A perspective on the environmental impact of plant-based protein concentrates and isolates.

Plant-based proteins are promoted as nutritious, environmentally safe, and a key element for food security. Numerous studies using environmental life cycle assessments confirmed plant-based meat alternatives are more environmentally favorable than animal-derived meat. However, most missed other factors from protein extraction and concentration that contribute to environmental impact (both positive and negative).

A scoping review of cultivated meat techno-economic analyses to inform future research directions for scaled-up manufacturing.

Techno-economic analyses offer insights into how industrial cultivated meat (CM) production could achieve price parity with conventional meat. These analyses use scaling practices, data and facility designs for related bioprocessing fields, including large (≥20,000 l) stirred tank bioreactors and suspension-tolerant, continuously available cell lines. This approach is inconsistent with most primary CM literature, which parallels bench-scale tissue engineering.

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects.

Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception.

Plant-Based Proteins: The Good, Bad, and Ugly.

Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein.

Mapping Moisture Sorption Through Carbohydrate Composite Glass with Fourier Transform Near-Infrared (FT-NIR) Hyperspectral Imaging.

Inherent changes in foods during storage are often caused by water sorption or desorption that often results in product matrix instability. Water sorption behavior differs depending on the matrix through which it moves. Often, concurrent phenomenon such as crystallization modifies water's movement.

Bioactive properties of milk proteins with particular focus on anticariogenesis.

Beyond nutrition, there is an increasing amount of data and information to demonstrate a bioactive role for dairy components in adults including a role in prevention of dental caries. Specifically, the casein fraction and hydrolysates thereof have been the focus of researchers investigating cariogenicity prevention. Tooth enamel is a polymeric substance consisting of crystalline calcium phosphate embedded in a protein matrix.