Cheese

The global market for plant-based foods intended as alternatives to cheese products is increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the composition, structure and physicochemical properties of four commercial plant-based block-style products was conducted, with results compared with those for Cheddar and processed cheeses. The plant-based products had considerably lower protein contents (0.11–3.00%) compared to the Cheddar and processed cheeses (25.04 and 18.50%, respectively).
Proportion of daily kcal provided by each NOVA food group based on food purchases in Brazilian metropolitan areas, 1987–88 to 2017–18
An Article in support of SDGs 12 and 13, assessing greenhouse gas emissions, water footprint, and ecological footprint of different food types in Brazil, with a particular focus on ultra-processed foods
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products.
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.