean and peanut. Prior to fermentation, peanut was removed for its oil by using mechanical pressing to generate peanut meal. Both sources were then fermented by a mixture of Rhizopus oligosporus and Rhizopus oryzae for 48 h. The products were determined for their protein contents (in duplicates) and sensory profiles using a total of 20 respondents (hedonic scale). The scale used was 1 to 5, from very dislike to very like. To test the sensory property, fermented soybean and peanut meal were served in the form of kebab. The data obtained from the sensory evaluation were analyzed by using a paired t-test. Results revealed that the protein contents of fermented soybean and fermented peanut meal were 34.0 and 36.0% (dry matter basis), respectively. Fermented peanut meal had a greater (P<0.05) hedonic profile in comparison to that of the fermented soybean with a score of 4.75 vs 4.55. Further research is required to fully investigate the nutritional and sensory profiles of fermented peanut meal.

Abstract In this work, Flammulina velutipes was used as a novel protein and fibrous structure source to prepare animal-free patties, and transglutaminase (TGase) was added to improve their functional properties. The results showed that the addition of mushroom increased the gel strength, texture profile, and sensory property of animal-free patties. However, the presence of mushroom made the microstructure of patty become loose, with large holes. Interestingly, TGase (6–8 U/g) significantly decreased the size of holes in microstructure and induced to form a uniform and compact microstructure. Because TGase decreased the content of free amino acid group and soluble protein, and induced the formation of new protein polymers with high molecular weight in SDS-PAGE results. The covalent cross-linking catalyzed by TGase helped to form a stronger gel matrix in patty, leading to the formation of patty with higher hardness, adhesiveness, chewiness, water holding capacity, and sensory scores.

Animal agriculture is one of the largest contributors to global carbon emissions. Plant-based meats offer a sustainable alternative to animal meat; yet, people are reluctant to switch their diets and spending habits, in large due to the taste and texture of plant-based meats. Deli meat is a convenient form of protein commonly used in sandwiches, yet little is known about its material or sensory properties. Here we performed biaxial testing with multiple different stretch ratios of four plant-based and four animal deli meats and fit accurate material models to the resulting stress-stretch data. Strikingly, the plant-based products, turkey, ham, deli, and prosciutto, with stiffnesses of 378 ± 15 kPa, 343 ± 62 kPa, 213 ± 25 kPa, and 113 ± 56 kPa, were more than twice as stiff as their animal counterparts, turkey, chicken, ham, and prosciutto, with 134 ± 46 kPa, 117 ± 17 kPa, 117 ± 21 kPa, and 49 ± 21 kPa. In a complementary sensory texture survey, n = 18 participants were able to correlate the physical stiffness with the sensory brittleness, with Spearman’s correlation coefficient of ρ = 0.857 and p = 0.011, but not with the sensory softness or hardness. Notably, the participants perceived all four plant-based products as less fibrous, less moist, and less meaty than the four animal products. Our study confirms the common belief that plant-based products struggle to meet the physical and sensory signature of animal deli meats. We anticipate that integrating rigorous mechanical testing, physics-based modeling, and sensory texture surveys could shape the path towards designing delicious, nutritious, and environmentally friendly meats that mimic the texture and mouthfeel of animal products and are healthy for people and for the planet. Data and code are freely available at https://github.com/LivingMatterLab/CANN.

The bioactive properties of a phenolic extract (PE) obtained from olive mill vegetation water (OVW) in powder formulation were utilized to enrich a meat analog composed of lentils and champignon mushrooms. The primary phenolic compounds in this extract were oleacein, verbascoside, and hydroxytyrosol. The effects on the final product were assessed over eight days of storage at 4 °C ± 2 under 12 h of light. The control samples were compared with two meat analogs enriched with ascorbic acid (AA) at 5 g kg−1 and one enriched with PE at 30 g kg−1. The physicochemical parameters (pH, aw, color, texture, and total phenol content), antioxidant activity, microbial assessment, and sensory evaluations of meat analog samples were evaluated at three different time points (T0, T4, T8) during shelf life. The PE-enriched meat analogs maintained a relatively high and stable phenolic concentration throughout their shelf life, significantly enhancing the antioxidant activities of the final product. The addition of PE also influenced the growth of Enterococcus spp., Lactococcus spp., and Lactobacillus spp. during storage. The results of the triangular test indicated perceptible differences between AA and PE meat analogs. Meanwhile, the quantitative descriptive analysis (QDA) emphasized notable enhancements in odor and texture characteristics for PE-enriched samples. Plant-based meat analogs can benefit from the effective use of PE (antioxidant and sensory properties), supporting the sustainable reuse of olive oil by-products.

Consumer interest in alternative plant‐based foods is growing, including products where plant proteins are isolated and reformulated to mimic meat. This study aims to investigate the fundamental changes in sensorial (textural) properties between meat and plant proteins using a hybrid protein burger matrix. Burger patties were used as a model, prepared with a range of protein composition (beef: plant‐based protein; 100:0, 75:25, 50:50, 25:75, and 0:100) with identical added fat (17%) and at two salt (0 and 0.6%) contents. Conventional sensory descriptive profiling elicited 21 sensory attributes and profiles of samples were obtained to explore relationship(s) with composition. Early‐stage oral processing texture attributes were well‐differentiated across the sample space, while less discrimination was observed across samples for latter stage mastication texture attributes. Animal meat content increased scores for saltiness and flavor intensity indicating that plant‐based meat analogues require a higher salt content to achieve similar levels of salt and flavor perception. These findings provide key insights into the impact of meat and/or plant‐based protein composition on sensory properties in a hybrid burger patty model system. Future work should consider the mechanical properties of such products with the objective of finetuning ingredients and processing to obtain meat analogues with desirable sensorial attributes.

