Relevant bibliographies by topics / Dairy substitutes

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Dairy substitutes'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Dairy substitutes"

1

Salomé, Marion, Jean-François Huneau, Capucine Le Baron, Emmanuelle Kesse-Guyot, Hélène Fouillet, and François Mariotti. "Substituting Meat or Dairy Products with Plant-Based Substitutes Has Small and Heterogeneous Effects on Diet Quality and Nutrient Security: A Simulation Study in French Adults (INCA3)." Journal of Nutrition 151, no. 8 (May 28, 2021): 2435–45. http://dx.doi.org/10.1093/jn/nxab146.

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ABSTRACT Background Plant-based substitutes are designed to have the same use as animal-based foods in the diet and could therefore assist the transition toward more plant-based diets. However, their nutritional impact has not been characterized. Objectives We assessed and compared the effects of plant-based substitutes on the nutritional quality of the diet. Methods We simulated separately the substitution of meat, milk, and dairy desserts with 96 plant-based substitutes in the diets of 2121 adults (18–79 y old) from the cross-sectional French Third Individual and National Study on Food Consumption Survey (INCA3; 2014–2015). The quality of initial individual diets and the 203,616 substituted diets was evaluated using the Probability of Adequate Nutrient Intake (PANDiet) scoring system, which assesses the probability of adequate (sufficient and not excessive) nutrient intake; also, nutrient security was evaluated using the SecDiet scoring system, which assesses the risk of overt deficiency. Results Impacts on PANDiet depended on both the food substituted and the types of substitutes. Soy-based substitutes provided a slight improvement in diet quality (0.8% increase of the PANDiet score when substituting meat), whereas cereal-based substitutes resulted in a 1.1% decrease. Globally, substitutions led to better adequacies for fiber, linoleic acid, α-linolenic acid, vitamin E, folate, and SFAs, but lower adequacies regarding vitamin B-12 and riboflavin, as well as bioavailable zinc and iron when substituting meat, and calcium and iodine when substituting milk/dairy desserts. When they substituted dairy products, calcium-fortified substitutes allowed maintenance of calcium adequacy but there was a higher risk of iodine deficiency when substituting dairy, which may warrant iodine fortification. Substitutions modified the energy share of ultra-processed foods from 29% to 27%–40%, depending on the food substituted and the substitute used. Conclusions Plant-based substitutes had a small effect on overall diet quality and heterogeneous impacts on nutrient adequacy and security. Plant-based substitutes that include legumes appear more nutritionally adequate to substitute animal products than do other substitutes.
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Adamczyk, Dominika, Diana Jaworska, Daria Affeltowicz, and Dominika Maison. "Plant-Based Dairy Alternatives: Consumers’ Perceptions, Motivations, and Barriers—Results from a Qualitative Study in Poland, Germany, and France." Nutrients 14, no. 10 (May 23, 2022): 2171. http://dx.doi.org/10.3390/nu14102171.

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Plant-based dairy substitutes have been gaining popularity in recent years, but consumer perspective on these products is still relatively unexplored. The purpose of the study was to investigate the potential of plant-based dairy alternatives, including consumers’ motives and the barriers to embracing this food category. A qualitative study (24 focus groups, 154 respondents) was conducted in three countries: Poland, Germany, and France. The study allowed us to describe the reasons for using dairy substitutes (curiosity, health reasons, influence of others), their perceived advantages, and the barriers to their use. The study also showed that the role of dairy differs between the surveyed countries and is related to culinary traditions. As a result, attitudes towards and motives for using dairy substitutes differ in the different countries.
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Saakian, Alexander. "Justification of the technology and parameters of the preparation of products based on soy-root compositions." АгроЭкоИнфо 2, no. 44 (April 19, 2021): 19. http://dx.doi.org/10.51419/20212219.

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The purpose of the research is to substantiate the technology and process parameters of protein-vitamin products of liquid and xerogel physical form. Object of research: the process of preparing a substitute for dairy feed in the form of a protein-vitamin extract for young farm animals using a multifunctional device in the form of a chopper-extractor-separator (CES) – three-module design. The authors of the article developed a hardware and technological scheme for the production of a substitute for dairy feed (SDF) and mixed feed concentrates (FC) based on a soy - root raw material composition. The dependences that characterize the work of the grinding and extraction device on the processes of grinding soy-root raw material composition, extracting nutrients from it into an aqueous medium and separating the pulp residue from the substitute for dairy feed are established. The technology of obtaining innovative products in the form of a substitute for dairy feed – feed concentrates based on soy-root raw material composition is justified. Keywords: PARAMETERS, SOY-ROOT COMPOSITION, MILK FEED SUBSTITUTES, FEED CONCENTRATES, GRANULATE, SHREDDER-EXTRACTOR-SEPARATOR, TECHNOLOGY
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Szilagyi, Andrew, and Norma Ishayek. "Lactose Intolerance, Dairy Avoidance, and Treatment Options." Nutrients 10, no. 12 (December 15, 2018): 1994. http://dx.doi.org/10.3390/nu10121994.

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Lactose intolerance refers to symptoms related to the consumption of lactose-containing dairy foods, which are the most common source for this disaccharide. While four causes are described, the most common is the genetically-determined adult onset lactose maldigestion due to loss of intestinal lactase governed by control of the gene by a 14,000 kb promoter region on chromosome 2. Gastrointestinal symptoms from lactose have expanded to include systemic effects and have also been confounded by other food intolerances or functional gastrointestinal disorders. Partly because lactose maldigestion is often interpreted as lactose intolerance (symptoms), focus of therapy for these symptoms starts with lactose restriction. However, withholding of dairy foods completely is not appropriate due to a more favorable impact on health. Industrial efforts to substitute with plant-based products is not completely successful at this time. This narrative article reviews the complexities of the perception of lactose intolerance, its epidemiology, and pathogenesis. Treatments are discussed, including the inappropriateness of dairy avoidance. In conjunction, effects of dairy products on 19 common diseases are reviewed. Different methods of treatment, lactose-reduced products, plant-based dairy substitutes, adaptation, prebiotics, exogenous lactase, probiotics, and some other dietary interventions are further discussed.
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Кожахметова, Айнат, Murat B. K, Aleidar S. A., and Baimukanov А. D.,. "EFFECTIVE TECHNOLOGIES IN DAIRY CATTLE BREEDING." Ġylym ža̋ne bìlìm, no. 4(73) (December 25, 2023): 36–45. http://dx.doi.org/10.52578/2305-9397-2023-4-36-45.

