Future Foods最新文献_第5页

Multi-objective optimization of low moisture food extrusion processing through active learning and robotics 基于主动学习和机器人技术的低水分食品挤压加工多目标优化

IF 8.2

Future Foods Pub Date : 2025-08-06 DOI: 10.1016/j.fufo.2025.100741

Deborah Becker , Jean-Vincent Le Bé , Cornelia Rauh , Christoph Hartmann

{"title":"Multi-objective optimization of low moisture food extrusion processing through active learning and robotics","authors":"Deborah Becker , Jean-Vincent Le Bé , Cornelia Rauh , Christoph Hartmann","doi":"10.1016/j.fufo.2025.100741","DOIUrl":"10.1016/j.fufo.2025.100741","url":null,"abstract":"<div><div>As low-moisture extrusion processing is very complex, especially due to the high number of process variables and their strong interdependence, experimental approaches in product development typically involve numerous iterations accompanied by off-line product testing. These processes are resource-intensive, time-consuming, and require expert knowledge. To overcome these limitations, this study presents a closed-loop framework that links automated product characterization with multi-objective optimization to configure the extruder’s operating variables for achieving specific product characteristics. For this purpose, an on-line automated analytical system based on gravimetric and visual techniques was developed, with results directly fed into the Thompson Sampling Efficient Multi-Objective Optimization (TSEMO) algorithm. The process parameters to be optimized were the barrel zone temperatures, screw and cutter speed, total feed moisture and the feed rate. Objectives for the total throughput, bulk density, shape and expansion ratio of the extrudates were pre-defined. The results of this study demonstrate an efficient approximation of those target properties within 15 iterations, while identifying optimal extrusion settings in a high-dimensional process space. This approach highlights the potential of integrating automation and active learning algorithms for the optimization of low moisture extrusion processes and offers a promising tool to accelerate the process development of directly expanded food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100741"},"PeriodicalIF":8.2,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144809531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mannan interference and purification efficiency in downstream processing of precision-fermented milk proteins from Komagataella phaffii 甘露聚糖对法菲小鹿精发酵乳蛋白下游加工的干扰及纯化效率

IF 8.2

Future Foods Pub Date : 2025-08-05 DOI: 10.1016/j.fufo.2025.100735

Aryo D. Nugroho , Rensong Ji , Yi Ling Chin , Albert J.R. Heck , Karli R. Reiding , Remko M. Boom , Julia K. Keppler

{"title":"Mannan interference and purification efficiency in downstream processing of precision-fermented milk proteins from Komagataella phaffii","authors":"Aryo D. Nugroho , Rensong Ji , Yi Ling Chin , Albert J.R. Heck , Karli R. Reiding , Remko M. Boom , Julia K. Keppler","doi":"10.1016/j.fufo.2025.100735","DOIUrl":"10.1016/j.fufo.2025.100735","url":null,"abstract":"<div><div>Precision-fermented milk proteins from <em>Komagataella phaffii</em> are a well-established technology, but high downstream processing costs remain challenging. This study characterised extracellularly secreted recombinant β-lactoglobulin (rBLG), unphosphorylated α<sub>s1</sub>-casein (rCSN), and lactoferrin (rLTF) based on protein and non-protein content, comparing them to their animal-derived counterparts. Three purification methods were evaluated. Two were charge-based, <em>i.e.</em>, isoelectric point (IEP) precipitation at a pH range of 2 to 7.5 for rBLG and rCSN and 5.5 to 11 for rLTF and anion-exchange (AEX) chromatography; one was size-based membrane separation. All target proteins matched ∼95% of their animal-based counterparts in secondary structure. Irrespective of the protein, mannans (52–66% d.b., 2–242 kDa, 75–87% mannose) were the main impurity. Size-based membrane separation was ineffective due to the similar sizes of protein and mannan. Charge-based methods were more successful. AEX removed mannan effectively, increasing the protein purity from 20–41% to 64–81%, but recovered only 32–37% protein, limiting its use in the food industry. IEP precipitation worked only for rCSN, obtaining final protein purity up to 77% (in precipitated fraction) with only 7% of the casein remaining unprecipitated. Future work should focus on better mannan removal to meet purity demands for functional applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100735"},"PeriodicalIF":8.2,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144779769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reuse of plant-based side streams in food production: Overview of chemical food safety hazards 食品生产中植物基侧流的再利用：化学食品安全危害概述