No abstract available

Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.

White lupine is a legume crop rich in adequate valuable nutrient profiles especially used as a possible source of proteins where animal-based proteins are scarce. However, there is little documented information about the effect of processing conditions to produce lupine protein-based meat analog. This study explores the impact of roasting temperature (raw, 130, 140, and 150 °C) and soaking time (raw, 2, 4, and 6 days) on the chemical compositions, physical quality, and sensory attributes of meat analog. The result showed that roasting at 140 °C and soaking for 4 days significantly increased (p˂0.05) the proximate and mineral contents of the meat analog. The highest protein content (82.46 %) was obtained at T2t2 (roasted at 140 °C and soaked for 4 days). While the lowest protein content (62.47 %) was observed at T3t3 (roasted at 150 °C and soaked for 4 days). Similarly, the highest (93.17 %) and lowest (79.47 %) cooking yields were obtained at T2t2 and T3t3 respectively. Roasting and soaking conditions also showed a significant effect (p˂0.05) on the anti-nutrient contents of meat analog. The highest overall sensory acceptability (6.40) of the meat analog was observed at T2t2. The research suggests that suitable processing conditions can enhance the nutritional profiles of lupine protein-based meat analog, potentially enabling its industrial production and global market entry.

Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausages with cereal ingredients, based on a systematic review of the literature, as well as a development trial of a hybrid dry snack stick sausage with groats with an assessment of its physicochemical and sensory attributes. A systematic review of peer-reviewed studies about hybrid meat sausages with cereal ingredients, including bibliometric network analysis, was conducted. The development trial was conducted including physicochemical analyses and sensory assessment of the hybrid semi-dry sausages, produced as a ready-to-eat snack (cabanossi) with groats, obtained on an industrial scale. Among the studied hybrid meat products with cereal ingredients, there were patties, frankfurters, salami, and other sausages, while the cereal products added included various components obtained from rice, wheat, chia, and oats. The usefulness of the applied cereal components was emphasised in order to obtain a product of a potential better nutritional value and higher health-promoting properties, as well as being acceptable, or sometimes even better, and described as being products of a good quality. The development trial allowed us to obtain the hybrid semi-dry ready-to-eat cabanossi sausages with groats, which were compared with the hybrid semi-dry ready-to-eat cabanossi sausages with sunflower seeds. Both studied products were characterised by a composition in agreement with requirements, but of a reduced fat content (with hybrid semi-dry ready-to-eat cabanossi sausages with groats being even lower than for those with sunflower seeds; p < 0.0001). Their sensory properties were acceptable, even if the plant-based components were recognisable. The characteristics of the hybrid meat products with cereal ingredients both in the literature and development trial were acceptable, and what is even more important is that they are characterised by a potential to be presented as a product of a better nutritional value and higher health-promoting properties.

Rhynchoporus palmarum is widely considered to be a harmful pest of many crops. Nevertheless, it is highly valued as a food source in some countries, providing valuable components, mainly protein and fatty acids. The aim of this study was to develop a sausage with partial incorporation of R. palmarum larvae and to explore its potential as an alternative ingredient, taking into account the sensory acceptance of the final product, as well as nutritional and microbiological aspects. Experimental formulations containing 30, 20, and 10% larvae (F1, F2, F3, respectively) partially replaced pork meat and vegetable fat, and a control (F0) without R. palmarum larvae. One hundred and fifty semi-trained panelists rated the taste, aroma, color, texture, and overall acceptability of the four formulations using a 5-point hedonic scale. F2 showed favorable sensory acceptance for taste, color, texture, and overall acceptability, with no significant statistical difference from F0, but aroma showed a significantly better score than F0. Nutritional data showed increasing patterns for energy, fat, and sodium, while decreasing values for cholesterol, protein, and total carbohydrate for F1, F2, and F3, respectively. The microbiological characteristics of the experimental formulations for aerobic plate count, E. coli count, S. aureus, and Salmonella spp. met the requirements of the Ecuadorian standard NTE 1338:2012 for cooked meat products. This research highlights the potential of Rhynchophorus palmarum larvae as a viable and sustainable option for partial meat substitution in sausage production, offering an innovative approach to improve nutritional value and diversify product offerings in the food industry.

