The future of 3D food printing: Opportunities for space applications.

Over the past decade or so, there have been major advances in the development of 3D printing technology to create innovative food products, including for printing foods in homes, restaurants, schools, hospitals, and even space flight missions. 3D food printing has the potential to customize foods for individuals based on their personal preferences for specific visual, textural, mouthfeel, flavor, or nutritional attributes. Material extrusion is the most common process currently used to 3D print foods, which is based on forcing a fluid or semi-solid food "ink" through a nozzle and then solidifying it. This type of 3D printing application for space missions is particularly promising because a wide range of foods can be produced from a limited number of food inks in a confined area. This is especially important for extended space missions because astronauts desire and require a variety of foods, but space and resources are minimal. This review highlights the potential applications of 3D printing for creating custom-made foods in space and the challenges that need to be addressed.

Advancements in 3D food printing: a comprehensive overview of properties and opportunities.

3D printing has numerous applications in the food industry that may enhance diversity, quality, healthiness, and sustainability. This innovative additive manufacturing technology has the ability to specifically tailor food properties for individuals. Nevertheless, several challenges still need to be overcome before 3D printing can be utilized more widely in the food industry. This article focuses on the development and characterization of "food inks" suitable for 3D printing of foods. Specifically, the main factors impacting successfully printed foods are highlighted, including material properties and printing parameters. The creation of a 3D printed food with the appropriate quality and functional attributes requires understanding and control of these factors. Food ink printability is an especially important factor that depends on their composition, structure, and physicochemical properties. Previous studies do not sufficiently describe the precise design and operation of 3D printers in sufficient detail, which makes comparing results challenging. Additionally, important physicochemical characteristics utilized in traditional food are not consistently reported in 3D inks, such as moisture content, water activity, and microbial contamination, which limits the practical application of the results. For this reason, we highlight important factors impacting 3D ink formulation and performance, then provide suggestions for standardizing and optimizing 3D printed foods.

Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives.

The food industry is creating a diverse range of plant-based alternatives to dairy products, such as milks, creams, yogurts, and cheeses due to the increasing demand from consumers for more sustainable, healthy, and ethical products. These dairy alternatives are often designed to mimic the desirable physicochemical, functional, and sensory properties of real dairy products, such as their appearance, texture, mouthfeel, flavor, and shelf-life. At present, there is a lack of systematic testing methods to characterize the properties of plant-based dairy alternatives. The purpose of this review is to critically evaluate existing methods and recommend a series of standardized tests that could be used to quantify the properties of fluid plant-based milk alternatives (milk and cream). These methods could then be used to facilitate the design of milk alternatives with somewhat similar attributes as real dairy milk by comparing their properties under standardized conditions. Moreover, they could be used to facilitate comparison of the properties of milk alternatives developed in different laboratories.

Rapid screening of waterborne pathogens using phage-mediated separation coupled with real-time PCR detection.

Escherichia coli O157:H7 is a ubiquitous pathogen which can be linked to foodborne outbreaks worldwide. In addition to the significant illnesses, hospitalizations, and deaths resulting from the outbreaks, there can be severe economic consequences to farmers, food manufacturers, and municipalities. A rapid detection assay which can validate sanitation and water quality would prove beneficial to these situations. Here, we report a novel bacteriophage-mediated detection of E. coli O157:H7 which utilizes the specific recognition between phages and their host cell as well as the natural lysis component of the infection cycle for DNA release. Carboxylic acid-functionalized magnetic beads were conjugated with bacteriophage and used to separate and concentrate E. coli O157:H7. The effects of bead incubation time, salinity, pH, and temperature on the bio-magnetic separation were investigated and compared to an antibody-based counterpart. The conditions of 0.01 M PBS, pH 7.0, and 20 min of reaction at 37 °C were found to be optimal. The capture efficiency of the coupled assay was approximately 20 % higher than that of antibody-based separation under extreme conditions. The resulting bead-phage-bacteria complexes were quantitatively detected by real-time PCR (qPCR). Our results demonstrated that the use of phage-based magnetic separation coupled with qPCR improved the sensitivity of detection by 2 orders of magnitude compared that without phage-based pre-concentration. Specificity and selectivity of the assay system was evaluated, and no cross-reactivity occurred when Salmonella typhimurium, Staphylococcus aureus, and Pseudomonas aeruginosa were tested. The total assay time was less than 2 h.

Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022.

Fruit snacks have become a popular and convenient snacking choice and have the potential to contribute to a well-balanced diet. However, the nutritional quality of fruit snack products has not yet been studied. The objective of the present study is to provide a nutritional assessment of the fruit snack product category. This study used the Mintel Global New Product Database to collect data about fruit snack products launched in the United States from 2017 to 2022. Fruit snack products (n = 2405) are divided into nine product categories based on product characteristics. Nutrition composition was assessed using a comprehensive score, Nutrient Rich Food (NRF) model, and by examining individual components (added sugar and fiber). The results show that dried fruit has the highest nutrient density, fiber content, and the lowest added sugar content. Conversely, fruit-flavored snacks have the lowest nutrient density, fiber content, and added sugar content. Currently, fruit puree, canned fruit with juice, and dried fruit are the only fruit snacks that meet the current recommendations set by the USDA Dietary Guidelines. Future directions for the fruit snack category should consider decreasing the added sugar content, increasing the fiber content, and enhancing their sensory profile to improve the overall nutrient density.

Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.

A primary strategy led by the food industry to improve the sustainability of the agricultural food supply is the development of modern plant-based alternatives. The information provided via marketing and product packaging provides consumers with the expectation that these products provide a similar product experience to conventional products, yet it is not well understood whether these commercial alternative products are comparable to traditional animal-based products. To aid in developing improved plant-based products, this study aimed to compare the quality and physical attributes of commercially available plant-based and dairy yogurts. Using instrumental methods, commercially available yogurt products were analyzed for their pH, titratable acidity, color, water activity, moisture content, and rheology, which included 13 plant-based (almond, cashew, coconut, oat, soy) and 8 whole-milk dairy yogurts. The present study reveals that the plant-based and dairy yogurts had no significant differences in pH, lactic acid, water activity, or moisture content. However, there were significant differences in the color and texture properties between the plant-based and dairy yogurts. Additionally, significant differences were observed across the plant-based yogurt products in terms of their color and texture properties. This highlights the need for additional studies to determine how individual ingredients influence the physical characteristics and textural properties to direct the development of plant-based yogurts. Improving upon the physicochemical properties of plant-based yogurt may encourage more consumers to adopt a more sustainable diet.

A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States.

Introduction: Plant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study was to compare the macronutrient and micronutrient values of commercially available plant-based and dairy yogurts launched between 2016 and 2021. Methods: Nutritional information for yogurts were collected through Mintel Global New Products Database, and products were categorized according to their primary ingredient. Regular-style yogurts (n = 612) were included in this study: full-fat dairy (n = 159), low and nonfat dairy (n = 303), coconut (n = 61), almond (n = 44), cashew (n = 30), and oat (n = 15). We utilized the Nutrient Rich Foods (NRF) Index, a comprehensive food guidance system that assigns a score based on the nutrient density of individual foods. This allowed us to compare the nutritional density of the yogurts based on nutrients to encourage (protein, fiber, calcium, iron, potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium). Results: Compared to dairy yogurts, plant-based yogurts contained significantly less total sugar, less sodium, and more fiber. However, plant-based yogurts contained significantly less protein, calcium, and potassium than dairy yogurts. The yogurts were ranked from the highest to lowest nutrient density based on the NRF Index as follows: almond, oat, low and nonfat dairy, full-fat dairy, cashew, and coconut. Almond yogurts scored significantly higher than all other yogurts, indicating the highest nutrient density. Discussion: The highest NRF scores were awarded to almond and oat yogurts, likely a result of their low levels of total sugar, sodium, and saturated fat. By applying the NRF model to plant-based and dairy yogurts, we have identified opportunities for the food industry to improve the formulation and nutritional composition of plant-based yogurts. In particular, fortification is an opportunity to improve plant-based yogurt nutritional properties.

Exploring Washing Procedures for Produce Brush Washer.

