Expediting the growth of plant-based meat alternatives by microfluidic technology: identification of the opportunities and challenges

The development of animal welfare science in China: An explorative analysis

This paper presents results of a search and analysis of research projects on animal welfare registered in the China National Knowledge Infrastructure (CNKI) database in the period 1996-2019, with the aim of gaining a better understanding of developments in animal welfare science in China. The title-abstract search of publications in this database resulted in over 260 articles that could be linked to 200 research projects with an animal welfare component. These projects were analysed for: (a) involved academic disciplines; (b) studied animal species; (c) contexts of animal use; (d) concepts of animal welfare; and (e) attention to ethical dimensions of animal welfare. The analysis shows an increased attention to animal welfare science, with a particular focus on farm and laboratory animals. We observed an increase in the number of studies and of animal species studied. The majority of research projects start in or include a view of animal welfare that is close to Fraser's 'biological function' view. We conclude that the increased attention to animal welfare in science reflects recent developments in China in terms of public concern about animal use, academic debate about the importance of animal welfare, and animal-related political and economic developments linked to China's ambitions to be a global player in science and food production. For the further development of animal welfare science in China stable funding and more interdisciplinary collaboration are necessary to study and publish on fundamental aspects of animal welfare, on issues not directly related to applied problems, and on the ethical dimensions of animal welfare.

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enhancing the nutritional content and stability of plant-based meat alternatives, but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, and high costs have been raised in their use. Fermentation with microorganisms such as Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, and Rhizopus oryzae improves digestibility and reduces allergenicity and antinutritive factors more effectively. At the same time, microbial metabolites can boost the final product's safety, nutrition, and sensory quality, although some concerns regarding their toxicity remain. Designing a single starter culture or microbial consortium for plant-based meat alternatives can be a novel solution for advancing the health benefits of the final product while still fulfilling the demands of an expanding and sustainable economy.