Elsevier, Food Chemistry, Volume 364, 1 December 2021
Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in different regions of the model gut.
Elsevier, Current Research in Food Science, Volume 3, November 2020
Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers
The principal motivations for the worldwide trend towards reducing meat consumption are health, the environment and animal welfare. The present study investigated the willingness of omnivores to introduce mixed (beef-vegetable protein) and 100% vegetable protein products into their diet. The participants (n = 251) were young adult omnivores who consumed meat at least once a week. The stimuli were images of six different products representing two beef burgers, two mixed-protein burgers (50% beef and 50% seitan or soy) and two 100% vegetable protein burgers (seitan and soy).
Elsevier, Resources, Conservation and Recycling, Volume 133, June 2018
Food-energy-water nexus: A life cycle analysis on virtual water and embodied energy in food consumption in the Tamar catchment, UK
Evaluations of food, energy and water (FEW) linkages are rapidly emerging in contemporary nexus studies. This paper demonstrates, from a food consumption perspective, the potential of life cycle thinking in understanding the complex and often “hidden” linkages between FEW systems. Our study evaluates the upstream virtual water and embodied energy in food consumption in the Tamar catchment, South West England, distinguishing between domestic production and imports origin.