About this Research Topic
Globally, there is increased pressure on the agricultural industry not only to meet the demands of a growing population but also to improve livelihoods. To meet these needs, there must be an increased focus on the production of high-quality protein foods. Technology is advancing rapidly to come up with solutions, specifically focussing on plant-based and cell-based meats as a method to reduce the environmental impact of meat. Further to this, personalized foods are being considered to design accessible foods that are not only high in protein content but have features such as easy chewing and swallowing properties for the elderly or dysphagia patients, increased nutritional value for children, and allergen-free foods. However, these advancements require more research to ensure their safety, ensuring they meet industry standards and that they are economically and environmentally affordable.
Bioengineering techniques could provide an alternative way to form protein substitutes that meet these requirements. Techniques such as biomimetic chemical composition and topographic structure, tendon tissue engineering, include cell sheet engineering, cell fibre engineering, cell culture on a 3D-printed scaffold, and 3D cell printing are some that have gained traction.
More common alternative protein sources are plant-based proteins. For example, soybean proteins have a long history of consumption in Asian countries, however, are less popular in European and American markets mainly due to their off-flavour taste. On one hand, the sensory quality improvement of soybean protein sources could be developed using off-flavour extraction and removal, genetic modification, and fermentation technologies. On the other hand, other plant proteins without off-flavour could be explored including peas, wheat proteins, and fungi. Structurally plant protein differs to its meat protein counterparts, most plant proteins are globular proteins while muscle fibres are rod-shaped. The protein structure and the corresponding functionalities provide a consistent texture including hardness, chewiness, and viscoelastic properties. Strategies such as thermoplastic extrusion or fibre spinning could be used modify the texture to give plant proteins meat-like properties.
This Research Topic will focus on applications of artificial proteins in the food or agriculture industry. New fermentation techniques providing novel scaffolding materials, and advances in texturing plant-based protein with good flavour quality are also included. It is also important to develop structured products in line with consumers' preferred appearance, texture, and taste. i.e., high-quality protein foods with a good flavour experience developed using precision sensory engineering and novel food processing methods. New types of safety assessment and monitoring systems should also be developed to evaluate high-quality protein foods.
We welcome submissions on the following themes, but not limited to:
• Application of 3D-printing, fiber scaffolds, and others to personalized designed future foods
• The modification for plant-based proteins with less off-flavor
• Sensory quality improvement of future foods with high-quality protein
• Safety assessment and monitoring for high-quality protein foods
Bioengineering techniques could provide an alternative way to form protein substitutes that meet these requirements. Techniques such as biomimetic chemical composition and topographic structure, tendon tissue engineering, include cell sheet engineering, cell fibre engineering, cell culture on a 3D-printed scaffold, and 3D cell printing are some that have gained traction.
More common alternative protein sources are plant-based proteins. For example, soybean proteins have a long history of consumption in Asian countries, however, are less popular in European and American markets mainly due to their off-flavour taste. On one hand, the sensory quality improvement of soybean protein sources could be developed using off-flavour extraction and removal, genetic modification, and fermentation technologies. On the other hand, other plant proteins without off-flavour could be explored including peas, wheat proteins, and fungi. Structurally plant protein differs to its meat protein counterparts, most plant proteins are globular proteins while muscle fibres are rod-shaped. The protein structure and the corresponding functionalities provide a consistent texture including hardness, chewiness, and viscoelastic properties. Strategies such as thermoplastic extrusion or fibre spinning could be used modify the texture to give plant proteins meat-like properties.
This Research Topic will focus on applications of artificial proteins in the food or agriculture industry. New fermentation techniques providing novel scaffolding materials, and advances in texturing plant-based protein with good flavour quality are also included. It is also important to develop structured products in line with consumers' preferred appearance, texture, and taste. i.e., high-quality protein foods with a good flavour experience developed using precision sensory engineering and novel food processing methods. New types of safety assessment and monitoring systems should also be developed to evaluate high-quality protein foods.
We welcome submissions on the following themes, but not limited to:
• Application of 3D-printing, fiber scaffolds, and others to personalized designed future foods
• The modification for plant-based proteins with less off-flavor
• Sensory quality improvement of future foods with high-quality protein
• Safety assessment and monitoring for high-quality protein foods
Keywords: Future protein, Plant-based protein, Flavor perception, food safety
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
