Past, present and future: the strength of plant-based dairy substitutes based on gluten-free raw materials

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dc.contributor.author Jeske, Stephanie
dc.contributor.author Zannini, Emanuele
dc.contributor.author Arendt, Elke K.
dc.date.accessioned 2019-05-01T11:29:39Z
dc.date.available 2019-05-01T11:29:39Z
dc.date.issued 2017-03-25
dc.identifier.citation Jeske, S., Zannini, E. and Arendt, E. K. (2018) 'Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials', Food Research International, 110, pp. 42-51. doi: 10.1016/j.foodres.2017.03.045 en
dc.identifier.volume 110 en
dc.identifier.startpage 42 en
dc.identifier.endpage 51 en
dc.identifier.issn 0963-9969
dc.identifier.uri http://hdl.handle.net/10468/7832
dc.identifier.doi 10.1016/j.foodres.2017.03.045 en
dc.description.abstract Plant-based foods are gaining popularity and the market is developing fast. This trend is based on several factors, like the change of lifestyle, interest in alternative diets, and the increasing awareness about sustainable production of food and especially proteins. Plant-based dairy substitutes can serve as an option to traditional food products, meeting many of these interests. However, the market is in its infancy and needs to progress. Trends show, that the market will change from being focused on mainly soya, almond and rice-based products, due to their unsustainable farming, and nutritional concerns, like genetic modification and low protein content. The market is likely to shift towards alternative plants to meet consumers' needs and desire for healthy, flavourful and intriguing products. In this regard, the aspect of allergy-free, like gluten-free products gain in importance. Research studies are approaching the nutritional quality of plant-based dairy substitutes, such as improving the protein quality and glycaemic properties. Furthermore, the application of these products or plant proteins as functional ingredients or substitutes for cow's milk in dairy products like cheese and yoghurt are disseminated. However, there is still a need for much more diversified studies in order to overcome stability, textural, nutritional and sensory problems. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S0963996917301436
dc.rights © 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Plant-based milk substitutes en
dc.subject Protein requirement en
dc.subject Milk alternatives en
dc.subject Protein-high foods en
dc.subject Protein en
dc.subject Diets en
dc.subject Plant-based dairy substitutes en
dc.title Past, present and future: the strength of plant-based dairy substitutes based on gluten-free raw materials en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Elke Arendt, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: e.arendt@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2019-05-01T11:26:38Z
dc.description.version Accepted Version en
dc.internal.rssid 483599001
dc.contributor.funder Horizon 2020 en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Research International en
dc.internal.copyrightchecked No !!CORA!!
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress e.arendt@ucc.ie en
dc.internal.IRISemailaddress e.zannini@ucc.ie en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOOD en


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© 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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