Ultra-processed Plant-based Analogs: Addressing the Challenging Journey Toward Health and Safety

Overview

Journal J Food Sci

Specialty Nutritional Sciences

Date 2024 Dec 10

PMID 39656797

Authors

Jose M Martin-Miguelez

Irene Martin

Alberto Gonzalez-Mohino

Lary Souza Olegario

Belen Peromingo

Josue Delgado

Affiliations

Soon will be listed here.

Abstract

Currently, plant-based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra-processed plant-based analogs are subjected to acquire the characteristics of animal-derived products might result in the opposite effect, producing unhealthy ultra-processed foods. In the present review, a list of strategies widely known and already employed in animal-derived products is suggested to achieve healthier, safer, and tastier ultra-processed plant-based analogs: fermentation, employment of probiotics and postbiotics, NaCl replacement or substitution, addition of antioxidants, and fatty profile enhancement. In general, these strategies are not yet applied to the plant-based products available on the market; thus, this research paper might induce new investigation pathways for researchers and producers to develop actually healthier alternatives.

Citing Articles

Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety.

Martin-Miguelez J, Martin I, Gonzalez-Mohino A, Olegario L, Peromingo B, Delgado J J Food Sci. 2024; 89(12):10344-10362.

PMID: 39656797 PMC: 11673454. DOI: 10.1111/1750-3841.17588.

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