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In recent decades, the food industry has been faced with new challenges, and it has had to develop new types of diets and produce new types of foods that can slow down the spread of chronic diseases. The aim of our research was to identify the characteristics of plant-based nutrition, based on international and Hungarian literature. The comprehensi...
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Context 1
... analysis is based on the classification given by Corrin and Papadopoulos [27], Rosenfeld [56], and Ruby [57]. Factors supporting the plant-based diet are shown in Table 2. 1 The perceived or objective assessment of the benefits shown in the table may be subjective, depending on the individual. 2 Perceived benefits were based on consumer surveys, and objective benefits were based on objective measurements (e.g., laboratory and clinical studies). Source: Author's own development, 2020. ...Similar publications
Background
Loss of muscle mass and muscle strength are key characteristics of age‐related muscle decline. Dietary protein is a key nutrient that supports optimal muscle health. However, there is a strong argument to reduce intake of animal protein for health and environmental reasons. The effects of vegetarian diets on determinants of muscle health...
Purpose
This paper aims to present an overview of the definitions of “plant-based and “vegetarian diets” adopted by different organizations worldwide, proposing new standard definitions and discussing the notion of vegetarianism as a restrictive dietary pattern.
Methods
An extensive literature review on the different definitions of vegetarian and...
Modelled dietary scenarios often fail to reflect true dietary practice and do not account for variation in the environmental burden of food due to sourcing and production methods. Here we link dietary data from a sample of 55,504 vegans, vegetarians, fish-eaters and meat-eaters with food-level data on greenhouse gas emissions, land use, water use,...
Background:
This study aimed to examine the prevalence and associated factors of malnutrition in older community-dwellers and explore the interaction between associated factors.
Methods:
A total of 474,467 older community-dwellers aged 65 or above were selected in Guangzhou, China. We used a two-step methodology to detect the associated factors...
The popularity of vegetarian diets has increased the need for studies on long-term health outcomes. A limited number of studies, including only one study from a non-vegetarian population, investigated the risk of mortality with self-identified vegetarianism and reported inconsistent results. This study evaluated prospective associations between veg...
Citations
... International organizations, including the FAO and the Lancet Commission, highlight the urgency of adopting plant-based diets to conserve resources, protect biodiversity, and reduce greenhouse gas emissions [10][11][12][13]. Such diets are less resource-intensive and offer a viable path to optimizing agricultural land use. ...
Background/Objectives: Agricultural systems face increasing global pressure to address sustainability challenges, particularly regarding land use and environmental protection. In Romania, where traditional diets are heavily dependent on animal-based products, optimizing land use is critical. This study investigates the potential of plant-based diets to reduce agricultural land use, examining scenarios of partial and complete replacement of animal protein with plant protein sources (soy, peas, and potatoes). Methods: The research modeled three dietary transition scenarios—replacing 33%, 50%, and 100% of animal protein with plant-based protein—using data from the Romanian National Institute of Statistics, the FAO, and international sources. Land use was calculated for each scenario using formulas that take into account protein content and land use intensity for animal and plant protein sources. The simulations quantify the reduction in agricultural land use at the per capita and national levels. Results: The study reveals significant land-saving potential across all scenarios. At the national level, land use reductions ranged from 84,020 hectares (33% replacement) to 1,067,443 hectares (100% replacement). High-impact products such as beef and dairy continue to dominate land use, even in partial replacement scenarios. Conversely, replacing pork and chicken proteins shows substantial savings. The findings highlight the inefficiency of animal-based protein production and the ecological benefits of transitioning to plant-based diets. Conclusions: A dietary shift towards plant-based protein in Romania could achieve significant reductions in agricultural land use, contributing to the Sustainable Development Goals. This transition not only supports environmental conservation and resource optimization, but also provides public health benefits by reducing consumption of red and processed meat. These results provide a basis for policies to promote sustainable and nutritionally balanced food systems
... Keywords: Vegetarianism, vitamin b12, omnivorous, lacto-ovo vegetarian, obesity [33] Although it can contain minor amounts of food with animal origin, such as milk, eggs, meat, and fish, the phrase "plant-based" is more inclusive because it emphasises the consumption of foods largely derived via vegetation (the fruits, vegetables, nuts, oil, grain products, and legume) (Fehér A et al., 2020) [12] . There are many justifications for adopting a diet that is vegetarian or vegan, such as those pertaining to animal welfare and rights as well as ethical, moral, spiritual, or religious considerations (Ruby M.B et al., 2012) [32] . ...
