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Meat and Cheese Analogues Towseef Wani, Quraazah A
MEAT & CHEESE ANALOGUES Rashtriya Krishi Volume 8 Issue 2 December, 2013 13-17 Meat and cheese analogues Towseef Wani, Quraazah A. Amin and Nuzhat Quadir1 Division of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, KASHMIR (J&K) INDIA 1P.G. Department of Food Technology, Institute of Home Science, University of Kashmir, KASHMIR (J&K) INDIA (Email: [email protected], [email protected]) Meat analogous: The extended products provide mixture of proteins and A meat analogue, also called meat substitute, mock other nutrients to the consumer’s, which are desirable from meat, faux meat, or imitation meat, approximates the nutrition point of view, and it also satisfies the consumer’s aesthetic qualities (primarily texture, flavor, and desire for meat particularly when they cannot afford the appearance) and/or chemical characteristics of specific costly meat. This is also an effective way to utilize other types of meat. Many analogues are soy-based e.g., Tofu, agriculture produce. The number of extenders could be tempeh. Generally, meat analogue is understood to mean very large and it was felt necessary to find an effective a food made from non-meats, sometimes without other method to select functionally compatible ones. Extended animal products such as dairy. The market for meat meats also in a way solve problems where a part of meat imitations includes vegetarians, vegans, non-vegetarians is replaced by other ingredients. Screening of ingredients, seeking to reduce their meat consumption for health or one at a time at arbitrary levels may take usually long time ethical reasons, and people following religious dietary laws, as well as the costly resources. -
Final-DDC-PDF.Pdf
@switch4good Hello, and welcome to the Ditch Dairy Challenge! Whether you’re all-in or a bit skeptical, we want you to have the best experience possible, and we’re here to help. This isn’t your typical challenge—you won’t feel like you’re grinding it out to feel better once it’s complete. You’re going to feel awesome both during and after the 10 days—it’s incredible what ditching dairy can do for our bodies. Use this guide curated by our Switch4Good experts for quick tips and information to make the most of this challenge. From nutrition to recipes, OUR experts have got you covered! Don’t forget to document your journey on Instagram and tag #DitchDairyChallenge. Protein facts How Much Protein Do I Need? Recommended Daily Amount = 0.8 grams of protein per kilogram of bodyweight (or 0.4 grams per pound) FUN FACTS If you’re eating a 2,000-calories-a-day diet and only ate broccoli, you’d get 146 grams of protein per day! Even a full day’s worth of plain mashed potatoes would give you 42 grams of protein per day. TOO MUCH Too much protein can stress the liver and kidneys. PROTEIN It can also cause stomach issues, bad breath, and weight gain. Proteins are made of 22 amino acids or “building blocks.” Our bodies can produce 13 of these, and 9 we synthesize from food (like plants). What Are Complete Proteins? Complete proteins contain all 9 essential amino acids that our body cannot make. Thankfully, If you eat enough calories and a variety of plant-based foods, you don’t have to worry! But, if you’re curious: tofu, tempeh, edamame, soy milk, quinoa, hemp seeds, and chia seeds (which is really just the beginning!). -
Protein Transition Innovation Scan Innovation, Investment and Research That Is Enabling the Protein Transition in New Zealand and the Netherlands
Protein Transition Innovation Scan Innovation, investment and research that is enabling the Protein Transition in New Zealand and the Netherlands March 2020 FOREWORD This Innovation Scan is a result of the commitment of Foodvalley NL and FoodHQ to collaborate and create value for stakeholders in the Netherlands, New Zealand and ultimately consumers all over the world. Consumers want healthy, nutritious, sustainable and of course delicious food. We know there are considerable challenges facing the way food is currently produced, processed, distributed and consumed. To solve these challenges, strong collaborations are needed. Companies must continue to innovate and do it at speed. Both the Netherlands (NL) and New Zealand (NZ) have a long history of agrifood excellence with technology and innovation as core pillars of their successful food industries. Collaboration between NZ and NL companies will enable competitive advantage in markets and inspire new opportunities through new ways of working. The Innovation Scan examines new raw materials and technology solutions involved in the current protein transition and highlights examples of innovative consumer products utilising alternative protein sources. Alternative protein is a catch-all phrase that can be interpreted as ingredients or products derived from non-traditional sources. There is no doubt that new and surprising connections often result in interesting collaborations. We hope this showcase of alternative proteins inspires you to seek out new connections and new opportunities. Roger van Hoesel Abby Thompson Managing Director, Foodvalley NL Chief Executive, FoodHQ Foreword 2 Contents Introduction to the Protein Transition........... 4 Collaboration..................................................... 6 Knowledge Providers....................................... 11 Collaborative Platforms.................................. 19 Plant-based Protein Sources......................... -