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This paper describes the effective use of stress-free technology in dairy cattle breeding. This method is widely used in the technology of milking dairy cows and raising cubs. The article clearly shows the method of caring for calves in the conditions of the Republic of Kazakhstan in the period after milking and milking. A complete comprehensive study of the impact of stress factors on the body of young cubs during the milking period and cows during the milking season was carried out. The article provides a list of work on stress – free care of calves and dairy cows during the milking period. According to the results of the work, 4 –day Cubs in the experimental group were trained on substitutes with a high content of dairy products from the 12th day, exceeding their live weight by 5.8% in 15 days, and by 8.2% at one month. Cubs during the milking period in this research group at the end of the prophylactic period had a live weight of 77 kg, that is, 6.9% more than Cubs in the control group. This is the result of an early transition from milk to milk substitutes. The results of the conducted studies show that during stress, the number of white blood cells in the control group increased by 29%, the granulocyte increased by 9.02%, the erythrocyte by 7.5% and the average amount of red blood cells by 2.7%. Veterinary Measures for cows of the control group in the farm" zholdybay "reduce the milking rate by 16.7%, in the farm" Beibit "by 13.5 and in the farm" Balke "by 14%, in the farm" Zholdybay "– 10% lower than in the farm" Beibit "by 8.7% and in the farm" Balke " by 9.6%.
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Petrova, Yulia V., Valentina M. Bachinskaya, Mikhail M. Lugovoy, Evgeny A. Yakovlev, Elena V. Dudkina, Ilya I. Voronov, and Vadim Yu Karev. "Comparison of the effectiveness of whole milk substitutes in feeding calves of the dairy rearing period." Veterinariya, Zootekhniya i Biotekhnologiya 12/2, no. 109 (2022): 117–26. http://dx.doi.org/10.36871/vet.zoo.bio.202212216.

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Whole milk substitutes are widely used in feeding calves in the dairy rearing period, when the use of whole milk is unacceptable due to diseases of contagious etiology of mothers, or for economic reasons. The purpose of our research was to determine the effectiveness in calf feeding of the new substitute for whole milk «NutrilactPro» developed within the Rusagro group of companies in comparison with analogues designed for use from the first days of life of calves. Scientific research was conducted in the Moscow region. Using the paired-analogues method, two groups of calves of Holsteinized black-motley breed were formed, 12 calves in each group having the same body weight and a group cage housing. Blood samples were taken for clinical and biochemical analysis before and after the experiment. Calves were reweighed every 15 days.
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WARBURTON, DONALD W., and KARL F. WEISS. "Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings." Journal of Food Protection 49, no. 8 (August 1, 1986): 621–22. http://dx.doi.org/10.4315/0362-028x-49.8.621.

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A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.
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Baysal, Müge, and Yeşim Elmacı. "Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (June 25, 2020): 1331–40. http://dx.doi.org/10.24925/turjaf.v8i6.1331-1340.3346.

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Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mouthfeel, and especially flavor. To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, λ-carrageenan, κ-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. Changes in fat content of dairy desserts with the use of substitutes affect color, rheology, texture, sensory perception, aroma release and perception. Milk fat content is effective on sensory detection, in vivo flavor and flavor release in semi-solid dairy desserts. The milk fat content (whole-fat, low-fat or non-fat) used in the production of dairy dessert affects the rheological and sensory properties of the product, the taste intensity perceived in the mouth, flavor release, flow behavior, flavor and viscoelastic properties. According to the reviewed literature, in dairy desserts with reduced fat content, the thickener type and concentration (starch, κ-carrageenan, carboxymethyl cellulose) have been determined to cause perceptible changes in the product’s color, flavor and texture, and may alter the physical and structural properties of the product. In this review, it was aimed to examine the aroma release and rheological properties of dairy desserts with reduced fat content by using fat substitutes.
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Mäkinen, Outi Elina, Viivi Wanhalinna, Emanuele Zannini, and Elke Karin Arendt. "Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products." Critical Reviews in Food Science and Nutrition 56, no. 3 (January 9, 2015): 339–49. http://dx.doi.org/10.1080/10408398.2012.761950.

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Singh, Manisha Jayprakash, and Prof Noaman Khatib. "STUDYING CONSUMER BEHAVIOR RELATED TO DAIRY PRODUCTS, INCLUDING PREFERENCES FOR ORGANIC AND PLANT-BASED ALTERNATIVES, AND THE IMPACT ON DAIRY FARMING." International Journal of Research in Commerce and Management Studies 06, no. 03 (2024): 79–89. http://dx.doi.org/10.38193/ijrcms.2024.6309.

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This study looks at consumer behavior related to dairy products, specifically focusing on preferences for plant-based and organic alternatives and how that affects dairy production. Health, environmental, and ethical considerations are influencing consumer preferences in the dairy industry more and more. Dairy products that are organic are thought to be healthier and more environmentally friendly than their conventional counterparts, while plant-based substitutes are becoming more and more well-liked for moral and perceived health reasons. Changes in consumer preferences have a big impact on market strategies and sustainability initiatives related to dairy farming techniques. Comprehending these dynamics is vital for dairy sector players to proficiently modify production techniques and marketing strategies. Using a mixed-methods approach, this study investigates consumer behavior and motivations, offering insights into the trajectory of dairy product consumption going forward and its effects on the agricultural sector.
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Dissertations / Theses on the topic "Dairy substitutes"

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Røsand, Karoline, and Alice Moradian. "How do we make make Swedish consumers adhere to a plant-based diet? : An exploratory study on how companies in the food industry can influence flexitarians in the transition towards a plant-based diet." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-43990.