... Keywords: Vegetarianism, vitamin b12, omnivorous, lacto-ovo vegetarian, obesity [33] Although it can contain minor amounts of food with animal origin, such as milk, eggs, meat, and fish, the phrase "plant-based" is more inclusive because it emphasises the consumption of foods largely derived via vegetation (the fruits, vegetables, nuts, oil, grain products, and legume) (Fehér A et al., 2020) [12] . There are many justifications for adopting a diet that is vegetarian or vegan, such as those pertaining to animal welfare and rights as well as ethical, moral, spiritual, or religious considerations (Ruby M.B et al., 2012) [32] . ...
... … In that sense, the mix of some younger colleagues and those experienced colleagues is a very rewarding mix" www.nature.com/scientificreports/ Besides, in three institutions, adoption of healthy and sustainable nutrition interventions was facilitated by the reward of a quality label of the city in which the institution is situated [quote 13,14] [incentive systems, adoption]. ...
... The college/university takes at least one of the following initiatives to encourage healthy eating among students: 1. nudging 2. pricing strategy, i.e. making healthy options cheaper/free or making unhealthy options more expensive 11 The college/university has written agreements and/or rules* to ensure healthy health to encourage nutrition among students *e.g. students are allowed to drink water throughout the lesson, and staff are encouraged to set an example in healthy eating 12 The college/university actively communicates the written agreements and/or rules and regulations to the students 13 The college/university provides support in at least 1 of the following ways For students with special nutritional needs or with a problem regarding nutrition* 1. via an internal nutrition expert (e.g. dietitian) 2. via another internal expert (e.g. ...
The transition from secondary school to college or university is a well-known and well-studied risk period for weight and/or fat gain and not meeting the dietary recommendations. Higher education acts as a promising setting to implement nutrition interventions. An important condition for intervention success is that interventions are implemented as intended by the protocol and integrated in the institutional policy. Unfortunately, to date, there is only little understanding of the factors influencing adoption and implementation of nutrition interventions in higher education settings. This study aimed to provide insight into stakeholders’ perspectives on facilitators and barriers to adoption and implementation of nutrition interventions promoting healthy and sustainable diets among higher education students in Flanders. Eight online group interviews and three online individual interviews were conducted involving a total of 37 stakeholders (e.g., staff of student services and student restaurants) from ten Flemish higher education institutions with varying food policy quality scores, and one external catering company which provides catering in higher education institutions. A semi-structured interview guide based on the Consolidated Framework for Implementation Research (CFIR-framework) was used to facilitate the interviews. Afterwards, the data were analyzed using a combined inductive and deductive thematic approach led by the CFIR-framework. Most of the institutions’ food policies focused on the provision and promotion of healthy and sustainable nutrition. Therefore, the reported factors in the present study consequently relate primarily to these two strategies. Stakeholders preferred to adopt low cost and institution-tailored interventions supported by experts and evidence, considering them easier and less resourceful to implement in the specific context of the institution. They stressed the importance of considering both students’ and institution stakeholders’ needs and perspectives in the development of nutrition interventions and implementation plans. Furthermore, interventions should be focused on a combination of different ecological levels and various strategies. Future interventions should be developed participatively and should be focused on a combination of both individual and environmental levels. Higher education institutions are encouraged to use opportunities such as creating win–win situations within the institution, working together with research groups and engaging students through student associations. The findings of this research add to the literature on implementation science and inform future development and implementation of nutrition interventions in higher education settings.
