6 documents found, page 1 of 1
Nutritional value and environmental footprint of muffins made with green-lentil...
Geraldo, Rafaela; Santos, Carla S.; Styles, David; Sousa, Sérgio; Pinto, Elisabete; Neves, Delminda; Vasconcelos, Marta W.The growing interest in environmentally friendly and protein-rich food choices has prompted the food industry to explore alternative protein sources. Lentils have garnered attention due to their versatile culinary applications and the range of health benefits associated with their nutritional composition. Furthermore, lentils offer an environmentally sustainable solution as they require fewer resources than ani...
Nutritional, rheological, sensory characteristics and environmental impact of a...
Vieira, Evla D. F.; Styles, David; Sousa, Sérgio; Santos, Carla; Gil, Ana M.; Gomes, Ana M.; Vasconcelos, Marta W.Studies have demonstrated that the addition of pulses to foods can make them more nutritious. We hypothesize that lupin flour adds nutritional benefits to yogurts. This study aimed to characterize a lupin-enriched yogurt in nutritional, rheological, and sensorial terms by a trained panel, and assess its environmental impact using the life cycle assessment (LCA) approach. For comparison, natural yogurt and a com...
Comparative life cycle assessment of plant and beef-based patties, including ca...
Saget, Sophie; Costa, Marcela Porto; Santos, Carla Sancho; Vasconcelos, Marta; Styles, David; Williams, MikeLegume-derived foods have been shown to have comparatively low greenhouse gas (GHG) intensities whilst providing high amounts of nutrients. However, processing legumes into meat analogues can incur significant energy costs. Here, we undertake a comprehensive life cycle assessment of plant-based and (Brazilian and Irish) beef burger patties. Sixteen impact categories are supplemented with the carbon opportunity ...
A multifunctional solution for wicked problems: value-chain wide facilitation o...
Iannetta, Pietro P. M.; Hawes, Cathy; Begg, Graham S.; Maaß, Henrik; Ntatsi, Georgia; Savvas, Dimitrios; Vasconcelos, Marta; Hamann, KarenWell-managed legume-based food systems are uniquely positioned to curtail the existential challenge posed by climate change through the significant contribution that legumes can make toward limiting Green House Gas (GHG) emissions. This potential is enabled by the specific functional attributes offered only by legumes, which deliver multiple co-benefits through improved ecosystem functions, including reduced fa...
Substitution of beef with pea protein reduces the environmental footprint of me...
Saget, Sophie; Costa, Marcela; Santos, Carla Sancho; Vasconcelos, Marta Wilton; Gibbon, James; Styles, David; Williams, MichaelRecent environmental footprint comparisons between meat and plant-based meat analogues do not consider nutritional density holistically, nor the high carbon opportunity costs (COC) of land requirements, which are critical in terms of climate stabilisation targets. We performed an attributional life cycle assessment (LCA) of a 100 g serving of cooked protein balls (PPBs) made from peas (Pisum sativum), and Swedi...
Substituting wheat with chickpea flour in pasta production delivers more nutrit...
Saget, Sophie; Costa, Marcela; Barilli, Eleonora; Vasconcelos, Marta Wilton de; Santos, Carla Sancho; Styles, David; Williams, MikeThe modern food system is characterised by 1) unsustainable agricultural practices, heavily dependent on agrochemical inputs and leaking large amounts of reactive nitrogen (N) whilst degrading soils, and 2) the consumption of energy-rich but nutrient-poor foods, contributing to non-communicable diseases related to malnutrition. Substituting cereals with low-input, protein- and fibre-rich legumes in the producti...