The growing need for high-quality protein with minimal environmental impact necessitates the expansion of alternative proteins on the market. One area with great opportunity for expansion lies in the phylogenetic diversity of the fungal kingdom. Diversifying the use of fungal species, by assessing species from the phylum of mushroom-producing fungi (Basidiomycota) in solid-state fermentation, could open new avenues to foods with improved nutritional and sensorial properties. To assess these properties, we first determined the potential of basidiomycetes to ferment and colonize cereals and legumes. A phylogenetically diverse selection of eight species of basidiomycetes was analyzed on their radial growth speed and biomass yield. The best performing species were successfully fermented on brown rice (high starch), brewer's spent grain (high fiber, high protein), and lupin (high protein, high fiber and high fat), and compared to Rhizopus microsporus var. oligosporus. Large variation in performance was observed between the different basidiomycetes on the three substrates in terms of biomass formation and metabolic behavior. The presence of an easily accessible carbon source, such as starch was needed to prevent deamination and thereby loss of valuable protein. With the correct formulation, basidiomycetes could fully ferment and colonize the substrate, thereby increasing the overall protein content and degrading the anti-nutritional factor phytic acid up to 80 %. These results provide a methodology for screening of fungal species and substrates and demonstrate that basidiomycetous mycelia represent a promising source of phylogenetic diversity for novel food fermentations.

Protein consumption and the demand for high-value nutritional products is growing rapidly in emerging markets. The projected growth of the alternative protein industry may position it well to meet this demand while addressing environmental sustainability and ethical standards. However, adoption of alternative protein products over traditional animal-sourced proteins is not always a clear choice, with factors such as consumer preferences and habitual behaviors influencing consumer decisions. Insights and considerations associated with generating demand for alternative protein products in low- and middle-income countries (LMIC) were identified through 3 case studies: the OBAASIMA Project in Ghana, the Egg Initiative in Ethiopia, and the World Food Programme Farming Coalition project in Armenia. Key findings emphasize the importance of local sourcing, positive messaging, and integration within existing diets and behaviors. Therefore, these factors will be essential for the adoption of novel alternative protein products in LMIC.

Australia, which has one of the world’s highest per capita meat consumption rates, is hesitant toward adopting alternative proteins. This study examines consumer perceptions of protein alternatives and their perceived safety, nutritional value, health risks, cost and willingness to incorporate them into their diets. Using a mixed-methods approach, a survey of 520 Australians aged 18 to 64 revealed that while alternative proteins are viewed as occasional dietary options, younger consumers—despite their tendency to favour traditional food choices—show interest in plant-based milk and algae-based products. However, across all generations, interest in regular consumption of plant-based meats, insects and cultured meat remains low. These findings highlight evolving attitudes, challenges to market growth, and the importance of fostering greater consumer trust to encourage wider adoption of alternative proteins. Addressing generational differences in adoption and resistance will be essential for expanding market penetration.

With increasing interest in sustainable living, dietary preferences are shifting toward sustainable and alternative sources of nutrition. Despite market forecasts predicting significant growth in cultivated and plant-based meats, the adoption of alternative proteins (APs) remains limited due to negative perceptions and unfamiliarity. This study investigates the influence of food literacy on willingness to try APs, focusing on the roles of information-seeking behavior and risk perception. The results show that while food literacy positively impacts information-seeking behavior, it does not directly influence willingness to try APs. However, information-seeking behavior significantly enhances consumers' willingness to use APs. Moreover, risk perception moderates this relationship, indicating that, as consumers seek more information, their risk perception decreases, leading to higher willingness. These findings highlight the importance of disseminating accurate information and addressing risk perceptions in order to promote APs consumption. This study offers insights for developing effective communication strategies to foster healthier and sustainable dietary choices, with implications for industry and policy.

Alternative proteins (APs) have the potential to contribute to the sustainable transition of food systems. This study aims to assess the current stage of development of the alternative protein industry, identifying factors, both barriers and enablers, that influence business growth. The analysis adopts a systematic literature review, following the PRISMA guidelines, identifying 50 studies. The S-curve model is then applied as an analytical tool to determine the development stage of the AP industry concerning plant-based, insect, and algae segments. The application of the S-curve provides a perspective on the evolution of innovative business such as AP. The results reveal significant differences in the maturity of the AP industry. The plant-based one is the most advanced, characterized by strong market organization and collaborations, despite challenges such as price competitiveness. The algae industry is promising due to its versatility, yet it is hindered due to production costs and unstable demand. Insects face the greatest barriers, including consumer acceptance and ethical concerns. The study emphasizes the importance of creating business strategies suited to each AP source to transform barriers into opportunities. This review contributes to the literature by comparing the unique peculiarities of the AP industry and providing insights from a cross-analysis of plant-based, algae, and insect development stages.

There is a constant search for alternative food sources due to rapid population growth and nutritional problems that affect the world. In this context, edible insects such as the Acheta domesticus (a species of cricket with a high protein and fat content) have become an alternative food source and managed to capture the attention of researchers due to their valuable nutritional content and low environmental impact. This study aimed to identify and characterize the variables and strategic actors that lead the flour production market based on the aforementioned Acheta domesticus in Peru. A structural analysis of descriptive scope was conducted with the help of a panel of five experts knowledgeable about the sector in question and the Cross Impact Matrix and Multiplication Applied to Classification (MICMAC) tool to pursue consensus by motivating collective reflection. The findings revealed that the market studied presents an unstable dynamic, which implies a dispersion of the variables along the bisector since it has eight key variables in total, technological development and profitability being the most sensitive; At the same time, on the side of the social actors, the insect producers are the ones who predominate among the others. This study constitutes a starting point for any strategic action linked to the planning and developing of new alternative sources that seek a change in the studied market.