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The purpose of this qualitative research paper was to explore how companies who offer plant-based meat and dairy substitutes in the Swedish market, can influence flexitarians towards a more plant-based diet. This was based on the conflict between the need to substitute animal products with more plant-based alternatives and the current resistance among consumers to change from traditional eating patterns. A qualitative research approach was adopted, where seven semi-structured interviews were conducted in the empirical data collection process. The sample included six leading brands in the Swedish market, namely Oatly, Oumph!, Sproud, Violife, Fry and ICA, and one industry expert named Mattias from Vegomagasinet. The research identified seven themes where two of them were most significant; the need to direct the communication to flexitarians and the importance of creating a taste and texture that is similar to meat and dairy. The five remaining influential factors concerned collaborations with stakeholders, challenging packaging design, transformative marketing, earned media and premium prices.
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Chowpradith, Nishapa, and Kevin Kullgren. "Transition towards planted-based dairy substitutes : An exploratory study on the driving forces and the windows of opportunity for startups." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-296534.

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A radical shift in consumption and production of food is necessary to combat climate change. This has sparked interest in diets and their implications on the environment, both among researchers and among consumers. Plant-based dairy substitutes is one field of products that is experiencing significant growth. The dynamics in the market have created many opportunities for startups to enter the market with new products. However, because of the novelty of the topic, business models for sustainable food startups is a lacking area of research. Further, in order to successfully enter the market, it is essential for startups to fully understand the market dynamics from a holistic perspective. To investigate the mechanisms driving the transformation, as well as the potential windows of opportunity for startups, a survey and interviews were conducted. The survey had the aim of understanding the drivers of change among the consumers. The interviews were conducted with multiple startups and related organizations, which aimed to discuss the survey results while looking at the supply side of the market. The survey results presented interesting insights such as potential target consumers, consumer preferences in the plant-based dairy space, and potential gaps in the market. This was followed by the interviews where the business models, industrial dynamics and challenges were explored. The results were analyzed by theoretical frameworks such as the multi-level perspective. This study concluded that a transition towards plant-based dairy substitutes is occurring and is mainly driven by concern for veganism/animal welfare and climate change in combination with R&D efforts which are rapidly improving the products’ taste, price and convenience. This transition has raised new windows of opportunity for startups to capture the market share with viable business model innovation. However, changing diets takes a large amount of time and many political institutions work to protect the dairy industry.
Radikala förändringar i hur mat/dryck konsumeras och produceras är nödvändigt för att motverka klimatförändringar. Det här har lett till ett ökat intresse för olika dieters påverkan påmiljön. Det ökade intresset syns både inom forskning och bland konsumenter. Växtbaserade mejeri-substitut är ett sortiment av produkter som just nu växer kraftigt. Intresset på marknadenhar skapat många möjligheter för startups att etablera nya produkter. Eftersom det här är en ny och växande marknad så är forskningen kring hållbara mat/dryck-startups mycket begränsad. Vidare så måste startups förstå marknaden ur ett helhetsperspektiv för att framgångsrikt kunna etablera sig med nya produkter. För att undersöka vilka mekanismer som driver transformationen mot växtbaserademejeri-substitut, och vilka möjligheter som finns för startup, så har en enkätundersökning och intervjuer utförts. Enkäten syftade till att förstå vilka faktorer hos konsumenter som driver den här förändringen. Intervjuerna utfördes med olika startups och andra relevanta organisationer och syftade till att diskutera enkätresultaten samt att förstå marknaden ur producenternas perspektiv. Enkätresultaten innehöll intressanta insikter, såsom potentiella målkunder, kundpreferenser inom växtbaserade mejeriprodukter samt potentiella möjligheter på marknaden. Intervjuerna diskuterade startups affärsmodeller, dynamiken på marknaden och de största utmaningarna. Resultatet analyserades med hjälp av ett teoretiskt ramverk bestående av bland annat multi-level perspective. Slutsatsen i studien var att det just nu sker en övergång till växtbaserade mejeri-substitut och att detta främst är drivet av ökad hänsyn för veganism/djurskydd samt klimatförändringar i kombination med R&D-utveckling som snabbt förbättrat produkternas smak, pris och bekvämlighet. Den här övergången har skapat nya möjligheter för startups att ge sig in på marknaden genom nya innovativa affärsmodeller. Men det tar lång tid för ett samhälle att ändra sina kostvanor, och många politiska institutioner arbetar aktivt för att skydda mejeriindustrin.
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Chowpradith, Nishapa, and Kevin Kullgren. "Transition towards plant-based dairy substitutes : An exploratory study on the driving forces and the windows of opportunity for startups." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-296534.

