Search Results (60)

Hybrid gels combining chicken and mushroom offer innovative functional food choices, catering to the growing demand for flexitarian-friendly products. These gels reduce meat content while enhancing dietary fiber, bioactive compounds, and sustainability. This study examined the effects of split gill mushroom (Schizophyllum commune) powder (SGM) substitution (0%, 25%, 50%, and 75%, w/w) for Ligor chicken meat in hybrid gels, focusing on rheological and gelling properties. The 25% SGM gel demonstrated optimal performance in terms of rheology, texture, microstructure, pH, water-holding capacity, and color. At this level, hybrid gels exhibited superior gelation properties, demonstrating elasticity dominance, as indicated by a higher storage modulus (G′) than loss modulus (G″), along with stable cohesiveness and unaffected springiness (p > 0.05). However, hardness, gumminess, and chewiness were significantly lower than the control (p < 0.05). Higher SGM levels (50–75%) markedly weakened the gels, reducing viscoelasticity, increasing porosity and water release, and causing discoloration. These findings highlight 25% SGM as an optimal level for hybrid meat gels, maintaining product quality while promoting sustainability in the meat industry. Full article

The purpose of the present research was to deliver new knowledge of consumer expectations for plant-based (PB) alternatives to cream cheese (PBCCA) by conducting a category appraisal study. Around 1100 consumers from the United Kingdom (UK) who followed omnivore and flexitarian diets participated in an online survey. They evaluated 13 written stimuli presented as product names encompassing dairy cream cheese and PBCCAs in different flavours (original/natural, garlic/herb, salmon, strawberry, chocolate) and different product formulations (low-fat, lactose-free). A multi-response approach was used that obtained sensory, emotional, conceptual, and versatility product evaluations. The research findings, which matched predictions, showed: (1) negative product expectations for PBCCAs replicated across flavour variants, providing evidence of a systematic PB effect relative to cream cheese; (2) sensory and non-sensory drivers of expected product liking resembled those established for the cream cheese category with actual product experience; (3) sensory and non-sensory drivers of expected product versatility strongly resembled those of expected product liking; (4) groups of consumers existed with different preferences, including flavour and product type preferences (dairy, PBCCA); and (5) negative product expectations for PBCCAs translated to a stated behavioural preference for cream cheese over PBCCA, and dairy-based samples were chosen over their PB counterparts regardless of flavour. The category appraisal approach confirmed the systematic negative appeal of PBCCAs relative to their dairy counterparts. This was in line with findings from past research on other PB alternative foods and invites a rethinking of the appeal of this class of products to participants in this research, who represent a large segment of UK consumers. Full article

Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties. An integrative literature review on alternative burgers to meat ones was carried out, focusing on hybrid products (meat + plant-based) and fully plant-based burgers. The studies analyzed show that plant-based and hybrid burgers can be developed with different protein sources, such as soybeans, white beans, textured peas, pseudocereals, and cashew nuts, with good nutritional and sensory characteristics. While hybrid burgers combine meat and plant-based proteins to reduce saturated fats, plant-based burgers show equal promise, with a high protein and fiber content, a lower fat content, and good sensory acceptance. However, despite the market potential of these products, there are challenges to be overcome, among which are their texture and flavor, which are essential characteristics of animal-meat burgers. Another point to take into account is the diversity of preferences among consumers with different beliefs or eating styles: vegans, for example, do not prefer a product that is very similar to meat, unlike flexitarians, who seek products which are similar to animal meat in all attributes. Full article

