Future Foods最新文献_第8页

Influence of packaging, husbandry, feeding practices, and price transparency on consumer segments preferences for milk in Germany: A conjoint and latent class analysis 德国牛奶的包装、饲养、喂养方式和价格透明度对消费者细分偏好的影响：联合分析和潜类分析

IF 7.2

Future Foods Pub Date : 2024-07-18 DOI: 10.1016/j.fufo.2024.100414

Stephan G.H. Meyerding, Anja Seidemann

{"title":"Influence of packaging, husbandry, feeding practices, and price transparency on consumer segments preferences for milk in Germany: A conjoint and latent class analysis","authors":"Stephan G.H. Meyerding, Anja Seidemann","doi":"10.1016/j.fufo.2024.100414","DOIUrl":"10.1016/j.fufo.2024.100414","url":null,"abstract":"<div><p>Despite a slight decline in average consumption in recent years, milk remains a significant component of diets in Western countries, including Germany. Concurrently, there has been growing awareness of the impact of food choices on climate, environment, and animal welfare. This study examines how various attributes of milk—such as packaging, husbandry practices, feeding methods, price, and price transparency—affect consumer decisions, using fresh milk as a case study.</p><p>We conducted a choice experiment with 250 participants, who selected from product alternatives varying in price, milk features, cow husbandry and feeding practices, packaging types, and labels. Contrary to previous studies, which identified price as a primary decision criterion, our findings indicate that price was secondary for most participants, except for a specific segment.</p><p>Label influence was minimal, while packaging had a significant impact on consumer choices. Interestingly, most respondents preferred glass packaging, despite its potential environmental drawbacks, suggesting a need to explore whether this preference is based on misconceptions about its environmental benefits.</p><p>The type of husbandry emerged as the most influential factor in consumer decisions. In terms of animal welfare, there was a strong preference for pasture milk, particularly for \"Year-round grazing with mother-bonded calf rearing.\" This preference not only explains the marketing trend towards pasture milk but also presents an opportunity for sustainable farms to differentiate themselves and attract customers amidst a decline in pasture-based milk production.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100414"},"PeriodicalIF":7.2,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001205/pdfft?md5=eaccb16e97265839e496de348509a656&pid=1-s2.0-S2666833524001205-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141637954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Egyptian broomrape (Phelipanche aegyptiaca): From foe to friend? Evidence of high nutritional value and potential suitability for food use 埃及扫帚菜（Phelipanche aegyptiaca）：从敌人到朋友？高营养价值和潜在食用适宜性的证据

IF 7.2

Future Foods Pub Date : 2024-07-16 DOI: 10.1016/j.fufo.2024.100413

Loai Basheer , Dalia Niv , Alisa Cohen , Roee Gutman , Yael Hacham , Rachel Amir

{"title":"Egyptian broomrape (Phelipanche aegyptiaca): From foe to friend? Evidence of high nutritional value and potential suitability for food use","authors":"Loai Basheer , Dalia Niv , Alisa Cohen , Roee Gutman , Yael Hacham , Rachel Amir","doi":"10.1016/j.fufo.2024.100413","DOIUrl":"10.1016/j.fufo.2024.100413","url":null,"abstract":"<div><p>This study investigates the potential of Egyptian broomrape (E.B.; <em>Phelipanche aegyptiaca</em>, Pers.), a parasitic plant, as a novel food source. This study aimed at (i) determining E.B.’s nutritional parameters, (ii) studying the effect of 10 different hosts on these values, and (iii) assessing its safety through a toxicological evaluation in mice. The results showed that the host plant affects the parasite's nutritional composition. When developed on several hosts, E.B. has similar levels of proteins and total lipids as compared to quinoa seeds, as well as similar essential amino acids profile. However, the parasite shows substantially higher levels of dietary fibers than in quinoa (19.2–30.6 % DW, <em>vs</em> 7.1 % DW), total phenolic compounds (32.92–66.86 mg GAE/gr DW, <em>vs</em> 0.53 mg GAE/gr DW), ascorbic acid (3.1–6.0 mg/gr DW, <em>vs</em> 2.7 mg/gr DW), total ash (7.2–11.5 % DW, <em>vs</em> 2.6 % DW) and several minerals, but lower levels of reducing sugars (263–441 mg/gr DW, <em>vs</em> 479 mg/gr DW), indicating a potential for low glycemic index ingredients. The safety assessment in mice showed no significant toxic effects. These findings suggest that E.B. could be a valuable food source, warranting further investigation into its nutritional benefits and safety for human and animal consumption.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100413"},"PeriodicalIF":7.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001199/pdfft?md5=9b8fde1cef9fe52347328f8e3dfb8d2f&pid=1-s2.0-S2666833524001199-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141705090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of microbial and oxidative changes of 100% Iberian Spanish salchichón in contact with a composite olive-leaf-extract food film and vacuum-packaged 评估与复合橄榄叶提取物食品薄膜接触和真空包装的 100% 伊比利亚西班牙咸鱼的微生物和氧化变化

IF 7.2

Future Foods Pub Date : 2024-07-16 DOI: 10.1016/j.fufo.2024.100417

Mónica Sánchez-Gutiérrez , Arturo Rivera-Ruiz , Laura Sánchez-Fernández , Alejandro Rodríguez , Elena Carrasco

{"title":"Evaluation of microbial and oxidative changes of 100% Iberian Spanish salchichón in contact with a composite olive-leaf-extract food film and vacuum-packaged","authors":"Mónica Sánchez-Gutiérrez , Arturo Rivera-Ruiz , Laura Sánchez-Fernández , Alejandro Rodríguez , Elena Carrasco","doi":"10.1016/j.fufo.2024.100417","DOIUrl":"10.1016/j.fufo.2024.100417","url":null,"abstract":"<div><p>Nowadays, consumer society is increasingly concerned about the environment and the foods production systems. Viable and efficient technologies that target a sustainable production are being developed in order to reduce the generation of agri-food residues, introducing them on the market on the basis of the so-called circular economy. In parallel, consumers are becoming more health conscious, demanding safe and natural products through the use of natural additives and ingredients. This study evaluated the stability of sliced 100% Iberian Spanish <em>salchichón</em> without added additives. It was wrapped in a biodegradable nanocellulose films incorporating olive leaf extract, then vacuum-packaged and stored at 5 and 25ᴼC for 90 days. The antimicrobial activity on lactic acid, aerobic mesophilic bacteria and <em>Enterobacteriaceae</em> was studied, as well as the evolution of lipid oxidation through the TBARS method. Significant differences were found between control and test sample during the evaluation of antimicrobial (aerobic mesophilic bacteria) and antioxidant activity at 25 °C. However, no significant differences were found during the evaluation of either antimicrobial or antioxidant activity at 5 °C. Olive leaf extract has a recognized antimicrobial and antioxidant activity tested <em>in vitro</em>; however, when tested in vivo and incorporated into a film, further refinements are needed to optimize the composite film and to obtain the desired effects of the extract as food preservative.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100417"},"PeriodicalIF":7.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001230/pdfft?md5=05e2f4945038ed3843eb77b5557154a9&pid=1-s2.0-S2666833524001230-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141843419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 利用天然深共晶溶剂研究微藻生物质作为类胡萝卜素来源的潜力

IF 7.2

Future Foods Pub Date : 2024-07-15 DOI: 10.1016/j.fufo.2024.100418

Lucia Sportiello , Fabio Favati , Matteo Zanoni , Stefano Cazzaniga , Nicola Condelli , Emanuele Marchesi , Roberta Tolve

