ArticleCurrent research in food science2024
Alternative proteins; A path to sustainable diets and environment.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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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
24 citing papers in PubMed.
- Alternative Proteins on the Polish Plate: Consumer Acceptance, Current Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Thermal Rheology and Fibrous Structure of High-Moisture Meat Analogs with Hemp Seed Cake.Gels (Basel, Switzerland) · 2026Article
- Rice Protein as an Alternative Ingredient for Sustainable Food Formulations: Nutritional Quality, Functional Properties, Health-promoting Potential, and Emerging Applications.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Combined Effect of High-Pressure Homogenization and pH on the Techno-Functional Properties of a Commercial Pea Protein Concentrate.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Insight of Pichia kudriavzevii for single cell protein production and fermentation into ethanol using Thai banana as an alternative feedstock.Biotechnology letters · 2026Article
- Microfluidization-Driven Structural Reorganization and Functional Improvements of Whole Chickpea Flour.Foods (Basel, Switzerland) · 2026Article
- Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients.Journal of food science · 2026Article
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- Improving Texture and Protein Content in 3D-Printed Plant-Based Foods for Dysphagia: A Study of Pea-Protein and Curcumin-Enriched Oleogel Formulations.Foods (Basel, Switzerland) · 2026Article
- The Future of Food Processing-A Food Science and Technology Perspective. Proceedings of a Roundtable Event.Nutrition bulletin · 2026Article
- Digital innovation integration into biotechnology for development of sustainable protein frontiers for poultry nutrition in a circular bioeconomy.Poultry science · 2026Review
- Prediction of plant food allergens using protein embeddings.Bioinformatics advances · 2026Article
- Recent strategies in synthetic food production for sustainable food security: applications and challenges.Frontiers in nutrition · 2026Review
- From Vegetable Waste to By-Product: Rheological Analysis of a Potential High-Protein Vegetable Burger.Gels (Basel, Switzerland) · 2025Article
- From Curiosity to Consumption: Consumer Attitudes Toward Alternative Proteins in Northwestern Italy.Foods (Basel, Switzerland) · 2025Article
- Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources.Foods (Basel, Switzerland) · 2025Review
- NMR-Based Metabolomic and QMB-Based E-Nose Approaches to Evaluate the Quality and Sensory Features of Pasta Fortified with Alternative Protein Sources.Molecules (Basel, Switzerland) · 2025Article
- Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties.Foods (Basel, Switzerland) · 2025Article
- Structure-Forming Properties ofMolecules (Basel, Switzerland) · 2025Review
- Health impacts of exposure to synthetic chemicals in food.Nature medicine · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With a growing global population and the resulting pressure on natural resources, the supply of high-value protein has become increasingly limited. The rise of environmental and ethical concerns has led to the emergence of meat analogues as a credible alternative to traditional animal-derived meat. Growing demand for plant-based protein sources has gained attention as viable alternatives to conventional animal proteins. This article reviews commercially available plant proteins for meat replacement and evaluates recent research on producing meat analogues, highlighting their advantages and limitations. Beyond production, an examination of the physicochemical, textural, and structural attributes of the meat alternatives is conducted, highlighting the improvements made in achieving sensory and nutritional parallels with animal-derived meat. Furthermore, this article explores the current commercial applications of meat alternatives, highlighting the challenges faced in their widespread adoption and suggesting future research directions. The comparison of the environmental impacts of plant proteins and animal proteins is also presented. The ultimate goal is to develop meat substitutes that closely mimic the sensory, nutritional, and aesthetic qualities of real meat. Despite promising innovations in processing technologies, challenges remain that researchers are actively addressing to close the gap between plant-based meat analogues and animal-derived counterparts.
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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.