Background: As dietary habits shift in response to environmental concerns and health awareness, understanding healthcare professionals’ perceptions of vegan diets is crucial. Objectives: This study aimed to identify the beliefs and attitudes of primary care doctors and nurses in Spain towards vegan diets. Methods: A questionnaire-based, observational, cross-sectional study was conducted among 208 healthcare professionals. Results: 87% of participants followed an omnivorous diet, while only 3.4% identified as lacto-ovo-vegetarian (LOV) or vegan. Statistically significant differences were observed by sex, with women more likely to agree that livestock farming contributes to global warming (27.3% and 28.0% vs. 17.0% and 12.8%, respectively; p = 0.02). Additionally, women were more inclined to consider vegan diets suitable for vulnerable groups, such as pregnant women and children, when adequately supplemented (24.8% and 17.4% vs. 10.6% and 10.6%, respectively; p = 0.030). Healthcare professionals who followed a LOV or vegan diet were more likely to disagree with the notion that vegan diets do not provide the necessary macronutrients and micronutrients compared to omnivores (strongly disagree 19.9%, 56.3%, 85.7%; p = 0.001 for omnivores, flexitarians, and LOVs/vegans, respectively). Conclusions: Current nutrition training may not meet the needs of doctors and nurses. Furthermore, it is implied that some professionals’ attitudes towards vegan diets may be more influenced by personal beliefs than by scientific literature. These findings can inform future clinical guidelines and support a more evidence-based approach to dietary counselling for vegan populations. Full article

In recent decades, meat consumption has faced growing scrutiny from an environmental, health, and animal welfare perspective. As a result, reducing meat consumption has emerged as an important strategy to mitigate its negative effects. Flexitarians, a growing group of meat reducers, have attracted attention for potentially shaping future dietary trends. This study uses a qualitative approach and draws on 15 in-depth interviews with young flexitarians in Slovenia (YFS) to identify the main facilitators and barriers to meat reduction by exploring their motivations, capabilities, and opportunities as described in the COM-B behavioral model. This study fills the gap in studies on flexitarians using the COM-B model by looking at capabilities and opportunities, not solely motives. In addition, it fills the gap in qualitative in-depth studies on all three COM-B categories, as well as a gap in studies conducted outside northwest Europe and other primarily western geographical contexts. This study highlights important findings for the central and eastern European context that industry and governments should consider when developing behavior change strategies for healthy, sustainable diets. This study shows that strong rural family ties and limited access to meat alternatives are the major barriers to meat reduction in Slovenia. The YFS preferred whole, unprocessed foods (legumes, vegetables, grains) over processed meat alternatives and reduced their meat consumption primarily for health and environmental reasons, relying on social support from peers and information from popular documentaries and social media influencers. Full article

(1) Background: Healthful plant-based diets, especially those rich in minimally processed plant-based foods such as fruits, vegetables, and whole grains, have been associated with a lower risk of diet-related chronic disease. However, individuals who limit or avoid animal products may be at risk of nutrient deficiencies, especially related to Vitamin B12, Vitamin D, omega-3 fatty acids, calcium, iron, iodine, zinc, and protein. Such deficiencies can result in both short- and long-term health challenges. We used qualitative methods to explore plant-based eaters’ knowledge and awareness of these eight nutrients of concern in diets that limit or exclude animal-source foods. (2) Methods: We conducted interviews with 28 rural flexitarian, pescatarian, vegan, or vegetarian adults in Vermont, USA. (3) Results: The participants positively viewed the healthfulness of plant-based diets, but many recognized limitations to accessing Vitamin B12, Vitamin D, and omega-3 fatty acids. They shared the strategies used to meet their needs including eating a varied diet, seeking out specific foods, and taking dietary supplements. Analyses identified gaps in the participants’ knowledge related to nutrient bioavailability, food sources of specific nutrients, and the importance of zinc and iodine. Vegans—the highest-risk group—generally presented as the most knowledgeable. The participants noted a lack of local plant-based nutrition expertise. (4) Conclusions: Addressing the identified knowledge gaps and challenges to dietary adequacy, especially among those who limit, but do not fully omit, animal-source foods, may support plant-based nutrition. Full article

