ReviewFoods (Basel, Switzerland)2023
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 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
29 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The role of fermented foods in managing food allergies in children and adults: a systematic review.Frontiers in nutrition · 2025Pooled it
- Postbiotic Metabolites: Therapeutic Potential, Industrial Applications, Market Dynamics, and Regulatory Frameworks.Probiotics and antimicrobial proteins · 2026Review
- Food Safety and Nutritional Aspects of Plant-Based Dairy and Meat Alternatives: A Review.Food science & nutrition · 2026Review
- Cellulase and β-glucosidase activity of crude enzyme extracted from fresh and expired soybean tempeh.Iranian journal of microbiology · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation.Comprehensive reviews in food science and food safety · 2026Review
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Reframing the substrate as an active process component in fungal solid-state fermentation of foods.NPJ science of food · 2026Review
- Fermentation Technologies to Produce and Improve Alternative Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Controlling Off-Odors in Plant Proteins Using Sequential Fermentation.Foods (Basel, Switzerland) · 2025Article
- Characterization of the spoilage microbial communities in plant-based meat alternatives during refrigerated storage.Microbiology spectrum · 2025Article
- Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future.Foods (Basel, Switzerland) · 2025Article
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
- Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation.Foods (Basel, Switzerland) · 2025Review
- Precision to plate: AI-driven innovations in fermentation and hyper-personalized diets.Frontiers in nutrition · 2025Review
- Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety.Journal of food science · 2024Review
- Unveiling the relationship between food unit operations and food industry 4.0: A short review.Heliyon · 2024Review
- Cognitive Function and the Consumption of Probiotic Foods: A National Health and Nutrition Examination Survey Study.Nutrients · 2024Article
- Microbiological Safety and Functional Properties of a Fermented Nut-Based Product.Foods (Basel, Switzerland) · 2024Article
- The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms.Journal of ethnobiology and ethnomedicine · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.
Indexed as
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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.