Sustainable Plant Foods
A Scientific Approach to Alternative Food Sources
- 1st Edition - September 17, 2025
- Latest edition
- Editors: Sajad Ahmad Wani, Haroon Rashid Naik, Salam A. Ibrahim
- Language: English
Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources delves into plant-based nutrition and its transformative potential for human health and the enviro… Read more
Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources delves into plant-based nutrition and its transformative potential for human health and the environment. By addressing the detrimental effects of animal agriculture on well-being and ecological balance, the book advocates for a shift towards plant-based alternatives. It emphasizes the importance of sustainable diets for improving human health and nutrition while contributing to a more sustainable planet. The book explores new developments and challenges in plant-based alternatives. It covers the nutritional benefits, sensory appeal of underutilized fruits, vegetables, legumes, and strategies for developing clean-label alternatives to eggs, meat, cheese, and milk.
- Addresses the nutritional value and health benefits of plant-based foods
- Delivers remedies to address frequent sustainability issues along a plant-based food supply chain
- Promotes extrusion, muscle fiber simulation, fermentation, and scaffolding to develop clean label, plant-based alternatives to meat and dairy proteins
- Highlights underutilized fruits, vegetables, legumes, cereals, and novel trends in nutrition and sensory acceptance
- Discusses sustainable and innovative strategies for the utilization of plant-based food waste
Researchers working in the food sciences in the fields of nutrition, food product development, food waste and technology, sustainable plant food development, agriculture, botany and horticulture
1: Sustainable plant Foods
Introduction, nutritional profile, sustainable sources, health benefits, challenges
2: Plant food productivity and supply
Introduction; History of plant food production; Plant food productivity; Demand for plant foods; Technologies to raise plant food production; Conclusions, opportunities, and future challenges
3: New developments and sustainable challenges of plant-based foods
Sustainable challenges; Novel development in the plant-based food industry; Novel ingredients for the development of plant based food; Designer plant foods; Traditional plant food area
4: Future based sustainable grain crops
World summary of the grains; Underutilized grains; Nutritional profile; Health benefits of underutilized grains; Pests management in grains; Technology application; Sensory aspects of future based sustainable foods
5: Utilization of underutilized fruits
Novel Trend in Nutritious and Healthy Food: Underutilized fruits; Nutritional profile of fruits; Potential benefits of underutilized fruits; Novel trends utilization of underutilized fruit; Sensory aspects of underutilized fruits
6. Utilization of underutilized Vegetables: Novel Trend in Nutritious and Healthy Food
Underutilized vegetables; Nutritional profile of vegetables; Potential benefits of underutilized vegetables; Novel trends utilization of underutilized vegetables; Sensory aspects of underutilized Vegetables; Conclusion, opportunities and future prospects
7: Utilization of underutilized legumes for delivering nutritional and health benefits
Introduction; Underutilized legumes; nutritional profile of underutilized legumes; potential benefits of underutilized legumes; Sensory aspects of underutilized legumes; Opportunities and future challenges
8: Plant-based Dairy Alternatives: A World of Nutritious Options
Introduction; Summary of current market; Various types of plant-based dairy products; Plant-based fermented milk; Nutritional and health status of Plant-based products; Sensory aspects of plant based dairy foods; Conclusion, opportunities, and future challenges
9: Utilization of Plant Food Waste: Sustainable Approaches and Innovations
Introduction; Plant food wastes; Strategies and challenges for valorization of wastes and by-products produced from the food industry; Nutritional and health status of Plant waste; Conclusions, opportunities, and future challenges
10: Utilization of edible plant oils for delivering nutritional and health benefits
Introduction; Edible plant oil; Novel sources of the edible oil ; Nutritional and health status of novel sources of edible oils; Conclusion, opportunities, and future challenges
11: Environmental effects and future of plant-food production
Introduction; Effects of world population on plant based food production; Effect of climate change on plant based food production; Diseases and pests management and their impacts on plant based food production; Climate change impacts—Adaptation and mitigation for food security; Conclusion, opportunities and future challenges
12. Designer foods from sustainable plant sources
Introduction; Development of designer foods; Nutritional and health status of designer foods; Technology application ; Conclusion, opportunities and future challenges
13: Alternative proteins from plant based foods
Introduction; Alternative protein sources; Development of alternative proteins; Nutritional and health status Trends and sustainability challenges; Conclusion, opportunities and future challenges
14: Future Foods
Global Trends, Opportunities, and Sustainability Challenges: Introduction; Development of Future Foods; Nutritional and health status; Technology application; Trends and sustainability challenges; Conclusion, opportunities and future challenges
15: Ultra processed foods and sustainable plant diets
Introduction Ultra processed foods; Nutritional and health status of Ultra processed foods; Technology application How sustainable plant diets can help overcome the problems in Ultra processed foods; Conclusion, opportunities and future challenges
16: Mycoprotein
Introduction; Nutritional and health status of mycoprotein; The Future of Nutritious Nonmeat Protein; Conclusion, opportunities and future challenges
Introduction, nutritional profile, sustainable sources, health benefits, challenges
2: Plant food productivity and supply