Flexitarian diets have gained attention for their potential positive impact on human health and greenhouse gas emissions reduction. However, a critical question remains: Can the segment of flexitarians significantly contribute to necessary changes in our current unsustainable food systems? Our study addresses this gap by examining meat consumption habits among young adults (n = 1023) in a country with traditionally high meat intake. Furthermore, we focus on a subset of flexitarians (n = 286). Our findings reveal two distinct groups of flexitarians: ethical (n₁ = 140) and utilitarian (n₂ = 148). Utilitarian flexitarians exhibit a stronger preference for meat (t(284)= −15.180, p < 0.001), greater food neophobia (t(284) = −4.785, p < 0.001), and lower environmental awareness (t(284) = 7.486, p < 0.001) compared to Ethical flexitarians. The Ethical group, predominantly female (χ²(1) = 13.366, p < 0.001), demonstrates higher life satisfaction (t(284) = 5.485, p < 0.001), better health perceptions (t(284) = 5.127, p < 0.001), and stronger beliefs in reducing meat consumption (t(284) = −8.968, p < 0.001). Additionally, Ethical flexitarians hold more positive views on plant-based meat, perceiving it as healthier (t(284) = 4.326, p < 0.001) and more ethical (t(284) = 4.942, p < 0.001), and show a greater willingness to adopt it (t(284) = 7.623, p < 0.001). While both groups possess similar knowledge and willingness regarding cultured meat and insects, Ethical flexitarians view cultured meat more favourably (t(250.976) = 2.964, p = 0.003). Our study provides insights into the evolving trends of flexitarianism within Central and Eastern European countries, where research on meat consumption and flexitarianism is scarce. These insights hold value for promoting behaviour change toward reduced meat consumption for both health and environmental reasons. Additionally, they offer guidance to the food industry, including producers, sellers, and providers of meals in educational and employment facilities. Full article

Background/Objectives:Persicaria hydropiper (L.) Delarbre, commonly known as water pepper, possesses multifunctional potential. Our research focuses on its complex phenolic composition, bioactivity, safety evaluation and utilization in a sustainable manner. Moreover, a survey was conducted among the Serbian population to gain insight into the attitude towards traditional wild-growing herbs (i.e., P. hydropiper), the level of familiarity with their zero-waste culture, and to assess eating behaviors. Methods: A survey was conducted with 168 participants to assess attitudes towards traditional herbs, zero-waste culture, and eating behaviors, while cytotoxicity, in vivo toxicity, chemical analysis of secondary metabolites, and probiotic viability assays were performed to evaluate the effects of the PH extract. Results: Notably, P. hydropiper extract (PH) exhibits a diverse phenolic profile, including quinic acid (3.68 ± 0.37 mg/g DW), gallic acid (1.16 ± 0.10 mg/g DW), quercetin (2.34 ± 0.70 mg/g DW) and kaempferol-3-O-glucoside (4.18 ± 0.17 mg/g DW). These bioactive compounds have been linked to anticancer effects. The tested extract demonstrated a cytotoxic effect on the human neuroblastoma cell line, opening questions for the further exploration of its mechanisms for potential therapeutic applications. Based on the toxicity assessment in the Artemia salina model, the PH could be characterized with good safety, especially for the lower concentrations (LC₅₀ = 0.83 mg/mL, 24 h). The utilization of the spent PH material supports the viability of psychobiotic strains (up to 9.26 ± 0.54 log CFU/mL). Based on the conducted survey, 63.7% (n = 107) of respondents mainly prefer traditional instead of imported herbs. The respondents were skeptical about zero-waste edibles; 51.2% (n = 86) would not try them, and a bit more than half were not familiar with zero-waste culture (57.7%; n = 97). Only 8.3% (n = 14) followed a flexitarian diet as a dietary pattern. Conclusions: The use of underutilized traditional plants and their spent material could potentially contribute to the acceptance of a zero-waste culture in Serbia. Reinventing the use of neglected traditional plants and addressing ways for spent material valorization could contribute to the acceptance of a zero-waste strategy and encourage healthier eating behavior. Full article

The surging popularity of plant-based diets and the growing emphasis on clean-label products have intensified interest in Spirulina within the food industry. As more people adopt vegetarian, vegan, or flexitarian lifestyles, demand for plant-based protein sources has escalated. Spirulina’s high protein content and complete amino acid profile make it an ideal candidate to meet this demand. However, incorporating Spirulina into food products is not without its challenges. Its strong, earthy, or fishy taste can be off-putting to consumers and difficult to mask in food formulations. Furthermore, isolating Spirulina’s bioactive compounds while preserving their integrity is complex, especially considering the heat sensitivity of many of these components. Traditional extraction methods often employ high temperatures, which can degrade these valuable compounds. Consequently, there is a growing preference for non-thermal extraction techniques. This paper provides an overview of recent advancements in Spirulina cultivation, bioactive extraction, and their application in food products. Full article

