Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

Red meat, poultry and fish consumption and risk of diabetes: a 9 year prospective cohort study of the China Kadoorie Biobank

(2020) Huaidong Du et al.   DIABETOLOGIA

Committed vs. uncommitted meat eaters: Understanding willingness to change protein consumption

(2019) Lenka Malek et al.   APPETITE

The carbon footprint of Danish diets

(2019) Morena Bruno et al.   CLIMATIC CHANGE

The livestock sector and planetary boundaries: A ‘limits to growth’ perspective with dietary implications

(2019) Nicholas Bowles et al.   ECOLOGICAL ECONOMICS

A Provegetarian Food Pattern Emphasizing Preference for Healthy Plant-Derived Foods Reduces the Risk of Overweight/Obesity in the SUN Cohort

(2019) Gómez-Donoso et al.   Nutrients

Association of changes in red meat consumption with total and cause specific mortality among US women and men: two prospective cohort studies

(2019) Yan Zheng et al.   BMJ-British Medical Journal

A Systematic Review of Field Trials to Synthesize Existing Knowledge and Agronomic Practices on Protein Crops in Europe

(2019) Mohamed Houssemeddine Sellami et al.   Agronomy-Basel

Can Plant-Based Meat Alternatives Be Part of a Healthy and Sustainable Diet?

(2019) Frank B. Hu et al.   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

(2019) João Graça et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets

(2019) Bingli Clark Chai et al.   Sustainability

Attitudes and knowledge towards plant-based diets of young adults across four European countries. Exploratory survey

(2019) Ilona Faber et al.   APPETITE

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

(2018) Ligia J. Dominguez et al.   CLINICAL NUTRITION

The biomass distribution on Earth

(2018) Yinon M. Bar-On et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Plant-based diets and cardiovascular health

(2018) Ambika Satija et al.   TRENDS IN CARDIOVASCULAR MEDICINE

Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults

(2018) Marta Lonnie et al.   Nutrients

Consumer Readiness to Reduce Meat Consumption for the Purpose of Environmental Sustainability: Insights from Norway

(2018) Marthe Austgulen et al.   Sustainability

Exploring perceptions of sustainable proteins and meat attachment

(2018) Victoria Emma Circus et al.   British Food Journal

Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

(2018) Malou F.S. Reipurth et al.   FOOD QUALITY AND PREFERENCE

Options for keeping the food system within environmental limits

(2018) Marco Springmann et al.   NATURE

Food Products as Sources of Protein and Amino Acids—The Case of Poland

(2018) Hanna Górska-Warsewicz et al.   Nutrients

Motivations and Constraints of Meat Avoidance

(2018) Patrick Schenk et al.   Sustainability

“If I became a vegan, my family and friends would hate me:” Anticipating vegan stigma as a barrier to plant-based diets

(2018) Kelly L. Markowski et al.   APPETITE

Who are the future seaweed consumers in a Western society? Insights from Australia

(2018) Dawn Birch et al.   British Food Journal

Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies

(2017) Lukas Schwingshackl et al.   EUROPEAN JOURNAL OF EPIDEMIOLOGY

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

(2017) Daniele Asioli et al.   FOOD RESEARCH INTERNATIONAL

Position paper on vegetarian diets from the working group of the Italian Society of Human Nutrition

(2017) C. Agnoli et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Transferability of the Mediterranean Diet to Non-Mediterranean Countries. What Is and What Is Not the Mediterranean Diet

(2017) Miguel Martínez-González et al.   Nutrients

Attitudes toward beef and vegetarians in Argentina, Brazil, France, and the USA

(2016) Matthew B. Ruby et al.   APPETITE

A Comprehensive Review of the Literature Supporting Recommendations From the Canadian Diabetes Association for the Use of a Plant-Based Diet for Management of Type 2 Diabetes

(2016) Sylvia Rinaldi et al.   Canadian Journal of Diabetes

The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences

(2016) Luis D. Boada et al.   FOOD AND CHEMICAL TOXICOLOGY

Protein futures for Western Europe: potential land use and climate impacts in 2050

(2016) Elin Röös et al.   Regional Environmental Change

Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

(2016) Susanne Stoll-Kleemann et al.   Regional Environmental Change

Consumers’ perceived barriers to following a plant-based diet

(2015) Pasi Pohjolainen et al.   British Food Journal

Dietary animal and plant protein intakes and their associations with obesity and cardio-metabolic indicators in European adolescents: the HELENA cross-sectional study

(2015) Yi Lin et al.   Nutrition Journal

Planetary boundaries: Guiding human development on a changing planet

(2015) W. Steffen et al.   SCIENCE

Food wedges: Framing the global food demand and supply challenge towards 2050

(2014) Brian A. Keating et al.   Global Food Security-Agriculture Policy Economics and Environment

Mitigating the greenhouse gas emissions embodied in food through realistic consumer choices

(2013) C. Hoolohan et al.   ENERGY POLICY

Insufficient amounts and inadequate distribution of dietary protein intake in apparently healthy older adults in a developing country: implications for dietary strategies to prevent sarcopenia

(2013) Heliodoro Aleman-Mateo et al.   Clinical Interventions in Aging

Climate Change and Food Systems

(2012) Sonja J. Vermeulen et al.   Annual Review of Environment and Resources

Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?

(2011) Tara Garnett   FOOD POLICY

Solutions for a cultivated planet

(2011) Jonathan A. Foley et al.   NATURE

Impacts of population growth, economic development, and technical change on global food production and consumption

(2010) Uwe A. Schneider et al.   AGRICULTURAL SYSTEMS

Pre-historic eating patterns in Latin America and protective effects of plant-based diets on cardiovascular risk factors

(2010) Julio C. Acosta Navarro et al.   Clinics