{"title":"Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents","authors":"Lucia Sportiello , Fabio Favati , Matteo Zanoni , Stefano Cazzaniga , Nicola Condelli , Emanuele Marchesi , Roberta Tolve","doi":"10.1016/j.fufo.2024.100418","DOIUrl":"10.1016/j.fufo.2024.100418","url":null,"abstract":"<div><p>The potential of microalgae <em>Chlorella vulgaris</em> as a carotenoid source was explored using a novel class of solvents known as Natural Hydrophobic Deep Eutectic Solvents (NaHDESs). Seven low-viscosity NaHDESs, composed exclusively of fatty acids that act as hydrogen bond donors (HBDs) and hydrogen bond acceptors (HBAs) simultaneously, were characterized and assessed for their ability to extract carotenoids from <em>Chlorella vulgaris</em>. Through screening, nonanoic/dodecanoic acid (3:1) was identified as the most effective NaHDES. Its HBA:HBD molar ratio was optimized using Box-Behnken Design. Additionally, the optimization process considered solvent:sample ratio and extraction time, evaluating their impact on carotenoid recovery, specifically focusing on lutein, zeaxanthin, and β-carotene, and antioxidant activity, through ABTS, and DPPH assays.</p><p>Under the optimized extraction conditions, the recovered amounts of total carotenoids, lutein, zeaxanthin, and β-carotene were 2.00 ± 0.31, 1.42 ± 0.01, 0.16 ± 0.01, 0.70 ± 0.01 mg/mL of extract, respectively. The extract also demonstrated significant antioxidant capability, with an inhibition level of 9.13 ± 0.18 % per mL of extract. These findings highlight the superior performance of nonanoic acid/dodecanoic acid (1:1) over acetone and underscore the potential of NaHDESs as a promising alternative to traditional solvents for extracting bioactive compounds from microalgae such as <em>Chlorella vulgaris</em>.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100418"},"PeriodicalIF":7.2,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001242/pdfft?md5=74aacaba37b89e055bd0290a896b1cf8&pid=1-s2.0-S2666833524001242-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141715725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Green fusion proteins: An approach to sustainable nutrition blending plant and algae-based proteins for a circular food system 绿色融合蛋白质：混合植物和藻类蛋白质的可持续营养方法，实现循环食品系统

IF 7.2

Future Foods Pub Date : 2024-07-15 DOI: 10.1016/j.fufo.2024.100415

Surumpa Jareonsin , Chayakorn Pumas , Daranrat Jaitiang , Toungporn Uttarotai

{"title":"Green fusion proteins: An approach to sustainable nutrition blending plant and algae-based proteins for a circular food system","authors":"Surumpa Jareonsin , Chayakorn Pumas , Daranrat Jaitiang , Toungporn Uttarotai","doi":"10.1016/j.fufo.2024.100415","DOIUrl":"10.1016/j.fufo.2024.100415","url":null,"abstract":"<div><p>Combining plant-based proteins with valuable algae-based proteins offers a solution to various social, economic and environmental challenges, contributing to a more sustainable and equitable world. Plants play a crucial role in poverty reduction by generating income opportunities and addressing hunger. However, producing plant-based meat alternatives involves overcoming challenges such as allergen concerns, processing techniques, consumer acceptance and lower nutritional quality. Algae, while contributing significantly to economic and sustainability goals, face limitations in exclusively mimicking meat products on its own. Blending algae with plant-based proteins presents a promising way for improving alternative protein characteristics and mimicking meat more effectively. The combination of two green bioresources as alternative proteins offers a nutritionally superior and environmentally friendly alternative, poised to transform food production and consumption with positive impacts on the environment and human health. This review provides a comprehensive understanding of alternative protein sources, focusing on incorporating algae into plant-based products. It explores emerging technologies in alternative protein production, examining the potential of using algae as a platform for expressing phytochemicals, particularly from plants. The integration of these two alternative green protein sources aligns with the circular model, ensuring a sustainable food system with reduced environmental impact.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100415"},"PeriodicalIF":7.2,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001217/pdfft?md5=57cb074d81564b49542fe30973492355&pid=1-s2.0-S2666833524001217-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141688805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of short-term germination on dehulling efficiency, enzymatic activities, and chemical composition of mung bean seeds (Vigna radiata L.) 短期催芽对绿豆种子（Vigna radiata L.）脱壳效率、酶活性和化学成分的影响

IF 7.2

Future Foods Pub Date : 2024-07-14 DOI: 10.1016/j.fufo.2024.100416

Christina Wintersohle , Sophie Julia Arnold , Hanna Marie Geis , Franziska Keutgen , Lara Etzbach , Ute Schweiggert-Weisz

