Vegan Food Products

Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies assembles the science related to different vegan foods in a comprehensive reference that discusses the benefits and challenges of vegan food products. Composed of 11 chapters, the book covers the vegan alternatives of different food groups including meat, fish, egg, and dairy. It also presents a variety of vegan protein sources, such as plant-based proteins, macro- and microalgae and single-cell proteins. The book explores production methods and technology of vegan foods, like extrusion, dry-fractionation methods for enriching proteins, 3D printing, and in vitro methods. The health aspects of vegan foods, with a specific chapter devoted to the fortification studies, are covered in this book, as well as the vegan food market, the consumer perception, and the sensory and nutritional quality of vegan products. Edited by well-known global researchers in the field, this book provides readers with a broad review of the most recent research on the opportunities and challenges of vegan ingredients and foods.

• Covers vegan alternatives of different food groups including meat, fish, egg, and dairy
• Presents vegan protein sources of plant-based and microbial origins
• Explores health aspects of vegan foods, consumer perception and legislation aspects
• Discusses production methods and technology of vegan foods