Plant-Based Meat Alternatives: Trends and Future Perspectives
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 1713
Special Issue Editors
Interests: meat and meat products; biogenic amine
Interests: food (bio)chemistry; food mutagens and carcinogens; heterocyclic aromatic amines; food safety; nutrition and health; food quality; meat and seafood processing technology; chromatography; food packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It is well known that the population of the world is greatly increasing. In the future, there will be food shortages due to global warming, environmental changes, the loss of animal welfare, and a reduction in usable waters. Subsequently, increasing the production of food worldwide without changing the ecosystem is one of the most critical issues today.
Plant-based meat alternatives have gained popularity in recent years due to consumers' growing demand for sustainable, safe, low-carbon, low-cost, and ethical food options that reduce level of environmental and health concern associated with meat consumption, without compromising nutritional needs. Recently, the plant-based meat market has experienced considerable growth via the introduction of a variety of products and brands, such as burger patties, meat cuts, steaks, sausages, nuggets, etc., promoted as healthy and environmentally friendly options.
Tremendous efforts have been made in order to create more realistic and tasty alternatives to meat, and by using innovative ingredients and technologies; however, there is great potential for further development and innovation in this area.
The objective of this Special Issue is to compile recent original research and reviews that focus on the latest advancements in the processing technologies, key challenges, and opportunities associated with the production and consumption of plant-based meat alternatives. The key points of interest include, but are not limited to, the following:
- Market analysis, consumption behaviour, consumer preference and acceptance, market demand, and diet shifting toward plant-based meat alternatives;
- Emerging technology and techniques in the production of plant-based meat alternatives that improve the characteristic of these products in order to mimic animal-based meat;
- Innovative plant ingredients that provide nutritional value and sensory characteristics similar to animal-based meat;
- Quality properties, nutritional profiles, digestibility, bioavailability, safety, and health effects of plant-based meat alternatives;
- Effect of processing methods and conditions, mainly cooking, on various properties of plant-based meat alternatives;
- Effect on Green Deal and Global Warming;
- Environmental impacts of plant-based meat alternatives.
Prof. Dr. Hüseyin Bozkurt
Prof. Dr. Fatih Oz
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- plant-based foods
- meat alternatives
- meat analogue
- texturization
- alternative proteins
- textured protein
- consumer acceptance and preference
- sustainability
- safety
- 3D food printing
- formulation
- techno-functionality
- green technology
- economy