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A radical shift in consumption and production of food is necessary to combat climate change. This has sparked interest in diets and their implications on the environment, both among researchers and among consumers. Plant-based dairy substitutes is one field of products that is experiencing significant growth. The dynamics in the market have created many opportunities for startups to enter the market with new products. However, because of the novelty of the topic, business models for sustainable food startups is a lacking area of research. Further, in order to successfully enter the market, it is essential for startups to fully understand the market dynamics from a holistic perspective. To investigate the mechanisms driving the transformation, as well as the potential windows of opportunity for startups, a survey and interviews were conducted. The survey had the aim of understanding the drivers of change among the consumers. The interviews were conducted with multiple startups and related organizations, which aimed to discuss the survey results while looking at the supply side of the market. The survey results presented interesting insights such as potential target consumers, consumer preferences in the plant-based dairy space, and potential gaps in the market. This was followed by the interviews where the business models, industrial dynamics and challenges were explored. The results were analyzed by theoretical frameworks such as the multi-level perspective. This study concluded that a transition towards plant-based dairy substitutes is occurring and is mainly driven by concern for veganism/animal welfare and climate change in combination with R&D efforts which are rapidly improving the products’ taste, price and convenience. This transition has raised new windows of opportunity for startups to capture the market share with viable business model innovation. However, changing diets takes a large amount of time and many political institutions work to protect the dairy industry.
Radikala förändringar i hur mat/dryck konsumeras och produceras är nödvändigt för att motverka klimatförändringar. Det här har lett till ett ökat intresse för olika dieters påverkan påmiljön. Det ökade intresset syns både inom forskning och bland konsumenter. Växtbaserade mejeri-substitut är ett sortiment av produkter som just nu växer kraftigt. Intresset på marknadenhar skapat många möjligheter för startups att etablera nya produkter. Eftersom det här är en ny och växande marknad så är forskningen kring hållbara mat/dryck-startups mycket begränsad. Vidare så måste startups förstå marknaden ur ett helhetsperspektiv för att framgångsrikt kunna etablera sig med nya produkter. För att undersöka vilka mekanismer som driver transformationen mot växtbaserademejeri-substitut, och vilka möjligheter som finns för startup, så har en enkätundersökning och intervjuer utförts. Enkäten syftade till att förstå vilka faktorer hos konsumenter som driver den här förändringen. Intervjuerna utfördes med olika startups och andra relevanta organisationer och syftade till att diskutera enkätresultaten samt att förstå marknaden ur producenternas perspektiv. Enkätresultaten innehöll intressanta insikter, såsom potentiella målkunder, kundpreferenser inom växtbaserade mejeriprodukter samt potentiella möjligheter på marknaden. Intervjuerna diskuterade startups affärsmodeller, dynamiken på marknaden och de största utmaningarna. Resultatet analyserades med hjälp av ett teoretiskt ramverk bestående av bland annat multi-level perspective. Slutsatsen i studien var att det just nu sker en övergång till växtbaserade mejeri-substitut och att detta främst är drivet av ökad hänsyn för veganism/djurskydd samt klimatförändringar i kombination med R&D-utveckling som snabbt förbättrat produkternas smak, pris och bekvämlighet. Den här övergången har skapat nya möjligheter för startups att ge sig in på marknaden genom nya innovativa affärsmodeller. Men det tar lång tid för ett samhälle att ändra sina kostvanor, och många politiska institutioner arbetar aktivt för att skydda mejeriindustrin.
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Alvarado, Mario D. "Fishmeal substituted for soybean meal fed at two TDN levels for lactating dairy cows." Thesis, Virginia Tech, 1986. http://hdl.handle.net/10919/45742.

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Thirty multiparous Holstein and twelve multiparous Jersey cows were used to determine the effect of diets (3x2 factorial) containing 0,1,2 kg of fish meal (FM) and energy levels of 70 and 75% TDN on milk production and composition. Basal diets contained 83% corn silage and 10.3% concentrate for the 70% TDN ration and 60% corn silage, 10.3% concentrate and 24.5% high moisture corn for the 75% rations. High moisture corn in the higher TDN diets decreased both acid and neutral detergent fiber, and increased dry matter content. Nitrogen degradability was lower in the higher TDN rations and decreased with increasing fishmeal levels. Dry matter degradability tended to be similar for all diets. Milk and FCM production was similar for all diets. Milk fat percentage was similar for TDN levels but decreased as fishmeal level increased. Milk protein percentage increased with 75% TDN but was not affected by fishmeal. Kilograms of milk protein produced followed a trend similar to milk protein percentage. Dry matter intake was higher with higher TDN diets, but tended to be lower during the first 4 weeks of the study with increasing levels of fishmeal. Bodyweight fluctuated during the experiment and followed a pattern similar to dry matter intake. Blood plasma urea concentration was similar for all diets.
Master of Science
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Garcia-Prendes, Rafael. "Evaluation of dairy manure compost as a peat substitute in potting media for container grown plants." [Gainesville, Fla.] : University of Florida, 2001. http://purl.fcla.edu/fcla/etd/UFE0000318.

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Thesis (M.S.)--University of Florida, 2001.
Title from title page of source document. Document formatted into pages; contains xi, 89 p.; also contains graphics. Includes vita. Includes bibliographical references.
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Helland, Ciara M. "Maturation and Culture Media Effects on In Vitro Bovine Embryo Developmental Competence." DigitalCommons@CalPoly, 2020. https://digitalcommons.calpoly.edu/theses/2152.