IF 8.2

Future Foods Pub Date : 2025-08-05 DOI: 10.1016/j.fufo.2025.100736

E.D. van Asselt , N. Dam , W. Tao , N. Meijer , R.M. de Jongh , J.L. Banach

{"title":"Reuse of plant-based side streams in food production: Overview of chemical food safety hazards","authors":"E.D. van Asselt , N. Dam , W. Tao , N. Meijer , R.M. de Jongh , J.L. Banach","doi":"10.1016/j.fufo.2025.100736","DOIUrl":"10.1016/j.fufo.2025.100736","url":null,"abstract":"<div><div>The European Green Deal and consumer demands drive the increased use of side streams in food production. Although this circular use of materials positively impacts sustainability, it may result in the accumulation or introduction of chemical hazards in the final product. This study explored the potential chemical hazards that can be present in side streams from nine raw materials, i.e., apple, beetroot, carrot, citrus, corn, potato, sugar beet, tomato, and wheat, and brewer’s spent grain (BSG), a side stream from beer production. A structured approach was developed starting from a list of chemical hazards in the raw materials, supplemented with literature information Rapid Alert System for Feed and Food (RASFF) notifications, and expert judgement. All information was combined to provide a list of relevant hazards that could be present in the selected side streams. This study showed that heavy metals, mycotoxins, and plant protection products are most frequently included as relevant hazards. Citrus peel contained the most identified potential chemical hazards (<em>n</em> = 59), whereas root vegetables such as beetroot, sugar beet, and carrot had the lowest number of chemical hazards on the list (respectively 7, 8, and 9). The methodology applied can also be used for side streams from other plant-based raw materials when appropriate data sources are used. The results presented in this study show that this method helps identify potential chemical hazards to be included in monitoring when reusing side streams and can serve as an input for determining chemical food safety in new food product formulations.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100736"},"PeriodicalIF":8.2,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144865270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The role of water alternatives in bread formulation and its quality; An emerging source of sustainable and cost-effective bakery improvers 水替代品在面包配方中的作用及其质量；可持续和具有成本效益的烘焙改良剂的新兴来源

IF 8.2

Future Foods Pub Date : 2025-07-29 DOI: 10.1016/j.fufo.2025.100733

Alireza Sadeghi , Zahra Kardooni , Maryam Ebrahimi , Elham Assadpour , Seid Mahdi Jafari

{"title":"The role of water alternatives in bread formulation and its quality; An emerging source of sustainable and cost-effective bakery improvers","authors":"Alireza Sadeghi , Zahra Kardooni , Maryam Ebrahimi , Elham Assadpour , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2025.100733","DOIUrl":"10.1016/j.fufo.2025.100733","url":null,"abstract":"<div><div>Bread as staple food worldwide has a fundamental role in our daily diet. Accordingly, its fortification with sustainable, cost-effective and clean-label bakery additives has received considerable attention. Recently, increasing efforts has been devoted to apply potential water alternatives (W<sub>AL</sub>) in bread formulation for its enrichment. Water is one of the most important ingredients in bread formulation, which has undeniable effects on rheological behaviors of the manufactured dough, subsequent textural features and other quality characteristics of the final product. There are also some promising reports about potential W<sub>AL</sub> in bread-making process. These W<sub>AL</sub> can be categorized in three main groups including dairy-based, plant-based and fermented extracts that are reviewed in the present article. These ingredients have crucial effects on the quality indices of the produced bread. Production of fortified functional bread with improved sensory attributes, enhanced nutritional values, extended shelf-life and modified texture are some of the emerging potentials of these W<sub>AL</sub> in bakery industries. Protein content, nutritional profile, bioactive ingredients and antioxidant activity of these W<sub>AL</sub> are also key parameters involved in their techno-functional capabilities of the produced bread.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100733"},"PeriodicalIF":8.2,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144748767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges 用包封的益生菌作为含有生物活性化合物的功能性产品对面包进行富集：原理、结果和挑战

IF 8.2

Future Foods Pub Date : 2025-07-29 DOI: 10.1016/j.fufo.2025.100732

Samira Beikzadeh , Alireza Sadeghi , Arezou Khezerlou , Elham Assadpour , Seid Mahdi Jafari

