Research Keyword: consumer acceptance

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

mycolabadmin

This review examines how scientists are improving the color of lab-grown and plant-based meat to make them look more like traditional meat. Both natural ingredients like beet juice and paprika, as well as specialized cooking techniques, can help achieve the desired red meat color. The research shows that combining multiple coloring methods works better than using a single ingredient, and natural colorants are becoming preferred over synthetic dyes due to health concerns.

Read More »

Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

mycolabadmin

As the global population grows, we need new sources of protein to feed everyone sustainably. Scientists are developing four main types of alternative proteins from forests: edible insects, plants, microorganisms like mushrooms and yeast, and lab-grown meat. While these technologies show tremendous promise and are already appearing in stores, they still face challenges like high costs, safety concerns, and consumer hesitation. Solving these problems will require better research, clearer safety standards, and coordinated efforts across industries and governments.

Read More »

Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities

mycolabadmin

Plant-based and hybrid burgers are emerging as sustainable alternatives to traditional meat burgers, combining plant proteins from sources like soybeans, legumes, nuts, and mushrooms. These alternatives offer comparable nutrition to meat burgers with added fiber and lower fat content while addressing environmental and health concerns. Though challenges in achieving ideal texture and flavor remain, diverse ingredient combinations are successfully meeting the preferences of different consumer groups.

Read More »

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

mycolabadmin

Researchers tested using pijuayo flour from an Amazon fruit to replace animal fat in beef burgers. Burgers with 25% less animal fat tasted better and had better texture than regular burgers, possibly because pijuayo adds natural flavoring compounds and has healthy unsaturated fats. Most consumers preferred these reduced-fat burgers, suggesting pijuayo could be a practical way to make meat products healthier without sacrificing taste.

Read More »
Scroll to Top