As concerns about climate change intensify, the search for sustainable alternatives to conventional protein sources has gained momentum. From academic research to food-tech startups, and local farmers to consumers embracing change, the shift towards alternative proteins is more than just a trend – it is a movement. From plant-based, cultivated, and fermentation-derived alternatives, the quest for the perfect alternative product is reshaping product development and innovation strategies across the food industry. However, challenges are not easily dismissed. The taste, texture, nutrition, and overall consumer experience associated with traditional animal-derived products have set a high bar. Additionally, the complexity lies not only in the scientific and technological landscape but also in navigating into the public perception and the regulatory assessment of the Novel Foods Approval. It's a challenge that sparks creativity, demands solid scientific and technological innovation, and invites collaboration across several disciplines to accelerate the shift toward a sustainable food system.
In recent years, the surge in interest and adoption of alternative proteins has reshaped the landscape of the food industry. However, as we embrace the potential of alternative proteins, we are faced with a multifaceted challenge: understanding and optimizing their functionality across diverse food applications. Alternative proteins, though promising in terms of sustainability and nutrition, present unique challenges when incorporated into various food matrices. Achieving the desired sensory, textural, and nutritional attributes in alternative protein-based products is not a one-size-fits-all endeavour. Each source of alternative protein introduces distinct properties that require careful consideration to ensure successful integration and consumer acceptance.
Through rigorous research and collaboration, we can unlock the full potential of alternative proteins, paving the way for sustainable, nutritious, and appealing food choices that cater to the diverse preferences of today's consumers.
This research topic at hand is centered around unraveling the complexities of alternative proteins in diverse food applications, encompassing an in-depth exploration of their key properties, interactions within different matrices, and implications for overall product quality.
We welcome manuscripts, reviews, and mini-reviews on exploring Topics of interest including plant-based, cultivated, fermented-derived, and other alternative protein sources, but not limited to the following
• Functional variability of alternative proteins and its implications for consistent product quality across different food applications.
• Processing stability/compatibility of alternative proteins with diverse processing methods and strategies to seamlessly integrate them into
existing manufacturing processes (e.g.: baking, extrusion).
• Nutritional Profiling and Health Implications, comprehensive nutritional analysis to understand the health implications and guide informed
dietary choices (e.g.: amino acids, bio-availability/digestibility).
• Optimizing Sensory Attributes/Enhancing Consumer Appeal: refining formulations, addressing taste, aroma, and texture concerns.
• Application-specific studies, evaluating the performance of Al-proteins:
Meat/fish analogues: mimicking the texture, juiciness, and mouthfeel of traditional meat products.
Dairy alternatives: mimicking texture, creaminess, and mouth-coating in dairy-free products;
Staple foods applications: performance of egg replacers in baking/confectionery applications.
Other relevant food applications.
Keywords:
Meat/fish analogues: mimicking texture, juiciness, creaminess, foods applications, Ingredients Sources, performance of egg replacers, confectionery applications
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.
As concerns about climate change intensify, the search for sustainable alternatives to conventional protein sources has gained momentum. From academic research to food-tech startups, and local farmers to consumers embracing change, the shift towards alternative proteins is more than just a trend – it is a movement. From plant-based, cultivated, and fermentation-derived alternatives, the quest for the perfect alternative product is reshaping product development and innovation strategies across the food industry. However, challenges are not easily dismissed. The taste, texture, nutrition, and overall consumer experience associated with traditional animal-derived products have set a high bar. Additionally, the complexity lies not only in the scientific and technological landscape but also in navigating into the public perception and the regulatory assessment of the Novel Foods Approval. It's a challenge that sparks creativity, demands solid scientific and technological innovation, and invites collaboration across several disciplines to accelerate the shift toward a sustainable food system.
In recent years, the surge in interest and adoption of alternative proteins has reshaped the landscape of the food industry. However, as we embrace the potential of alternative proteins, we are faced with a multifaceted challenge: understanding and optimizing their functionality across diverse food applications. Alternative proteins, though promising in terms of sustainability and nutrition, present unique challenges when incorporated into various food matrices. Achieving the desired sensory, textural, and nutritional attributes in alternative protein-based products is not a one-size-fits-all endeavour. Each source of alternative protein introduces distinct properties that require careful consideration to ensure successful integration and consumer acceptance.
Through rigorous research and collaboration, we can unlock the full potential of alternative proteins, paving the way for sustainable, nutritious, and appealing food choices that cater to the diverse preferences of today's consumers.
This research topic at hand is centered around unraveling the complexities of alternative proteins in diverse food applications, encompassing an in-depth exploration of their key properties, interactions within different matrices, and implications for overall product quality.
We welcome manuscripts, reviews, and mini-reviews on exploring Topics of interest including plant-based, cultivated, fermented-derived, and other alternative protein sources, but not limited to the following
• Functional variability of alternative proteins and its implications for consistent product quality across different food applications.
• Processing stability/compatibility of alternative proteins with diverse processing methods and strategies to seamlessly integrate them into
existing manufacturing processes (e.g.: baking, extrusion).
• Nutritional Profiling and Health Implications, comprehensive nutritional analysis to understand the health implications and guide informed
dietary choices (e.g.: amino acids, bio-availability/digestibility).
• Optimizing Sensory Attributes/Enhancing Consumer Appeal: refining formulations, addressing taste, aroma, and texture concerns.
• Application-specific studies, evaluating the performance of Al-proteins:
Meat/fish analogues: mimicking the texture, juiciness, and mouthfeel of traditional meat products.
Dairy alternatives: mimicking texture, creaminess, and mouth-coating in dairy-free products;
Staple foods applications: performance of egg replacers in baking/confectionery applications.
Other relevant food applications.
Keywords:
Meat/fish analogues: mimicking texture, juiciness, creaminess, foods applications, Ingredients Sources, performance of egg replacers, confectionery applications
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.