Handbook of Plant-Based Food and Drinks Design

1st Edition - May 29, 2024
Editors: Fatma Boukid, Cristina M. Rosell, Nicola Gasparre
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 6 0 1 7 - 2
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 6 0 1 8 - 9

Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functiona… Read more

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Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more.

Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Section 1: Plant sources for functional ingredients
Chapter 1. Plant sources for functional ingredients—proteins
Abstract
Chapter Outline
1.1 Introduction
1.2 An overview of the realm of plant proteins
1.3 Plant protein limitations
1.4 Conclusions and future perspectives
References
Chapter 2. Plants as a valuable source of bioactive peptides
Abstract
2.1 Classification of biopeptides
2.2 Properties of biopeptides
2.3 Production of biopeptides
2.4 Fractionation and enrichment of bioactive peptides
2.5 Application of plant-based biopeptides
2.6 Conclusion
References
Chapter 3. Bioactive compounds: uses of plant extracts in plant-based foods
Abstract
Chapter Outline
3.1 Introduction
3.2 Extracts rich in bioactive compounds
3.3 Addition of bioactive compound-rich extracts to foods
3.4 Codigestion of a rich extract and foods
3.5 Effect of processing in food matrix production
3.6 Final considerations
References
Chapter 4. An overview of lipids from plant sources
Abstract
Chapter Outline
4.1 Introduction
4.2 Fatty acids and their nomenclature
4.3 Plant-based lipids
4.4 Changes in plant lipids during food processing
4.5 Applications of plant-based lipids and fats
4.6 Conclusion
References
Chapter 5. Plant polysaccharides
Abstract
Chapter Outline
5.1 Introduction
5.2 Sources and classification of plant polysaccharides
5.3 Structural aspects of common plant polysaccharides
5.4 Functional properties of plant polysaccharides
5.5 Nutritional attributes of plant polysaccharides
5.6 Summary and future perspectives
References
Section 2: Processing plant-based sources
Chapter 6. Physical processing: dry fractionation and texturization of plant proteins
Abstract
Chapter Outline
6.1 Introduction
6.2 Dry fractionation for protein isolation
6.3 Extrusion
6.4 Three-dimensional printing
6.5 Conclusions
References
Chapter 7. Biological processing for improved plant-based ingredients
Abstract
Chapter Outline
7.1 Introduction
7.2 Fermentation in plant-based food production
7.3 Enzymatic processes in plant-based food production
7.4 Conclusion and future challenges
References
Section 3: Plant-based food design to replace/mimic animal food
Chapter 8. Plant-based meat alternatives: innovation through advanced processes and ingredients
Abstract
Chapter Outline
8.1 Introduction
8.2 Types of plant-based meat alternatives
8.3 Manufacture of plant-based meat alternatives
8.4 Nutritional profile of plant-based meat alternatives
8.5 Market trends and consumer behavior
8.6 Conclusion
References
Chapter 9. Plant-based milk alternatives
Abstract
Chapter Outline
9.1 Plant-based diets
9.2 Definition of plant-based milk alternatives, consumption habits, and the current trends in product development
9.3 Processing of plant-based drinks
9.4 Nutritional evaluation and sensory properties of plant-based drinks
9.5 Health effects, allergens, and intolerances associated with the consumption of plant-based drinks
9.6 Sustainability impact of the consumption of plant-based drinks
9.7 Conclusion
References
Chapter 10. Fermentation: an old and new tool for improved alternative proteins and plant-based foods
Abstract
Chapter Outline
10.1 Introduction
10.2 Method and search criteria
10.3 Current challenges of plant-based food production
10.4 Plant-based food fermentation
10.5 Regulatory framework and safety concerns
10.6 Conclusion
References
Chapter 11. Plant-based seafoods: a sustainable and nutritious alternative
Abstract
Chapter Outline
11.1 Introduction
11.2 Current market landscape of plant-based seafood
11.3 Main ingredients used in formulating plant-based seafood
11.4 Nutritional quality of seafood alternatives
11.5 Processing
11.6 Conclusion
References
Chapter 12. Scientific insights into the vegan egg: composition, characteristics, and practical applications
Abstract
Chapter Outline
12.1 Importance of plant-based egg analogs
12.2 Overview of egg composition, structure, and features
12.3 Plant-based ingredients in egg analogs
12.4 Nutritional profile of plant-based egg analogs
12.5 Applications of plant-based egg analogs in food products
12.6 Challenges and opportunities for plant-based egg analogs
12.7 Market trends and future prospects
12.8 Conclusions
References
Section 4: Innovation in plant-based food
Chapter 13. New generation of cereal-based products
Abstract
Chapter Outline
13.1 Introduction
13.2 Cereal-derived foodstuffs: history, sociocultural and technofunctional importance
13.3 Examples of resurging/new technologies in cereal and cereal-based products
13.4 Innovative cereal-based products from alternative grains: manufacturing, nutrition, health
13.5 Consumer willingness to eat novelty cereal products
13.6 Concluding remarks and future outlook
References
Chapter 14. Plant-based smoothies on the rise
Abstract
Chapter Outline
14.1 Introduction
14.2 Overview of plant-based smoothies
14.3 Trends in product development
14.4 Technological advancements
14.5 Conclusion
References
Chapter 15. Plant based ingredients in infant food formulations: intolerance management and gut health enhancement
Abstract
Chapter Outline
15.1 Introduction
15.2 Infant foods and the importance of proper nutrition
15.3 Common intolerances and allergies in infants
15.4 Follow-on formulas European Regulation
15.5 Exploring novel protein sources for infant formula
15.6 Achieving tolerance through follow-on formulas
