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The demand for meat alternatives has been growing in the recent years and it is expected to keep expanding. Motives driving this growth are diverse and are mostly related to the health and ethical concerns over animal welfare and the possible impact of meat production on the environment. Meat alternatives are not anymore a niche market (i.e., vegetarians and vegans) but going mainstream (also consumed by meat eaters and flexitarians). This can be attributed to advances in formulations and ingredients and innovative technologies resulting in improved quality of products. This chapter summarizes the current knowledge about meat alternatives (from plant, fungi or/and algae). Plant-based alternatives are already a proofed commodity with a wide range of products available in the market. The search for more sustainable sources had put the spotlight on other sources such as fungi and algae due to their limited need to land, energy and water for biomass production. Fungi-based alternatives are steps ahead of those algae-based owing to fungi neutral flavor, comparable nutritional profile to meat and no need to masking agents. Consumer acceptance is still a key challenge boosting research and development efforts to ensure a better quality, affordability, and sustainability. [ABSTRACT FROM AUTHOR]

The demand for meat alternatives has been growing in the recent years and it is expected to keep expanding. Motives driving this growth are diverse and are mostly related to the health and ethical concerns over animal welfare and the possible impact of meat production on the environment. Meat alternatives are not anymore a niche market (i.e., vegetarians and vegans) but going mainstream (also consumed by meat eaters and flexitarians). This can be attributed to advances in formulations and ingredients and innovative technologies resulting in improved quality of products. This chapter summarizes the current knowledge about meat alternatives (from plant, fungi or/and algae). Plant-based alternatives are already a proofed commodity with a wide range of products available in the market. The search for more sustainable sources had put the spotlight on other sources such as fungi and algae due to their limited need to land, energy and water for biomass production. Fungi-based alternatives are steps ahead of those algae-based owing to fungi neutral flavor, comparable nutritional profile to meat and no need to masking agents. Consumer acceptance is still a key challenge boosting research and development efforts to ensure a better quality, affordability, and sustainability. [ABSTRACT FROM AUTHOR]

Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products. [ABSTRACT FROM AUTHOR]

Soluble arabinoxylan, derived from Zea mays L. (corn), is a novel fiber that presents significant potential to enrich the range of dietary fibers available for human consumption. This review explores the composition, structure, and properties of soluble corn arabinoxylan, shedding light on its health benefits and advantageous functionalities in food products. As a prebiotic fiber, corn arabinoxylan selectively promotes the growth of beneficial gut microflora, leading to the production of short-chain fatty acids known for their positive influence on digestive health and immunity. Corn arabinoxylan is a valuable option for creating fiber-rich and more appealing food options. It also offers functional and nutritional benefits for various food formulations, particularly in low-fat or reduced-calorie products. As the scientific community explores its potential applications and health effects, corn arabinoxylan stands as an attractive addition to promote digestive wellness and enhance the overall nutritional profile of various food products. [ABSTRACT FROM AUTHOR]

• Intact and fractured cells were identified in legumes using optical microscope. • Legumes flour properties were affected by cell wall structure. • Cell wall intactness enhanced color and decreased firmness of gluten free bread. • Intact cell walls significantly reduced the starch hydrolysis in gluten free bread. Cell integrity has recently been recognized being a key factor in modulating nutrients accessibility, but it has not been assessed in the application of legumes flours in complex matrices. In this study, cell wall intactness [fractured cells (FC) or intact cells (IC)] and particle size significantly influenced the functional properties of legumes flours. Cannellini bean (CB) flour rich in IC was characterized by high water holding capacity and low starch gelatinization enthalpy, which are features appreciated in gluten-free (GF) bread. Regardless of cell structure, adding 20% of CB to a GF bread decreased breadcrumb hardness and increased crust yellowness. Bread made with IC was softer than that with unfractionated flour, FC and 100% rice. Noteworthy, the extent of starch hydrolysis was reduced when IC (≈33%) was used followed by unfractionated flour (≈40%), FC (≈46%) and 100% rice (≈64%). Predominance of IC enabled a natural barrier against amylolytic enzymes. [ABSTRACT FROM AUTHOR]

[Display omitted] • Nutritional values improvement, especially considering vitamin B12 and total proteins. • Limited impact on texture, water activity and content. • Significant changes in colour parameters and organoleptic profile. • Accurate selection of microalgal ingredients is crucial to modulate bars properties. Energy bars are popular meal supplements due to their convenience and high nutritional content. Microalgae, such as Spirulina and Chlorella Vulgaris , are appealing food ingredients containing high-quality proteins and essential bioactive compounds. This study investigated the incorporation of these microalgae into a simple energy bar model at three levels of addition (0.0 %, 2.5% and 5.0%). Bars were characterized in terms of colour, water activity, moisture content, texture as well as nutritional and sensory profiles. Results showed that microalgae improved the protein and vitamin B12 content, and influenced color, flavor, and texture of the final product. Spirulina provided the most significant changes, increasing dark green colour, sea/fishy flavours and candies and grass tastes. Chlorella offered different colourways depending on the strain and brought to the sensory profile some umami/fishy notes that need to be taken into account in the formulation of commercial products. [ABSTRACT FROM AUTHOR]