Tenebrio molitor is an easily obtained highly nutritional alternative source of protein in animal feed. To get good results in growth performance and nutritional composition, it is necessary to know the diet digestibility and dietary needs of T. molitor. In the experimental condition, the T. molitor was fed with wheat bran and oat flakes, two easily accessible diets on the local market at an acceptable price. Both groups (four replicates each) of T. molitor were fed the same diet weekly (25 g of feed and water were supplied through agar). The production parameters such as feed conversion, intake of feed, and growth during the whole experimental period were observed. At the same time, the digestibility study was performed to obtain the coefficient of digestibility of the dry matter, organic matter, ash, crude protein, crude fat, neutral detergent fibre (NDF), acid detergent fibre (ADF), and hemicelluloses. For both diets, the growth parameters were relatively similar having been slightly better for the oat flakes. The feed conversion ratio for wheat bran and oat flakes was 2.16 and 2.00, with growth per unit average of 46.37 g and 50.30 g respectively. The digestibility trial showed much better digestibility of oat flakes with the average digestibility coefficient of dry matter of 0.78, organic matter 0.80, crude protein 0.46, and crude fat 0.85. The digestibility of wheat bran was for dry matter 0.50, organic matter 0.51, crude protein 0.33, and crude fat 0.88. Both diets can be successfully used for the nutritional needs of T. molitor, however, using the oat flakes gives better growth performance and digestibility results. The choice of the diet will depend on the costs at the moment.

Abstract The alternative meat industry, which aims to replace traditional livestock products, is experiencing growth. However, information regarding this industry remains limited, and plant-based meat analogs that have already entered the market are not growing as rapidly as initially anticipated. Moreover, the traditional livestock industry has significant concerns that the growth of meat analogs will encroach upon the livestock market and strongly opposes the approval of cultured meat and other meat analogs. In this study, we investigated the latest research on the production of plant-based meat analogs and examined the current market status of these products. We also predicted the impact of the growth of meat analogs on the livestock industry. Our findings indicate that the meat analog market has secured a substantial presence in the United States and European markets and is gradually expanding in major Asian countries, such as South Korea, China, and Japan. Additionally, while the meat analog market is growing slowly, the traditional livestock industry continues to expand. Furthermore, our analysis shows that the growth of the meat analog market, including plant-based meat analogs, has had a minimal impact on the traditional livestock market so far. Nevertheless, it is essential to continuously monitor potential market changes resulting from future advancements in meat analog technologies.

Cultured meat is a novel technology-based meat alternative with the potential to complement protein supply for a growing world population. An increasing body of consumer research has investigated personal factors explaining consumers’ acceptance of cultured meat. Research on cultural and economic drivers impacting consumer responses across countries, however, is scant. In this light, this article aims to provide a cross-cultural perspective on cultured meat acceptance and guide future empirical research in this domain. First, this article proposes a framework to explain cross-national differences in cultured meat acceptance comprising societal factors (i.e., culture and religion), indicators of the food environment (i.e., meat production and consumption), and economic market parameters (i.e., gross domestic product, carbon dioxide emissions, and population growth). Second, the paper applies a systematic literature review, including 105 empirical consumer studies related to cultured meat. Third, the identified papers are analyzed according to the proposed framework. The findings of this descriptive analysis demonstrate that empirical research to date has predominately been conducted in countries that produce and consume high amounts of meat and are characterized by high gross domestic products per capita. Many of these surveyed countries harbor secular-rational and self-expressional cultural value orientations. Other country types have been less prominently explored, although they represent potentially relevant target markets for cultured meat in the future. Cross-cultural research aiming to explain differences across countries is scarce. To guide future research, the paper develops research propositions relating societal factors, food environment, and market-related factors to consumer acceptance of cultured meat across countries.

Mycelia products enhance edible mushrooms in alignment with future sustainability trends. To meet forthcoming market demands, the morphology of mycelial pellets was optimized for direct consumption. Among ten commercial edible mushrooms in Taiwan, Pleurotus sp. was selected for its rapid growth and was identified via an internal transcribed spacer sequence. A combination of Plackett-Burman design and Taguchi’s L9(34) orthogonal table revealed the optimal formula as potato dextrose broth (2.4%), olive oil (2%), calcium carbonate (0.5%), yeast extract (0.75%), and soy flour (0.5%). This led to a biomass increase to 19.9 ± 1.1 g/L, resulting in a 2.17-fold yield increase. To refine morphology, image processing by ImageJ quantified spherical characteristics. The addition of 0.2 to 1.0% Tween 80 enhanced pellet compaction by over 50%. Dilution of the medium improved uniformity (0.85) and conversion rate (42%), yielding mycelial pellets with 2.10 ± 0.52 mm diameters and a yield of 15.1 ± 0.6 g/L. These findings provide an alternative evaluation and application of edible mycelial pellets as future food.

Sustainability and safety aspects of plant cell cultures as food are presented. Applicability of dairy side streams as carbon source and use of natural growth enhancers in cultivation are shown. Biotechnologically produced cellular products are currently emerging to replace and add into the portfolio of agriculturally derived commodities. Plant cell cultures used for food could supplement current food production. However, still many aspects need to be resolved before this new food concept can enter the market. Issues related to sustainability and safety for human consumption are relevant for both consumers and regulators. In this study, two plant cell cultures, deriving from arctic bramble (Rubus arcticus) and birch (Betula pendula), were cultivated using lactose-rich dairy side streams as alternative carbon sources to replace sucrose. Biomasses were comparable to those of original plant cell culture media when up to 83% and 75% of the original sucrose was replaced by these side streams for arctic bramble and birch cell cultures, respectively. Furthermore, nutritional composition or sensory properties were not compromised. Synthetic plant growth regulators were replaced by natural components, such as coconut water and IAA for several subculture cycles. Finally, it was shown that only trace amounts of free growth regulators are present in the cells at the harvesting point and assessment by freshwater crustaceans assay indicated that toxicity of the cells was not exceeding that of traditionally consumed bilberry fruit.

