Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

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Abstract

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy‐free cheese alternatives. The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant‐based cheese‐like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy‐free cheese because of their undesirable properties: heat stable anti‐nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume‐based cheese alternatives is strongly suggested as a low‐cost step towards more sustainable food chains. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Alison Pletch, Joyce Irene Boye, Fatemeh Zare (2010)

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Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications.

Daniele Asioli, Jessica Aschemann-Witzel, Vincenzina Caputo … (2017)

Consumers in industrialized countries are nowadays much more interested in information about the production methods and components of the food products that they eat, than they had been 50years ago. Some production methods are perceived as less "natural" (i.e. conventional agriculture) while some food components are seen as "unhealthy" and "unfamiliar" (i.e. artificial additives). This phenomenon, often referred to as the "clean label" trend, has driven the food industry to communicate whether a certain ingredient or additive is not present or if the food has been produced using a more "natural" production method (i.e. organic agriculture). However, so far there is no common and objective definition of clean label. This review paper aims to fill the gap via three main objectives, which are to a) develop and suggest a definition that integrates various understandings of clean label into one single definition, b) identify the factors that drive consumers' choices through a review of recent studies on consumer perception of various food categories understood as clean label with the focus on organic, natural and 'free from' artificial additives/ingredients food products and c) discuss implications of the consumer demand for clean label food products for food manufacturers as well as policy makers. We suggest to define clean label, both in a broad sense, where consumers evaluate the cleanliness of product by assumption and through inference looking at the front-of-pack label and in a strict sense, where consumers evaluate the cleanliness of product by inspection and through inference looking at the back-of-pack label. Results show that while 'health' is a major consumer motive, a broad diversity of drivers influence the clean label trend with particular relevance of intrinsic or extrinsic product characteristics and socio-cultural factors. However, 'free from' artificial additives/ingredients food products tend to differ from organic and natural products. Food manufacturers should take the diversity of these drivers into account in developing new products and communication about the latter. For policy makers, it is important to work towards a more homogenous understanding and application of the term of clean label and identify a uniform definition or regulation for 'free from' artificial additives/ingredients food products, as well as work towards decreasing consumer misconceptions. Finally, multiple future research avenues are discussed.

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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.

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Author and article information

Contributors

Marina Mefleh:

ORCID: https://orcid.org/0000-0001-6145-9403

marina.mefleh@uniba.it

Journal

Journal ID (nlm-ta): J Sci Food Agric

Journal ID (iso-abbrev): J Sci Food Agric

Journal ID (doi): 10.1002/(ISSN)1097-0010

Journal ID (publisher-id): JSFA

Title: Journal of the Science of Food and Agriculture

Publisher: John Wiley & Sons, Ltd. (Chichester, UK )

ISSN (Print): 0022-5142

ISSN (Electronic): 1097-0010

Publication date (Electronic): 09 September 2021

Publication date (Print): 15 January 2022

Volume: 102

Issue: 1 ( doiID: 10.1002/jsfa.v102.1 )

Pages: 8-18

Affiliations

[ ¹ ] Department of Soil, Plant and Food Science (DISSPA) University of Bari Aldo Moro Bari Italy

Author notes

[*] [* ] Correspondence to: M Mefleh, Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy. E‐mail: marina.mefleh@ 123456uniba.it

Author information

Marina Mefleh https://orcid.org/0000-0001-6145-9403

Antonella Pasqualone https://orcid.org/0000-0001-6675-2203

Francesco Caponio https://orcid.org/0000-0002-0740-7677

Michele Faccia https://orcid.org/0000-0001-9496-9151

Article

Publisher ID: JSFA11502

DOI: 10.1002/jsfa.11502

PMC ID: 9293078

PubMed ID: 34453343

SO-VID: e5516e84-ca85-475f-888c-0b0abad37546

License:

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

History

Date revision received : 12 August 2021

Date received : 13 July 2021

Date accepted : 27 August 2021

Page count

Figures: 0, Tables: 2, Pages: 11, Words: 12604

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source-schema-version-number 2.0

cover-date 15 January 2022

details-of-publishers-convertor Converter:WILEY_ML3GV2_TO_JATSPMC version:6.1.7 mode:remove_FC converted:18.07.2022

Keywords: dairy‐free products,legume proteins,anti‐nutritional factors,vegan; sustainability,technological properties

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Keywords: dairy‐free products, legume proteins, anti‐nutritional factors, vegan; sustainability, technological properties

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

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Sex and gender-sensitive medicine

Most cited references 158

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications.

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

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