Alternative proteins for meat and dairy replacers: Food safety and future trends
| Autor: | J. L. Banach, J. P. van der Berg, G. Kleter, H. van Bokhorst-van de Veen, S. Bastiaan-Net, L. Pouvreau, E. D. van Asselt |
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| Rok vydání: | 2022 |
| Předmět: |
Team Agrochains
Novel Foods & Agrochains Allergy BU Toxicologie Moleculaire Biologie & AMR Novel Foods & Agroketens Molecular Biology & AMR Industrial and Manufacturing Engineering Team Bacteriology Team Bacteriologie BU Toxicology Novel Foods & Agrochains VLAG Food Health & Consumer Research Team Bacteriologie Moleculaire Biologie & AMR Team Bacteriology Molecular Biology & AMR BU Toxicology General Medicine Health & Consumer Research BU Toxicologie Novel Foods & Agroketens Food plant-based Food Technology BU Toxicology Novel Foods & Agro chains Sub A processing Novel Foods & Agro chains Sub A protein hazards Food Science |
| Zdroj: | Critical Reviews in Food Science and Nutrition (2022) Critical Reviews in Food Science and Nutrition |
| ISSN: | 1549-7852 1040-8398 |
| DOI: | 10.1080/10408398.2022.2089625 |
| Popis: | Traditionally, meat and dairy products have been important protein sources in the human diet. Consumers are eating more plant-based proteins, which is reflected in current market trends. Assessing how alternative proteins are processed and their impact on food safety helps realize market opportunities while ensuring food safety. In this review, an analysis of the food safety hazards, along with current industry trends and processing methods associated with alternative proteins for meat and dairy products for the European Union market is described. Understanding the effects of processing and safety alternative proteins is paramount to ensuring food safety and understanding the risks to consumers. However, the data here is limited. With the expected further increase in protein alternatives in consumers’ diets, the risk of food allergens is apparent. The occurrence of processing contaminants in plant-based alternatives may occur, along with anti-nutritional compounds, which interfere with the absorption of nutrients. Further, typical food safety hazards related to the plant, the product itself, or processing are relevant. Although hazards in insects and seaweed are being addressed, other protein alternatives like cultured meat and SCPs warrant attention. Our findings can aid industry and governmental authorities in understanding current trends and prioritizing hazards for future monitoring. |
| Databáze: | OpenAIRE |
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