A meat analogue is a casserole in which the primary ingredient is something other than meat. It goes by various other names, such as meat substitute, fake meat, alternative meat, and imitation meat. Consumers growing interest in improving their diets and the future of the planet have contributed to the move towards meat substitutes. This change is due to the growing popularity of low-fat and low-calorie diets, the rise of flexitarians, the spread of animal diseases, the loss of natural resources, and the need to cut down on carbon emissions, which lead to greenhouse effects. Plant-based meat, cultured meat, algal protein-based meat, and insect-based meat substitutes are available on the market with qualities like appearance and flavor similar to those of traditional meat. Novel ingredients like mycoprotein and soybean leg haemoglobin are mixed in with the more traditional soy proteins, cereals, green peas, etc. Plant-based meat is currently more popular in the West, but the growing interest in this product in Asian markets indicates the industry in this region will expand rapidly in the near future. Future growth in the food sector can be anticipated from technologies like lab-grown meat and its equivalents that do not require livestock breeding. Insect-based products also hold great potential as a new source of protein for human consumption. However, product safety and quality should be considered along with other factors such as marketability and affordability.

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Cultivation of filamentous fungi to produce sustainable, nutrient rich meat replacements has recently attracted significant commercial and research interest. Here, we report evidence for the safety and nutritional value of Neurospora crassa mycoprotein, a whole mycelium food ingredient produced by fermentation and minimal downstream processing. N. crassa has a long history of human use in fermented foods and in molecular biology research. A survey of studies that used N. crassa in animal feed revealed no adverse effects to the health of the animals. Furthermore, a review of the literature found no reports of confirmed allergenicity or toxicity in humans involving N. crassa. Genomic toxigenicity analysis and in vitro testing did not identify any toxins in N. crassa mycoprotein. Two independent genomic allergenicity studies did not identify proteins that would be considered a particular risk for allergenic potential. Furthermore, nutritional analysis demonstrated that N. crassa mycoprotein is a good source of complete protein and is rich in fiber, potassium, and iron. Taken together, the presented data and the history of human use without evidence of human or animal harm indicate that foods containing N. crassa can generally be regarded as safe.

Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required. These include cultured meat, plant-based meat, insect protein and single-cell protein. Here, we describe the food safety aspects of these novel protein sources, in terms of their technological backgrounds, environmental impacts and the necessary regulatory framework for future mass-scale production. Briefly, cultured meat grown in fetal bovine serum-based media can be exposed to viruses or infectious prion, in addition to other safety risks associated with the use of genetic engineering. Plant-based meat may contain allergens, anti-nutrients and thermally induced carcinogens. Microbiological risks and allergens are the primary concerns associated with insect protein. Single-cell protein sources are divided into microalgae, fungi and bacteria, all of which have specific food safety risks that include toxins, allergens and high ribonucleic acid (RNA) contents. The environmental impacts of these alternative proteins can mainly be attributed to the production of growth substrates or during cultivation. Legislations related to novel food or genetic modification are the relevant regulatory framework to ensure the safety of alternative proteins. Lastly, additional studies on the food safety aspects of alternative proteins are urgently needed for providing relevant food governing authorities with sufficient data to oversee that the technological progress in this area is balanced with robust safety standards.

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Despite their nutritional and ecological potential, insect-based food is rarely accepted by consumers. There may be a discrepancy between the consumers’ understanding of the need to reduce meat consumption and their personal food preferences. Our goal was to investigate the relationship between the acceptance of insects as a meat substitute, the willingness to buy and consume insect-based food, and the underlying factors. The study was conducted on a representative sample of the Polish population, and as in previous studies, our results showed that men who are more familiar with entomophagy pay more attention to the environmental impact of their food choices, are convenience-orientated and are more willing to accept insects as a meat substitute. However, people with higher levels of food neophobia and disgust sensitivity and lower levels of variety-seeking tendency are less willing to consume insects. Our study showed that the acceptance of insects as an alternative to meat (general perspective) does not translate into a willingness to buy and eat them (individual perspective). Consumers who declare their acceptance of insects as a meat substitute might not be willing to purchase insects for their consumption.

The growing environmental impact of livestock farming has emphasised the need for more sustainable diets with lower meat consumption, identifying insects as a potential alternative protein source. The Sustainable Insect Chain (SUSINCHAIN) project aimed to incorporate six new insect protein products into regular dinner meals, aiming to replace 20% of meat protein through a six-week dietary intervention in Denmark and Portugal, namely a randomised controlled study targeting families with children and young and childless couples respectively. This paper presents the process undertaken by project partners to develop the specifications and establish the quality criteria for the six study products. Quality criteria focused on the immediate appeal and sensory properties of edible insects as food ingredients, particularly taste, texture, and appearance to promote acceptability. Initial sensory evaluations of product prototypes provided essential feedback for improvement. The development of insect-based food products, including those mimicking traditional meat products, highlighted the significance of sensory quality and consumer perception in product acceptance. Non-meat mimicking items had high sensory appeal, but were not perceived as meat replacements, typically being later added as side dishes or supplements by intervention participants. Balancing insect protein content with sensory appeal presented challenges, highlighting the need to consider portion sizes and presentation. Overall, animal meat protein replacement in dinner meals using insect-based foods requires an integrated approach that combines innovative product development, ongoing quality assessments, and a deep understanding of consumer preferences, crucial for market acceptance and adoption.

