A brief review of the science behind the design of healthy and sustainable plant-based foods

Abstract People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand, including meat, fish, egg, milk, cheese, a...

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Autores principales:	David Julian McClements, Lutz Grossmann
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ba053e7bda064440b51b08401c5c0949
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spelling	oai:doaj.org-article:ba053e7bda064440b51b08401c5c09492021-12-02T15:57:20ZA brief review of the science behind the design of healthy and sustainable plant-based foods10.1038/s41538-021-00099-y2396-8370https://doaj.org/article/ba053e7bda064440b51b08401c5c09492021-06-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00099-yhttps://doaj.org/toc/2396-8370Abstract People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand, including meat, fish, egg, milk, cheese, and yogurt analogs. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, nutrition, and functionality of these products using healthy, affordable, and sustainable plant-derived ingredients, such as lipids, proteins, and carbohydrates. The molecular and physicochemical properties of plant-derived ingredients are very different from those of animal-derived ones. It is therefore critical to understand the fundamental attributes of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This short review provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant ingredients; the processing operations that can be used to convert these ingredients into food products; and the science behind the creation of some common plant-based foods, namely meat, egg, and milk analogs.David Julian McClementsLutz GrossmannNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 David Julian McClements Lutz Grossmann A brief review of the science behind the design of healthy and sustainable plant-based foods
description	Abstract People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand, including meat, fish, egg, milk, cheese, and yogurt analogs. The main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, nutrition, and functionality of these products using healthy, affordable, and sustainable plant-derived ingredients, such as lipids, proteins, and carbohydrates. The molecular and physicochemical properties of plant-derived ingredients are very different from those of animal-derived ones. It is therefore critical to understand the fundamental attributes of plant-derived ingredients and how they can be assembled into structures resembling those found in animal products. This short review provides an overview of the current status of the scientific understanding of plant-based foods and highlights areas where further research is required. In particular, it focuses on the chemical, physical, and functional properties of plant ingredients; the processing operations that can be used to convert these ingredients into food products; and the science behind the creation of some common plant-based foods, namely meat, egg, and milk analogs.
format	article
author	David Julian McClements Lutz Grossmann
author_facet	David Julian McClements Lutz Grossmann
author_sort	David Julian McClements
title	A brief review of the science behind the design of healthy and sustainable plant-based foods
title_short	A brief review of the science behind the design of healthy and sustainable plant-based foods
title_full	A brief review of the science behind the design of healthy and sustainable plant-based foods
title_fullStr	A brief review of the science behind the design of healthy and sustainable plant-based foods
title_full_unstemmed	A brief review of the science behind the design of healthy and sustainable plant-based foods
title_sort	brief review of the science behind the design of healthy and sustainable plant-based foods
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/ba053e7bda064440b51b08401c5c0949
work_keys_str_mv	AT davidjulianmcclements abriefreviewofthesciencebehindthedesignofhealthyandsustainableplantbasedfoods AT lutzgrossmann abriefreviewofthesciencebehindthedesignofhealthyandsustainableplantbasedfoods AT davidjulianmcclements briefreviewofthesciencebehindthedesignofhealthyandsustainableplantbasedfoods AT lutzgrossmann briefreviewofthesciencebehindthedesignofhealthyandsustainableplantbasedfoods
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A brief review of the science behind the design of healthy and sustainable plant-based foods

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