Foods for plant-based diets: Challenges and innovations

This article belongs to the Section Food Nutrition.

Detalhes bibliográficos
Autores: Alcorta, Alexandra, Porta, Adrià, Tárrega, Amparo, Álvarez, M. Dolores, Vaquero, M. Pilar
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/241988
Acesso em linha:http://hdl.handle.net/10261/241988
Access Level:acceso abierto
Palavra-chave:Meat alternatives
Vegan
Plant-based dairy
Fish alternatives
Vegetarian
Nutrients
Flexitarian
Fortified food
Plant-based diets
Consumer perception
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spelling Foods for plant-based diets: Challenges and innovationsAlcorta, AlexandraPorta, AdriàTárrega, AmparoÁlvarez, M. DoloresVaquero, M. PilarMeat alternativesVeganPlant-based dairyFish alternativesVegetarianNutrientsFlexitarianFortified foodPlant-based dietsConsumer perceptionThis article belongs to the Section Food Nutrition.Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.This research was funded by the European Institute of Innovation and Technology (EIT), The V-Place (H2020, EIT-Food, ref. 20262).Support of the publication fee by the CSIC Open Access Publication Support Initiative was given through its Unit of Information Resources for Research (URICI).Peer reviewedMultidisciplinary Digital Publishing InstituteEuropean CommissionEuropean Institute of Innovation and TechnologyCSIC - Unidad de Recursos de Información Científica para la Investigación (URICI)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/241988reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/foods10020293Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2419882026-05-22T06:33:51Z
dc.title.none.fl_str_mv Foods for plant-based diets: Challenges and innovations
title Foods for plant-based diets: Challenges and innovations
spellingShingle Foods for plant-based diets: Challenges and innovations
Alcorta, Alexandra
Meat alternatives
Vegan
Plant-based dairy
Fish alternatives
Vegetarian
Nutrients
Flexitarian
Fortified food
Plant-based diets
Consumer perception
title_short Foods for plant-based diets: Challenges and innovations
title_full Foods for plant-based diets: Challenges and innovations
title_fullStr Foods for plant-based diets: Challenges and innovations
title_full_unstemmed Foods for plant-based diets: Challenges and innovations
title_sort Foods for plant-based diets: Challenges and innovations
dc.creator.none.fl_str_mv Alcorta, Alexandra
Porta, Adrià
Tárrega, Amparo
Álvarez, M. Dolores
Vaquero, M. Pilar
author Alcorta, Alexandra
author_facet Alcorta, Alexandra
Porta, Adrià
Tárrega, Amparo
Álvarez, M. Dolores
Vaquero, M. Pilar
author_role author
author2 Porta, Adrià
Tárrega, Amparo
Álvarez, M. Dolores
Vaquero, M. Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv European Commission
European Institute of Innovation and Technology
CSIC - Unidad de Recursos de Información Científica para la Investigación (URICI)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Meat alternatives
Vegan
Plant-based dairy
Fish alternatives
Vegetarian
Nutrients
Flexitarian
Fortified food
Plant-based diets
Consumer perception
topic Meat alternatives
Vegan
Plant-based dairy
Fish alternatives
Vegetarian
Nutrients
Flexitarian
Fortified food
Plant-based diets
Consumer perception
description This article belongs to the Section Food Nutrition.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/241988
url http://hdl.handle.net/10261/241988
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods10020293
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869425593281413120
score 15,811543

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