{"title":"Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges","authors":"Samira Beikzadeh , Alireza Sadeghi , Arezou Khezerlou , Elham Assadpour , Seid Mahdi Jafari","doi":"10.1016/j.fufo.2025.100732","DOIUrl":"10.1016/j.fufo.2025.100732","url":null,"abstract":"<div><div>Bread is a well-known and popular product among people around the world. The processing stages involved, from flour milling to baking, can result in the degradation or loss of certain nutritional and bioactive compounds. Enrichment of bread with probiotics, despite their health-promoting properties and the production of a new product with high competitiveness at the commercial level, has challenges in terms of technology and production. For this study, articles were selected by order of preference in Web of Science, Scopus, Scimago, PubMed, Science Direct, Functional Food Science Publisher, Google Scholar and Google from 2000 to 2025 using a combination of the following keywords: “Enrichment”, “Fortification”, “Probiotics”, “Prebiotics”, “Synbiotics”, “Encapsulation”, “Bakery products”, “Bread”, “Cereals”, “Baking”, “Survival”, “Viability”, and “Bioactive compounds”. Accordingly, the challenges for incorporating probiotics into synbiotic breads, types of probiotics and functional synbiotics in bakery products, new and common methods for encapsulation of probiotics for enrichment of different synbiotic breads, application of encapsulated probiotics in enrichment based on the types of breads, and thermal stability of probiotics during baking are discussed. Breads containing encapsulated probiotics produced on a commercial level and the therapeutic properties of these breads are also investigated.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100732"},"PeriodicalIF":8.2,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In the transition towards plant-based diets. The case of Sweden, Lithuania, Poland, Ukraine and Moldova 在向植物性饮食过渡的过程中。瑞典、立陶宛、波兰、乌克兰和摩尔多瓦的情况

IF 8.2

Future Foods Pub Date : 2025-07-28 DOI: 10.1016/j.fufo.2025.100731

K Wendin , V Olsson , S Karkehabadi , M Knicky , M Korzeniowska , A Kabasinskiene , Z Miknienė , A Getya , M Matvieiev , N Hryshchenko , E Scripnic , L Caisin , G Zamaratskaia

{"title":"In the transition towards plant-based diets. The case of Sweden, Lithuania, Poland, Ukraine and Moldova","authors":"K Wendin , V Olsson , S Karkehabadi , M Knicky , M Korzeniowska , A Kabasinskiene , Z Miknienė , A Getya , M Matvieiev , N Hryshchenko , E Scripnic , L Caisin , G Zamaratskaia","doi":"10.1016/j.fufo.2025.100731","DOIUrl":"10.1016/j.fufo.2025.100731","url":null,"abstract":"<div><div>A diet rich in plant-based foods and lower in animal foods is associated with a lower impact on the environment and improved public health. However, not all consumers are willing to reduce meat consumption. A challenge is to understand consumer attitudes towards the reduction of meat consumption and the replacement of meat with plant-based analogues. The present study aimed to investigate the attitudes toward the consumption/production of meat analogues among consumers in Sweden, Poland, Lithuania, Ukraine and Moldova. The survey was conducted by an online questionnaire. Participants from Sweden, Lithuania and Poland were significantly (<em>p</em> < 0.05) more interested in eating meat analogues than participants from Ukraine and Moldova, although extreme particiants were found in all countries, from those scoring 0 to those scoring 100. Overall, the healthiness and tastiness of meat analogues were considered as important factors by the participants from all countries. The participants from all participating countries were mainly negative to the use of the word “meat” in the names of plant-based analogues, and suggestions for new names included the word “plant”. The results from the present study contribute to a better understanding of the barriers and drivers of the transition towards plant-based diets in Sweden, Lithuania, Poland, Ukraine and Moldova.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100731"},"PeriodicalIF":8.2,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144748768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of starch-based gels on 3D food printing: Linking printability, texture, rheological properties, and sensory evaluation 淀粉基凝胶对3D食品打印的影响：连接打印性、质地、流变性和感官评价

IF 8.2

Future Foods Pub Date : 2025-07-26 DOI: 10.1016/j.fufo.2025.100725

Taíse Toniazzo , Cassandre Leverrier , Nathália Lisboa Souza , Giana Almeida , Carmen Cecília Tadini , Valérie Guenard-Lampron

