Alternative Food Production Research Articles

Consumers’ willingness to pay for alternative protein food products: taste preference, health, and environmental concerns

ABSTRACT This study investigates consumers’ preferences and willingness to pay (WTP) for traditional animal meat, plant-based meat, and cell-cultured meat products, specifically focusing on beef, chicken, and pork categories. The experiment involves presenting participants with various meat options, along with the presence or absence of carbon footprint or low-salt labels. The findings reveal that consumers exhibit a lower WTP for plant-based and cell-cultured meat compared to traditional animal meat across all three categories (beef, chicken, and pork). Moreover, both carbon footprint and low-salt labels significantly increase consumers’ WTP. The choices made by consumers are influenced by attribute preferences and product-related concerns. Specifically, taste preference significantly impacts consumers’ preference for animal meat over cell-cultured meat in the beef, chicken, and pork categories; however, this effect is not significant for plant-based meat. Consumers who prioritize health concerns tend to choose plant-based beef and chicken over traditional options. Environmental concerns play a crucial role in pork choices, leading to a decrease in the selection of animal pork and an increase in the preference for cell-cultured pork. These findings offer valuable insights for industry stakeholders seeking to advance protein biotechnology and drive innovation in the food market.

Formation of the alternative food sector: advanced foreign experience and opportunities for energy-efficient food production

The article considers innovative directions of food production, which are actively researched in foreign science and mastered in practice in order to achieve food, energy, climate and environmental goals. The spheres of appli cation and the main producers of alternative food products are determined, the sources of energy efficiency improvement of agro-food systems arising from the replacement of traditional industries by alternative ones are identified. The key factors determining the formation and development of the alternative food sector have been identified, and the common features and distinctive features of the directions that have become widespread have been established. The prospects of alternative food products application in the Republic of Belarus are highlighted.

Optimization of torrefaction conditions on antioxidant activity of prickly pear seeds extract using response surface methodology and chemometric analysis

The prickly pear (Opuntia ficus-indica L., Cactaceae) seeds can be used as an alternative food product by the torrefaction process. Torrefaction is a pre-treatment process of biomass into solid fuel within a temperature range of 60-200°C. This study aimed to investigate the effect of torrefaction parameters on the antioxidant potential of prickly pear seeds, which is considered a food by-product, by using the Central Composite Design approach (CCD).The best torrefaction parameters found to have the optimal phytochemical contents were: 200°C and 50 min with 104.86±1.94 GAE/g extract for Total Phenolic Content (TPC), 200°C and 50 min with 81.23±0.90mg QE/g extract for Total Flavonoid Content (TFC), 200°C and 50 min with IC50=90.66±2.09 μg/ml for free radical scavenging activity (DPPH assay), 200°C and 50 min with IC50=124.9±4 μg/ml for radical cation total antioxidant capacity (ABTS assay). Our results demonstrated an increase of antioxidant activities with the increase of torrefaction parameters. Therefore, torrefaction has proven to be a value-added process to exploit prickly pear seed biomass and use it as a source of antioxidant food additives.

Vegan Diet: A Novel Trend in Healthy Living

Abstract: An entirely animal-free diet that prioritizes natural plant-origin foods such as vegetables, fruits, whole grains, pulses, and lentils is known as a vegan diet. Lowering persistent diseases like type-2 diabetes, cardiovascular conditions, cancer, and many others offers numerous positive health effects. Different aspects of how a vegan diet affects health are studied, and the dietary pattern is analyzed. Along with the trend of a vegan diet, many people have become aware of the importance of following a vegan diet, and many do this for health reasons or due to religious beliefs. A vegan diet has also been seen to positively affect aging. As vegan diet choices are growing, there are now more options for meat and non-dairy alternatives. Optimization for developing an alternative vegan food product is necessary to produce the most favorable product quality and achieve the best. This paper indicates the vegan diet as a whole and how the vegan diet can help treat chronic diseases. It also reviews vegan products for alternative use and their stance in the food industry.

Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations

Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN’s Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.

Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market

SummaryFor alternative meat products to gain more traction, it is crucial to determine the differences in sensory and nutritional properties between animal and alternative meat food products currently available in the market. The present work compared 27 food products from poultry, pork, and seafood (i.e. three main categories with nine sub‐groups consisting of one animal‐based and two alternative meat products). Results from both the sensory evaluation and instrumental texture analysis indicate that there were distinct differences between the animal meat and their alternative meat counterparts. The alternative meat products tested in this study were divided into five clusters using agglomerative hierarchical clustering, with various clusters associated with different sensory attributes. Differences in the denseness of structure, ingredient interactions, and moisture content contributed to the varied textural properties. The lysine and methionine content in at least one of the alternative meat products was lower than that of their animal meat counterpart for all meat and seafood categories, except for prawn. Alternative meat products containing higher levels of carbohydrates, fibres, and fats resulted in poorer protein digestibility. These findings provide information on the sensorial (both taste and texture) and nutritional gaps that need to be overcome when developing next‐generation alternative meat products.

Sustainable agricultural practices: Volcanic rock potential for soil remineralization

Brazil is one of the world's largest importers of agricultural inputs, with 84% of fertilizers used in the country originating from imports. The widespread use of soluble chemical fertilizers leads to various adverse environmental impacts, such as the eutrophication of water bodies. The development and improvement of techniques and agricultural products capable of providing a variety of macro and micronutrients to crops with the least negative environmental impact have been intensified. Soil remineralization through the addition of ground rocks represents a low-negative environmental impact alternative and clean food production, aligning with the second goal of sustainable development proposed by the United nations agenda 2030. This study aimed to determine the viability of outcropping andesitic in the municipality of Jaguarão, in the extreme south of Brazil, for soil remineralization. For this purpose, mineralogical and geochemical characterization, as well as an analysis of availability of nutrients using citric acid as an extracting solution indicated a significant availability of macronutrients (Ca, K, Mg, and Mn) and micronutrients (Fe and Cu), essential for the development of various crops., were performed. The free quartz content and the levels of K2O, MgO, As, Cd, Hg, and Pb comply with the parameters established by Normative Instruction No. 5 of 2016 from the Ministry of Agriculture, Livestock, and Supply (MAPA), which regulates the commercialization of soil remineralizers. The analysis of availability of nutrients using citric acid as an extracting solution indicated a significant availability of macronutrients (Ca, K, Mg, and Mn) and micronutrients (Fe and Cu), essential for the development of various crops.

Potential of Cold-Water Agriculture (ColdAg) in Mexico: Challenges and Opportunities for Sustainable Food Production

To guarantee sustainable development at a global level, humanity currently faces serious challenges related to a greater demand and better distribution of food to meet the needs of the growing population in environments affected by global climate change (GCC), and in limiting conditions with respect to natural, genetic, financial, and technological resources. Therefore, there is a dire need to implement technologies that can guarantee food security and sovereignty around the world, enabling sustainable development for all nations. Cold-Water Agriculture (ColdAg) is an available technology that offers an alternative to conventional food production in coastal areas and islands of the tropical and subtropical belts worldwide, making use of cold deep ocean water. Mexico has places with the optimal environmental conditions to adapt this technology, mainly in coastal areas and islands, which can contribute to ensuring access to food and drinking water. Initial tests have shown its viability, while production costs need to be adjusted to make this technology accessible to the poorest populations, so that it can contribute to their sustainable development and wealth. In this review article, we aimed to critically analyze some of the most salient literature on the ColdAg technology and outline the feasibility of this technology to be implemented and exploited in Mexico to contribute to alternative food production in a sustainable manner.

Meat analogue preparation from cricket and rice powder mixtures with controlled textural and nutritional quality by freeze alignment technique

The rising demand for sustainable protein sources has encouraged interest in alternative food products like meat analogues. This study explores formulating meat analogues using cricket powder (CP) and rice flours, comparing them with soy protein-based analogues. CP exhibited a higher soluble protein content (5.9%) than soy protein powder (4.7%), enhancing textural properties by forming fiber-like structures, increasing firmness and adhesion, and reducing chewiness. Despite having a lower water holding capacity (WHC) than soy analogues, all samples outperformed chicken breast WHC. Under freezing conditions, CP and rice flour combinations formed multilayered structures in protein gels. The optimal formulations were CP and sticky rice flour (ratio 6:1) with respect to their texture properties, fiber structure, and nutritional value. This study highlights the potential of cricket powder and rice flour combinations as viable meat analogue ingredients, addressing the need for sustainable protein sources in the food industry.

