ReviewFoods (Basel, Switzerland)2022
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
33 citing papers in PubMed.
- Mycoproteins and Beyond: Biotechnological Advances in Filamentous Fungal Biomass.Mini reviews in medicinal chemistry · 2026Article
- Nutritional Value and Food Safety Assessment of Single-Cell Protein Derived fromFoods (Basel, Switzerland) · 2026Article
- Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations.Comprehensive reviews in food science and food safety · 2026Review
- Infrastructure for Sustainable Protein Innovation: A Global Value Chain Framework for CDMOs in Fermentation-Based Biomanufacturing.Foods (Basel, Switzerland) · 2026Review
- Sustainable proteins for future food systems: nutritional quality, environmental trade-offs, and consumer acceptance.Frontiers in nutrition · 2026Review
- Development of functional meat products based on the food safety system.Scientific reports · 2025Article
- Bioactive Food Proteins: Bridging Nutritional and Functional Benefits with Sustainable Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae.Foods (Basel, Switzerland) · 2025Article
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Solid State Fermentation-A Promising Approach to Produce Meat Analogues.Foods (Basel, Switzerland) · 2025Review
- The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective.Foods (Basel, Switzerland) · 2025Review
- Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review.Food science & nutrition · 2025Review
- Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product.Foods (Basel, Switzerland) · 2025Article
- Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment.ACS food science & technology · 2025Article
- From Farms to Labs: The New Trend of Sustainable Meat Alternatives.Food science of animal resources · 2025Review
- Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning.Food science of animal resources · 2024Article
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Performance of Artificial Diets forInsects · 2024Article
- Exploring the Potential ofJournal of fungi (Basel, Switzerland) · 2024Article
- Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.