Vegetais Análogos à Carnes e o Futuro da Alimentação: Desafios da Indústria de Alimentos frente as Crises Ambientais
DOI:
https://doi.org/10.34119/bjhrv5n1-299Keywords:
Vegetais Análogos a Carne, Carnes Vegetais, Carnes Alternativas.Abstract
Os vegetais análogos à carne são uma alternativa para a indústria de alimentos suprir um desejo alimentar, sensorial e cultural, de consumo de carne tendo a finalidade de conseguir reduzir o impacto ambiental causado pela agricultura animal. O consumo excessivo de carne e o excesso de gorduras saturadas estão relacionados às prevalências de doenças cardiovasculares e síndromes metabólicas, além de destruição de recursos ambientais advindos da agropecuária. Buscando conhecer mais a ciência da carne e os fatores sensoriais por trás do valor agregado ao produto, como marmoreio, maturação e rendimento, a indústria de alimentos busca ingredientes substitutos e tecnologias para produção dos vegetais análogos a carne, tais como, fibras, corantes naturais, aromatizantes, formadores de gel e tecnologia de cozimento por extrusão, tendo em vista diversos fatores sociais, tais como pesquisas sobre comportamento do consumidor, indicativos econômicos do mercado de proteínas e os produtos e formulações que já estão no mercado de alimentos. É necessário a indústria fortalecer as operações do setor e oferecer aos consumidores novas alternativas que sejam cada vez mais saudáveis, como também, a possibilidades destes consumidores de praticar o consumo sustentável e contribuir para o futuro da alimentação e o bem estar do planeta.
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