Environmental performance of mixed animal and plant protein sources for designing new fermented foods
نویسندگان
چکیده
In the food industry, there is currently a great deal of interest in development plant-based alternatives to dairy products. However, little known about ways which differences formulation and/or processing affect potential environmental benefits such this study, we investigated performance four new fermented products created using different mixtures plant- (pea) and animal- (cow milk) derived protein sources prepared cheese-technology process (Camembert production). Life cycle assessments (LCAs) were performed that included all steps from agricultural production ingredients generation final ready-to-eat product. The goals identify hotspots system compare each other as well common or legume-based (Camembert, tofu, hummus). LCA results revealed two main for mixed milk (when used) ripening stage. All similar with respect impacts related processing. Instead, regard production, made higher proportion pea superior, providing clear evidence benefit pea-milk foods. Overall, though, did not present any compared Camembert, hummus, tofu due complex energy-intensive nature manufacturing process. It therefore critical these be simplified optimized order realize pea-based
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ژورنال
عنوان ژورنال: Cleaner environmental systems
سال: 2023
ISSN: ['2666-7894']
DOI: https://doi.org/10.1016/j.cesys.2023.100115