sustainable food production

Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia

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This research optimized how to grow oyster mushroom mycelium in laboratory conditions to produce high-protein food ingredients. The scientists tested different nutrient sources, sugar types, and pH levels to find the best growing conditions. They discovered that adding urea and using amaranth flour as a base nearly doubled the protein content, making oyster mushroom mycelium a promising sustainable alternative to animal proteins.

Emerging Nonthermal Technologies for the Production of Postbiotics

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Postbiotics are dead or inactivated beneficial microorganisms and their components that support human health without needing to survive in the gut. Traditional heat-killing methods damage these beneficial compounds. This comprehensive review explores six emerging technologies that can produce postbiotics while better preserving their health-promoting properties, making them more stable and effective for food and supplement applications.

Fruit and Vegetable Processing Waste as Potential Raw Material for Food Enrichment With Dietary Fiber

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This study examined the fiber content of leftover materials from processing fruits and vegetables, finding that pomace (processing waste) is an excellent source of dietary fiber. Chokeberries and blackcurrants were found to have particularly high fiber levels, while apples and carrots were rich in soluble fiber types. These waste products can be used to create nutritious fiber-enriched foods and supplements, providing both environmental benefits by reducing waste and health benefits through increased dietary fiber consumption.

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

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This research examines how forests can provide alternative protein sources including insects, plants, fungi, and lab-grown meat to help feed our growing global population. The market for these forest-based proteins is rapidly expanding, with insect protein reaching USD 3.2 billion in 2023 and plant-based alternatives growing even faster. However, challenges remain including high production costs, consumer skepticism, and varying regulations across countries that must be overcome for these innovations to reach mainstream markets.

Decellularized extracellular matrix scaffolds from Pleurotus ferulae mushrooms for sustainable production of steak-like cultured meat with authentic texture

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Scientists developed a new way to grow steak-like meat in the laboratory using mushroom scaffolds. They used edible oyster mushrooms (Pleurotus ferulae) that were treated to remove all cells while keeping the fibrous structure intact. This mushroom scaffold provided the perfect environment for cow muscle cells to grow and organize into meat-like tissue. The resulting cultured meat had texture and appearance similar to real beef, offering a sustainable alternative to traditional livestock farming.

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

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This research examines how forest resources can provide alternative proteins to address global food security challenges. Scientists reviewed innovations in edible insects, plant-based foods, fermented microbes, and lab-grown meat, finding promising potential but significant hurdles remaining in cost, consumer acceptance, and regulations. The study emphasizes that successful commercialization requires coordinated advances across technology, economics, culture, and policy rather than breakthroughs in any single area.

Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus

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Researchers developed healthier pork patties by replacing up to 50% of the meat with mushroom stalks (Agaricus bisporus). The resulting patties had less fat and more fiber while maintaining good taste and texture. However, very high replacement levels (more than 50%) reduced protein quality. This approach helps reduce food waste from mushroom processing while creating more nutritious meat products.

Research Topic: sustainable food production

Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia

Emerging Nonthermal Technologies for the Production of Postbiotics

Fruit and Vegetable Processing Waste as Potential Raw Material for Food Enrichment With Dietary Fiber

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

Decellularized extracellular matrix scaffolds from Pleurotus ferulae mushrooms for sustainable production of steak-like cultured meat with authentic texture

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

Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus