Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations.

For centuries, meat has been a staple in the human diet, cherished for its rich protein content, vitamins, appealing texture, and umami flavor. The future supply is, however, tenuous as the global population continues to grow. Additional issues regarding animal welfare, adverse health effects, and the environmental impact of meat production have accelerated the development of meat analogues (MAs) over the last decades.

Revised dietary exposure assessment of the food enzyme thrombin from cattle (bovines) and pig's blood.

The food enzyme thrombin (EC 3.4.21.

Revised dietary exposure assessment of the food enzyme triacylglycerol lipase from the genetically modified strain NZYM-AL.

The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.

Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified strain CNCM I-3399.

The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.

Revised dietary exposure assessment of the food enzyme triacylglycerol lipase from the genetically modified strain NZYM-FL.

The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.