Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

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Abstract

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.

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Healthful and Unhealthful Plant-Based Diets and the Risk of Coronary Heart Disease in U.S. Adults

Ambika Satija, Shilpa Bhupathiraju, Donna Spiegelman … (2017)

Background Plant-based diets are recommended for coronary heart disease (CHD) prevention. However, not all plant foods are necessarily beneficial for health. Objectives To examine associations between plant-based diet indices and CHD incidence. Methods We included 73,710 women in Nurses’ Health Study (NHS) (1984–2012), 92,329 women in NHS2 (1991–2013), and 43,259 men in Health Professionals Follow-up Study (1986–2012), free of chronic diseases at baseline. We created an overall plant-based diet index (PDI) from repeated semi quantitative food-frequency questionnaire data, by assigning positive scores to plant foods and reverse scores to animal foods. We also created a healthful PDI (hPDI) where healthy plant foods (whole grains, fruits/vegetables, nuts/legumes, oils, tea/coffee) received positive scores, while less-healthy plant foods (juices/sweetened beverages, refined grains, potatoes/fries, sweets) and animal foods received reverse scores. To create an unhealthful PDI (uPDI), we gave positive scores to less-healthy plant foods and reverse scores to animal and healthy plant foods. Results Over 4,833,042 person-years of follow-up, we documented 8,631 incident CHD cases. In pooled multivariable analysis, higher adherence to PDI was independently inversely associated with CHD (HR comparing extreme deciles: 0.92, 95% CI: 0.83–1.01; p trend=0.003). This inverse association was stronger for hDPI (HR: 0.75, 95% CI: 0.68–0.83; p trend<0.001). Conversely, uPDI was positively associated with CHD (HR: 1.32, 95% CI: 1.20–1.46; p trend<0.001). Conclusions Higher intake of a plant-based diet index rich in healthier plant foods is associated with substantially lower CHD risk, while a plant-based diet index that emphasizes less-healthy plant foods is associated with higher CHD risk.

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The amazing potential of fungi: 50 ways we can exploit fungi industrially

Kevin D. Hyde, Jianchu Xu, Sylvie Rapior … (2019)

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Plant-based milk alternatives an emerging segment of functional beverages: a review

S K Tyagi, Rahul K. Anurag, Swati Sethi (2016)

Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow’s milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.