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In vitro produced bovine embryos are critical to the cattle industry. However, these embryos have altered morphology, epigenetics, and metabolism when compared to their in vivo counterparts. The aim of this thesis was to alter maturation and culture media to improve the developmental competence of in vitro bovine embryos. This thesis is comprised of three experiments and one proof of concept study. Each experiment followed the same general layout: oocyte aspiration from Jersey or Holstein ovaries, oocyte maturation for 24 hours, fertilization with bull semen for 24 hours, then embryo culture for 7-8 days in 38.5 °C in 5% O2, 5% CO2 and 90% N2. A proportion of stage 7 grade 1 blastocysts were fixed and stained with Nile Red to evaluate lipid content, Mitotracker Red CMX-Rosamine to measure mitochondrial activity, or Cell Rox Green to assess reactive oxygen species (ROS). Using a confocal microscope, images were taken of each stained embryo to detect and measure fluorescence. Any stage 7 embryos that were not imaged were slow frozen and evaluated for re-expansion when thawed. Experiment 1 was a one-way treatment designed to compare the conventional maturation media (control) containing fetal bovine serum (FBS), to an alternative media replacing FBS with a human platelet lysate serum substitute (SS). Both abattoir and ovum pick up (OPU) oocytes were used. The results suggested that maturing in vitro and OPU oocytes with serum substitute maintained developmental competence, including a similar yield of embryos and re-expansion rate. Resulting in vitro SS embryos had lower lipid content (p<0.05) and ROS levels compared (p<0.05) to the FBS control. Experiment 2 was a 2x2 factorial design testing how the addition of FGF2, LIF, and IGF1 cytokines to maturation and culture media affected in vitro embryo development. The first factor was maturation media (Mcon: industry standard and Mcyt: added cytokines) and the second factor was culture media (Ccon: industry standard and Ccyt: added cytokines). The two maturation media crossed with the two culture media equated to four treatments, including a control. The results suggested that cytokine addition had no effect on blastocyst rate or re-expansion rate. The combination of MCyt x CCyt media produced the lowest lipid levels (p<0.05) while the MCon x CCon treatment led to the highest mitochondrial activity (p<0.05). Experiment 3 was a 2x2 factorial design testing how the addition of melatonin to cytokine supplemented maturation media affected embryo developmental competence. The maturation factor had two levels: no supplementation (NoM) and melatonin with cytokine supplementation (MM). The culture factor had two levels: no supplementation (NoC) and cytokine supplementation (CC). We found no difference in blastocyst or re-expansion rate between any treatments. NoM showed higher mitochondrial activity than MM (p<0.05). NoC showed higher mitochondrial activity than CC (p<0.05). The NoM x NoC treatment showed the highest lipid levels of any treatment (p<0.05). The NoM x NoC treatment showed the highest mitochondrial activity of any treatment (p<0.05). The final part to this thesis focused on the preliminary use of phasor-fluorescence lifetime imaging microscopy (FLIM) and deep imaging via emission recovery (DIVER) technologies to autofluoresce endogenous compounds and predict the viability of an embryo without the use of invasive labels. In conjunction with the University of California Irvine, we tested the technologies on morula and blastocyst stage embryos to see if developmental competence was altered. Results suggested FLIM successfully captured NADH levels and DIVER successfully captured ROS and lipid content. Future studies are planned to fully investigate the effects of the microscopes on development and to accurately predict bovine embryo viability for transfer. Overall, human platelet lysate was a successful replacement for FBS, likely due to its similar content of protein and growth factors. Neither cytokine nor melatonin supplementation had conclusive results, further trials are needed to fully determine effectiveness.
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Zandim, Daniela Leal [Verfasser]. "The effect of daily fluoride applications in combination with saliva substitutes on remineralization of bovine dentin and enamel subsurface lesions / Daniela Leal Zandim." Berlin : Medizinische Fakultät Charité - Universitätsmedizin Berlin, 2011. http://d-nb.info/1026068908/34.

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Thyrén, Linnea. "Plant-based meat substitutes and their nutritional composition : A study on iron content, zinc content, calcium content and protein quality in meatballs and plant-based substitutes and how they contribute to the goal of reaching recommended daily intakes." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-96761.

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The purpose of this thesis was to study similarities and differences between a meat product and its plant-based substitutes in terms of how they enable people to reach the recommended daily intakes (RDI). The meat product included in the study were meatballs and its substitutes were three different plant-based alternatives. One was mainly based on soy, one on pea protein and one consisted of several different vegetables. The parameters studied were iron, zinc and calcium content as well as protein quality. By analyzing the four different products with flame atomic absorption spectroscopy (FAAS), the mineral content was calculated and protein quality was determined using amino acid analyzis carried out by the laboratory analysis company ALS. The method used to determine protein quality was DIAAS (Digestible Indispensable Amino Acid Score). Example meals and example days were created to visualize any differences and similarities when the products were put in a wider perspective. The results showed that there were differences between the products when they were compared individually, but that the differences were negligible when the products were included in an example meal or example day. This indicates that the products fulfill comparable dietary requirements and that the plant-based products were good substitutes for the meat product. The soy-based product was the best plant-based alternative when it comes to iron content, calcium content and protein quality. However, the soy product and the remaining substitutes reached recommended intakes for the same parameters when included in example days, which shows that the differences between the products are only present when analyzed individually.
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Books on the topic "Dairy substitutes"

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Pearce, Jack B. Dietary dairy products, dairy product substitutes and cholesterol metabolism. Belfast: Food Science Department, Queen's University of Belfast, 1991.

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Kirschenbaum, Levana. Levana cooks dairy-free!: A healthy, simple approach to gourmet cuisine. New York, NY: Skyhorse Pub., 2007.

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Smith, Nicole. The joys of almond milk: Delicious recipes for the dairy-free. New York: Skyhorse Publishing, 2014.

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Stepaniak, Joanne. The uncheese cookbook: Creating amazing dairy-free cheese substitutes and classic "uncheese" dishes. Summertown, Tenn: Book Pub. Co, 1994.

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The meat and dairy alternatives market. New York, N.Y: Packaged Facts, 1995.

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Levana Cooks Dairy-Free!: Natural and Delicious Recipes for Your Favorite "Forbidden" Foods. Skyhorse Publishing, 2007.

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Levana Cooks Dairy-Free!: Natural and Delicious Recipes for Your Favorite Forbidden Foods. Skyhorse Publishing Company, Incorporated, 2011.

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Parker, Philip M. The 2007-2012 World Outlook for Dairy Product Substitutes. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Dairy Product Substitutes. Icon Group International, Inc., 2005.

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The 2006-2011 World Outlook for Perishable Dairy Product Substitutes. Icon Group International, Inc., 2005.

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Book chapters on the topic "Dairy substitutes"

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Euston, Stephen R. "Emulsifiers in Dairy Products and Dairy Substitutes." In Food Emulsifiers and Their Applications, 173–210. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2662-6_7.

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Euston, Stephen R., and H. Douglas Goff. "Emulsifiers in Dairy Products and Dairy Substitutes." In Food Emulsifiers and Their Applications, 217–54. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29187-7_7.

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Euston, Stephen R. "Emulsifiers in Dairy Products and Dairy Substitutes." In Food Emulsifiers and Their Applications, 195–232. New York, NY: Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75284-6_7.

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Mania, Ignazio, Amelia Martins Delgado, Caterina Barone, and Salvatore Parisi. "Food Additives in Cheese Substitutes." In Traceability in the Dairy Industry in Europe, 109–17. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-00446-0_6.

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Pandey, Sonika, and Amrita Poonia. "Plant-Based Milk Substitutes: A Novel Non-dairy Source." In Innovations in Food Technology, 63–71. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6121-4_6.

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Poetschke, Julian, and Gerd G. Gauglitz. "Specific Attention Areas in Scar Management: Specific Scar Management Depending on Anatomical Features (Face, Hair, Breast, Hand, Joints, Foot)." In Textbook on Scar Management, 363–70. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44766-3_42.

