Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment

Substitution of beef with alternative proteins is one practical trend taken by industry and consumers to reduce the negative impact of convenience products on the environment. Numerous products based on plant, insect and fungi proteins compete to replace beef burgers in an environmentally friendly a...

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Bibliographic Details
Published in:Future foods : a dedicated journal for sustainability in food science 2021-12, Vol.4, p.100042, Article 100042
Main Authors: Smetana, Sergiy, Profeta, Adriano, Voigt, Rieke, Kircher, Christian, Heinz, Volker
Format: Article
Language:English
Subjects:
beef
biomass
Burger patty
Environmental impact
Germany
industry
insects
life cycle assessment
markets
Nutri-score
nutrient content
Sensory analysis
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