{"title":"Impact of short-term germination on dehulling efficiency, enzymatic activities, and chemical composition of mung bean seeds (Vigna radiata L.)","authors":"Christina Wintersohle , Sophie Julia Arnold , Hanna Marie Geis , Franziska Keutgen , Lara Etzbach , Ute Schweiggert-Weisz","doi":"10.1016/j.fufo.2024.100416","DOIUrl":"10.1016/j.fufo.2024.100416","url":null,"abstract":"<div><p>Mung beans are promising for protein ingredient production, but their benefits are hindered by potential antinutritional factors and coloring compounds in the hull, resulting in darker-colored products. To address this issue, this study aims to identify a germination period that enhances dehulling efficiency while minimizing mass losses and chemical alterations. Mung bean seeds were soaked overnight and germinated in the dark for 4, 8, 12, 24, 32, and 48 h, with the effects on dehulling efficiency, enzymatic activities, and chemical composition, including antinutritional factors, examined.</p><p>After 48 h of germination, a substantial increase in enzyme activities was observed: lipolytic activities increased by 644 %, amylolytic activities by 200 %, and polyphenol oxidase activity by 280 %. A decline in protein (21.02–25.77 %), starch (41.83–56.65 %), and fat (0.35–1.03 %) content was detectable after 48 h of germination. SDS-PAGE analysis revealed a reduction in globulins and structural changes with prolonged germination. Total phenolic content was particularly reduced by 20 % due to dehulling. Short-term germination within 12 to 24 h was found to be an effective strategy to facilitate dehulling of mung bean seeds while reducing antinutritional factors and preserving their chemical composition, thus improving their potential as a high-quality raw material for plant-based foods.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100416"},"PeriodicalIF":7.2,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001229/pdfft?md5=84ab2c54f88dc0fc4b59aa3a646bfe8c&pid=1-s2.0-S2666833524001229-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141637953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Norwegian consumers’ willingness to try cultured meat 挪威消费者尝试养殖肉类的意愿

IF 7.2

Future Foods Pub Date : 2024-06-28 DOI: 10.1016/j.fufo.2024.100409

Sarah Wangui Muiruri , Kyrre Rickertsen

{"title":"Norwegian consumers’ willingness to try cultured meat","authors":"Sarah Wangui Muiruri , Kyrre Rickertsen","doi":"10.1016/j.fufo.2024.100409","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100409","url":null,"abstract":"<div><p>Cultured meat (CM) is likely to reduce environmental footprints and health problems and improve animal welfare, but its success in the market will rely on consumer acceptance. A survey was used to investigate consumer acceptance of CM in Norway. The survey was conducted pre the COVID-19 pandemic and during the pandemic with a total of 4,683 usable responses. A partial proportional odds model was estimated, and identical coefficients were not rejected for the two periods. Social trust, trust in food authorities, and support to green parties were positively associated with the willingness to try CM but there was no association with trust in food retailers. Respondents who emphasized natural components and food safety were less willing, and respondents who emphasized health, novelty, environment, and price were more willing. Young, male, highly educated, urban, non-religious, non-vegetarian supporters of green parties were also more willing to try CM, and marketing activities should target these groups.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100409"},"PeriodicalIF":7.2,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001151/pdfft?md5=25ce3ced93d5a03abb135924ec72cc5c&pid=1-s2.0-S2666833524001151-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141540714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Toxicological risks of dairy proteins produced through cellular agriculture: Current state of knowledge, challenges and future perspectives 通过细胞农业生产的乳制品蛋白质的毒理学风险：知识现状、挑战和未来展望

IF 7.2

Future Foods Pub Date : 2024-06-27 DOI: 10.1016/j.fufo.2024.100412

Vaios D. Fytsilis , Miriam J.E. Urlings , Frederik-Jan van Schooten , Alie de Boer , Misha F. Vrolijk

{"title":"Toxicological risks of dairy proteins produced through cellular agriculture: Current state of knowledge, challenges and future perspectives","authors":"Vaios D. Fytsilis , Miriam J.E. Urlings , Frederik-Jan van Schooten , Alie de Boer , Misha F. Vrolijk","doi":"10.1016/j.fufo.2024.100412","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100412","url":null,"abstract":"<div><p>The growing population and the associated increasing demand for high-protein meals are the main drivers of the protein transition. To meet demand, the food industry has turned to new technologies, such as food production through cell culture methods, also known as cellular agriculture. The interest in cellular agriculture is rising, and more products produced this way are seeking regulatory approval, including cell-based dairy products.</p><p>This review explores the potential toxicological challenges that may arise from cell-based dairy production, in regards to human consumption. The purpose is to identify knowledge gaps and elucidate an inscrutable field. The major production routes are described and analyzed regarding potential safety concerns and the current state of the industry. An in-depth look into the EU regulatory requirements concerning these foods is offered, along with a detailed overview of the potential risks and ways to assess them, focused on new approach methodologies (NAMs).</p><p>Cellular agriculture presents novel advantages and disadvantages in regard to food safety. To assess these novel risks, both regulatory and toxicological sciences need to adapt in order to keep up with innovations in food production. The advancement and integration of NAMs in food safety assessment is a crucial step to achieving this goal.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100412"},"PeriodicalIF":7.2,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001187/pdfft?md5=c2f234fffb70307fcda886837b45006b&pid=1-s2.0-S2666833524001187-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany 超越奶牛：德国消费者对精密发酵奶酪的接受程度的看法和信息影响

