The development and adoption of plant-based foods have significant implications for the United Nations' Sustainable Development Goals (SDGs). It directly impacts SDG 2 (Zero Hunger) by offering potential alternatives to traditional protein sources, which can contribute to food security. Moreover, the shift to plant-based diets aids in SDG 12 (Responsible Consumption and Production) as it represents a more sustainable form of food consumption with reduced environmental impact. It also influences SDG 13 (Climate Action) and SDG 15 (Life on Land), as plant-based food production typically generates fewer greenhouse gas emissions, uses less land, and contributes less to deforestation compared to animal agriculture. Lastly, plant-based diets can have health benefits related to reduced intake of saturated fats and cholesterol, thereby supporting SDG 3 (Good Health and Well-being).
Future Foods, Volume 5, June 2022
The eminent protein sources among the vegetarian population include cereals and pulses that do not satisfy the Recommended Dietary Allowance (RDA) level. The anti-nutrients such as protease inhibitors are responsible for the diminished bioavailability of plant protein. Consumption of a protein deficit diet severely impacts muscle health; hence, it becomes necessary to design an alternative source of complete protein. One such non-meat source with all essential amino acids in required quantity is seaweeds, an aquatic plant.
LWT, Volume 154, 15 January 2022
Proteins serve as an imperative macronutrient in human nutrition and well-being. Their nutritional quality substantially varies with their digestibility, amino acid profile, bioavailability, processing and purity. From a nutritional viewpoint, the ideal integration of proteins from diverse plant sources can supply an adequate amount of essential amino acids to fulfil human health needs. The use of plant-derived proteins has recently gained momentum due to their multifaceted edible and nonedible applications and their biodegradable nature.
Food Chemistry, Volume 364, 1 December 2021
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.
Future Foods, Volume 4, December 2021
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).
Journal of Functional Foods, Volume 87, December 2021
The performance of probiotic bacterial strains is influenced by the carrier food and its functional components which while buffering the probiotic through the gastro-intestinal tract, contribute to an efficient implantation of bacterial cells and regulate probiotic features. Particularly, plant-based matrices are eligible substrate for hosting and delivering microbial populations because of their richness in nutrients, fibers, vitamins, minerals and dietary bioactive phytochemicals.
International Journal of Gastronomy and Food Science, Volume 24, July 2021
A nudge experiment was performed to evaluate the effectiveness of presenting a menu with the dish-of-the-day (DoD) vs. a menu with free choice to facilitate consumer choice towards a fully plant-based, nutritious and tasty meal in foodservice setting. A menu card in control condition included the appetizer, the three mains and a dessert. The menu card in the intervention included the appetizer, eggplant lasagne as the DoD, and the dessert. Thirty-three volunteers ate twice at Future Consumer Lab in Copenhagen, once in each condition (67% women; mean age 25y; SD2.1).
Current Opinion in Green and Sustainable Chemistry, Volume 13, October 2018
Dealing with current and future global challenges, corporate social responsibility has become a key element for sustainable and responsible companies. Roquette, a family-owned group, leader in plant-based ingredients for Food, Nutrition and Health markets, has implemented a sustainable development approach applicable to all its worldwide activities. This “sustainable journey” is based on 4 pillars: sourcing, innovating, biorefining and acting.