Feeding the Future: Alternative Proteins for Sustainable Food Development
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 30 September 2024 | Viewed by 195
Special Issue Editors
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
Special Issues, Collections and Topics in MDPI journals
Interests: sustainable food production; energy storage; solar energy; materials for harvesting and storage
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The growing market for plant-protein-based products is apparent with the increasing population of vegans and flexitarians. The key drivers for plant-based proteins as an alternative to animal-based proteins include the reduction in their carbon footprint, animal welfare, and consumers' increased demand for sustainable, healthy, and clean-label products. In addition to the recent shift from a niche of vegetarians to a mass of flexitarians, plant-based ingredients offer new opportunities as processing aids and product quality improvements such as better texture and stability. The market is broad and ranges from non-dairy products to bakeries' products and snacks fortified with plant proteins.
The Special issue focused on different categories of food and beverage fortified or formulated with vegetal proteins. The aim is to obtain innovative products with high nutritional value and optimal technological and sensory properties for a market that satisfies consumers increasingly attentive to health, sustainability, and environmental issues.
Dr. Barbara Simonato
Dr. Fideline Tchuenbou-Magaia
Dr. Roberta Tolve
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 proteins
- new product development
- sustainability
- bakery products
- plant-based product
- technological properties
- nutritional properties
- sensory properties
