Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters

The transition to plant-based diets is advocated as a consumption measure to mitigate the environmental impacts of animal-based food production. Understanding the drivers and barriers to consumption can guide the formulation of tailored strategies for advancing plant-based alternatives in markets. This study investigated the principal drivers and barriers influencing the adoption of plant-based cheese alternatives among Danish consumers (n = 550) through an online survey. Participants were clustered based on the sensory (flavor and texture) cues using Agglomerative Hierarchical Clustering, resulting in four consumer groups: (C1) consumers who prefer plant-based cheese alternatives to closely mimic both the flavor and texture of dairy cheese (n = 172); (C2) Consumers who prefer dairy-like flavor but are open to plant-based textures (n = 141); (C3) Consumers who prefer dairy-like texture but are open to novel flavor (n = 146); and (C4) Consumers who seek variety and novelty in both flavor and texture (n = 91). The results showed that consumer preferences for flavor and texture cues are important factors in shaping their motivations and barriers toward plant-based cheese. Specifically, product availability emerged as a significant barrier for those preferring dairy-like alternatives, while sensory perception and convenience were less influential for consumers who favor novelty. Notably, the consumer clusters did not show significant statistical differences in dietary pattern types, such as omnivores, flexitarians, vegetarians, or vegans. Understanding these dynamics is essential for developing effective strategies to promote plant-based cheese alternatives and cater to varying consumer needs.

Graduate Student Literature Review: A systematic review of articles influencing United States retail cheese packaging, labeling, and market trends related to cheese in the marketplace and during consumption

Innovation around cheese is constant in attempts to meet ever-increasing consumer demands. Retail packaging provides a canvas to communicate to consumers added value from innovations or inherent properties of cheese. Packaging itself may also be the subject of cheese-related innovation. This systematic review of literature organizes research over the past 10 years related to cheese packaging innovation that consumers experience in the marketplace and during consumption of cheese products. The review discusses shipping, displaying cheese at grocery stores, the value of branding, purchasing preferences by demographics, health and nutrition claims, opportunities to highlight protein in cheese, marketing to children, issues of obesity and cheese, diet cheeses, allergens and nondairy or vegan cheese, opening cheese packaging, cutting of cheese, cooking with cheese, eating cheese, the growing trend of snacking and convenience, and flavor preferences. This review provides helpful insights to cheese producers applying findings from research of various styles of cheeses, cheese marketers communicating effectively to consumers, cheese developers designing new products relevant to recent consumer demands, smaller or specialized companies seeking to differentiate their cheese product through available technology and strategy, and cheese lovers or those with hobbies surrounding food wanting to know recent advancements in cheese packaging. This review is a tool for discovering relevant articles related to cheese packaging in a marketplace and consumption setting to guide cheese and cheese packaging and labeling innovation in the United States.

K-Carrageenan/Locust Bean Gum Gels for Food Applications-A Critical Study on Potential Alternatives to Animal-Based Gelatin

Among hydrocolloids used in the food industry, gelatin (an animal protein) is remarkably known for its unique gel forming ability. Creating a perfect, green substitute for animal gelatin is extremely difficult if not impossible, because this versatile hydrocolloid offers many special properties that are not easily imitated by other vegetable-based systems. The combination of more than one type of hydrocolloid is commonly used in food either to bridge the above-mentioned gap or to impart novel organoleptic characteristics (such as mouthfeel) to food products, to modify rheological characteristics, and to satisfy processing requirements in the industry. In this work, we study the rheology and the texture of water mixtures of κ-Carrageenan (κ-C) and Locust Bean Gum (LBG). By fixing different κ-C concentrations and varying the LBG/κ-C ratio, we explore a wide range of potentially useful textures. The results obtained for the green systems are also compared to those exhibited by animal gelatin formulations.

Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing

The plant-based food market is rapidly growing, offering innovative options to meet consumer expectations. However, a comprehensive analysis of the nutritional quality of these foods is lacking. We aimed to characterize industrial plant-based food products' nutritional value and degree of processing. A cross-sectional study was conducted on two market-leading Portuguese food retail chains by assessing the nutritional composition of all the available pre-packaged plant-based food products (n = 407). These products were categorized into meal alternatives, dairy alternatives, and other products containing dairy/meat alternative ingredients including ready meals and desserts. The products' nutritional quality was assessed according to the cut-offs established by the Portuguese Directorate General of Health [DGS] on total fat, saturated fat, sugar, and salt, and considering the degree of processing using NOVA classification. One-tenth of the products were classified as having a high total fat, saturated fat, sugars, or salt content. In some sub-categories, half of foods were classified as high in saturated fat, and over two-thirds were considered high salt products. Less than one-third exhibit a good nutritional profile based on the national cut-offs. A total of 84.3% of plant-based food products were ultra-processed. These findings emphasize the need to improve the nutritional profile of plant-based options.

