Plant-Based Dietary as Part of Sustainable Food System

Dear Colleagues,

Plant-based diets have been practiced for decades, particularly those including Asian food items such as tofu, tempeh, and seitan. The development of omics techniques over the last 50 years has demonstrated their health benefits due to their low cholesterol content and richness in proteins, vitamins, polyunsaturated fatty acids, and phenolic compounds. Increased awareness among Western consumers has led to an increase in demand for plant-based diets, and especially for products can serve as meat alternatives. Modern plant-based diets have been developing since 1970, and are based on modern technologies such as extrusion cooking. Popular modern products include TVPs, pasta analogues, meat analogues, and seafood analogues that have appealing sensory properties. The aim of this Special Issue is to summarize the latest processing technologies being applied in the production of plant-based diets, and to assess their effects on the aforementioned products’ physical properties and nutritional and flavor profiles.

Dr. Belal J. Muhialdin
Guest Editor

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• plant-based
• plant proteins
• meat analogs
• pasta analogs
• functional foods
• bioprocessing
• extrusion
• mechanical elongation
• vegetarian
• flexitarian