Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new ge...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/5/1005 |
| _version_ | 1797615375343419392 |
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| author | Fatma Boukid Abdo Hassoun Ahmed Zouari Mehmet Çağlar Tülbek Marina Mefleh Abderrahmane Aït-Kaddour Massimo Castellari |
| author_facet | Fatma Boukid Abdo Hassoun Ahmed Zouari Mehmet Çağlar Tülbek Marina Mefleh Abderrahmane Aït-Kaddour Massimo Castellari |
| author_sort | Fatma Boukid |
| collection | DOAJ |
| description | Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products. |
| first_indexed | 2024-03-11T07:24:22Z |
| format | Article |
| id | doaj.art-42bdcdb75aa84e1e9c236c64eb666d7e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T07:24:22Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-42bdcdb75aa84e1e9c236c64eb666d7e2023-11-17T07:40:54ZengMDPI AGFoods2304-81582023-02-01125100510.3390/foods12051005Fermentation for Designing Innovative Plant-Based Meat and Dairy AlternativesFatma Boukid0Abdo Hassoun1Ahmed Zouari2Mehmet Çağlar Tülbek3Marina Mefleh4Abderrahmane Aït-Kaddour5Massimo Castellari6ClonBio Group Ltd., 6 Fitzwilliam Pl, D02 XE61 Dublin, IrelandUniv. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200 Boulogne-sur-Mer, FranceLRGP, UMR 7274 CNRS—Université de Lorraine, 2 Avenue de La Forêt de Haye TSA, 40602, F-54518 VANDŒUVRE, FranceSaskatchewan Food Industry Development Centre, Saskatoon, SK S7M 5V1, CanadaDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, 70126 Bari, ItalyUniversité Clermont Auvergne, INRAE, VetAgro Sup, UMRF, F-63370 Lempdes, FranceInstitute of Agriculture and Food Research and Technology (IRTA), Food Industry Area, Finca Camps i Armet s/n, 17121 Monells, SpainFermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.https://www.mdpi.com/2304-8158/12/5/1005plant proteinsprecision fermentationfood innovationsafetyhealth and nutritiondigitalization |
| spellingShingle | Fatma Boukid Abdo Hassoun Ahmed Zouari Mehmet Çağlar Tülbek Marina Mefleh Abderrahmane Aït-Kaddour Massimo Castellari Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives Foods plant proteins precision fermentation food innovation safety health and nutrition digitalization |
| title | Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives |
| title_full | Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives |
| title_fullStr | Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives |
| title_full_unstemmed | Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives |
| title_short | Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives |
| title_sort | fermentation for designing innovative plant based meat and dairy alternatives |
| topic | plant proteins precision fermentation food innovation safety health and nutrition digitalization |
| url | https://www.mdpi.com/2304-8158/12/5/1005 |
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