As global concerns over excessive animal consumption threaten both the planet and human health, Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources, offers a scientific view into the cutting-edge world of plant-based nutrition and its transformative potential to heal and nourish. Addressing issues surrounding animal agriculture’s impact on well-being and the environment, this book shows a necessary need to shift from a diet of ecologically damaging animal foods to more plant-based solutions for optimal human health, nutrition and a more sustainable planet.

Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources, takes a deep dive into new developments and sustainable challenges of plant-based alternatives. Authors discuss the nutritional benefits and overall potential of underutilized fruits, vegetables and legumes while also highlighting their sensory appeal. Chapters also address how sustainable plant diets can help overcome the problems associated with a diet of overprocessed foods. Chapters on extrusion, muscle fiber simulation, fermentation and scaffolding detail methods to develop clean label plant-based alternatives to eggs, meat, cheese and milk while mycoprotein and edible plant oils are introduced as the future of nonmeat protein and nutrition. Authors also discuss strategies and challenges for the valorization of plant food waste and by-products produced from the food industry.

• Addresses nutritional value and health benefits of plant-based foods
• Delivers remedies to address frequent sustainability issues along a plant-based food supply chain
• Promotes extrusion, muscle fiber simulation, fermentation and scaffolding to develop clean label plant-based alternatives to meat and dairy proteins
• Highlights underutilized fruits, vegetables, legumes, cereals and novel trends in nutrition and sensory acceptance
• Discusses sustainable and innovative strategies for utilization of plant-based food waste