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AbstractWhile scarring in general can prove difficult to treat satisfactorily for physicians, specific locations of scarring can make this task even more difficult. Scarring on the scalp can result in alopecia which, especially in women and children, can be extremely stigmatizing. On the face and chest, scars lead to severe aesthetic impairments and commonly result in significantly reduced quality of life. If the hands, feet, or large joints are affected by severe scarring, functional problems can arise that, if most severe, put their self-reliance throughout their daily lives at risk. Therefore, finding solutions for such scarring is imperative.Finding the right technique to address a specific scar requires analysis of the problem. If scars are contracted, scar releases through local flaps (Z-plasty, W-plasty, and others) are common procedures. In widespread instable scars, large areas of tissue can be replaced by dermal substitutes and split-thickness skin grafting and full-thickness skin grafting or through the use of free tissue flaps. Additionally, fractional lasers provide the opportunity to soften scarred skin and to ameliorate the often irregular surface texture of such scars. For the treatment of problematic areas, combining different treatment options with regard to the individual requirements of the scar will commonly yield satisfactory results. Care should be taken to incorporate physiotherapy, occupational therapy, and conservative scar treatment paradigms to prevent future scarring in treated areas and to improve and conserve the reconstituted function in scarred areas.
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Sikdar, Debosmita, Ivy Kanungo, and Dipanwita Das. "Microbial Enzymes: A Summary Focusing on Biotechnology Prospective for Combating Industrial Pollutants." In Proceedings of the Conference BioSangam 2022: Emerging Trends in Biotechnology (BIOSANGAM 2022), 70–76. Dordrecht: Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-020-6_8.

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AbstractEnvironmental issues are growing at an alarming rate and addressing the same is the need of the hour. Hazardous industrial pollutants and discharges are adding to the misery. Therefore, new ideas and technologies are being created and adopted to deal with ever increasing conservational troubles. Due to the burning issue of environmental pollution rising daily, a paradigm shift towards more sustainable and greener has to be pondered on. Microbial enzymes are such versatile, useful and beneficial weapons those can be exploited to combat the above-mentioned issues. In this aspect various works have been done and different sources of isolation of microbes and their fermentation process for procuring enzymes from them have been investigated in detail in those work. Pualsa Jagdish et al.’s work (2013) from Viva College, Virar, and Maharashtra entails that Lipase enzyme was procured from curd and waste oil was used as substrate. Lipase was produced by Lactobacillus sp. Whose lipolytic activity was calculated to be 0.082 U/mg. This enzyme if isolated under favorable conditions can be used to be applied for various industrial purposes in order to suppress the pollution rate and reduced the dependency on market-based chemicals and reagents those are highly dangerous and harmful. Work of Ashutosh Nema et al. (2019) [1], talks about the use of lipase enzyme as well as proteases are used as catalysts in biodiesel production as an effective and economical approach. According to Wu et al., large scale productions of protease have been achieved from Aspergillus species for their application in food and beverage industries. Alkaline proteases were reported to be produced under solid state fermentation processes by A. flavus and A. oryzae. Ikram-Ul-Haq and Mukhtar (2015) [2] stated that Penicillium sp. Alkaline proteases were generated under both solid state and submerged fermentation. The Mucor sp. of fungi can produce protease for milk clotting and can substitute rennin in the cheese making industry. Fungal enzymes are commonly used in industries over bacterial enzymes due to various technical reasons such as the feasibility of gaining enzymes at a high concentration in the fermentation medium and easier downstream processing. This way it can be encapsulated that microbial enzymes are savior in the field of pollution remediation and replacer of harsh and hazardous chemicals for carrying out various industrial applications.
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Dhankhar, Jyotika, and Preeti Kundu. "Stability Aspects of Non-Dairy Milk Alternatives." In Milk Substitutes - Selected Aspects. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96376.

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In recent years, plant-based milk products, commonly called as non-dairy milk alternatives have gained high popularity due to concerns associated with bovine milk like lactose intolerance, allergies, hypercholesterolemia, and pesticide and antibiotic residues. Important strategies for manufacture of non-dairy milk alternatives involve disintegration of plant materials in aqueous medium; its homogenization and addition of some additives to attain a consistency and appearance similar to that of bovine milk. Different range of ingredients are added to non-dairy milk alternatives such as oils, emulsifiers, thickeners, antioxidants, minerals etc. The main problem associated with non-dairy milk alternatives is generally linked with its stability. Stability is a crucial factor that governs the sensory properties and overall acceptance of non-dairy milk alternatives. Differences in processing parameters and molecular interaction mechanisms affect the stability of emulsions as well as the stability of non-dairy milk manufactured thereof. Various treatments like thermal treatment, non-thermal processing (ultra high pressure homogenization, pulsed electric field, ultrasonication), addition of emulsifiers are effective in achieving the stability of non-dairy milks. The present chapter aims to summarize the various factors contributing to the physical stability of non-dairy milk alternatives like appearance, consistency, emulsion stability, and the approaches required to maintain it.
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Walsh, Marianne C., and Caroline Gunn. "Non-dairy milk substitutes: Are they of adequate nutritional composition?" In Milk and Dairy Foods, 347–69. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-815603-2.00013-9.

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Veber, Anna, Dorota Zaręba, and Małgorzata Ziarno. "Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)." In Milk Substitutes - Selected Aspects. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95818.

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The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is low and is estimated to be around only 1–2%. However, it is mainly (about 70%) constituted by unsaturated fatty acids, including the polyunsaturated ones such as linoleic acid or linolenic acid, which are desirable in the human diet for the prevention of cardiovascular diseases or cancer. Biological processes such as germination or fermentation may improve the nutritional value of bean seeds (by increasing the content, digestibility, and bioavailability of some nutrients and by eliminating undesirable components) and deliver live cells of prohealth bacteria (lactic acid bacteria, propionic acid bacteria, or bifidobacteria).
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Conference papers on the topic "Dairy substitutes"

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Mariseva, Alla, and Ilze Beitane. "Assessment of ingredients and nutritional value of vegan products in Latvian market." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.018.

