The State of Plant-based Food Development and Its Prospects in the Indonesia Market

Overview

Journal Heliyon

Specialty Social Sciences

Date 2022 Oct 28

PMID 36303902

Authors

Viviana Arwanto

Gisela Buschle-Diller

Yayon Pamula Mukti

Ardhia Deasy Rosita Dewi

Christina Mumpuni

Maria Goretti Marianti Purwanto

Johan Sukweenadhi

Affiliations

Soon will be listed here.

Abstract

Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. In addition, the development of vegetable-based products is supported by several studies that state that plant-based diets help reduce the risk of diseases, reduce stress, and even help maintain healthy body weight, making this diet a promising development for the future. The industry mainly uses fermentation techniques to obtain plant-based foodstuffs. However, fermentation is just one method that can develop probiotic products. Other methods include high moisture extrusion cooking and applying shear cells, for instance, for developing vegetable meats. This article summarizes trends and shifts in eating preferences, the response of the respective industry, and the future potential of plant-based products.

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