Achieving Zero Hunger under Sustainable Development Goals Concerning Organic Agriculture

Sustainable Development Goals (SDGs) were formulated to accomplish highly required overall human development without depleting the environment for future generations. Sustainable Development Goal 2 (SDG2) aims for “Zero Hunger” with eight associated targets. These associated targets set in motion the overall development of agriculture that provides healthy food and raises the living standard of smallholder farmers while maintaining the natural base. SDG2 and other SDGs are intertwined, and achieving SDG2 targets will help accomplish other goals that have been weakening due to climate change, carbon emission, excessive use of chemicals, droughts, locust attacks, and pandemics. The essence of achieving SDG2 is directly linked to food production and access. The current food production based on conventional farming harms the environment and is unsustainable in the long run. Thus, the need for an alternative food production system that ensures sustainable development is emphasized. Organic farming is a food production system based on agroecological principles and promotes sustainable development. We reviewed the role of the present organic farming as a food production system to achieve SDG2. We analyzed the four targets of SDG2 and assessed whether organic farming can achieve the sub-targets of SDG2. Besides food security, organic farming ensures economic viability for small farmers, provides nutritious food and promotes biodiversity. Innovative research, practices, stakeholder partnerships, and a comprehensive framework are recommended.

Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides

Structured emulsions are regarded as an innovative way to replace saturated fat in food products. Monoglycerides (MGs) as lipid-based surfactants could form mainly water-in-oil emulsions, which tend to phase separate. The aim of this study was to investigate the interaction of Tween 20 (0–6% w/w) in 3% (w/w) MGs-based emulsions, under various emulsification temperatures (−3–70 °C) and various ultrasonication intensities. Several analytical methods such as differential scanning calorimetry, confocal and polarized optical microscopy and rheometry were employed to characterize the structured systems. The presence of Tween 20 promoted the formation of oil-in-water structured emulsions and prevented the droplet coalescence and phase separation. The emulsification at low temperatures accelerated the secondary crystallization of the MGs to the coagel state, promoted the preference of the crystals to be located at the interface of the oil droplets and act as Pickering particles. The formed free-standing emulsion gels showed improved stability under freeze-thaw cycling. High ultrasonication intensities during emulsification formed firmer gels with fast crystallization rates, while at low intensities the coagel crystallization was delayed. The MGs/Tween 20 formed needle-like crystals in water, which were employed as Pickering type emulsifiers to form oil-in-water structured emulsions. The MGs/Tween 20 structured emulsions showed improved stability than the conventional emulsions, indicating that they could be utilized as animal fat substitute systems in plant-based alternative food products, as well as in cosmetic and pharmaceutical applications.

Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality.

Literature Review: Analysis of Moringa Leaf Extract Utilization

Moringa leaves (Moringa oleifera) is one of the natural ingredients that has the potential to be used as an additive in food products, including ice cream. The purpose of this study is to determine the use of Moringa leaf extract from various aspects. This study used the literature review method. Data in this study was collected from various literature sources, such as scientific journals, articles, books, and related research reports. The data that has been collected is then analyzed in three stages, namely data reduction, data presentation and conclusions. The results showed that Moringa leaves can be used in various aspects including reducing cholesterol levels, increasing breast milk production, increasing the weight of toddlers and pregnant women, as lactogum and supplements, as antioxidants, preventing malnutrition or stunting, increasing body immunity, alternative food products, affecting the physical stability of pH-related creams, adhesion, dispersion, and viscosity.

The Effect of Individual Innovativeness on Gastronomic Experience and Purchase Intention in the Foods of the Future

With the increase in the world population, there are difficulties in reaching healthy and alternative food products. Today, the production of new generation nutritious and technologically developed foods that will change people’s eating habits and that have been created in a laboratory environment has gained momentum. These foods, which are seen as the foods of the future, also express the technological development and complete change of the foods consumed today. These foods are designed considering the changes in human life as a result of technology, and environmental sustainability. In order to adapt to these changes, it is important for people to be open to innovations and to experience them. Innovativeness is expressed as the positive approach that people show towards new goods, services, ideas, etc. For this reason, the food that people experience has an important place in their purchase decision. This study was designed to reveal the impact of individual innovativeness on experience and purchasing in the foods of the future. For this purpose, the data were obtained from Gastronomy and Culinary Arts students, who are the chefs of the future, through purposeful sampling. The obtained data were collected through 284 surveys applied to the participants. Within the scope of the study, the data were analyzed with explanatory factor analysis and multiple regression analysis. In this study, all sub-dimensions of individual innovativeness were considered as independent variables, whereas all sub-dimensions of experience and purchase intention were considered as dependent variables. Based on the findings, it was concluded that individual innovativeness had a significant effect on experience and purchase intention.

