Research Topic: functional ingredients

The Silent Revolution of Brewer’s Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy—A Review

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Brewer’s spent grain is a leftover from beer production that can be transformed into nutritious ingredient for meat products and other foods. When added to burgers and sausages, it increases protein and fiber content while reducing fat, making healthier versions of these foods without sacrificing taste. This approach helps reduce food waste from breweries while providing consumers with more nutritious meat products in a sustainable way.

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Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

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This comprehensive review explains how edible mushrooms can be added to meat and fish products to make them healthier and more environmentally friendly. Mushrooms are rich in protein, fiber, vitamins, and natural compounds that fight disease and prevent spoilage. By replacing part of the meat with mushrooms, food makers can create products with better nutrition, longer shelf-life, and reduced salt content, while supporting those pursuing flexitarian diets.

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Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut

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Researchers tested whether eight natural ingredients commonly used to treat leaky gut would affect the beneficial bacteria used to make yogurt. They found that ingredients like marshmallow root, licorice root, and slippery elm bark not only didn’t harm the yogurt bacteria but actually made them more resistant to stomach acid and bile. This means these ingredients could be safely added to yogurt to boost both the probiotic bacteria and the gut-healing properties of the product.

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Exploring the Potential of Haematococcus pluvialis as a Source of Bioactives for Food Applications: A Review

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Haematococcus pluvialis is a tiny green algae that produces astaxanthin, a powerful natural antioxidant that gives it a bright red color when stressed. Beyond astaxanthin, this microalga is rich in proteins, healthy fats, and vitamins, making it useful for creating functional foods and supplements. Researchers are developing better ways to grow this algae and extract its beneficial compounds using environmentally friendly methods, with potential applications in foods ranging from beverages to meat alternatives.

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Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

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This review explores how plant-based ingredients can be used to create meat-like products that are healthier and more sustainable. By combining plant proteins, fibers, and natural compounds from fruits and vegetables, scientists are developing meat alternatives that taste and feel like real meat while offering nutritional and environmental benefits. The paper discusses which plants work best, how to extract and use these ingredients, and what challenges still need to be overcome to make these products widely available and affordable.

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