Vegan Camembert, a sustainable alternative with resistance to mycotoxin formation comparable to that of conventional milk-based Camembert

Vegan Camembert, a sustainable alternative with resistance to mycotoxin formation comparable to that of conventional milk-based Camembert

Plant-based and sustainable lifestyles are becoming increasingly popular. There are many reasons for this, including to mitigate animal suffering, to protect the environment or because it is healthier than an animal-based diet. The risk of mycotoxin ingestion from increased consumption of fermented...

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Bibliographic Details
Main Authors: Nicole Ollinger, Lisa Schütz-Kapl, Alexandra Schamann, Alexandra Malachova, Michael Sulyok, Markus Gorfer, Annabella Wohletz, Franciso Cerqueira, Harald Berger, Bernhard Blank-Landeshammer, Angeline Rochard, Rudolf Krska, Julian Weghuber
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Vegan
Cheese
Mycotoxin metabolomics
Food safety
Taste
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833525000954
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