... the epistemic value (epV) is the perceived utility derived from an alternative's ability to pique interest, offer novelty, and satiate the thirst for knowledge (sheth et al., 1991). the main drivers for adopting a plant-based diet are identified as the health benefits of a plant-based diet, specifically, the decrease in body fat and obesity rates, the increased presence of vital nutritional components, and lowered risk factors for diseases (Fehér et al., 2020) Functional value (F.V.) emphasizes performance and functionality as well as the financial gain or utility that a good or service offers (Zainuddin et al., 2013). all modern definitions of health acknowledge that health value (h.V.) goes beyond the absence of disease and denotes a person's full ability for self-realization and self-fulfilment. ...
... Post-cOViD-19, awareness of the impact of the environment on people's health, coupled with a preference for locally available plant-based food and organic food, was cited as the main driver. health benefits lowered disease risk factors (Fehér et al., 2020). • respondents stated bloating, poor digestion, and lethargy as prime reasons for switching to plant-based food. ...
Many people are shifting towards plant-based diets due to health and ethical considerations about climate change and animal welfare. Changes in dietary patterns are increasing rapidly in some countries, while this trend is just emerging in others. The present study reviews plant-based food adoption in India and identifies the critical factors that drive the purchase intention of plant-based food. The study applied an extended theory of planned behaviour, incorporating a multidimensional construct with subjective norms, environmental attitude, perceived behavioural control, social value, functional value, epistemic value, and health benefits. Environmental attitude was the most important factor, followed by health benefits and epistemic values. Social value positively influenced health benefits, indicating that consumers tried plant-based food based on recommendations by celebrities to gain approval from peers. However, after adoption, they realized the health benefits like better digestion, and reduced hormonal imbalance. Subjective norms were an insignificant factor indicating that adopting plant-based food was a personal choice without family/peer influence. Rather than focusing on meat-eating consumers only, marketers must consider vegetarian consumers and those looking to reduce meat consumption. Communication strategy by food brands and the gastronomy industry should focus less on animal welfare and nudge consumers to reduce animal product consumption due to the health benefits and overall impact on the environment.
... These recommendations are based on the fact that plant ingredients are a valuable source of vitamins, minerals, fiber, and other phytonutrients that are important for the prevention of "hidden hunger" (Hutsol et al., 2023). Numerous studies have shown a direct correlation between the consumption of plant products and human health (Fehér et al., 2020). On the other hand, the cultivation of plant products is less harmful to the environment than the production of meat, so increasing the consumption of grains, fruits and vegetables can contribute to the reduction of greenhouse gas emissions (Clune et al., 2017). ...
Efficient use of energy and resources is vital for fostering the sustainable development of our planet and fighting hidden hunger. One way to address this issue is by preserving the quality of raw materials from fruits over a prolonged period. However, fruits have the highest rate of losses and waste among food products. Incorrect selection of cooling procedures and inappropriate cooling rates can lead to post-harvest quality losses, which in turn will result in loss of product quality and energy. Research into methods capable of minimizing losses and extending the storage life of fruits is essential to determine their effectiveness. The purpose of the research was to evaluate the impact of different cooling methods on the reduction of losses and the extension of the shelf life of cherries. The study involved sweet cherries of different ripening periods (Melitopolska chorna, Krupnoplidna and Valerii Chkalov) and sweet cherries of the Vstriecha variety. The influence of room cooling, forced air cooling, hydrocooling with the addition of lactic and acetic acid, and combined cooling method on cooling rate, weight loss, epiphytic microflora condition, respiratory intensity and heat generation during cherry storage was analyzed. The highest fruit weight losses were observed when using the forced air cooling method, ranging from 1.76 to 1.96%. The combined cooling method for cherries and sour cherries reduced average fruit weight losses by 11.3-22.9 times compared to other methods. When using the combined method, the number of bacteria and fungi on the surface of cherry fruits remained at the same level as before cooling or decreased by 10 to 40% depending on the variety. On the surface of the fruits of the Vstriecha sour cherry variety, the number of bacteria and fungi decreased from 20 to 60% compared to the indicators of the epiphytic microflora before cooling. The proposed combined precooling method is determined to be the most effective in terms of technological indicators and preservation of the quality of cherry and sour cherry fruits. Further studies of the impact of cooling methods on cherry quality will allow the development of mathematical modeling approaches to quantitatively describe precooling processes throughout the entire refrigeration chain for fruit preservation.