Compound Molecules of Network Pharmacology-Based of Tamarillo (Cyphomandra betacea Cav.) and the Potential as Noodle for Type 2 Diabetes Mellitus Treatment

Consuming noodles excessively is not good for health because it contains high trans fat, which can cause diabetes mellitus (DM) as a disease with a high prevalence, especially type 2 DM, as much as 95% in Indonesia. Tamarillo (Chypomandra betacea Cav.) can potentially reduce blood glucose levels and restore adipokine regulation to prevent insulin resistance in type 2 DM. This study aims to determine the formulation and potential of tamarillo compounds into noodle products named "Chypotes (Chypomandra Antidiabetes) Noodle" as an alternative food for type 2 DM patients. The methods used are noodle formulation, organoleptic test, hedonic test, and network pharmacology. Based on the results of an organoleptic test, Chypotes Noodle has a chewy texture, a distinctive smell, yellow colour, and a slightly sour tasteless taste typical of Tamarillo. Based on the results of the hedonic test, 30 respondents chose the like and very like options in filling out the questionnaire with a percentage of 80-90%. Based on the Network Pharmacology of Tamarillo shows that 150 of the 365 target proteins of Tamarillo are involved in the biological processes and signaling pathways of type 2 diabetes mellitus, with 75 target proteins locking and interacting. Compound Molecules of Tamarillo, such as six bioactive components of the hydroxycinnamic acids group, have activity in type 2 DM and affect the biological processes and signaling pathways of type 2 DM against ADIPOQ, TNF, and INS. Therefore, Tamarillo can potentially be used as an alternative food product in the form of noodles for type 2 DM treatment.

Automated identification of healthier food substitutions through a combination of graph neural networks and nutri-scores

While maintaining a healthy diet can be challenging in the current food environment, food substitutions can offer individuals the opportunity to replace less nutritious foods with products having a more balanced nutrient composition. To this end, we have developed an approach that can recommend healthier alternative food products in individuals' current diets. The first part of the algorithm automatically generates food substitutions that are in the same food category than the query food using Graph Neural Networks (e.g., machine learning model designed to make predictions on graphs), while the second part ranks these food options according to their highest Nutri-Score. The specific results achieved were a Recall Rate of 0.647 and 0.733 for the top 5 and top 10 results, respectively; meaning that our algorithm finds more than 65% of the relevant ingredients in the top-5 recommended food substitutions and 75% of the relevant ingredients in the top-10 recommended food substitutions, showing promising outcomes. However, one major drawback of our approach is that it is less effective in discovering food substitutions that are not closely related as our algorithm restricts the recommended food item to be in the same food category than the query food.

Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product

The excessive consumption of sodium (Na) is a risk factor for non-communicable diseases (NCDs), such as high coronary heart disease, stroke and high blood pressure. The substitution of Na in processed and ready-to-eat (RTE) foods is one of the main strategies for reducing sodium intake. This study investigated the effects of substitution of sodium chloride (NaCl) with alternative substances, such as potassium chloride (KCl), calcium chloride (CaCl2), and yeast extract, on the quality characteristics of smoked green mussels (SGM) and their quality during storage at 4 ± 1°C for 16 days. The smoking yield, color, water activity, pH, and texture profile of the SGM were negligibly changed following substitution of NaCl with the alternative chloride salts. However, substitution of NaCl with KCl and CaCl2 in the SGMs worsened sensory acceptance, especially at the high concentrations used. The highest sensory acceptance and satisfactory Na levels were remarkable in the yeast extract substitution associated with the taste profile using the E-tongue. The microbial loads and quality of the SGM flavored with yeast extract (SGM-Y) complied with the Thailand community product standard. In addition, SGM-Y was nutritionally rich in both macro- and micro-nutrients including essential amino acids. Therefore, SGM-Y could be a potential formulation to develop an alternative RTE food product showing health benefits for consumers.