Previous environmental monitoring projects in food production facilities have revealed inconsistencies in how produce brush washer machines are cleaned after use; thus, the study of effective sanitation procedures for these machines is needed. Four chlorine solution treatments (ranging from 25 to 200 ppm), as well as a water-only treatment, were tested for efficacy in reducing bacterial loads for a selected small brush washer machine. Results indicate that rinsing with the machine's power and water alone, a frequent practice among some produce processors, yielded a reduction of 0.91-1.96 log CFU per brush roller in bacterial counts, which was not statistically significant (p > 0.05). However, the chlorine treatments were found to be effective in reducing bacterial loads significantly, with higher concentrations being the most effective. The 200 ppm and 100 ppm chlorine treatments yielded bacterial reductions of 4.08 and 3.95 log CFU per brush roller, respectively, leaving bacterial levels statistically similar to the levels at postprocess decontamination, meaning these are the most effective at killing bacteria of all the chlorine concentrations tested. These data suggest the use of at least 100 ppm chlorine sanitizer solution is a good method to sanitize hard-to-clean produce washing machines, yielding an approximate 4 log CFU reduction of the inoculated bacteria.

Physicochemical Properties and Mouthfeel in Commercial Plant-Based Yogurts.

There is a growing need for plant-based yogurts that meet consumer demands in terms of texture. However, more research is required to understand the relationship between physicochemical and mouthfeel properties in plant-based yogurts. The purpose of this study was to determine the physicochemical properties of five commercial plant-based yogurt alternatives with different chemical compositions, making comparisons to dairy yogurts and thick, creamy, thin, and watery mouthfeel sensations. The physicochemical parameters studied included large and small deformation rheology, particle size, soluble solids, acidity, and chemical composition. Significant differences in flow behavior and small deformation rheology were found between dairy- and plant-based yogurts. Among plant-based yogurts thick, creamy, thin, and watery mouthfeel sensations were strongly associated with steady shear rates and apparent viscosity. The results highlight the importance of large deformation rheology to advance the use of plant-based ingredients in the development of yogurt alternatives. Furthermore, this study demonstrates that dairy- and plant-based yogurts with a similar mouthfeel profiles may have different viscoelastic properties, which indicates that instrumental and sensory methods should not be considered substitutive but complementary methods when developing plant-based yogurts in a cost-effective and timely manner.

Functional Performance of Plant Proteins.

Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).

Produce Growers' On-Farm Food Safety Education: A Review.

ABSTRACT: From planting to distribution, fresh produce can be contaminated by humans, water, animals, soil, equipment, and the environment. Produce growers play an essential role in managing and minimizing on-farm food safety risks. Because of an increase in public awareness about produce safety, farmer food safety education has become an important research and extension topic. This review article summarizes findings by researchers who have evaluated produce growers' food safety knowledge and attitudes and the effectiveness of food safety educational programs for growers. A search of on-line databases, journal archives, conference abstracts, and reference lists of relevant studies was conducted to locate peer-reviewed articles on produce growers' food safety knowledge and behavioral changes. Study selection criteria included publications in English, publication between 2000 and 2019, and a focus on one of six topics: handling of agricultural water, soil amendments, domesticated animal and wildlife management, worker health and hygiene, food safety plans and record-keeping, and cleaning and sanitation. Forty-three published articles were included in the analysis. Handling of agricultural water and soil amendments were the two topics least understood by growers, whereas worker health and hygiene were the best understood. Food safety educational interventions were evaluated in 13 studies, and most studies used in-person workshops and self-reported pre- and postintervention knowledge assessments. Most reported increased knowledge, some reported improved attitudes and perceived behavioral control, and only four reported behavioral changes. Because of small sample sizes, many studies did not include a statistical analysis of the differences between pre- and postintervention survey results. This review article provides insights and guidance for the development of food safety education for produce growers.

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance.