{"title":"Influence of starch-based gels on 3D food printing: Linking printability, texture, rheological properties, and sensory evaluation","authors":"Taíse Toniazzo , Cassandre Leverrier , Nathália Lisboa Souza , Giana Almeida , Carmen Cecília Tadini , Valérie Guenard-Lampron","doi":"10.1016/j.fufo.2025.100725","DOIUrl":"10.1016/j.fufo.2025.100725","url":null,"abstract":"<div><div>3D printing can create personalized food products with three-dimensional shapes and desirable textures. This study investigated the effect of different starch sources (wheat, maize, tapioca, and waxy), with or without kappa-carrageenan (KC), on the printability and sensory properties of starch-based gels. All starch-based gels showed shear-thinning behavior, but only those produced with wheat or maize starch, with or without KC, were able to form and maintain layers, showing the flow behavior index (<em>n</em>) varying from (0.36 – 0.46). The presence of KC in printable starch-based gels led to a decrease in apparent viscosity. For instance, Maize and Maize+KC presented apparent viscosity values of (6295.35 and 3398.80) Pa s, respectively. All printable starch-based gels exhibited <em>G</em><sup>’</sup>> <em>G</em><sup>”</sup>, and Tan δ < 1, indicating high structuration. Wheat and Wheat+KC presented <em>G</em><sup>’</sup> and <em>G</em><sup>”</sup> values of (4422 and 853; 3938 and 869) Pa, respectively. Non-printable starch-based gels exhibited fluid-like behavior, showing no support for 3D food printing. Tapioca and Tapioca+KC presented <em>G</em><sup>’</sup> and <em>G</em><sup>”</sup> values of (187 and 182; 302 and 252) Pa, respectively. Sensory evaluation showed that 3D-printed cylinders produced with wheat and maize starch without KC were perceived as more viscous, firm, and adhesive in the mouth compared to those made with KC. Hardness instrumentally measured, which was of (1.02 and 0.65) N for Wheat and Wheat+KC, respectively, was correlated with the firmness perceived in sensory evaluation. As a result, this study enhances the understanding of formulation behavior and can support future strategies for developing 3D-printed foods with desirable textural properties.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100725"},"PeriodicalIF":8.2,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144757221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Osteoporosis-alleviating effects of unsaponifiable matter derived from Chlorella sp. Lipids on bone regeneration promotion and bone matrix enhancement in ovariectomized C57BL/6 mouse model 小球藻脂不皂化物对去卵巢C57BL/6小鼠骨再生促进和骨基质增强的骨质疏松缓解作用

IF 8.2

Future Foods Pub Date : 2025-07-25 DOI: 10.1016/j.fufo.2025.100728

Min Ho Han , Sun Hye Lee , Min Ho Kang , Youn Seon Hwang , Ju Hwan Lee , Jin Woo Kim

{"title":"Osteoporosis-alleviating effects of unsaponifiable matter derived from Chlorella sp. Lipids on bone regeneration promotion and bone matrix enhancement in ovariectomized C57BL/6 mouse model","authors":"Min Ho Han , Sun Hye Lee , Min Ho Kang , Youn Seon Hwang , Ju Hwan Lee , Jin Woo Kim","doi":"10.1016/j.fufo.2025.100728","DOIUrl":"10.1016/j.fufo.2025.100728","url":null,"abstract":"<div><div>This study evaluated the osteoporosis-preventive effects of unsaponifiable matter extracted from microalgal lipids, specifically by inhibiting osteoclast-mediated bone resorption <em>In vitro</em> osteoclasts and in an <em>in vivo</em> ovariectomized (Ovx) mouse model. <em>In vitro</em> experiments using osteoclast cells revealed that treatment with <em>Chlorella</em> sp. unsaponifiable matter (CUM) significantly reduced expression of genes and proteins related to osteoclast differentiation (<em>DC-STAMP, NFATc1, MITF, OSCAR</em>) and bone matrix degradation (<em>TRAP, CATK</em>) by 23.5–52.2 %, thereby promoting bone health. In Ovx mice, dietary CUM increased femur weight by 20.3 %, as well as mineral content, particularly calcium and phosphorus levels, by 30.4 % and 25.6 %, respectively, thereby demonstration the reproducibility of the <em>In vitro</em> results and indicating enhanced bone formation and mineralization in the animal model. Additionally, micro-computed tomography revealed a 110.5 % increase in bone mineral density, highlighting CUM's potential as a therapeutic agent for osteoporosis. Gas chromatography-mass spectrometry identified the main bioactive compounds in CUM, such as phytosterols and fatty acids, which contribute to its anti-osteoporotic effects. Therefore, CUM shows potential as a natural therapeutic agent for osteoporosis by promoting bone formation and enhancing mineralization</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100728"},"PeriodicalIF":8.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Defatting strategies for chia protein production: effects on physicochemical properties 奇亚蛋白生产的脱脂策略：对理化性质的影响