Green crimes: the impact of genetically modified organisms on promoting food security in Kenya

Kenya’s food insecurity hinders progress towards sustainable development. While the Kenyan Constitution guarantees every person the right to adequate food of acceptable quality, it also prohibits environmental and health endangerment. Whether and how to invest in genetically modified organism (GMO) technology as an alternative food production method is important. In this context, scientists should not be denied the opportunity of harmonising the tension between environmental safety and food security while upholding sustainable development. Scientifically, GMO crops are sustainable, notwithstanding the African Union’s rigid social and political setting. However, each state’s role in providing sufficient resources and law enforcement personnel is crucial. A GMO regulatory system addresses environmental safety and human health, explicitly adopting thedevelopmental risk notion. Kenya’s 2012 cabinet ban on GMO foods derived from the Séralini Report which erroneously claimed that GM maize causes cancer in rodents. The health ministry established a Task Force to review the country’s readiness regarding GMO safety and adoption. Despite having been completed in 2014, its Report remains secret. In 2015, the High Courtdismissed as premature demands for public participation on whether to unban GMOs. In 2022, President Ruto lifted the ban. Arguably, while permitting GMO experimentation, it is prudent to prescribe criminal sanctions. Beyond anthropocentric notions, green criminology provides a framework to analyse both illegal and legal environmental harms, and for appraising Kenya’s evolving GMO policy. The Constitution provides a right to sustainable use and also establishes enforcement mechanisms to compel cessation and restoration. Yet without punitive consequences, GMO regulations may not deter offenders from environmental contamination.

Societal benefits and environmental performance of Chinese aquaculture

Aquaculture has emerged as an alternative food production system, but it comes with both benefits and costs that need to be balanced. To evaluate the sustainable status of Chinese aquaculture, we quantify the benefits and costs of aquaculture in each province in China. We obtained the data on aquaculture production from the China Fisheries Statistical Yearbooks (2021) and used nine indicators to represent aquaculture benefits (nutrient, economy, and employment) and aquaculture costs (freshwater, energy, and land use, greenhouse gas, nitrogen, and phosphorus emissions). We found that the nine indicators varied among the 30 provinces in this study. The Southwest and South regions showed the highest benefits (SBS = 30.65) and costs (EPS = 38.55) at the regional level in composite aquaculture (freshwater and mariculture) respectively. At the provincial level, Tibet and Hainan had the largest score for aquaculture benefits (SBS = 82.90) and costs (EPS = 61.37) in composite aquaculture, respectively. Tibet province performed the best in freshwater and composite aquaculture (6.09 and 4.86 respectively), while Jiangsu province performed the best in mariculture according to benefits-to-costs ratio (2.71). More sustainable species production and use cleaner energy (such as hydro energy and nuclear energy etc) and reduce the feed conversion ratio are the direction of more sustainable aquaculture. This study provides the first analysis of Chinese aquaculture sustainability by benefits and costs, and more accurate data and more indicators through weighting could be included in this framework to achieve greater aquaculture assessment in the future.

In silico and in vitro safety assessment of a fungal biomass from Rhizomucor pusillus for use as a novel food ingredient.

To address the growing world population and reduce the impact of environmental changes on the global food supply, ingredients are being produced using microorganisms to yield sustainable and innovative products. Food ingredients manufactured using modern biotechnology must be produced by non-toxigenic and nonpathogenic production organisms that do not harbor antimicrobial resistance (AMR). Several fungal species represent attractive targets as sources of alternative food products. One such product is a fungal biomass obtained from the fermentation of Rhizomucor pusillus strain CBS 143028. The whole genome sequence of this strain was annotated and subjected to sequence homology searches and in silico phenotype prediction tools to identify genetic elements encoding for protein toxins active via oral consumption, virulence factors associated with pathogenicity, and determinants of AMR. The in silico investigation revealed no genetic elements sharing significant sequence homology with putative virulence factors, protein toxins, or AMR determinants, including the absence of mucoricin, an essential toxin in the pathogenesis of mucormycosis. These in silico findings were corroborated in vitro based on the absence of clinically relevant mycotoxin or antibacterial secondary metabolites. Consequently, it is unlikely that R. pusillis strain CBS 143028 would pose a safety concern for use in food for human consumption.