Worldwide dietary changes are partly due to consumers questioning the traditional production and consumption of animal-based food for its impact on animal welfare, energy waste, loss of biodiversity, and last but not least being detrimental to human health. Therefore, alternatives to traditional animal-based foods are increasingly developed, marketed and consumed.
The range of products covers plant-based meat and milk alternatives along with products elaborated from cellular agriculture or tissues produced by protein-based additional manufacturing.
These alternatives reveal different properties, which confer advantages or disadvantages compared to each other and to their traditional counterparts. These aspects will be elaborated in the present research topic.
We welcome Original Research, Review, and Perspective articles covering topics including but not limited to the following aspects regarding the alternatives:
- Novel types of alternatives to traditional animal-based foods and their processing;
- Technofunctional properties of ingredients impacting the generation of the new products;
- Content of nutrients and micronutrients and perspectives to provide sufficient nutrient intake;
- Safety assessment with regard to residues and contaminants;
- Investigating and influencing the sensory attributes;
- Consumer acceptance;
- Life cycle assessment.
Keywords:
plant based, meat alternatives, dairy alternatives, cellular agriculture, cultured meat, nutrients, 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.
Worldwide dietary changes are partly due to consumers questioning the traditional production and consumption of animal-based food for its impact on animal welfare, energy waste, loss of biodiversity, and last but not least being detrimental to human health. Therefore, alternatives to traditional animal-based foods are increasingly developed, marketed and consumed.
The range of products covers plant-based meat and milk alternatives along with products elaborated from cellular agriculture or tissues produced by protein-based additional manufacturing.
These alternatives reveal different properties, which confer advantages or disadvantages compared to each other and to their traditional counterparts. These aspects will be elaborated in the present research topic.
We welcome Original Research, Review, and Perspective articles covering topics including but not limited to the following aspects regarding the alternatives:
- Novel types of alternatives to traditional animal-based foods and their processing;
- Technofunctional properties of ingredients impacting the generation of the new products;
- Content of nutrients and micronutrients and perspectives to provide sufficient nutrient intake;
- Safety assessment with regard to residues and contaminants;
- Investigating and influencing the sensory attributes;
- Consumer acceptance;
- Life cycle assessment.
Keywords:
plant based, meat alternatives, dairy alternatives, cellular agriculture, cultured meat, nutrients, 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.