Development of plant-based strained yogurt

Abstract

Following the developments of the world's population, alternative sources of protein to the complement and / or replacement of animal proteins are subject to intense development efforts in research and industries. Climate change and a better understanding of the environmental impact of food production have created an urgent need to develop sustainable food systems. The demand for plant-based proteins is due to multiple factors, the vegetarian, vegan and flexitarian populations have promoted the use of plant-based proteins in the production of food products. In addition, there is a global challenge to address food security and to preserve land and water resources due to climate change, population growth and changing the diets. According to research, the world's population could grow to exceed 9 billion people by 2050, leading to a sharp increase in demand for food in general and for food protein and animal feed. During recent years, a sustainable lifestyle has gained a remarkable interest among consumers, closely related to both heath and ethical reasons. To achieve this goal, a major shift towards plant-based food stuff is necessary, in which plant-based proteins products represent a great segment. The aim of this review is to tackle the different extraction/purification techniques used for plant-based proteins, as well as the challenges associated with the processing of plant proteins and how these challenges could be overcome.