Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources.

In recent years, the food industry has expended considerable effort to design novel products that replace animal proteins with legumes; however, the actual environmental benefits of such products are often not quantified. Here, we performed Life Cycle Assessments (LCA) to evaluate the environmental performance of four new fermented food products based on different mixtures of animal (cow milk) and plant (pea) protein sources (100% Pea, 75% Pea-25% Milk, 50% Pea-50% Milk, 25% Pea-75% Milk). The system perimeter encompassed all stages from agricultural production of the ingredients to the creation of the final ready-to-eat products.

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices.

Human food consumption is responsible for significant environmental impacts, which in recent years have been the focus of an increasing amount of research. One of the major results of these efforts has been an appreciation for the ways in which impacts can differ among products. To date, though, relatively little is known about possible differences in the environmental performance of a single food product that is made or produced in different contexts.

How Different Are Industrial, Artisanal and Homemade Soft Breads?

Soft bread has a significant relevance in modern diets, and its nutritional impact on human health can be substantial. Within this product category, there is an extensive range of ingredients, formulations, and processing methods, which all contribute to the vast diversity found in the final products. This work compared the impact of three different processing methods (industrial, artisanal, and homemade preparation) on the technological (formulation and processing, as they are interconnected in real-life conditions), nutritional, and physicochemical properties of soft bread.

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia.

Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products. We investigated the impact of fermentation by synthetic microbial consortia (SMC) on the perception of pea protein-based gels, giving possible keys to better understand the origin of sensory perception (e.