ReviewFoods (Basel, Switzerland)2022
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed, 1 synthesis or guideline pooled it, 95 citations in OpenAlex.
- Pooled it
- Review on Gelling and Foaming Agents in Food: Mechanism and Applications.Food science & nutrition · 2026Review
- Unlocking the future of food with the new paradigm of plant-based proteins.Frontiers in nutrition · 2026Review
- Research on Development and Challenges of Forest Food Resources from an Industrial Perspective-Alternative Protein Food Industry as an Example.Foods (Basel, Switzerland) · 2025Review
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Endogenous Aβ and Exogenous Wheat Gluten Nanostructures: Understanding Peptide Self-Assembly in Disease.ACS nano · 2025Review
- Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies.Journal of food science · 2025Review
- Microbial Proteins: A Green Approach Towards Zero Hunger.Foods (Basel, Switzerland) · 2025Review
- Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods.Gels (Basel, Switzerland) · 2025Review
- Recombinant Production of Bovine αMicroorganisms · 2025Article
- Gastronomic paradigm shifts revisited: from culinary abstraction to a post-digital integrative cuisine.Frontiers in nutrition · 2025Article
- Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs.Foods (Basel, Switzerland) · 2024Article
- Mimicking Mechanics: A Comparison of Meat and Meat Analogs.Foods (Basel, Switzerland) · 2024Review
- Animal Food Products to Support Human Nutrition and to Boost Human Health: The Potential of Feedstuffs Resources and Their Metabolites as Health-Promoters.Metabolites · 2024Review
- Fish Fillet Analogue Using Formulation Based on Mushroom (Foods (Basel, Switzerland) · 2024Article
- Alternative protein sources: science powered startups to fuel food innovation.Nature communications · 2024Review
- Harmony in Motion: Unraveling the Nexus of Sports, Plant-Based Nutrition, and Antioxidants for Peak Performance.Antioxidants (Basel, Switzerland) · 2024Review
- Volatile Organic Compounds (VOCs) Produced byMolecules (Basel, Switzerland) · 2024Article
- Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.Current research in food science · 2024Review
- Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods.Frontiers in nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The research and development of alternatives to meat (including fish) and dairy products for human consumption have been increasing in recent years. In the context of these alternatives, there is a diversity of products such as tofu, tempeh, seitan, pulses, algae, seeds, nuts and insects. Apart from these, some products require new technical processes such as needed by milk drink alternatives, mycoprotein and meat, cheese and fish analogues. The aim of these analogues is to mimic the physical and organoleptic properties of animal origin products through fibrous composition and mix of ingredients from vegetable sources using adequate technology, which allow providing similar texture and flavor. Using a narrative approach to review literature, the objectives of this paper are to systematize the arguments supporting the adoption of meat, eggs and dairy alternatives, to identify the diversity of alternatives to these products on the market, including the related technological processes, and to project the challenges that the food industry may face soon. From a total of 302 scientific papers identified in databases, 186 papers were considered. More research papers on products associated with alternatives to milk were found. Nevertheless, there are products that need more research as analogues to meat and dairy products. A general scheme that brings together the main reasons, resources and challenges that the food industry faces in this promising area of alternatives to meat and dairy products is presented.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.