Article
Agronomy
Marie-Angelina Magne, Julien Quenon
Summary: Rotational crossbreeding, while potentially more effective than pure breeding in improving dairy cattle systems, remains rare in France due to the prevailing sociotechnical regime centered on pure-breeding and high-specialization paradigms in herd management. Despite recognized benefits for farm sustainability, the lack of technical references and presence of various barriers hinder widespread adoption of dairy crossbreeding practices.
AGRONOMY FOR SUSTAINABLE DEVELOPMENT
(2021)
Article
Management
Rebecca Henderson
Summary: This paper emphasizes the importance of understanding architectural or systemic innovation, and proposes that studying organizational purpose may be a fruitful avenue for future research. Deepening our knowledge of the innovation process is crucial in the face of societal challenges.
MANAGEMENT SCIENCE
(2021)
Article
Food Science & Technology
Ariel Shabtay, Einav Shor-Shimoni, Ala Orlov, Rotem Agmon, Olena Trofimyuk, Ofir Tal, Miri Cohen-Zinder
Summary: The study compared meat quality characteristics between local (Israeli Holstein; N = 205) and imported (Australian; N = 169) animals, finding that while imported animals had a higher dressing percentage, local animals had tenderer meat, longer sarcomeres, higher a* color attributes and pH, superior cooking and thawing loss, higher intra-muscular fat content, and a higher PUFA proportion and PUFA:SFA ratio. These findings support the argument for stakeholders and policy makers to promote sustainable local beef production in Israel.
Article
Green & Sustainable Science & Technology
Ashley Rattenbury, Matthew B. Ruby
Summary: This pre-registered study examines beliefs about climate change, the impact of meat consumption on the environment, and willingness to reduce meat intake among Australian social media users. The results show that while most participants believe in climate change, only half agree that agriculture and animal husbandry are the leading cause. Participants perceive reducing meat intake as one of the least effective actions against climate change, resulting in a low willingness to change. Compared to previous research, a higher proportion of participants agree with the benefits and barriers to vegetarianism. Perceived benefits and barriers significantly predict participant meat consumption.
Review
Agronomy
Larry E. Chase, Riccardo Fortina
Summary: The dairy industry is striving to reduce its environmental impact while increasing milk production. Precision feed management (PFM) is an effective tool for achieving this goal. By lowering diet nitrogen and phosphorus, as well as crude protein content, the industry has successfully reduced nutrient excretion and carbon footprint. However, there are still opportunities for further improvement.
Article
Green & Sustainable Science & Technology
Viktoria Mannheim, Judit Lovasne Avato
Summary: This paper assesses the environmental impact and energy resources of vegan and pescovegetarian dishes compared to traditional meat-containing dishes in restaurant soups and main dishes. The study found that meat-free dishes have a lower environmental impact overall, but vegetable soups have higher energy requirements. The research results are beneficial for promoting sustainability in the catering industry.
Review
Food Science & Technology
Miguel Lima, Rui Costa, Ivo Rodrigues, Jorge Lameiras, Goreti Botelho
Summary: The research and development of alternatives to meat and dairy products have been increasing in recent years. There are a variety of options available in the market, including tofu, tempeh, seitan, pulses, algae, seeds, nuts and insects. Some of these products require new technical processes to mimic the physical and organoleptic properties of animal origin products. Using a narrative approach, this paper summarizes the arguments supporting the adoption of meat and dairy alternatives, identifies the diversity of products in the market, and projects the challenges that the food industry may face. Although more research papers on milk alternatives were found, there is still a need for further research on analogues to meat and dairy products. The paper presents a general scheme that outlines the reasons, resources, and challenges in this promising area of alternatives to meat and dairy products.
Review
Nutrition & Dietetics
Giulia Andreani, Giovanni Sogari, Alessandra Marti, Federico Froldi, Hans Dagevos, Daniela Martini
Summary: There is a growing awareness of the importance of transitioning towards plant-based diets to mitigate the negative impacts of the food system on the environment and improve human health. One possible way to reduce meat intake is through increased consumption of plant-based meat alternatives (PBMAs). This review discusses the opportunities and challenges related to the production and consumption of PBMAs, including production technology, nutritional profiles, health and environmental impacts, consumer acceptance, and research gaps.
Review
Nutrition & Dietetics
Kiera A. Dixon, Malia K. Michelsen, Catherine L. Carpenter
Summary: This study evaluates the simultaneous impacts of six popular diets in the United States on human and planetary health and finds that diets with lower carbon footprints also have positive effects on human health. Diets with the lowest environmental impacts are vegan, climatarian, and Mediterranean diets, while diets with high carbon footprints are more dependent on ruminant meat and saturated fat. Moderate consumption of meats and emphasis on locally grown fruits and vegetables can lower the environmental impact and promote good health.
Article
Food Science & Technology
Muhammed Shijas Vallikkadan, Logesh Dhanapal, Sayantani Dutta, S. K. Sivakamasundari, J. A. Moses, C. Anandharamakrishnan
Summary: The global meat substitute industry is projected to reach $8.1 billion by 2026. The increasing health consciousness and environmental concerns among consumers have made meat alternatives more mainstream. This article discusses the necessity of meat substitutes, their evolution, and ongoing research, as well as the challenges and opportunities in formulating novel meat alternatives.
FOOD ENGINEERING REVIEWS
(2023)
Review
Chemistry, Multidisciplinary
Davide Lanzoni, Filippo Bracco, Federica Cheli, Bianca Maria Colosimo, Davide Moscatelli, Antonella Baldi, Raffaella Rebucci, Carlotta Giromini
Summary: The constant growth of the population has led researchers to explore novel protein sources, with cellular agriculture and cultured meat production emerging as potential solutions. However, there are still significant challenges to overcome before efficient large-scale production can be achieved.
APPLIED SCIENCES-BASEL
(2022)
Article
Agriculture, Dairy & Animal Science
Castro Ndong Ncogo Nchama, Carla Fabro, Mario Baldini, Elena Sacca, Vinicius Foletto, Edi Piasentier, Angela Sepulcri, Mirco Corazzin
Summary: This study investigated the effect of adding hempseed cake to the diet of cull dairy cows on their performance and meat quality. The results showed that hempseed cake can replace soybean meal in the diet without affecting animal performance or meat quality.
Review
Food Science & Technology
David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, Lutz Grossmann
Summary: The modern food system is experiencing changes in consumption patterns driven by various factors, such as ethical, health, and environmental concerns, which are increasing the sales of meat analog foods and prompting increased research and development activities in plant-based meats. This review describes methods employed by scientists to analyze and characterize the properties of meat alternatives, proposing standardized methods for future use. Methods for determining the properties of plant-based meat, such as composition, microstructure, texture, water-holding capacity, cooking resilience, and sensory attributes, are discussed to guide further studies and method selection.
Article
Green & Sustainable Science & Technology
Rozenn Gazan, Florent Vieux, Anne Lluch, Stephanie de Vriese, Beatrice Trotin, Nicole Darmon
Summary: This study aimed to explore the potential role of plant-based dairy-like products (PBDL) in sustainable diets. The results showed that incorporating fortified PBDL products as a complement to dairy products can help achieve more sustainable diets, especially for individuals with low energy intakes.
Review
Food Science & Technology
Konstantina Kyriakopoulou, Julia K. Keppler, Atze Jan van der Goot, Remko M. Boom
Summary: The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat, requiring a transition toward more sustainable protein sources. Convincing consumers to make this shift can be achieved by offering products that easily fit into their current habits and diets by mimicking the original animal-based foods.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021
(2021)