15.7 The future of infant food formulations: trends and opportunities
References
Chapter 16. Cereal-based foods for people with special needs: focus on celiac disease and metabolic syndrome
Abstract
Chapter Outline
16.1 Introduction
16.2 Main health issues related to cereals consumption
16.3 An overview of the main challenges in developing gluten-free products
16.4 Low-glycemic-index foods
16.5 Concluding remarks
References
Chapter 17. Plant-based sports drinks
Abstract
Chapter Outline
17.1 Introduction
17.2 Vegan diets and suitability for athletes
17.3 Athletes’ trend toward vegetarian diets
17.4 Nutrition aspects and concerns for vegan athlete
17.5 Common plant-based drinks for vegan athletes
17.6 Nutritional quality of most common plant-based drinks
17.7 Trends in new plant-based sports drinks development
17.8 Challenges in developing plant-based sports drinks
17.9 Conclusion
Conflict of interest
References
Section 5: The promise of parity
Chapter 18. Enhancing plant-based foods: innovative flavor solutions
Abstract
Chapter Outline
18.1 Introduction
18.2 Flavor challenges of plant-based ingredients
18.3 Flavor formation from plant-based alternatives during processing
18.4 Flavor improvement strategies for plant-based alternatives
18.5 Conclusion
References
Chapter 19. Texture enhancement strategies of plant-based meat and drinks alternatives
Abstract
Chapter Outline
19.1 Introduction
19.2 Innovative processes for texture enhancement
19.3 Ingredients for optimal texture
19.4 Conclusion
References
Chapter 20. Plant-based foods and drinks: solutions to improve human nutrition
Abstract
Chapter Outline
20.1 Introduction
20.2 Methods
20.3 Setting the concepts about plant-based food and drinks
20.4 Nutritional composition of plant-based products versus animal-based products
20.5 Food quality concepts and classifications
20.6 Health impact of consumption of plant-based products: empirical and theoretical evidence
20.7 Trends in solutions to improve nutritional quality and human nutrition
20.8 Conclusion
References
Chapter 21. Color solutions in plant-based foods
Abstract
Chapter Outline
21.1 Introduction
21.2 Sensorial aspects of colorful foods
21.3 Color parameters
21.4 Colorful vegetables and natural colorants
21.5 Challenges and strategies in plant-based foods
21.6 Conclusion
References
Chapter 22. Plant-based market: current landscape and future investment trends
Abstract
Chapter Outline
22.1 Introduction: an overview of the plant-based market landscape
22.2 Technologies that are expanding the plant-based/alternative protein market landscape
22.3 The plant-based commercial landscape
22.4 Plant-based and other alternative protein companies at a glance (data as of July 2023)
22.5 Alternative protein market projections
22.6 Conclusion
References
Section 6: Safety and regulations of plant-based foods
Chapter 23. Regulatory framework of plant-based foods with a focus on novel sources
Abstract
Chapter Outline
23.1 Plant-based foods
23.2 Novel foods—a novelty at first glance
23.3 Labeling—what stays the same and what should change
23.4 Safety of plant-based food—the need for a regulatory framework
23.5 The economic impact of novel foods and regulatory frameworks
23.6 Conclusions—emerging regulatory frameworks
References
Chapter 24. Health concerns related to plant-based foods
Abstract
Chapter outline
24.1 Introduction
24.2 Adverse reactions to food
24.3 Allergens in plant-based foods
24.4 Endogenous toxins in plant-based foods
24.5 Conclusion
References
Section 7: Social, environmental, and economic impact
Chapter 25. Consumer perceptions and market analysis of plant-based foods: A global perspective
Abstract
Chapter Outline
25.1 Introduction
25.2 Why do people choose to reduce animal-based foods? A general perspective
25.3 Market trends of plant-based alternatives
25.4 Consumer perception of plant-based alternatives
25.5 Discussion and conclusions
References
Chapter 26. Climate change and plant-based sources
Abstract
Chapter Outline
26.1 Introduction
26.2 Influence of climate changes on cultivated crops' yield
26.3 Influence of climate changes on cultivated crops quality
26.4 Impact of climate change on crop pests
26.5 Innovations in plant breeding
26.6 Conclusion
References
Chapter 27. Valorization of by-products from plant ingredients production chain
Abstract
Chapter Outline
27.1 Introduction
27.2 Overview of wastes and by-products from plant-based sources
27.3 Recovery of high-value-added compounds
27.4 Value-added utilization of natural compounds recovered from plant residues
27.5 Conclusion and future directions
References
Chapter 28. Socioeconomic aspects of the plant-based food system
Abstract
Chapter Outline
28.1 Introduction
28.2 Mapping the components of the plant-based food system
28.3 Potential social and economic impacts of the plant-based food system
28.4 Impacts of plant-based sources on food access, environment and resource efficiency, economic benefits and well-being, and market and supply chain
28.5 Future scenarios of adoption of the plant-based food system
28.6 Conclusion
References
Chapter 29. Sustainability of plant-based ingredients and foods
Abstract
Chapter Outline
29.1 Introduction
29.2 Food choices
29.3 The need for change
29.4 Consumer acceptance of alternative proteins
29.5 Environmental impact of plant-based ingredients and foods
29.6 Social considerations
29.7 Economic viability
29.8 Conclusion
References
Chapter 30. Future direction of plant-based foods
Abstract
Chapter Outline
30.1 Introduction
30.2 Causes of the transformation process toward a new food production system
30.3 2002–2022: the rapid evolution of plant-based alternatives
30.4 Inflection in the growth of plant-based consumption: the bubble bursts
30.5 The future of plant-based food: challenges for the industry
30.6 Conclusions
References
Index

Fatma Boukid

Fatma Boukid is currently a senior project manager and food scientist at Clonbio engineering group Ltd. Previously, she was a researcher and manager of "ProFuture" project at the Institute of Agrifood Research and Technology IRTA-Monells (Spain). She holds PhD, M.Sc. and engineering degrees in food science and technologies. She has more than 70 publications among them 63 peer-reviewed papers in international journals, 5 book chapters and has more than 10 communications in national and international congresses. She also edited a book titled "Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine". She is involved with Cereals & Grains Association since 2016 having different roles (student representative of Cereals & Europe, vice chair of pulses division and communication officer of pulses division).

Affiliations and expertise

ClonBio Group Limited, Ireland

Cristina M. Rosell

Cristina M Rosell is also Adjunct Professor in the Institute of Agrochemistry and Food Technology (IATA) that belongs to the Spanish Council for Scientific Research (CSIC). She is member of the Advisory Board of World Sustainable Urban Food Centre of València (CEMAS). She has been invited professor in North Caroline University (US), La Trobe University (Australia), and University of California Davis (US), Associated Professor of the University of Valencia (UV) and Distinguished Professor at Tec Monterrey (Mexico). She has more than three hundred international peer reviewed scientific publications, and books and book chapters on the cereals topic.

Affiliations and expertise

Full Professor and Head, Department of Food and Human Nutritional Sciences, University of Manitoba, Canada

Nicola Gasparre

He received the M.Sc. in Food Science and Human Nutrition from University of Milan and the Ph.D. in Food Science from University of Valencia. During his pre-doctoral stage, he has been working at the IATA-CISC and the United States Department of Agriculture (USDA) (Albany, California, U.S.A.). Through the internship at Royal DSM (Delft, Netherlands), he focused on the high-moisture shear processes involved in the protein texturization

Affiliations and expertise

Post-Doctoral Fellow, Department of Food and Human Nutritional Sciences, University of Manitoba, Canada

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Handbook of Plant-Based Food and Drinks Design

Purchase options

Institutional subscription on ScienceDirect

Fatma Boukid

Cristina M. Rosell

Nicola Gasparre