IF 8.2

Future Foods Pub Date : 2025-07-25 DOI: 10.1016/j.fufo.2025.100729

Simon Dirr , Ozlem Ozmutlu Karslioglu , Elif Gokcen Ates , Mecit H. Oztop

{"title":"Defatting strategies for chia protein production: effects on physicochemical properties","authors":"Simon Dirr , Ozlem Ozmutlu Karslioglu , Elif Gokcen Ates , Mecit H. Oztop","doi":"10.1016/j.fufo.2025.100729","DOIUrl":"10.1016/j.fufo.2025.100729","url":null,"abstract":"<div><div>The growing demand for sustainable plant-based proteins has highlighted chia seeds (Salvia hispanica L.), offering 18–32 % protein content. This study evaluates protein extraction efficiency and functional properties across two types of chia product: organic partially defatted flour (O) and conventional whole full-fat seeds (C). Defatting methods included mechanical cold pressing (O_PD), hexane extraction (O_HEX, C_HEX), supercritical CO₂ with ethanol (C_SCF), and a non-defatted control (C_ND). Hexane extraction achieved the highest protein content (O_HEX: 67.1 %; C_HEX: 63.9 %) and foaming stability (76.85 %, 75.00 %), with minimal residual fat (0.10–0.40 %). Supercritical CO₂ yielded the highest protein recovery (44.6 %) and emulsion capacity (203.17 %), while O_PD and C_ND showed superior solubility at neutral pH. Functional properties varied significantly: O_HEX exhibited the highest water-holding capacity (794.86 %), and C_HEX demonstrated peak oil-binding capacity (473.92 %). These findings shows that both seed types and defatting method critically influence protein yield and functionality. While hexane extraction maximizes efficiency, its environmental drawbacks position supercritical CO₂ as an eco-friendly alternative, despite solubility trade-offs. This study provides actionable insights for optimizing plant-based protein ingredients by balancing extraction efficiency, functional performance, and sustainability goals across chia seed sources and processing technologies.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100729"},"PeriodicalIF":8.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144885797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A cross-cultural comparison to find the most promising protein sources for milk and cheese alternatives among four European countries 在四个欧洲国家中寻找最有前途的牛奶和奶酪替代品蛋白质来源的跨文化比较

IF 8.2

Future Foods Pub Date : 2025-07-24 DOI: 10.1016/j.fufo.2025.100724

Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist

{"title":"A cross-cultural comparison to find the most promising protein sources for milk and cheese alternatives among four European countries","authors":"Kirsten Pronk, Bruno Etter, Fabienne Michel, Michael Siegrist","doi":"10.1016/j.fufo.2025.100724","DOIUrl":"10.1016/j.fufo.2025.100724","url":null,"abstract":"<div><div>The transition to more sustainable diets can be facilitated by substituting milk and cheese with plant-based alternatives. To increase the consumption of milk and cheese alternatives, it is important to understand which protein sources are most accepted by consumers. An online survey was conducted in Finland, Germany, Italy, and Serbia (N = 2036) to assess consumer expectations regarding the taste, healthiness, and environmental friendliness of various protein sources for milk and cheese alternatives. The study also explored the influence of consumption contexts and consumer characteristics on the willingness to substitute milk and cheese. Nuts, including almond, hazelnut, and cashew, were identified as the most promising protein sources across all countries. The study further showed that participants were more willing to substitute milk than cheese and that they were particularly open to substituting milk in coffee. Additionally, individuals with lower food neophobia levels and those who considered health and ecological welfare as important attributes were more likely to substitute. It is recommended that producers and marketers of milk and cheese alternatives focus on preferred protein sources and promote these alternatives for consumption contexts in which substitution is more likely to occur. Through these strategies, familiarity with milk and cheese alternatives is increased and greater acceptance is fostered.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100724"},"PeriodicalIF":8.2,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144725095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0