Legume milk-based yogurt mimetics structured using glucono-δ-lactone

The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties. Glucono-δ-lactone (GDL) was employed as a slow acidifying agent and was investigated for its ability to generate cold-set, yogurt-like gels using soy and lentil milks made using minimal processing steps. Soy (5.3 % protein) and lentil (6.1 % protein) milks were successfully gelled by GDL at concentrations of 0.5 % and 1 % w/w. Soy and lentil milks experienced similar acidification profiles and demonstrated good fits with double-exponential decay models. The physical properties of these legume gels were evaluated and compared to a commercial stirred dairy yogurt. Penetration tests were carried out on intact gels, then repeated after stirring. All intact soy samples demonstrated significantly stronger gel structures compared to the commercial yogurt, and most experienced greater amounts of brittleness. Results showed that the stirring of gels caused a notable decrease in firmness and brittleness in the soy gels, making them more similar to the control. Power-law modelling of viscosity curves demonstrated that all samples experienced non-Newtonian flow behavior (n < 0.29). Susceptibility to syneresis was measured by the degree of liquid loss following centrifugation. The optimization of protein type and GDL concentration to replicate the physical properties of dairy-based yogurts can enhance their consumer acceptance and provide a more customizable and controlled approach alternative to traditional fermentation methods.

Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints

BACKGROUND

Plant-Based Alternative Products (PBAPs) to meat and dairy are increasingly available. Their relative nutritional quality in comparison to animal-based homologs is poorly documented.

OBJECTIVE

To characterize and evaluate the plant-based alternatives available on the market in Spain in comparison to animal products in terms of their nutritional composition and profile, and degree of processing.

METHODS

Nutritional information for PBAPs and homologs were obtained from the Spanish 'Veggie base', branded food composition database. Five PBAPs categories (cheese, dairy products, eggs, meat, and fish, n = 922) were compared to animal-based processed (n = 922) and unprocessed (n = 381) homologs, using the modified version of the Food Standard Agency Nutrient Profiling System (FSAm-NPS score) and NOVA classification criteria.

RESULTS

Compared to processed or unprocessed animal food, PBAPs contain significantly higher sugar, salt, and fiber. PBAPs for fish, seafood, and meat were lower in protein and saturated fatty acids. Overall, 68% of PBAPs, 43% of processed and 75% of unprocessed animal-homologs had Nutri-Score ratings of A or B (most healthy). About 17% of PBAPs, 35% of processed and 13% of unprocessed animal-based food were in Nutri-Score categories D or E (least healthy). Dairy, fish, and meat alternatives had lower FSAm-NPS scores (most healthy), while cheese alternatives scored higher (least healthy) than animal-based homologs. Unprocessed fish and meat were healthier than similar PBAPs based on FSAm-NPS criteria. Approximately 37% of PBAPs and 72% of processed animal-based products were ultra-processed food (NOVA group 4). Within the ultra-processed food group, Nutri-Score varied widely.

CONCLUSIONS

Most PBAPs had better nutrient profile than animal-based homologs. However, cheese, fish and meats PBAPs had poorer nutrient profile and were more processed. Given the high degree of processing and variable nutritional profile, PBAPs require a multi-dimensional evaluation of their health impact.

Novel quality features to expand durum wheat applications

Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.

Can the Substitution of Milk with Plant-Based Drinks Affect Health-Related Markers? A Systematic Review of Human Intervention Studies in Adults

The consumption of plant-based drinks (PBDs) in substitution for cow's milk (CM) is increasing due to concerns for human and planet health and animal welfare. The present review aims to analyze the main findings from intervention trials investigating the effect of PBDs in comparison with CM on markers of human health. Suitable articles published up to July 2022 were sourced from PubMed and Scopus databases. A total of 29 papers were collected, with 27 focusing on soy drinks (1 of which also evaluated the effects of an almond drink), while only 2 focused on rice drinks. Among studies focused on soy drinks, the most investigated factors were anthropometric parameters (n = 13), the lipid profile (n = 8), markers of inflammation and/or oxidative stress (n = 7), glucose and insulin responses (n = 6) and blood pressure (n = 4). Despite some evidence of a beneficial effect of PBDs, especially for the lipid profile, it was not possible to draw any overall conclusions due to some conflicting results. As well as the low number of studies, a wide heterogeneity was found in terms of the characteristics of subjects, duration and markers, which reduces the strength of the available results. In conclusion, further studies are needed to better elucidate the effects of substituting CM with PBDs, especially in the long term.

A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States

Introduction

Plant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study was to compare the macronutrient and micronutrient values of commercially available plant-based and dairy yogurts launched between 2016 and 2021.