IF 7.2

Future Foods Pub Date : 2024-06-25 DOI: 10.1016/j.fufo.2024.100411

Sarah Kühl , Alina Schäfer , Christian Kircher , Clara Mehlhose

{"title":"Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany","authors":"Sarah Kühl , Alina Schäfer , Christian Kircher , Clara Mehlhose","doi":"10.1016/j.fufo.2024.100411","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100411","url":null,"abstract":"<div><p>Precision fermentation (PF) is a process for producing dairy products without the need for cows. The technology is considered to have potential for addressing sustainability issues by producing high-nutritional proteins with lower resource consumption. As knowledge about the impact of information as well as of perceived benefits and risks on consumer acceptance is still low we conducted an experimental study with 2,035 German participants. We tested five information treatments regarding basic facts, technology, genetic modification, and similarity to other products using a between-subject design. Furthermore, we included potential benefits and risks concerning animal welfare/farmers’ livelihoods, food quality (consistency and naturalness), land use, nature, and market. Our analysis only shows a significantly negative, but low, impact of information about genetic modification on consumers’ willingness to try PF cheese. We were further able to reveal that consumers are positively influenced by benefits that emphasize the consistent quality and sustainability aspects of PF cheese. The negative arguments addressing farmers’ risk of losing their source of income and the potential market power of large companies appear to be the greatest acceptance-reducing influence. Overall, this study serves as a basis for the successful marketing and communication of PF cheese.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100411"},"PeriodicalIF":7.2,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001175/pdfft?md5=aa487a4c265cbe4dc21f2bdcf6516b87&pid=1-s2.0-S2666833524001175-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141483548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The environmental impact of mycoprotein-based meat alternatives compared to plant-based meat alternatives: A systematic review 基于菌蛋白的肉类替代品与基于植物的肉类替代品相比对环境的影响：系统综述

IF 7.2

Future Foods Pub Date : 2024-06-23 DOI: 10.1016/j.fufo.2024.100410

Maria Shahid , Pankti Shah , Khanh Mach , Bibi Rodgers-Hunt , Tim Finnigan , Gary Frost , Bruce Neal , Michalis Hadjikakou

{"title":"The environmental impact of mycoprotein-based meat alternatives compared to plant-based meat alternatives: A systematic review","authors":"Maria Shahid , Pankti Shah , Khanh Mach , Bibi Rodgers-Hunt , Tim Finnigan , Gary Frost , Bruce Neal , Michalis Hadjikakou","doi":"10.1016/j.fufo.2024.100410","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100410","url":null,"abstract":"<div><p>Meat-based foods have significant environmental impacts that are lower for plant-based meat alternatives. Fungi-based mycoprotein offers another alternative to meat, but its comparative environmental impacts have not been comprehensively reviewed. We identified life cycle assessments (LCAs) of mycoprotein-based meat alternatives using ProQuest, Scopus and Web of Science, and the grey literature. Studies were included if they were published in the English language from 1 January 2013 until 18 September 2023, reported process-based LCAs with functional units by product weight, and reported any environmental impact measure, system boundary, or region. Data for mycoprotein was compared against plant-based meat alternatives for base-protein, burgers, mince and sausages, and against meats. Five LCAs of mycoprotein-based products were identified. Greenhouse gas emissions (GHGe) were lower for mycoprotein (0.73 kgCO2eq/kg) compared to soy (1.21 kgCO2eq/kg) or pea protein concentrate (1.91 kgCO2eq/kg). GHGe for mycoprotein-based product types were lower than or comparable to equivalent plant-based products, and lower compared to meat. GHGe from the ingredient production stage were generally lower for mycoprotein-based products compared to plant-based products. Further data are needed to compare land use and water scarcity impacts. Mycoprotein offers clear environmental advantages over meat, but distinctions between mycoprotein and plant-based alternatives require more comprehensive data.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100410"},"PeriodicalIF":7.2,"publicationDate":"2024-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001163/pdfft?md5=e046453dfb6d7a4d3bec1f408494585b&pid=1-s2.0-S2666833524001163-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141483532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0