Titlebook: Next-Generation Plant-based Foods; Design, Production, David Julian McClements,Lutz Grossmann Book 2022 The Editor(s) (if applicable) and

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978-3-030-96766-6The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl

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The Rise of Plant-Based Foods, products), vegetarian (no meat, but some dairy and eggs), pescatarian (no meat, but some fish), or flexitarian (reduced meat) diets. As a result, the food industry is developing food products to meet the increasing demand for plant-based foods. Because many consumers are already familiar with anima

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Meat and Fish Alternatives,ve. These foods are produced to obtain an anisotropic structure by utilizing different plant-derived ingredients (proteins, polysaccharides, lipids, etc.) and restructuring them into a meat- or fish-like structure. Thermomechanical processes, such as extrusion, are typically used for this purpose an

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Eggs and Egg Products,cochemical attributes, and functional properties of hen’s eggs are discussed because this knowledge is important for designing high-quality plant-based alternatives. We then describe the various plant-derived ingredients and processing operations required to create plant-based vegan eggs. In particu

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