High Protein High Energy Plant Based Alternatives
My Nutrition High Protein High Energy Plant-Based Alternatives High protein and/or high energy plant- • Almond, soy or coconut ice based alternatives is not intended to cream/yoghurt/cream replace generic high protein and/or high • Nut based cheese (including soy energy dietary recommendations. cheese, etc) Instead, this resource provides additional • Dried fruit information on plant-based alternatives to • Fruit juice, smoothies or bowls help achieve increased energy and • Dark chocolate protein requirements. • Bliss balls • Dips (e.g. hummus, tahini) Alternative high protein and/or high energy diet is useful when: Alternative high protein foods include: You are underweight • Legumes You are losing weight without trying • Beans You are unable to eat enough due to My • Quinoa poor appetite or nausea My Nutrition• Lupin flakes You have increased energy and proteinNutrition • Nuts requirements • Nut butters • Meat alternatives (e.g. tofu, tempeh, Alternative high energy foods include: edamame, falafel, etc) • Avocado • Nutritional yeast • Nuts and seeds (including chia, • Soy and pea milk linseed, sunflower, and pepita seeds, • Soy yoghurt etc) • Oils (including olive, coconut, peanut, General tips of how to achieve high canola, avocado, walnut, etc) protein and/or high energy • Nut butters (e.g. peanut, almond, goals/requirements: cashew) • Eat more regularly (e.g. 6 times per • Soy, rice, coconut (canned), day, every 2-3 hours) macadamia, peanut, and oat milk • Always carry snacks (e.g. nuts, bliss balls, dried fruit, etc) This is a consensus -
Interactions Between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acidaqueous Systems
foods Article Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems Ying Yue †, Shujie Pang †, Nana Li, Litao Tong , Lili Wang, Bei Fan, Chunhong Li, Fengzhong Wang * and Liya Liu * Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; [email protected] (Y.Y.); [email protected] (S.P.); [email protected] (N.L.); [email protected] (L.T.); [email protected] (L.W.); [email protected] (B.F.); [email protected] (C.L.) * Correspondence: [email protected] (F.W.); [email protected] (L.L.) † These two authors contributed equally to this work. Abstract: Pea protein isolate (PPI), as an emerging plant protein, has gradually aroused the attention of the public, but the PPI, especially high-concentration PPI’s low stability in the acidic aqueous sys- tem, was still a problem that limited its application. In this research, we investigated the interactions between relatively high concentrations of PPI (3.0%) and carboxymethylcellulose (CMC, 0–0.5%) in neutral and acid aqueous systems to explore the change of the phase behavior and stability of PPI as affected by CMC. It showed that the stability of PPI in the aqueous systems strongly depended on the CMC concentration, especially at the acidic aqueous systems. At neutral aqueous system, a certain amount addition of CMC into the PPI caused serious phase separation. While stable PPI solutions Citation: Yue, Y.; Pang, S.; Li, N.; Tong, can be obtained at a narrow region around pH 4.5 to 5.5 by adding different amounts of CMC. -
Fermented Foodspage 14 Nutrition Hotline
Quick and Easy Fennel Dishes • Vegan in Kuwait Science, Caring, and Vegan Living VEGETAJ OURNAL R IANSince 1982 What Does Plant-Based Actually Mean? page 24 HolidayVegan VOLUME XXXVII, NO 4 2018 Candypage 6 ICS H T E • COLOGY E • H EALT H $4.50 USA/$5.50 CANADA Get Cultured with www.vrg.org Fermented Foodspage 14 NUTRITION HOTLINE QUESTION: I recently sampled a Veggemo is fortified with REED MANGELS, PhD, RD plant milk made from peas. How calcium, vitamin A, vitamin D, does pea milk compare to other riboflavin, folic acid, vitamin B12, plant milks and cow’s milk in terms and zinc. Ripple is fortified with of nutrition? R.A. via email calcium, vitamin A, vitamin D, potassium, and DHA. It does not ANSWER: Several companies have supply vitamin B12. Bolthouse begun marketing plant milks Farms’ product is fortified with based on pea protein. These calcium, vitamin A, vitamin products were developed, in part, D, potassium, vitamin E, and as an alternative for consumers vitamin B12. All three products who have allergies or sensitivities have more calcium, vitamin D, to other milks that are based on and iron in 8 ounces than does soy or nuts. The three brands cow’s milk. of pea milk that we looked at Pea milks come in a variety of (Ripple Pea Milk, Veggemo flavors including original, vanilla, Veggie Milk, and Bolthouse unsweetened, unsweetened Farms Plant Protein Milk) all vanilla, and chocolate. Some stated that they were vegan. Some can be found refrigerated in the nut milks have pea protein added dairy case while others are shelf to boost their protein content. -
Plant-Based Nutritional Strategies in Health & Sport