Methods

Nutritional information for yogurts were collected through Mintel Global New Products Database, and products were categorized according to their primary ingredient. Regular-style yogurts (n = 612) were included in this study: full-fat dairy (n = 159), low and nonfat dairy (n = 303), coconut (n = 61), almond (n = 44), cashew (n = 30), and oat (n = 15). We utilized the Nutrient Rich Foods (NRF) Index, a comprehensive food guidance system that assigns a score based on the nutrient density of individual foods. This allowed us to compare the nutritional density of the yogurts based on nutrients to encourage (protein, fiber, calcium, iron, potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium).

Results

Compared to dairy yogurts, plant-based yogurts contained significantly less total sugar, less sodium, and more fiber. However, plant-based yogurts contained significantly less protein, calcium, and potassium than dairy yogurts. The yogurts were ranked from the highest to lowest nutrient density based on the NRF Index as follows: almond, oat, low and nonfat dairy, full-fat dairy, cashew, and coconut. Almond yogurts scored significantly higher than all other yogurts, indicating the highest nutrient density.

Discussion

The highest NRF scores were awarded to almond and oat yogurts, likely a result of their low levels of total sugar, sodium, and saturated fat. By applying the NRF model to plant-based and dairy yogurts, we have identified opportunities for the food industry to improve the formulation and nutritional composition of plant-based yogurts. In particular, fortification is an opportunity to improve plant-based yogurt nutritional properties.

Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder

In this study, the effects of the fermentation kinetics, determination of the number of lactic acid bacteria, texture, water holding capacity, and color of fermented soy beverages with acai powder (3 and 6% w/v) were investigated. The addition of acai powder significantly influenced the fermentation kinetics based on changes in pH, accelerating fermentation in the initial period. The results showed that the acai additive did not affect the enumeration of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The presence of acai inhibited the proliferation of Streptococcus thermophilus compared to the soy beverage without acai powder added. However, the higher the acai additive, the more Streptococcus thermophilus bacteria were detected: 4.39 CFU/g for 6% acai powder sample and 3.40 CFU/g for 3% acai powder sample. The addition of acai to the soy beverage reduced its firmness, consistency, cohesiveness, and viscosity index after fermentation. A slight difference was observed in the lightness and whiteness of fermented soy beverages with 3% and 6% acai powder.

Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation

Although omega-3 fatty acids including docosahexaenoic acid (DHA) contain various health-promoting effects, their poor aqueous solubility and stability make them difficult to be induced in dairy foods. The aims of this research were to manufacture casein derivative-based delivery system using acid-induced gelation method with glucono-σ-lactone and to investigate the effects of production variables, such as pH and charged amount of linoleic acid, on the physicochemical properties of delivery systems and oxidative stability of DHA during storage in model milk. Covalent modification with linoleic acid resulted in the production of casein derivatives with varying degrees of modification. As pH was reduced from 5.0 to 4.8 and the charged amount of linoleic acid was increased from 0% to 30%, an increase in particle size of casein derivative-based delivery systems was observed. The encapsulation efficiency of DHA was increased with decreased pH and increased charged amount of linoleic acid. The use of delivery system for DHA resulted in a decrease in the development of primary and secondary oxidation products. An increase in the degree of modification of casein derivatives with linoleic acid resulted in a decrease in the formation of primary and secondary oxidation products than of free DHA indicating that delivery systems could enhance the oxidative stability of DHA during storage in model milk. In conclusions, casein derivatives can be an effective delivery system for DHA and charged amount of linoleic acid played a key role determining the physicochemical characteristics of delivery system and oxidative stability of DHA.

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose intolerance and vegans. Soymilk, as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals, vitamins, microbial, and sensory properties of the products using the established methods. Significant differences (p < 0.05) exits among the yoghurt samples in the micronutrient contents. The soymilk substitution produced yoghurts with trace/macro mineral contents’ range of 0.14–28.50 mg/100 g and vitamin contents (ranged 0.02–0.43 mg/100 g) that were of comparable range of values with the yoghurt made with 100% cow’s milk (0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins). Generally, no significant difference (p < 0.05) was observed in most of the sensory attributes evaluated (range 8.00–8.01) in the entire samples (except in the 100% soymilk yoghurt). The microbial analysis proved the safety of the entire products for consumption. These showed the positive effect of substituting soymilk for cow’s milk at all the levels used, thus, the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100% soymilk substitution and enjoy the functional health benefits of yoghurt. Also, the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man.

Graphical abstract

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.

Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients

Worldwide, there is an increasing demand for plant-based food due to sustainable, health, ethical, religious, philosophical, and economic reasons. In Brazil, 14% of the population declares themselves vegetarians, and a noticeable increase in the consumption of vegan products is also noted. Substitution of animal dairy and egg is challenging from both sensory and nutritional aspects. Yet, there are no data regarding the nutritional value and ingredients of Brazilian commercial dairy and egg substitutes. Therefore, this study aimed to analyze the nutritional composition and used ingredients in Brazilian commercial vegan alternatives to dairy and eggs to provide information for Brazilian consumers of these products. A cross-sectional quantitative study was carried out in three steps: (i) sample mapping. (ii) data collection, and (iii) statistical analysis. A total of 152 samples were included. No differences were found between the energy value and total fat of vegan products and their animal counterparts. Vegan products showed higher amounts of carbohydrates and dietary fiber, and only the vegan versions of beverages and cheeses showed less protein than their counterparts. Cashews, rice, coconut, and soy were the most used ingredients in dairy substitutes. Emulsions of oil, starch, and isolated protein were used in vegan egg products. Most vegan beverages presented sugar in their composition. Vegan alternatives of dairy and eggs might be suitable for substituting their animal counterparts, but given that traditional versions of cheeses and milk are sources of protein in omnivorous diets, for equivalent nutritional replacement in vegan products, it is necessary to improve the protein content of their vegan counterparts.

Vegan nutrition: a preliminary guide for health professionals

Since the beginning of the 21st century, interest in vegan diets has been rapidly increasing in most countries. Misconceptions about vegan diets are widespread among the general population and health professionals. Vegan diets can be health-promoting and may offer certain important advantages compared to typical Western (and other mainstream) eating patterns. However, adequate dietary sources/supplements of nutrients of focus specific to vegan diets should be identified and communicated. Without supplements/fortified foods, severe vitamin B12 deficiency may occur. Other potential nutrients of focus are calcium, vitamin D, iodine, omega-3 fatty acids, iron, zinc, selenium, vitamin A, and protein. Ensuring adequate nutrient status is particularly important during pregnancy, lactation, infancy, and childhood. Health professionals are often expected to be able to provide advice on the topic of vegan nutrition, but a precise and practical vegan nutrition guide for health professionals is lacking. Consequently, it is important and urgent to provide such a set of dietary recommendations. It is the aim of this article to provide vegan nutrition guidelines, based on current evidence, which can easily be communicated to vegan patients/clients, with the goal of ensuring adequate nutrient status in vegans.

Seafood alternatives: assessing the nutritional profile of products sold in the global market

The global market for seafood alternatives is witnessing an exponential growth. Nevertheless, the nutritional quality of such products is scarcely studied. Thus, this study aimed to evaluate, for the first time, the nutritional quality of seafood alternatives launched in the global market from 2002 to 2021 and to compare them with the conventional seafood products. Using the Mintel Global New Products Database, the nutritional information of seafood alternatives (i.e., tuna, shrimps, calamari, fish fingers, fish sticks, salmon, caviar, and fillet) was retrieved, and compared with conventional products. A total of 149 seafood alternatives were identified, of which 83 items had complete mandatory nutritional labeling. Conventional products (n = 973) were also collected, from which 130 products have a complete nutritional labeling. Results revealed that tuna, shrimps, caviar and fillet alternatives contained significantly less protein than conventional products, while calamari, fish fingers, fish sticks and salmon alternatives had similar amounts to their conventional counterparts. Salt content was significantly higher in tuna, fish fingers and sticks substitutes, but lower in shrimps, calamari and caviar alternatives compared to conventional products. Overall, the commercially available seafood alternatives have nutritional strengths and some shortcomings to be further addressed in future research such as low protein content. Additionally, fortification of seafood alternatives with micronutrients, such as omega-3 fatty acids and vitamins (A, B, and D), should be considered to ensure a nutritional equivalence with the conventional products.

Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives

With the growing interest in non-dairy products, there has been a surge of interest in consumers seeking plant-based cheese alternatives spurred by a desire to improve individual health and achieve a more sustainable food supply. The aim of this study was to conduct a cross-sectional survey of non-dairy cheese alternatives available in the United States and to evaluate their nutritional content. A total of 245 non-dairy plant-based cheese alternatives were analyzed using their nutritional facts labels. The various cheese alternatives were based upon coconut oil (n = 106), cashews and coconut (n = 61), cashews (n = 35), oats (n = 16), almonds (n = 7), soy (n = 6), palm fruit oil (n = 5), and other blends (n = 9). Only 3% of these cheese alternatives had 5 g or more of protein, while 19%, 14%, and 1% were fortified with calcium, vitamin B12, and vitamin D, respectively. Almost 60% had high levels of saturated fat, while 15% had low sodium levels. The products based on cashews alone more commonly had the highest protein levels and the lowest sodium and saturated fat levels. Those containing coconut oil more commonly had higher saturated fat and sodium levels and were most frequently fortified with vitamin B12. Few of these products could be considered good dietary sources of either protein or calcium.

Vegan Egg: A Future-Proof Food Ingredient?

Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.