... Consumer choices in this sector are especially influenced by sustainability, quality, and health attributes [26][27][28][29][30][31][32][33][34][35][36][37][38]. These trends push brands to align their marketing strategies [39,40] and pose a great opportunity for plant-based business. ...
This article delves into the landscape of the plant-based food industry, exploring innovative market entry strategies and their interplay with the evolving food market and shifting consumer preferences and lifestyles. Adopting a multidimensional approach, the study reflects diverse perspectives at play. Through a comparative analysis of strategic promotion and growth strategies employed by both innovative startups and established industry giants in the plant-based alternatives sector in Germany, the study aims to capture the challenges faced by the ‘newer’ wave of plant-based alternatives. This examination is particularly relevant for navigating the complexities of entering a competitive market. Striving to penetrate evolving consumer lifestyles, the study draws insightful comparisons with their “older” counterparts. In addition, through in-depth interviews with selected companies, the study investigates the entry methods of startups venturing into the German market, aiming to identify parallels and contrasts in market strategies with established brands. This provides valuable insights into innovation within the alternative food market. Furthermore, the study explores the process of brand “platformization” by scrutinizing the websites of the selected companies and analyzing customers’ online reviews of their brand experience. This comprehensive analysis unveils distinctive patterns in communication strategies, brand positioning, and consumer engagement, offering insights into the ways plant-based innovation shapes new, caring lifestyles. The main findings include a strong correlation among dimensions related to food quality, use, and taste, indicating a holistic approach to food consumption facilitated by online platforms.
... Table 1 highlights few of the plant proteins along with their processing condition that was able to replicate animal meat characteristics. Several advantages have been observed from the consumption of a plant-based diet, for instance, weight management, the presence of nutritional elements such as vitamins, micro-, and macro-nutrients in high amounts, and regulation of blood pressure and cholesterol [6]. The ability of plant-based diets to lessen the effects of environmental degradation and the risk of diseases linked to diet is a fact [7]. ...
The escalating issue of global warming is closely linked to greenhouse gas emissions resulting from agricultural practices and land use, which together account for roughly 23% of global emissions. Among these, livestock production is a major contributor, responsible for 12% to 18% of emissions, highlighting its environmental impact. Despite providing essential nutrients such as proteins and vitamins, meat production exacerbates greenhouse gas emissions and poses significant challenges related to water use and pollution. Therefore, a sustainable and healthful substitute for animal meat must be the main priority due to environmental and health considerations namely obesity, high blood pressure and cardiovascular disease. The texture, appearance, and mouthfeel of animal flesh can be mimicked by meat substitutes made of plant proteins. This highlights the importance of exploring innovative approaches to develop alternatives to traditional meat products. This article gives a thorough review of high-moisture extruded meat alternatives made with cutting-edge 3D and 4D printing technologies. The article reviews the latest developments in meat analogues constitution through high moisture extrusion and 3D printing techniques and also discusses the possibility of implementing of 4D printing for the same. While extrusion remains a key method for producing these substitutes, with a control over the key parameters such as nozzle diameter, layer height and temperature, 3D and 4D printing offer exciting opportunities to overcome existing limitations concerning nutritional value and advance the field. The development of plant-based meat alternatives holds significant promise for transforming the food industry and promoting a more sustainable future.
