High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

Background Owing to the rapid growth of the world's population and the consequent effects
on the consumption of natural resources, we are facing increasing shortages in availability …

Edible insects have been considered as either nutritious food itemsper se, or as wholesome
ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral …

Rising health concerns and increasing obesity levels in human society have led some
consumers to cut back on animal protein consumption and switch to plant-based proteins as …

Over the past decade, the potential of edible insects as a novel ingredient in high value-
added products has been investigated to find alternatives to conventional protein sources …

Many people are increasingly interested in a vegetarian or vegan diet. Looking at the
research and the available options in the market, there are two generations of products …

Highlights•Insects can be good sources of sustainable raw materials for alternative
foods.•Product formulation and insect processing interfere in sensory attributes.•Replacing …

Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

Abstract Texturized Vegetable Protein (TVP), as meat analogs, has garnered attention due
to the nutritional advantages it offers over conventional animal proteins. During the extrusion …

Increasing awareness of inefficient meat production and its future impact on global food
security has led the food industry to look for a sustainable approach. Meat products have …