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Nowadays, veganism is becoming increasingly popular, because health concerns are usually the primary reason why people turn to vegan diet. The aim of the study was to identify the supply of vegan products on the Latvian market by analysing the ingredients used in the production of the products, nutritional and energy value of vegan products. 192 vegan products made in 20 different countries and available in online stores that offer their goods on the Latvian market were analysed. The research was carried out from January to March 2020. Information on the country of origin, ingredients, nutritional and energy value of the products was taken from product labels. The majority of the vegan products in Latvian online stores comes from Germany. The most important ingredient in the production in product groups such as meat substitutes and dairy alternatives is soya (Glycine max.), which provides high protein content. The vegan products could not be characterized as low in fat, as the average fat content in the various product groups ranged from 7.9±1.7 to 19.7±3.3 g 100 g-1 of product, except beverages. The average energy values for all product groups varied between 210.7 kJ 100 mL-1 for beverages and 1226.0 kJ 100 g-1 for snacks. There would be a need for everyday vegan products in the Latvian market, as most of the products are snacks at the moment, and legumes should be used as ingredient in the production of new vegan products with increased nutritional value.
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Patrakova, Irina, and V. V. Starkov. "SOCIAL INNOVATION - REDUCED SODIUM MEAT PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-101.

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Currently, daily sodium intake is about three times the recommended daily allowance for an adult, and processed meat products account for about 20% of total dietary sodium intake. Dietary concerns about excessive salt intake are leading the food industry to look for ways to reduce salt intake. The paper presents private technologies for the production of sausages with a reduced salt content using salt substitutes and flavor enhancers.
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Henak, Corinne R., and Jeffrey A. Weiss. "Regional Hyperelastic Properties of Human Hip Cartilage." In ASME 2012 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/sbc2012-80470.

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Cartilage material properties are necessary to make accurate predictions of cartilage stress during joint loading and to understand the effects of aging and disease on cartilage mechanics. Human hip cartilage material properties for loading situations that are relevant to activities of daily living are unavailable. Investigators have needed to use material properties from the joints of other animals as a substitute (e.g., [1]).
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Glinkova, A., G. Radchikova, A. Marusich, E. Danilenko, and M. Djumkova. "Заменитель цельного молока в кормлении телят." In Scientific and practical conference with international participation: "Management of the genetic fund of animals – problems, solutions, outlooks". Scientific Practical Institute of Biotechnologies in Animal Husbandry and Veterinary Medicine, 2023. http://dx.doi.org/10.61562/mgfa2023.34.

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The use of whole milk substitute in feeding calves had a positive effect on the physiological state and metabolic processes in the animals' body. In the blood of calves of the experimental group, an increase in the concentration of hemoglobin by 1.9%, total protein by 3.9%, calcium by 3.8%, phosphorus by 2.3%, and a decrease in urea by 8.5% was found. Calves that consumed whole milk had the greatest productivity, and therefore, their gross increase over the experience was higher in relation to group II animals by 3.0%.Feed costs for the production of 1 kg of experimental animal products amounted to 3.53 feed units in the first group and 3.59 in the second. Feeding whole milk substitute to calves aged 10-60 days (group II) led to a decrease in the cost of: a daily ration by 4.6%, 1 feed unit by 3.7%.When feeding a whole milk substitute, The cost of feed for obtaining an increase decreased by 1.9%, the cost of the increase by 1.8%.
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Young, M. G., B. I. Miller, M. Oron, U. Koren, and D. W. Kisker. "Photonic devices grown by atmospheric-pressure organometallic vapor-phase epitaxy using tertiarybutylarsine." In Integrated Photonics Research. Washington, D.C.: Optica Publishing Group, 1990. http://dx.doi.org/10.1364/ipr.1990.mi2.

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Because of the increasing interest in long-wavelength devices operating in the 1.1–1.55-μm wavelength region, growth techniques such as organometallic vapor-phase epitaxy (OMVPE) and chemical-beam epitaxy (CBE) are required to use toxic hydrides such as AsH3 and PH3 as the source of group V precursors. Of the two hydrides, AsH3 is more toxic, having a daily 8-h exposure limit of only 50 parts per billion, which requires the installation of elaborate safety systems prior to any growth. As a result, there have been many attempts to replace arsine with metal-organic substitutes.
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Alkan, Beyza, Ali Celen, Alican Çebi, Ahmet Selim Dalkilic, and Somchai Wongwises. "Refrigerated Railroad Car Design for Shipping Frozen Meat Using Alternative Refrigerants." In ASME 2014 4th Joint US-European Fluids Engineering Division Summer Meeting collocated with the ASME 2014 12th International Conference on Nanochannels, Microchannels, and Minichannels. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/fedsm2014-21068.

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Refrigerated railroad cars, known as reefers, are railroad rolling stock designed to carry perishable freight at specific temperatures. They are insulated boxcars that keep the cargo at a regulated temperature. As soon as railroad cars had the capability to keep a load cold, the potential growth of the meat, dairy, fruit and brewery industries became nearly unlimited. In this paper, a cold-room system in a railroad car was investigated as a case study to illustrate the use of the sample model. The change of substitute refrigerants and insulation thickness of the cold rooms’ refrigeration system was also considered in the model. The coefficient of performance (COP), refrigerant flow rate and capacities of each component of the refrigeration system were calculated for the refrigerants R12, R22, R134a, R290, R410A, R430A, R431A, R436A, R507A, R600a as part of this analysis. As a result of the energy analyses, all of the substitute refrigerants have a slightly lower COP and require higher compressor work than R12 and R22 for a condensation temperature of 40°C. The frozen meats have an evaporation temperature of −25°C related to the preserved product in the case studies. Influences of the insulation thickness of the wall on evaporator capacity and outside temperature of various cities on the condenser are also studied.
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Zaffora, Adriano, Joanna Stasiak, Geoff D. Moggridge, Maria Laura Costantino, and Roberto Fumero. "Design of Biomorphic Polymeric Heart Valve Prosthes by Means of FEM Modeling." In ASME 2010 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2010. http://dx.doi.org/10.1115/sbc2010-19420.

