<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Despite the growing acceptance of plant-based foods among consumers, seafood analogs sector appears to lack variety as vast-available products. As plant-based analogs seem available for nearly all animal-based foods, this could guarantee a transition to more sustainable diets. In the formulated seafood analogs, all concerns are about consumers satisfaction of raw food materials, especially from the nutritive, structural, and sensory standpoints and beside this, economical price of final product. Notwithstanding that market for seafood analogs emerge from various products being developed by companies, algae and fungi not only as protein sources but also as sensory attributes appear increasingly useful raw materials. As such, additional exploration of algae and fungi sources are warranted which are high in proteins and avail in large quantities. Therefore, a terse perspective of nutritional and sustainability aspects of algae and fungi sources is presented, drawing from a) Nutritional status and health benefits of these sources; b) Sustaining the potentials of algae and fungi sources; and c) Introducing seafood analog market trends. Essentially, sensory attributes and the health benefits of algae and fungi make them a functional ingredient to apply in seafood analogs.</p>
</abstract>

Despite the growing acceptance of plant-based foods among consumers, seafood analogs sector appears to lack variety as vast-available products. As plant-based analogs seem available for nearly all animal-based foods, this could guarantee a transition to more sustainable diets. In the formulated seafood analogs, all concerns are about consumers satisfaction of raw food materials, especially from the nutritive, structural, and sensory standpoints and beside this, economical price of final product. Notwithstanding that market for seafood analogs emerge from various products being developed by companies, algae and fungi not only as protein sources but also as sensory attributes appear increasingly useful raw materials. As such, additional exploration of algae and fungi sources are warranted which are high in proteins and avail in large quantities. Therefore, a terse perspective of nutritional and sustainability aspects of algae and fungi sources is presented, drawing from a) Nutritional status and health benefits of these sources; b) Sustaining the potentials of algae and fungi sources; and c) Introducing seafood analog market trends. Essentially, sensory attributes and the health benefits of algae and fungi make them a functional ingredient to apply in seafood analogs.

Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs

Food Engineering Researcher (a PhD degree from Istanbul Technical University)

Faculty of Health Sciences, Nutrition and Dietetics Department

Faculty of Aquatic Science, Istanbul University

School of Applied and Life Sciences, Uttaranchal University

UGA Cooperative Extension, University of Georgia

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

Despite the growing acceptance of plant-based foods among consumers, seafood analogs sector appears to lack variety as vast-available products. As plant-based...

Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs

Data publikacji: 19 lip 2024

Zakres stron: -

Otrzymano: 25 maj 2024

Przyjęty: 07 cze 2024

DOI: https://doi.org/10.2478/aoas-2024-0072

Słowa kluczowe
plant-based seafood, microalgae, seafood analogues, seaweed, sustainability

© 2024 Atefeh Karimidastjerd et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Nutritional and sustainability aspects of algae and fungi sources in the seafood analogs

Data publikacji: 19 lip 2024

Zakres stron: -

Otrzymano: 25 maj 2024

Przyjęty: 07 cze 2024

DOI: https://doi.org/10.2478/aoas-2024-0072

Słowa kluczoweplant-based seafood, microalgae, seafood analogues, seaweed, sustainability

© 2024 Atefeh Karimidastjerd et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Słowa kluczowe
plant-based seafood, microalgae, seafood analogues, seaweed, sustainability