Turning Cashew Apple Waste into Vegan Meat: A Sustainable Food Innovation

What is it about?

This study investigates the use of cashew apple, an often-discarded byproduct of cashew nut production, to create a plant-based burger alternative. Targeting vegetarian and vegan markets in Asia-Pacific, North America, and Europe, the study uses a Taguchi experimental design to evaluate factors like protein content, texturizing additives, and methods on texture and water retention of the burger. Among eight tested formulations, one was selected for its optimal properties, including firmness, low shrinkage, and high consumer acceptance. This product aims to diversify the market and improve waste utilization, aligning with sustainable development goals by enhancing the cashew value chain. Additionally, the study highlights the nutritional benefits of pea protein, a popular alternative protein source with no allergenic concerns.

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Photo by Anton Shuvalov on Unsplash

Photo by Anton Shuvalov on Unsplash

Why is it important?

This research is important because it addresses the dual challenge of reducing food waste and meeting the growing demand for sustainable meat alternatives. By utilizing the often-discarded cashew apple, this study not only proposes a novel use for agro-industrial residues but also aligns with global trends towards plant-based diets, driven by health, environmental, and ethical considerations. This approach supports the United Nations Sustainable Development Goals by promoting waste valorization and sustainable agricultural practices. Moreover, the development of a cashew apple-based burger caters to the increasing consumer demand for high-protein, plant-based foods that are both nutritious and environmentally friendly. Key Takeaways: 1. Sustainable Innovation: The study proposes using cashew apple, a largely discarded byproduct, as a viable ingredient for meat substitutes, promoting waste reduction and sustainable practices within the food industry. 2. Nutritional and Market Demand: The research highlights the potential of cashew apple and pea protein to meet consumer demands for high-protein, plant-based alternatives, with a focus on taste, nutritional value, and sustainability. 3. Health and Environmental Benefits: This study underscores the importance of plant-based diets in mitigating health risks associated with meat consumption, while also providing an opportunity to enhance the cashew agri-chain and contribute to environmental sustainability.