| id: | 29485 |
|---|---|
| Title: | Innovative culinary technology for vegetarian diet = Інноваційна технологія кулінарного виробу для вегетаріанського харчування |
| Authors: | Semko T.V., Pahomska O.V. |
| Keywords: | vegetarianism, nutrition, dessert, menu, technology,introduction |
| Date of publication: | 2024-06-21 12:30:57 |
| Last changes: | 2024-06-21 12:30:57 |
| Year of publication: | 2024 |
| Summary: | The article raises the topic of vegetarianism, which is insufficiently studied at the moment and requires further research. Vegetarianism has been a part of human culture since ancient times; supporters of a plant-based diet existed as far back as ancient Greece and Asia. Today, vegetarianism is the most widespread system of non-traditional nutrition. Food consumption is a significant part of social culture and identity, such as the emergence of vegetarianism and veganism, which are associated with a new culture of environmentalism and humanism. In Ukraine, as well as in the West, a significant proportion of people consider themselves vegetarians. The situation in Ukraine with vegetarianism is complex: according to the UA Plant-Based 2020 study, more and more Ukrainians are becoming interested in reducing meat consumption in favor of plant-based products; many respondents revealed the willingness of Ukrainians to use plant-based alternatives in case of availability and identity. Plant-based products are gaining popularity, so today the popularity of plant-based nutrition cannot be ignored. More and more plant-based substitutes for milk and yogurts, sausages and sausages, or plant-based "meat," are appearing on the domestic market, and more and more plant-based options are appearing in restaurants. |
| URI: | http://ir.vtei.edu.ua/card.php?id=29485 |
| Publication type: | Стаття у закордонних наукових виданнях |
| Publication: | Modern engineering and innovative technologies. 2024. Iss. 32, P. 1. С. 61-65 |
| In the collections: | Статті/ Видання інших установ/ |
| Published by: | Адміністратор |
| File : 29485.pdf Size : 535211 byte Format : Adobe PDF Access : For all | |
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