Lima Miguel, Costa Rui, Rodrigues Ivo, Lameiras Jorge, Botelho Goreti
Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal.
Foods. 2022 Jul 11;11(14):2053. doi: 10.3390/foods11142053.
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.
近年来，用于人类消费的肉类（包括鱼类）和乳制品替代品的研发一直在增加。在这些替代品的背景下，有各种各样的产品，如豆腐、豆豉、面筋、豆类、藻类、种子、坚果和昆虫。除此之外，一些产品需要新的技术工艺，如替代牛奶饮品、真菌蛋白以及肉类、奶酪和鱼类替代品所需的技术工艺。这些替代品的目的是通过纤维成分和使用适当技术的植物源成分混合，模仿动物源产品的物理和感官特性，从而提供相似的质地和风味。本文采用叙述性方法回顾文献，目的是梳理支持采用肉类、蛋类和乳制品替代品的论据，识别市场上这些产品替代品的多样性，包括相关技术工艺，并预测食品行业可能很快面临的挑战。在数据库中识别出的302篇科学论文中，有186篇被纳入考虑。关于与牛奶替代品相关产品的研究论文更多。然而，仍有一些产品作为肉类和乳制品的替代品需要更多研究。本文呈现了一个综合框架，汇集了食品行业在这个有前景的肉类和乳制品替代品领域所面临的主要原因、资源和挑战。
