Investigating the incorporation of plant-based meat alternative in Asian culinary practices

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-29 DOI:10.1016/j.ijgfs.2025.101170

Bushra Safdar , Zhang Zijia , Jinnuo Cao , Tianyu Zhang , He Li , Xinqi Liu

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引用次数: 0

Abstract

The rising demand for plant-based meat alternatives (PBMA) offers a unique opportunity to incorporate Asian culinary practices, which offer a wide variety of flavors and substantial market potential because of their rich cultural relevance and diversity. To win over the Asian markets, it is essential to align PBMA products with regionally popular and traditional flavors, textures, and culinary techniques that resonate with local consumers while ensuring that these products can withstand various cooking methods and processing. However, it is crucial to address nutritional concerns and dietary preferences by addressing the demand for a higher protein content, essential nutrients present in animal meat, and the absence of certain allergens and artificial ingredients. Integrating PBMA into well-known Asian dishes and emphasizing their sustainability, ethical characteristics, and health advantages, can draw the attention of environmentally aware and health-conscious consumers. Additionally, conducting in-depth market research to understand local delicacies, working with local chefs and food influencers, and continuously innovating to improve product quality are all essential for market success.

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调查植物性肉类替代品在亚洲烹饪实践中的应用

对植物性肉类替代品（PBMA）不断增长的需求为亚洲烹饪实践提供了一个独特的机会，这些烹饪实践提供了各种各样的口味和巨大的市场潜力，因为它们具有丰富的文化相关性和多样性。为了赢得亚洲市场，PBMA产品必须与当地流行的和传统的口味、质地和烹饪技术保持一致，从而与当地消费者产生共鸣，同时确保这些产品能够承受各种烹饪方法和加工。然而，重要的是要解决营养问题和饮食偏好，解决对更高蛋白质含量的需求，动物肉类中存在的必需营养素，以及不含某些过敏原和人工成分。将PBMA融入知名亚洲菜肴中，强调其可持续性、伦理特征和健康优势，可以吸引具有环保意识和健康意识的消费者的注意。此外，深入市场调研，了解当地美食，与当地厨师和美食影响者合作，不断创新，提高产品质量，都是市场成功的关键。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.