Driven by heightened awareness of environmental sustainability, personal health, and animal welfare, there has been a rapid surge in adoption of plant-based diets (PBDs) by global consumers. Despite the important implications of potential links between PBDs and chemosensory (e.g., olfactory and gustatory) perception, the empirical evidence has yet to be comprehensively reviewed. This systematic review aims to synthesise existing data comparing olfactory and gustatory perceptions among individuals following plant-based (including vegan, vegetarian, and flexitarian) and omnivorous diets. Seven databases produced 1038 publications for screening against the pre-registered criteria. Eleven studies were included in this review, with three focusing on olfaction and eight on gustation. Of these, three gustatory studies provided sufficient data for meta-analysis, revealing little difference between plant-based and omnivore dieters on an overall level. The PBD group exhibited a significantly lower threshold (i.e., higher sensitivity) to sweetness compared to the omnivore group (ES = −0.336, 95% CI between −0.630 and −0.042, p < 0.05). Additionally, olfactory studies indicated that PBD followers perceived meat-related odours to be less pleasant compared to omnivores. Overall, this review points to a sensory–diet relationship, highlighting the potential role of sensory perception in sustainable plant-based dietary behaviours. The findings also encourage food manufacturers to consider potential chemosensory alterations among plant-based consumers. Full article

Hybrid (meat–plant) products can be a sustainable response to the increased interest in flexitarianism. Their development requires designing appropriate composition and functional properties and ensuring microbiological safety. This study aimed to determine the influence of using various multi-ingredient plant mixtures and pork in different proportions and two recipe variants on the characteristics of baked burgers. Additionally, the impact of lactic acid bacteria (LAB) application on the microbiological quality of raw hybrid/plant burgers was assessed. All products were analyzed in terms of basic chemical composition (NIR spectroscopy) and physicochemical and textural properties (instrumental methods). The raw plant and hybrid burgers met the microbiological requirements. The baked burgers did not significantly differ in terms of their chemical composition, except for the fiber found in plant/hybrid samples. Moreover, the reformulation of burgers had no effect on their cooking yield or water activity. As the content of plant parts increased, the baked burgers were darker (lower L*) and had a more tender texture (lower shear force and penetration force). Overall, the multi-ingredient plant mixtures showed great potential in the development of high-quality hybrid burgers. However, the texture formed can, importantly, determine final consumer acceptance. Therefore, research should be continued, especially in terms of comprehensive textural and sensory analyses. Full article

Many of today’s recreational runners have changed their diet from omnivorous to vegetarian or vegan for reasons like better sport performance, animal ethics, positive health, eco-aspects, or male infertility. Others have constructed the flexitarian diet due to current trends in sustainable eating. The aim of this investigation was to analyze the dietary habits and race day strategies of recreational endurance runners following current sustainable dietary trends. Recreational endurance runners (18+ years) were invited to complete the standardized online survey on socio-demography/anthropometry, motivations, running/racing history, food frequency, and race day dietary strategy. Chi-squared tests and Wilcoxon tests were used for the statistical analysis. In total, 289 participants submitted the survey; 146 subjects following flexitarian (n = 34), vegetarian (n = 50), or vegan (n = 62) diets were included in the final sample. Significant differences were found across the diet types: BMI (p = 0.018), fruit/vegetable consumption (p < 0.001), and the dietary motive of performance (p = 0.045). The findings suggest that the flexitarian diet may be appropriate for health- and environmentally conscious populations living in a meat-centered society and lacking social support to eat completely vegetarian/vegan. Following a plant-based diet is perceived as easy for health-conscious, athletic populations, and the vegan diet does not require a particularly effortful/complex race day strategy for endurance runners. Full article