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Severe stenotic or insufficient native heart valves (nHV) must be substituted with artificial heart valve prostheses (aHV) to prevent heart failure. Nowadays, surgeons can implant two types of aHVs: mechanical aHV or bioprosthetic aHV. Mechanical aHVs, which are built up from synthetic hard materials, assure good reliability but require daily anticoagulant treatment to avoid blood cells damage. On the contrary, bioprosthetic aHVs, which are made from animal or human tissues, display better hemocompatibility but significant risk of failure due to tissue degradation. Despite current development in manufacturing of valve prostheses, long-term clinical applications claim for new generation of aHVs able to meet reliability and effectiveness requirements [2].
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Botnari, Liliana. "Lexical Variation from the Perspective of Diachronic and Diatopic Dimensions in the Language of the Periodical Press from the Moldavian SSR." In Conferință științifică internațională "Filologia modernă: realizări şi perspective în context european". “Bogdan Petriceicu-Hasdeu” Institute of Romanian Philology, Republic of Moldova, 2022. http://dx.doi.org/10.52505/filomod.2022.16.11.

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In this article, we research the state of the language from Bessarabia of the post-annexation period, analyzing the lexical variation of some texts from the Soviet daily papers „Moldova Socialistă” and „Tineretul Moldovei”, in order to identify the diachronic and diatopic variation features. We identify a specific language, polarized, most of the time, around some ideological axes, a vocabulary characterized by clichéd lexical units and structures, by certain stylistic marks, which are variable according to extralinguistic factors, by archaisms and obsolete forms of some words, as well as borrowings from Russian. All these terms disappeared along with the realities they represented or were substituted with the corresponding Romanian equivalents.
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Boophamala, Chonnipa, Panchalee Pathanibul, Nathanai Khongame, and Passachon Prommintr. "DEVELOPMENT OF HIGH-PROTEIN PLANT-BASED YOGURT FROM OAT, CHICKPEA AND PEA PROTEIN." In THE 2023 INTERNATIONAL CONFERENCE ON CREATIITY, MANAGEMENT, EDUCATION, TECHNOLOGY AND SCIENCES. EDUCATION STUDIO, 2023. http://dx.doi.org/10.62788/zz741ro.

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For health benefit and sustainable process reasons, consumption of plant-based diets is becoming more popular nowadays. Yogurt, traditionally fermented from dairy milk, has already been developed with plant milks offering a dairy-free alternative for individuals with lactose intolerance and cow’s milk allergy. In this study, oat and chickpea were selected to create a new plant-based yogurt. A more balanced amino acid profile can be achieved by combining a grain (oat) and a legume (chickpea) in the product. The first objective was to investigate the appropriate proportion of oat and chickpea (5:5, 6:6, 7:7) in yogurt. Sensory analysis revealed that the 6:6 ratio was favored by panelists in more quality attributes (p≤0.05). Most plant-based foods are low in protein compared with animal-derived foods. Hence, the second objective was to enhance the protein concentration of yogurt by substituting some chickpea with pea protein isolate (4:2, 3:3, 2:4). The higher level of pea protein in yogurt contributed to decreased firmness, lower acidity, and higher syneresis (p≤0.05). The protein contents of yogurt substituted with 0, 2, 3 and 4% pea protein were 3.74, 5.58, 6.71 and 7.98%, respectively. However, yogurt with 3% pea protein was preferred in more sensory quality categories (p≤0.05). In summary, the combination of 6% oat, 3% chickpea, and 3% pea protein was the most suitable ingredient ratio for developing a novel plant-based yogurt with a high-protein content and a balanced amino acid composition.
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Rabelo, Bárbara, Paula Bellé Blume, Luiz Henrique da Silva Sareto, and Diorges Carlos Lopes. "Feasibility of partial replacement of fine aggregate by ground glass in mortar production." In ENSUS2023 - XI Encontro de Sustentabilidade em Projeto. Grupo de Pesquisa Virtuhab/UFSC, 2023. http://dx.doi.org/10.29183/2596-237x.ensus2023.v11.n2.p21-31.

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Mortar is one of the most used mixtures in civil construction and, therefore, it has several applications and functions. Because it is something of daily use in the civil industry, it has large production and,consequently, uses a huge amount of material, so the use of ground glass as a partial substitute for sand is a sustainable way to reduce the amount of material and also recycle glass. Thus, the laboratory compressive strength test presented the results of this application. A reference mixture and three others with sand substitution of 15%, 30% and 45% for ground glass were used. The results of compressive strength with the glass substitution mixtures were lower in relation to the reference mixture, of 100% sand. However, among the three mixtures tested, the mortar with 15% glass obtained the best performance among the other substitutions.
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Reports on the topic "Dairy substitutes"

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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination of desk research, based on thorough review of the academic and non-academic literature and of the alternative proteins start-up scene, and presents an analysis of the emerging market for alternative proteins, the potential implications and the potential policy responses that the FSA might need to consider. Four main categories of alternative proteins are presented and reviewed in this report: Plant-based meat substitutes Novel protein sources Proteins and biomass biosynthesised by microorganisms Cultured meat
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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, legume-based spreads, nut-based spreads, energy drinks, foods and beverages intended for sportspersons and meal replacements for weight control. To support the Food Standards Agency (FSA) and Food Standard Scotland (FSS) in evaluating the dossier, the Advisory Committee on Novel Foods and Processes (ACNFP) was asked to review the dossier. The Committee concluded that Barley Rice Protein is safe under the proposed conditions of use, based on the composition and the anticipated intake. The Committee considered that the proposed uses were not nutritionally disadvantageous if used alone or in combination with other plant sources of protein. However, the Committee expressed concern that it may be nutritionally disadvantageous if used as a meat or dairy protein substitute in products marketed as meal replacements for weight control. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinion of the FSA and FSS.
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