Due to global population growth and climate change, the demand for sustainable alternative protein sources is steadily increasing. Traditional animal protein production poses significant environmental sustainability risks as it requires high water and land usage and contributes to greenhouse gas emissions. Therefore, investigating alternative protein sources that have a lower environmental impact, are nutritionally rich, and economically viable is of great importance. This study examines the potential use of locust powder as a meat substitute in emulsified chicken patties and focuses on the effects of different locust powder ratios on the final product properties. In this research, fully developed winged locusts of the Locusta migratoria species were used. The legs and wings were removed, and the locusts were dried and ground into a fine powder. For the emulsified chicken patties, chicken breast meat was divided into two portions: 75% of the meat was minced and mixed with beef fat, while the remaining 25% was homogenized alongside water, starch, a spice blend, and locust powder. Locust powder was incorporated at levels of 10%, 15%, and 20%. Both mixtures were emulsified and shaped into patties. The study evaluated key characteristics such as emulsion stability, water-holding capacity, cooking loss, diameter reduction, and Hunter L*, a*, b* color parameters. The results demonstrated that the addition of locust powder had a statistically significant impact on these parameters. This research highlights the feasibility of using locust powder as a sustainable alternative protein source in meat products. Moreover, it provides evidence that insect proteins can enhance the nutritional profile and sensory properties of food products, offering a promising solution to future food security and sustainability challenges.

As the global population grows, the demand for edible meat is expected to rise. However, traditional livestock farming presents numerous challenges. So alternative proteins emerge as a solution to these issues. This paper analyzes the technological advancements of insect processing and the current status of insect protein market. The processing attaches importance to protein extraction for a superior yield ratio and flavor improvement, which effectively influences consumers’ acceptance. Given that there is no existing regulation or law for insect alternative protein in China, the paper chooses a document from the European Union as a reference. China’s long history of consuming insects provides a favorable environment for the growth of this market. Future development pathways, including the addition of insects to daily recipes, the application of insect-based therapy, and government support, are proposed in this passage. Through these initiatives, insect proteins have the potential to gain wider acceptance and application in the Chinese market.

With the advancement of society and the development of technology, the population has also continued to increase. Consequently, humanity’s demand for protein has also been steadily increasing. Traditional methods of getting protein have begun to show some disadvantages in terms of environment and the utilization of energy efficiency. Such as low energy conversion efficiency because of poor feed conversion rates, and the production of large quantities of carbon dioxide exacerbating the greenhouse effect. As a result, people are increasingly turning their attention to other greener and more environment-friendly avenues to obtain proteins. Among these methods, alternative proteins, as an emerging technology, have received widespread attention for their application in producing artificial meat through techniques such as high-moisture extrusion and 3D printing. This project has significant market potential and value. This essay analyses future market trends and challenges associated with synthetic artificial meat produced by using alternative proteins, examining both consumers and technological aspects. The aim is to provide reference for in-depth research and application within the alternative protein sector.

The environmental concerns associated with excess meat consumption have emphasized the need for sustainable alternatives. Edible insects offer a promising alternative due to their environmental efficiency and nutritious profile, but their widespread adoption in Western diets remains a challenge. The objective of the study was to investigate the impact of exposing families (parents and children) to insect-based or plant-based dinner menus on dietary pattern, meat intake, and protein intake over a six-week intervention period. The study was a two-arm randomized equivalence trial comparing an insect-based menu to a plant-based control. Families received either an insect or plant-based menu to replace meat in dinner meals three times a week for six weeks, aiming to replace 20% of their meat protein intake. Dietary changes were assessed through dietary registrations and daily questionnaires. Both adults and children maintained their estimated daily total protein intake, while reducing daily meat protein intake. Neither group met the 20% weekly meat replacement goal. In the insect-based menu group, adults and children reached an average 5.5% and 2.3% weekly meat replacement, respectively. In the plant-based menu group, adults and children replaced 9.0% and 4.3%, respectively. Meat attachment had an effect on meat protein intake. The menus slightly reduced meat protein intake. The weekly frequency of meat meals slightly declined, but portions remained the same. By enhancing insect and plant-based food quality and understanding consumer behavior, insect- and plant-based products have the potential to be a complementary alternative in a sustainable dietary transition without sacrificing nutrition. CLINICAL TRIAL REGISTRY: ClinicalTrials.gov: NCT05156853; clinicaltrials. gov/study/NCT05156853.

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein—Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue’s pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.