Introduction; History of plant food production; Plant food productivity; Demand for plant foods; Technologies to raise plant food production; Conclusions, opportunities, and future challenges
3: New developments and sustainable challenges of plant-based foods
Sustainable challenges; Novel development in the plant-based food industry; Novel ingredients for the development of plant based food; Designer plant foods; Traditional plant food area
4: Future based sustainable grain crops
World summary of the grains; Underutilized grains; Nutritional profile; Health benefits of underutilized grains; Pests management in grains; Technology application; Sensory aspects of future based sustainable foods
5: Utilization of underutilized fruits
Novel Trend in Nutritious and Healthy Food: Underutilized fruits; Nutritional profile of fruits; Potential benefits of underutilized fruits; Novel trends utilization of underutilized fruit; Sensory aspects of underutilized fruits
6. Utilization of underutilized Vegetables: Novel Trend in Nutritious and Healthy Food
Underutilized vegetables; Nutritional profile of vegetables; Potential benefits of underutilized vegetables; Novel trends utilization of underutilized vegetables; Sensory aspects of underutilized Vegetables; Conclusion, opportunities and future prospects
7: Utilization of underutilized legumes for delivering nutritional and health benefits
Introduction; Underutilized legumes; nutritional profile of underutilized legumes; potential benefits of underutilized legumes; Sensory aspects of underutilized legumes; Opportunities and future challenges
8: Plant-based Dairy Alternatives: A World of Nutritious Options
Introduction; Summary of current market; Various types of plant-based dairy products; Plant-based fermented milk; Nutritional and health status of Plant-based products; Sensory aspects of plant based dairy foods; Conclusion, opportunities, and future challenges
9: Utilization of Plant Food Waste: Sustainable Approaches and Innovations
Introduction; Plant food wastes; Strategies and challenges for valorization of wastes and by-products produced from the food industry; Nutritional and health status of Plant waste; Conclusions, opportunities, and future challenges
10: Utilization of edible plant oils for delivering nutritional and health benefits
Introduction; Edible plant oil; Novel sources of the edible oil ; Nutritional and health status of novel sources of edible oils; Conclusion, opportunities, and future challenges
11: Environmental effects and future of plant-food production
Introduction; Effects of world population on plant based food production; Effect of climate change on plant based food production; Diseases and pests management and their impacts on plant based food production; Climate change impacts—Adaptation and mitigation for food security; Conclusion, opportunities and future challenges
12. Designer foods from sustainable plant sources
Introduction; Development of designer foods; Nutritional and health status of designer foods; Technology application ; Conclusion, opportunities and future challenges
13: Alternative proteins from plant based foods
Introduction; Alternative protein sources; Development of alternative proteins; Nutritional and health status Trends and sustainability challenges; Conclusion, opportunities and future challenges
14: Future Foods
Global Trends, Opportunities, and Sustainability Challenges: Introduction; Development of Future Foods; Nutritional and health status; Technology application; Trends and sustainability challenges; Conclusion, opportunities and future challenges
15: Ultra processed foods and sustainable plant diets
Introduction Ultra processed foods; Nutritional and health status of Ultra processed foods; Technology application How sustainable plant diets can help overcome the problems in Ultra processed foods; Conclusion, opportunities and future challenges
16: Mycoprotein
Introduction; Nutritional and health status of mycoprotein; The Future of Nutritious Nonmeat Protein; Conclusion, opportunities and future challenges
- Edition: 1
- Latest edition
- Published: September 17, 2025
- Language: English
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Sajad Ahmad Wani
Dr. Wani is currently working as DR. D.S. Kothari post-doctoral fellow in the department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science and Technology, Kashmir, J&K, India. He completed his Master’s Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. His areas of interest include extrusion technology, food formulation, and innovative food product development.
Affiliations and expertise
Sher-e-Kashmir University of Agricultural Science and Technology-Kashmir, IndiaHN
Haroon Rashid Naik
Prof. Haroon Rashid Naik is the Director planning and monitoring at Sher-e-Kashmir University of Agricultural Science and Technology, Kashmir, J&K, India. He established the department of Food technology at IUST Awantipura and created the food tech programs in SKUAST. He has supervised more than 20 MSc. Students and 18 Ph.D students. His areas of interest include design and development of food processing machinery, new innovations in food processing and management of research activities.
Affiliations and expertise
Sher-e-Kashmir University of Agricultural Science and Technology-Kashmir, Jammu and Kashmir, IndiaSI
Salam A. Ibrahim
Dr. Salam A. Ibrahim is a Professor of Food Science in the Food and Nutritional Science Program at North Carolina Agricultural and Technical State University, USA. He has established a research program around dairy technology, yogurt starter cultures, probiotics, and bioconversion processes, in addition to food safety and the use of natural compounds to inhibit the growth of foodborne illnesses. His program is well-funded by the National Institute of Food and Agriculture-United States Department of Agriculture (NIFA-USDA), the Department of Homeland Security (DHS), and other funding agencies. In addition, the food microbiology laboratory has strong connections with the food industry and often receives funds to support students around fermentation and the production of stable and functional probiotics products.
Affiliations and expertise
North Carolina Agricultural and Technical State University, NC, USARead Sustainable Plant Foods on ScienceDirect