Plant-Based Nutritional Strategies in Health & Sport: Facts & Fallacies TODAY’S AGENDA: • Introduction & Housekeeping • Speaker Introduction Become an Orgain • Presentation • Q&A Ambassador Today! • Closing Request an Orgain Ambassador WEBINAR HOST: account today to get access to our on- Keith Hine MS, RD line sampling portal so you can share Sr. Director of Healthcare & Sports Orgain Orgain shakes and coupons with your [email protected] patients or clients. healthcare.orgain.com WEBINAR PRESENTER: Nanci S. Guest PhD, RD, CSCS Department of Nutritional Sciences, University of Toronto [email protected] Plant-Based Diets are here to stay…so let’s talk about it. NANCIGuest PhD, RD, CSCS Department of Nutritional Sciences Faculty of Medicine University of Toronto @nanciguestrdphd Disclosures ▪ Consultant, Scientific Advisory Board: Nutrigenomix Inc. ▪ No financial ties to any plant-based or vegan organizations ▪ Personal interest informed by science and ethics. I am vegan for health, the planet and the animals ▪ To date we don’t have any scientifically sound data to show that, all things being equal, switching to a plant- based / vegan diet will improve athletic performance ▪ As a matter of including some animal products may confer a slight advantage for some Will A Plant-Based Diet Improve ▪ But this is purely My Performance? convenience But Are We Asking the Right Question? Are plant-based diets inferior to omnivorous diets? A Plant- Based Diet Can I get what I Health? Doesn’t need from a Body Composition? plant-based diet Performance? Have to Be Better Is. It. Possible? What is everyone afraid of? Eating more plants benefits the human, the planet, and the welfare of animals. -
Types and Uses Butter – As a Spread, Cakes, Biscuits, Sauces, Fudge
Fats and oils have the same chemical structure. Fats which are liquid at Types and uses room temperature are called oils. Fats and oils are insoluble in water. Butter – as a spread, cakes, Fats and oils carry flavour, odour and fat soluble vitamins. They all have biscuits, sauces, fudge, pastry, different functional and sensory characteristics. ice cream Ghee – frying Characteristics Lard – pastry, frying, roasting • Butter – butter is not a pure fat, but an emulsion of water in oil. Suet – suet pudding, • Lard – comes from pigs’ fat. It is a useful shortening agent due to its dumplings, jam roly poly, plasticity. sweet mincemeat • Dripping – is the fat which the meat ‘drips’, from being roasted. It Dripping – basting, as a has the flavour of meat. spread • Suet – the fat around the organs of animals such as ox and sheep. It Sunflower oil, soya oil, corn is solid and hard. oil, olive oil – margarine, • Fish oils – have a high percentage of unsaturated fatty acids. frying, salad dressing, • Vegetable oils – may be a rich source of unsaturated fatty acids and ice cream usually contain natural antioxidants which resist rancidity. Fish oil – margarine, capsules • Margarine – is a solid emulsion of water in oil with a fat content (e.g. vitamin supplements) between 80% and 90%. Coconut oil – cream filling in • Low fat spreads – these spreads do not meet the minimum fat level biscuits (80%)to be called margarine. Water is used to bulk out the spread. Duck/goose fat – roasting Functional properties • Shortening – products such as shortcrust pastry, biscuits and shortbread rely on fat to coat the flour particles and prevents moisture absorption. -
Physicochemical Properties of Soy- and Pea-Based Imitation Sausage Patties ______
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by University of Missouri: MOspace PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES ______________________________________________________ A Thesis presented to the Faculty of the Graduate School at the University of Missouri _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Master of Science _____________________________________________________ by CHIH-YING LIN Dr. Fu-hung Hsieh, Thesis Supervisor MAY 2014 The undersigned, appointed by the dean of the Graduate School, have examined the thesis entitled PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES presented by Chih-ying Lin a candidate for the degree of Master Science, and hereby certify that, in their opinion, it is worthy of acceptance. Dr. Fu-hung Hsieh, Department of Biological Engineering & Food Science Dr. Andrew Clarke, Department of Food Science Dr. Gang Yao, Department of Biological Engineering ACKNOWLEDGEMENTS On the way to acquiring my master degree, many friends, professors, faculty and laboratory specialists gave me a thousand hands toward the completion of my academic research. First of all, I would like to thank Dr. Fu-hung Hsieh and Senior Research Specialist Harold Huff, who supported and offered me the most when conducting the experiment. I would like to thank Dr. Andrew Clarke and Dr. Gang Yao being my committee members and gave suggestion and help during my study. I would like to have a further thank to Dr. Mark Ellersieck for his statistical assistance. I am thankful and appreciate Carla Roberts and Starsha Ferguson help on editing and proofreading my thesis. -
2020 Dietary Guidelines Advisory Committee Public Comments Name: Nicole Manu Organization: the Good Food Institute July 11, 2019
