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| http://dx.doi.org/10.1093/af/vfz039 | DOI Listing |
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Transforming plant-based alternatives by harnessing precision fermentation for next-generation ingredients.
J Sci Food Agric
March 2025
Department of Food, Agriculture and Bioresource, Asian Institute of Technology, PathumThani, Thailand.
Global levels of critical food insecurity continue to rise as the projected population is expected to reach approximately 10 billion in 2050. Meeting the growing demands for food protein, improved nutritional quality, and environmental sustainability requires transitioning from animal-sourced products. Plant-based products have emerged as the most prominent and major alternative solution toward improving the current food production system; however, plant-based products come with their flaws.
View Article and Find Full Text PDFDespite progress in improving maternal and child nutrition, there are still high levels of stunting and anemia in Ethiopia, primarily caused by dietary diversity and low consumption of animal-sourced foods (ASFs). One promising solution is the utilization of egg powder, for it requires reduced transport and storage costs, has an extended shelf life, and versatile usage compared to whole eggs. A consumer research study conducted by Sight and Life (SAL) and the Ethiopian Public Health Institute (EPHI) aimed to explore opportunities for introducing powdered egg products targeting pregnant and lactating women (PLW) and children 6-60 months old in Ethiopia.
View Article and Find Full Text PDFDietary climate impact correlates ambiguously with health biomarkers- a randomised controlled trial in healthy Finnish adults.
Eur J Nutr
February 2025
Department of Food and Nutrition, P.O. Box 66, University of Helsinki, FI-00014, Finland.
Purpose: A transition to more plant-rich diets is an effective way to reduce the climate impact of a diet. Using a whole-diet approach, we studied how partial replacement of animal-sourced with plant-sourced proteins affected the dietary climate impact while simultaneously considering diet-related health biomarkers.
Methods: In a 12-week randomised controlled trial, 107 women and 29 men were assigned into three diet groups (ANIMAL, 50/50, PLANT) with animal-to-plant-protein ratios of 70/30, 50/50, and 30/70, respectively.
Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives.
Front Nutr
January 2025
Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Driven by perceived health and environmental benefits, initiatives to remove red meat from recommended eating patterns are increasingly being implemented in United States institutions, including schools and hospitals. While these efforts aim to address important issues, they may inadvertently lead to unintended consequences, particularly regarding essential nutrient intake for certain populations. This perspective considers the nutritional value of red meat, examines its potential health benefits, and highlights nutritional risks when intake is reduced or eliminated.
View Article and Find Full Text PDFI eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe.
Appetite
March 2025
Department of Agricultural Economics, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.
Sustainable diets have been forwarded as initiatives to mitigate the impact of current food consumption towards health and the environment. For instance, adopting a flexitarian diet and reducing the consumption of animal-sourced food (ASF) are said to help limit the rate of food system greenhouse gas emissions. However, much remains to be explored on how individuals associate themselves with alternative diets.
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