Uncertainty remains about the composition of contemporary plant-based diets and whether they provide recommended nutrient intakes. We established Feeding the Future (FEED), an up-to-date online cohort of UK adults following different plant-based diets and diets containing meat and fish. We recruited 6342 participants aged 18–99 [omnivores (1562), flexitarians (1349), pescatarians (568), vegetarians (1292), and vegans (1571)] between February 2022 and December 2023, and measured diet using a food frequency questionnaire and free text. We compared personal characteristics and dietary intakes between diet groups and assessed compliance with dietary guidelines. Most participants met UK dietary recommendations for fruit and vegetables, sodium, and protein, although protein intakes were lowest among vegetarians and vegans. Omnivores did not meet the fibre recommendation and only vegans met the saturated fat recommendation. All diet groups exceeded the free sugars recommendation. Higher proportions of vegetarians and vegans were below the estimated average requirements (EARs) for zinc, iodine, selenium, and, in vegans, vitamins A and B12, whereas calcium intakes were similar across the diet groups. People following plant-based diets showed good compliance with most dietary targets, and their risk for inadequate intakes of certain nutrients might be mitigated by improved dietary choices and/or food fortification. Full article

This cross-sectional study analyses differences in dietary habits, taste preferences, variety of protein sources and body composition (BC) profiles among individuals following omnivorous, flexitarian, lacto-ovo-vegetarian and pescatarian diets. Furthermore, it assesses the correlations between these dietary patterns and various sports, classified by exercise intensity, in relation to BC parameters. The study analysed the eating habits and BC data of 1342 participants aged 18–65 years, classified into four diet groups based on their 7-day food diaries and questionnaire responses. Our analysis revealed gender- and age-related differences in weekly food consumption and protein source variety, with men generally consuming more meat, processed meat and fish than women, especially in younger age groups. Differences in dairy and soy consumption were also noted between age groups, while legume and soy preferences showed no gender disparity across all ages. Among non-sporting individuals, vegetarians exhibited lower fat mass (FM%) compared to other diets, while among athletes, vegetarians and pescatarians in in endurance and strength sports, respectively, displayed lower FM%, with flexitarians and omnivores in endurance sports showing higher FM%. Non-athletic omnivores and vegetarians demonstrated a greater proportion of body protein, while among athletes, those engaged in strength training exhibited a higher body protein content across all dietary groups compared to those in endurance training. Among non-athletic groups, vegetarians exhibited the lowest FM/FFM (fat mass/fat-free mass) ratio, while among athletes, vegetarians in endurance sports and participants in strength training across other diets showed lower FM/FFM ratios. The results emphasise the complex interaction between diet, BC and lifestyle choices, revealing how different combinations of diet and sport are associated with optimised BC. Full article

Background and Objectives: The social and economic attitudinal dimensions of sustainability are difficult to estimate and are often overlooked in consumer research. To date, few scales can be used to assess in a combined manner the importance given by consumers to social, economic and environmental sustainability. In the frame of the EU-funded HealthFerm Project, a scale to estimate the relative importance of three dimensions of sustainability was necessary. Therefore, the objective was to develop and test a short scale that would englobe all the keywords that are present in the definition of sustainable development and that would assess the importance of each dimension in the eyes of consumers. Methods: A test-retest reliability study with a sample of volunteers (n = 15) who agreed to fill out the questionnaires twice. Cronbach’s alpha was used to evaluate internal consistency. A paired samples t-test was used to evaluate the repeatability of the scale. Results: Of the 15 respondents, seven were women (46.7%); the mean age was 23.5 years (s.d.: 2.4); 66.7% lived in an urban area and 33.3% in a suburban area; 53.3% had a higher education; 46.7% of the sample described their economic situation as neither easy nor difficult. Regarding their diet, 26.7% were flexitarian, 66.7% omnivore and 6.7% pescetarian. There was no difference (paired samples t-test; p-value > 0.05) between the two time points, indicating that the scale is reliable. Furthermore, the scale showed very good internal consistency (Cronbach’s alpha of 0.98). Conclusion: The short scale can be used to evaluate how important the different dimensions of sustainability of fermented plant-based foods are to consumers. Full article