Meeting global targets for healthier and more sustainable diets calls for a substantial reduction of meat consumption in Western nations, especially red and processed meat. This requires a transition to the large-scale production, marketing, and adoption of alternative proteins. The current state of development of new plant- and insect-based foods holds good promise, but optimizing their sensory quality to the point where they can satisfactorily replace everyday meat-eating experiences remains a challenge, demanding a more consumer-oriented approach. This study investigated how Portuguese adults (, 18-40 years old, 50% female, regular meat eaters) perceived the sensory characteristics of seven Bolognese-style pasta sauces – made with 100% red meat (beef and pork), plant (soya beans or peas) or edible insect (house cricket or yellow mealworm larvae) protein – and how this affected their hedonic preferences for these products. Expectedly, the meat-based sauce was generally the most appreciated. Still, consumers liked all products slightly to moderately apart from mealworm mince. Sensory-mediated disgust affected the evaluations of some insect- and plant-based sauces, while others benefitted from formulations that enhanced savouriness and the prototypical attributes of a tomato pasta sauce. Moreover, the disconfirmation of positive sensory-affective judgements of ‘meatiness’ induced by mince-like texture cues penalized liking. High inter-individual variation in evaluations was observed. Distinct preferences for spiciness, for instance, moderated the effects of meat substitution on product liking, with over half of participants appreciating a mild or a spicy plant-based option more than the typical beef Bolognese. Sociodemographics, Beef Consumption, Healthy Eating Consciousness and Food Disgust Sensitivity were all important predictors of patterns of product liking, pointing out that the type of protein selected is just one of the many factors driving the acceptance of meat substitutes by consumers that can be leveraged by the food industry.

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Fungal proteins are excellent novel protein resources due to their high nutritional value and biological activity. In this study, a non-toxic strain of Penicillium limosum with a high biomass yield, protein, and essential amino acid contents, was isolated from wheat Qu (solid-state fermentation starter culture). Pea protein isolate (PPI) and P. limosum mycelial protein powder were extruded to prepare high-moisture meat analogues (HMMA), and their structural and functional properties were evaluated. Compared with 100% PPI, the addition of 5% mycoprotein enhanced the viscosity, gelling properties, chewiness, fibrous degree and in vitro protein digestibility (68.65%) of HMMA. Protein aggregates formed during high temperature extrusion, which increased the oil absorption capacity of HMMA (5% MY substitution). Conversely, their water absorption capacity indices were reduced by 5%. These findings provide a theoretical basis for the functional application of novel fungal alternative proteins.

This study aimed to explore the extent of research on developing meat and fish analogs using alternative proteins. It examined the novel and conventional technologies employed to produce these analogs and identified the primary alternative proteins that were used in their production through a systematic literature review (SLR) using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and bibliometric analysis. The SLR resulted in 46 and 13 meat and fish analog records, respectively, according to defined selection and exclusion criteria. Meat analogs are mainly produced using extrusion, followed by the novel 3D printing and mixing technology. Additionally, fish analogs are mainly produced by mixing and 3D printing. Meat analogs are mainly produced from pulses, followed by cereal, fungi, microalgae, other sources, and insects. Similarly, pulse proteins were the most used alternative protein source for the fish analogs, followed by macro- and microalgae, plant, cereal, and fungal proteins. According to keyword analysis, rheological and textural properties are essential for meat and fish analogs. This review provides up-to-date information to clarify the critical role of alternative proteins and the utilization of novel technologies in the production of meat and fish analogs. It also gives essential insights into the expected increase in studies to determine sustainability and overcome challenges related to textural, sensorial, and nutritional properties.

This study investigates consumer preference and acceptance of three meat alternatives—plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information.

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The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives. Plant-based foods and meat substitutes have emerged as promising solutions. These products aim to replicate the sensory and nutritional attributes of meat while mitigating ecological impacts. This review examined the current scenario of plant-based foods and meat substitutes, focusing on their environmental footprints, health implications, innovative ingredient developments, consumer acceptance, and the use of analytical tools in quality control. Life cycle assessments indicate that plant-based foods and meat substitutes significantly reduce greenhouse gas emissions, land use, and water consumption compared to animal-based products. These alternatives offer benefits like lower saturated fat. However, they still struggle to match the amino acid composition of meat. Consumer acceptance is influenced by factors including taste, texture, and cultural perceptions, and still requires sensory improvement. Innovations in ingredient sourcing, like the use of legumes, mycoproteins, and fermentation-derived components, are enhancing product quality and diversity. Furthermore, analytical tools such as electronic noses, electronic tongues, spectroscopy, and chemometric methods ensure product consistency and fulfill consumer expectations. By synthesizing interdisciplinary insights, this review offers an integrated perspective to guide future research and development in the field of meat alternatives.

Cultured meat, an emerging meat production technology, has reduced environmental burden as well as provide healthier and more sustainable method of meat culture. Fat in cultured meat is essential for enhancing texture, taste, and tenderness. However, current cultured meat production method is limited to single-cell type. To meet the consumer demands for cultured meat products, it is crucial to develop new methods for producing cultured meat products that contain both muscle and fat. In this study, cell viability and differentiation were promoted by controlling the ratio and cultivation conditions of myocytes and adipocytes. The total digestibility of cultured meat exceeded 37%, higher than that of beef (34.7%). Additionally, the texture, appearance, and taste of the co-cultured meat were improved. Collectively, this research has great promise for preparing rich-nutritious and digestion cultured meat.