2020 Dietary Guidelines Advisory Committee Public Comments Name: Nicole Manu Organization: The Good Food Institute July 11, 2019 Good morning committee members and thank you for the opportunity to speak today. My name is Nicole Manu and I am a Staff Attorney at The Good Food Institute. GFI is a Washington, D.C.-based nonprofit focused on building a sustainable, healthy, and just food system by supporting the markets for plant-based and cell-based meat, eggs, and dairy. The health benefits of a diet rich in plant-based foods are supported by overwhelming scientific and medical evidence. Therefore, the Committee should recommend a stronger emphasis on plant-based foods in the 2020 Dietary Guidelines for Americans. In particular, a range of new and innovative plant-based foods are now on the market that can make it easier for the public to make healthy food choices. Additionally, the Guidelines should encourage the consumption of non-animal-based proteins to all Americans rather than highlighting them only in the Healthy Vegetarian Eating Pattern. Plant-based meats present one opportunity for the Committee to recommend a greater variety of plant-based foods in the upcoming Guidelines. Plant-based meats provide a direct replacement for animal meat. They include both products that seek to replicate the taste and texture of animal meat, as well as plant-forward products that serve as functional meat replacements. Many plant-based meats have just as much or more protein than animal meat, while containing less sodium and saturated fat. For example, both wheat-based seitan and soy-based tempeh have over 20 grams of protein per 100 grams and minimal or no saturated fat.1 USDA recently credited tempeh in Child Nutrition Programs, noting that the update will allow Program operators to diversify menus.2 Several brands of plant-based meats that more closely mimic the taste and texture of animal meat also contain high amounts of protein and even significant amounts of dietary fiber, which is not present in animal meats.3 1 USDA, Agric. -
The Changing Landscape of Protein Production
The Changing Landscape of Protein Production: Opportunities and challenges for Australian agriculture by S Admassu, T Fox, R Heath & K McRobert (Australian Farm Institute) February 2020 © 2019 AgriFutures Australia All rights reserved. ISBN: 978-1-76053-071-6 Alternative proteins in Australian agriculture AgriFutures Australia Publication No. 20-001 AgriFutures Australia Project No. PRJ-012063 The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable regions. You must not rely on any information contained in this publication without taking specialist advice relevant to your particular circumstances. While reasonable care has been taken in preparing this publication to ensure that The Changing information is true and correct, the Commonwealth of Australia gives no assurance as to the accuracy of any information in this publication. The Commonwealth of Australia, AgriFutures Australia, the authors or contributors expressly disclaim, to the maximum extent permitted by law, all responsibility and liability to any person, arising directly or indirectly from any act or omission, or for any Landscape consequences of any such act or omission, made in reliance on the contents of this publication, whether or not caused by any negligence on the part of the Commonwealth of Australia, AgriFutures Australia, the authors or contributors. The Commonwealth of Australia does not necessarily endorse the views in this publication. of Protein This publication is copyright. Apart from any use as permitted under the Copyright Act 1968, all other rights are reserved. However, wide dissemination is encouraged. Requests and inquiries concerning reproduction and rights should be addressed to AgriFutures Australia Communications Team on 02 6923 6900. -
Meat Analogues: Plant Based Alternatives to Meat Products- a Review VK Joshi1 and Satish Kumar2
Intl. J. Food. Ferment. Technol. 5(2): 107-119, December, 2015 ©2014 New Delhi Publishers. All rights reserved DOI Number: 10.5958/2277-9396.2016.00001.5 REVIEW PAPER Meat Analogues: Plant based alternatives to meat products- A review VK Joshi1 and Satish Kumar2 1&2Department of Food Science and Technology. Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India Corresponding author: [email protected] Paper No. 88 Received: 10 Aug 2015 Accepted: 15 Nov 2015 Published: Abstract A meat analog, also called a meat substitute, mock meat, faux meat or imitation meat, approximates certain aesthetic qualities and chemical characteristics of specific types of meat. The consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. A meat-based diet requires a significantly greater amount of environmental resources per calorie compared to a more grain-based diet i.e. 2 to 15 kg plant foods are needed to produce 1 kg of meat. Developing new food products that are attractive to the consumers is a challenge. However, it is even more complex when these new foods are meant as a substitute for products that are highly appreciated and accepted, like meat. This challenge was accepted to develop new sustainable meat substitutes to reduce the negative environmental impact of industrial-scale meat production for human consumption. Happily there is an increasing importance of legume and oilseed proteins in the manufacturing of various functional food products due to their high-protein contents.