... Furthermore, some authors have labelled the vegan diet as the 'most ethical' due to its benefits for animal welfare. Vegans are characterised by the fact that they do not use any product that contains any element of animal origin or in which animals have been used for manufacturing processes, be it clothing, pharmaceuticals, cosmetics or food (32,34,35). ...
Plant-based beverages are water-soluble extracts of cereals, pseudocereals, seeds and legumes that resemble milk in appearance. However, these products have important differences compared to normal liquid milk, such as nutritional composition, sensorial properties and shelf-life stability. Increasing number of consumers are opting for these beverages due to lactose intolerance, milk protein allergies or lifestyle. In this regard, different emerging technologies have been investigated to solve problems such as shelf life, nutritional and emulsion stability as well as sensory acceptability, without using high temperatures since heat treatments decrease the content of some bioactive compounds. Ultrasound technology alone or combined with temperature (thermosonication) could be a valuable tool to improve the properties of plant-based beverages. Therefore, this review provides a detailed analysis of the effect of ultrasound and thermosonication on the physical, bioactive, microbiological and sensory properties of almond-, soybean-, coconut-, hazelnut- and peanut-based beverages, among others.
... Marketers can emphasise the compassion and empathy for animals, the positive impact on the planet, and the sense of contribution to a greater cause when choosing plant-based foods. By tapping into consumers' emotions, marketers can effectively influence their purchasing decisions and foster a sense of purpose and fulfilment [9]. Furthermore, highlighting the delicious and diverse range of plant-based food options can also be a persuasive strategy [10]. ...
The shift in consumer dietary patterns from meat-based to plant-based food products has become a prominent trend worldwide. This shift is driven by various factors, including concerns about personal health and environmental awareness. Despite the global growth of the plant-based food industry, developing nations tend to be slow with adopting non-meat-based diets. This is mainly due to high levels of food insecurity and meat being the main source of protein, especially in countries like South Africa where food consumption is needs-based, and consumers are unaware of the environmental footprint of meat production. This paper is part of a two-phase study and reports on the quantitative results, which were obtained during the second phase. The main aim of this study was to investigate the factors that influence consumers’ decisions to choose plant-based food products. The factors that were selected were informed by the thematic results from phase 1, which involved focus groups that explored consumers’ opinions and behaviours towards plant-based lifestyles. By means of survey distribution, 426 online questionnaires were distributed among young consumers in South Africa. A conceptual model with six hypotheses was tested and the data were analysed using SmartPLS 4.1.0.8. The findings indicated the product taste and product knowledge are the most important factors that drive young consumers’ decisions to choose plant-based food products. The study further found that product quality, affordability, social influence, and product packaging play a role but to a lesser degree. Food marketers can utilise these findings and implement marketing strategies that can assist with persuading consumers to choose plant-based food products and adopt a healthier, more sustainable lifestyle.
... As such, transitioning towards more plant-based diets and away from animal products is a key option to improve sustainability of food systems. How to achieve this in practice is challenging, including needing to overcome barriers such as conventions and preferences for animal-based proteins and aversion of alternative protein sources (Fehér et al., 2020;Grossman & Weiss, 2021). ...
"This report comprises two parts. Part I, the bulk of the report, assesses the relationships between nature conservation and agriculture in our globalised world, drawing from data, publications, and expertise from IUCN and beyond. Chapter 1 provides definitions and framing of ‘agriculture’, ‘nature’, and associated terms. Chapter 2 uses both synthesis of the evidence and empirical analysis to explore how agriculture affects nature. Chapter 3, conversely, explores the impacts that nature, mediated by ecosystem services and disservices, has on agriculture. Drawing from these, Chapter 4 harnesses integrated assessment modelling to examine the prospects for simultaneous achievement of global goals for both agriculture and conservation. Chapter 5 then examines a range of realistic policy scenarios currently under discussion in the agriculture and conservation sectors and beyond. Chapter 6 concludes with key messages emerging from the report. Finally, Part II documents four key indicators of nature and conservation, drawing in part from data based on IUCN standards for countries across the world."