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The growing global population and higher living standards instantly demand the transition in the direction of a sustainable food system. A substantial section of means and agricultural lands are presently committed to protein-rich feed production to rear livestock for human consumption. Conversely, accelerated farming activities and the food industry have rendered a drastic increase in waste which impair the economic and environmental sustainability of the ecosystem. This situation emerges the need for developing an integrated technology for waste management and to improve sustainability footprints. Microbial protein (MP) production based on renewable electron and carbon sources has the potential as a substitute protein source. MP production for animal feed use is growing fast and is derived from bacteria, algae, and fungi including yeast. MP produced from all types of microbes is currently commercialized and in use. However, novel methods and processes are also under investigation to make MP production more economical and sustainable. Current research on MP has concentrated on the valorization of waste materials by using high protein content-containing microorganisms, which can then be used in animal feed. Using such kind of integrated approach, the agroindustry waste resources upcycling can contribute towards finding sustainable, cheaper, and environment-friendly protein sources. This review first describes the potential waste feedstock for MP production and summarizes the recent progress in the application of MP-producing microorganisms including fungus, yeast, bacteria, and phototrophic microbes. Bioprocesses, and production technology advances for MP production have been explored and discussed in detail. Finally, the MP application as animal feed, its challenges, and future perspectives in research have been evaluated.

Microalgae and seaweed are photosynthetic organisms rich in compounds like proteins, carbohydrates and fibres, lipids and fatty acids, pigments, vitamins, and minerals (Matos et al., 2016). Compounds extracted from seaweed notably polysaccharides such as agar, carrageenans, xanthan, and guar gum have been incorporated into many food preparations acting as thickening, gelling, emulsifying, and stabilization agents (Mohamed et al., 2012). Microalgal dried biomass is widely commercialized as dietary supplements for humans, particularly because of its high protein and bioactive compounds. Long-chain polyunsaturated fatty acids and pigments extracted from microalgae have been part of many pharmaceutical and biomedical products due to its therapeutical and nutraceutical properties (Matos, 2017). Several factors influence the properties of algal biomass as feedstock for food utilization (Mendes et al., 2022). For example, the cultivation techniques and parameters such as the available nutrients, light exposure and intensity can affect the synthesis of intracellular compounds (Coleman et al., 2022), while the appropriate utility of harvesting, dewatering, and drying techniques can preserve the nutritional quality of algal biomass (de Farias Neves et al., 2019; Demarco et al., 2022a). The correct choice of algal extraction techniques, combined with disruption methods can help the extractability of algal compounds, enhancing the bioaccessibility and digestibility of algae-based food (Demarco et al., 2022b). Factors like traditional food production chain sustainability, climate change, increasing world population and energy costs, motivated the search for innovative food sources. In fact, there is an increasing demand for the development of novel foods and ingredients containing algae by-products with remarkable nutritional, sensorial, and technological properties originated by sustainable food systems. This Research Topic entitled “Algae as Food and Ingredient: From Production to Consumer Acceptance,” belonging to the Frontiers in Food Science and Technology journal, was released to the scientific community to publish their research contributions and result findings. The Research Topic is composed of three scientific articles (one review and two research articles) and is authored by experts from different countries, including Brazil, Denmark, Italy, and Norway. Research Topic covered are oriented to support the professionals working in the food industry, interested in developing new food products based on algae biomass. The review realized by Matos et al. approaches one of the main challenges of using algae either microalgae or seaweed in food systems, notably the importance of sensorial quality. In fact, algal biomass may contain OPEN ACCESS

Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technology, and the production of healthier foods has started to come a little more forward rather than increasing the shelf life and organoleptic properties of foods. Therefore, in addition to traditional microorganisms, a new generation of (novel) microorganisms has been discovered and research has shifted to this point. Novel microorganisms are known as either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Although novel microorganisms are mostly studied for their use in novel food production in terms of gut-microbiota modulation, recent innovative food research highlights their fermentative effects and usability, especially in food modifications. Herein, Clostridium butyricum, Bacteroides xylanisolvens, Akkermansia muciniphila, Mycobacterium setense manresensis, and Fructophilic lactic acid bacteria (FLAB) can play key roles in future candidate microorganisms for fermentation technology in foods. However, there is also some confusion about the safety issues related to the use of these novel microorganisms. This review paper focuses on certain novel candidate microorganisms for fermentation technology with a deep view of their functions, benefits, and safety issues.

Additive manufacturing (AM), commonly referred to as three-dimensional (3D) food printing, has emerged as a disruptive technology within modern food systems, enabling precise control over food structure, composition, and functionality. In the context of alternative protein production, AM offers novel opportunities for fabricating plant-based meat analogues and structured cultured meat with improved textural, nutritional, and sensory properties. This review provides a comprehensive overview of AM technologies applied to meat production, including extrusion-based printing, inkjet printing, laser-assisted techniques, and bioprinting. Particular emphasis is placed on printable food inks and bioinks, food-grade biomaterials, scaffold design, and tissue assembly strategies. The current state of industrial development, nutritional and sensory performance, regulatory frameworks, and sustainability implications are critically examined. Key technical and economic challenges such as scalability, cost reduction, food safety, and consumer acceptance are discussed alongside future research priorities. Overall, this review highlights the potential of 3D-printed meat to contribute to sustainable, resilient, and personalized protein systems, while outlining the scientific advancements required for widespread commercial adoption.