The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Foods for Plant-Based Diets: Challenges and Innovations
Open accessAbstract
Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.
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Cites
Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits
Caporgno, M. P., & Mathys, A. (2018) · Frontiers in Nutrition · doi:10.3389/fnut.2018.00058 · Cited by 639
Vitamin B12 among Vegetarians: Status, Assessment and Supplementation
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Vegetarian diets, low-meat diets and health: a review
McEvoy, C. T., Temple, N., & Woodside, J. V. (2012) · Public Health Nutrition · doi:10.1017/s1368980012000936 · Cited by 316 · cited 5×
“Omega-3 fatty acids are important since they are converted into eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, which play an essential role in health maintenance as they exert several significant functions at neurologic, cardiovascular, cognitive and immune levels [74,84,87].”
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Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers
Reipurth, M. F. S., Hørby, L., Gregersen, C. G., Bonke, A., & Perez Cueto, F. J. A. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2018.10.012 · Cited by 173
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Cited by
Thompson, A. S., Tresserra-Rimbau, A., Karavasiloglou, N., Jennings, A., Cantwell, M., Hill, C., Perez-Cornago, A., Bondonno, N. P., Murphy, N., Rohrmann, S., et al. (2023) · JAMA Network Open · doi:10.1001/jamanetworkopen.2023.4714 · Cited by 203
Appiani, M., Cattaneo, C., & Laureati, M. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1268068 · Cited by 162
Selinger, E., Neuenschwander, M., Koller, A., Gojda, J., Kühn, T., Schwingshackl, L., Barbaresko, J., & Schlesinger, S. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2075311 · Cited by 114
“Importantly, in the last years, the market for vegan products has grown and many products for vegans are enriched or fortified with potentially critical nutrients such as calcium (Alcorta et al. 2021).”
BackgroundPodgórska-Kryszczuk, I. (2024) · Molecules · doi:10.3390/molecules29225387 · Cited by 88
Disruptive potential of microalgae proteins: Shaping the future of the food industry
Severo, I. A., de Lira, G. S., Ambati, R. R., Gokare, R. A., Vargas, J. V. C., Ordonez, J., & Mariano, A. B. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100318 · Cited by 62
Metadata
- Authors
- Alcorta, A., Porta, A., Tárrega, A., Alvarez, M. D., & Vaquero, M. P.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2021-02-01
- Volume
- 10
- Issue
- 2
- Pages
- 293
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W3128652763
- Cited by
- 643
- References
- 6
- FWCI
- 46.84
- Type
- journal article
- Language
- en
- Open access
- gold
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- Alcorta, A., Porta, A., Tárrega, A., Alvarez, M. D., & Vaquero, M. P. (2021). Foods for Plant-Based Diets: Challenges and Innovations. Foods. https://doi.org/10.3390/foods10020293
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