Animal protein provides unique sensory and textural properties to foods that are not easily replicated when replaced with plant-based alternatives. Food scientists and researchers are currently developing innovative approaches to improve their physical and sensory characteristics in plant-based analogs. In terms of plant-based cheese substitutes (PBCS), soy is the most commonly used plant-based protein but is associated with undesirable sensory attributes (i.e., beany and gritty). In order to determine if the approaches result in a significant improvement in sensory quality and liking, sensory evaluation is employed. The aim of this review is to summarize the original literature (n = 12) relating to 100% PBCS which utilizes sensory evaluation methods. Overall, a major theme identified in this review is the innovative strategies used to increase acceptance of PBCS, whether products are aimed at improving existing non-dairy-based cheese formulations or to more closely mimic a conventional dairy-based cheese product. Studies demonstrate processing and fermentation of soybeans and blending of non-dairy milks are potential ways to improve consumer liking of PBCS. A secondary focus is to discuss the current sensory methodology carried out in the reviewed literature. Future studies should consider using more specific measures of flavor and mouthfeel, integrate evaluation of consumer liking with instrumental textural methods, and use a larger more diverse group of consumers. The outcome of this review is to highlight the importance of integrating sensory science in order to help facilitate the improvement of the sensory and quality attributes of PBCS and streamline product development.

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs.

The modern food system is seeing a change in consumption patterns provoked by several drivers-including ethical, health, and environmental concerns-that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review.

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product's sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

Efficacy of ATP Monitoring for Measuring Organic Matter on Postharvest Food Contact Surfaces.

ABSTRACT: The Food Safety Modernization Act, specifically the Produce Safety Rule, requires growers to clean and sanitize food contact surfaces to protect against produce contamination. An ATP monitoring device is a potential sanitation tool to monitor the efficacy of an on-farm cleaning and sanitation program that could help growers meet regulatory expectations mandated by the Produce Safety Rule. This ATP monitoring device uses bioluminescence to detect all ATP (found in bacteria and produce matter cells) from a swabbed surface. Because little work has been done to test the efficacy of these tools under postharvest conditions, the present study evaluated ATP measurement for postharvest food contact surface cleanliness evaluation. Concentrations of leafy greens (spinach, romaine, and red cabbage, with or without Listeria innocua) were used as organic matter applied to stainless steel, high-density polyethylene plastic, and bamboo wood coupons to represent postharvest food contact surfaces. The ATP levels on the coupons were then measured by using swabs and an ATP monitoring device. Results showed that the concentration of L. innocua and leafy greens on a food contact surface had a highly significant effect on the ATP monitoring device reading (P < 0.0001). The ATP monitoring device had a lower limit of detection for L. innocua at 4.5 log CFU per coupon. The type of leafy green on a food contact surface did not affect the ATP reading (P = 0.88). Leafy greens with added L. innocua had a higher ATP reading when compared with saline and L. innocua, demonstrating the presence of leafy green matter contributes to ATP reading when combined with L. innocua. The different food contact surfaces had different ATP response readings (P = 0.03), resulting in no detectable levels of bacteria and/or leafy green material from bamboo wood surfaces (P = 0.16). On the basis of our results, the ATP measurement is an appropriate tool to measure produce or bacterial contamination on stainless steel or high-density polyethylene plastic surfaces; however, it is not recommended for wood surfaces.

Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides.

The present study identified the threshold concentration of xylo-oligosaccharides (XOS) that resulted in minimal quality changes (rheology, color, water activity, pH, and total soluble solids) in strawberry puree. Optimization of XOS concentration to 5% (w/w) did not significantly alter the quality attributes of the strawberry puree. In addition, this study also monitored the rheological properties, composition (total soluble solids, total phenolic content, flavonoids, and tannin content), physicochemical attributes (color, water activity, pH) and sensorial properties of XOS-enhanced (5%, w/w) strawberry puree after thermal processing (HTST: 75 °C, 15s and UHT: 121 °C, 2s) and storage after 1, 15, and 36 days at 4 °C and 55 °C. At 5% (w/w) concentration, the addition of XOS increased consumer preference without significantly compromising quality attributes. Thermally treated strawberry puree (HTST and UHT) were less preferred by consumers than fresh puree. However, all strawberry samples incorporated with XOS (5%, w/w) received statistically higher scores than the samples without the XOS addition. Thus, the proposed supplementation of strawberry puree with XOS could be a viable solution to increase consumers' dietary fiber intake with little need for behavioral changes.

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties.

Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systematic comparison of two meat extenders, namely mushrooms and textured soy (TSP) in terms of physical and sensory characteristics, is presented herein. The physical properties of the samples suggested that the use of mushroom and TSP extender would perform statistically similar to an all-meat control depending on the level of substitution. Hedonic sensory analysis showed meat extension using mushrooms yielded liking scores more similar to the all-meat formulations than TSP in reduced sodium applications. The results of this research suggest that mushrooms have the potential to be successfully incorporated into reduced sodium meat products to provide a healthier product.

Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate.

Tocotrienols have been reported to have stronger bioactivities than tocopherols, and may therefore be suitable as a potent source of vitamin E in functional foods, supplements, and pharmaceuticals. However, their inclusion into new products is hindered by their low water-solubility and oral bioavailability. Oil-in-water emulsions (O/W) could provide an adequate delivery system for these bioactive compounds. Tocotrienols were tested in bulk oil and within O/W conventional emulsions (>10µm) and nanoemulsions (<350nm). The emulsions were prepared with medium chain triglycerides (MCT) as an oil phase (5 to 40% wt) and quillaja saponins as a natural surfactant. The gastrointestinal fate of the emulsion-based delivery systems was investigated using a simulated gastrointestinal tract (GIT). The physical properties of the emulsions (color, apparent viscosity) were affected with increased droplet concentration. The lipid phase composition (emulsion type and particle size) had a pronounced impact on the microstructure of the emulsions in different regions of the GIT. At simulated small intestine conditions, the rate of lipid digestion and tocotrienol bioaccessibility decreased in the following order: nanoemulsions>emulsions>bulk oil. These results suggest that emulsions containing small lipid droplets are particularly suitable for delivering tocotrienols.

Investigation of Pesticide Penetration and Persistence on Harvested and Live Basil Leaves Using Surface-Enhanced Raman Scattering Mapping.

Understanding pesticide behavior in plants is important for effectively applying pesticides and in reducing pesticide exposures from ingestion. This study aimed to investigate the penetration and persistence of pesticides applied on harvested and live basil leaves. Surface-enhanced Raman scattering (SERS) mapping was applied for in situ and real-time tracking of pesticides over time using gold nanoparticles as probes. The results showed that, after surface exposure of 30 min to 48 h, pesticides (10 mg/L) penetrated more rapidly and deeply into the live leaves than the harvested leaves. The systemic pesticide thiabendazole and the nonsystemic pesticide ferbam can penetrate into the live leaves with depths of 225 and 130 µm, respectively, and the harvested leaves with depths of 180 and 18 µm, respectively, after 48 h of exposure. The effects of leaf integrity and age on thiabendazole penetration were also evaluated on live basil leaves after 24 h of exposure. Thiabendazole (10 mg/L) when applied onto intact leaves penetrated deeper (170 µm) than when applied onto damaged leaves (80 µm) prepared with 20 scrapes on the top surface of the leaves. Older leaves with a wet mass of 0.204 ± 0.019 g per leaf (45 days after leaf out) allowed more rapid and deeper penetration of pesticides (depth of 165 µm) than younger leaves with a wet mass of 0.053 ± 0.007 g per leaf (15 days after leaf out, depth of 95 µm). The degradation of thiabendazole on live leaves was detected after 1 week, whereas the apparent degradation of ferbam was detected after 2 weeks. In addition, the removal of pesticides from basil was more efficient when compared with other fresh produce possibly due to the specific gland structure of basil leaves. The information obtained here provides a better understanding of the behavior and biological fate of pesticides on plants.

Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation.

This project investigated the use of integrating mushrooms into beef taco filling as a means to reduce overall sodium for food service applications. Initial product development used physical characterization analysis (moisture, yield, color, and texture) to determine initial threshold of mushroom inclusion with minimal differences against an all-meat control. Increasing mushroom inclusion increased moisture and yield before draining but decreased yield after draining, lightness, redness, and texture. Results showed that inclusion under 50% by weight minimized physical attribute deviation from an all-meat control. Additional physical analysis investigated a variety of other factors (mushroom type, blanching, and particle size) to determine if other attributing mushroom characteristics would yield statistical similarity to the all-meat control. Results showed that a formulation containing up to 45% mushrooms can be integrated into beef fillings using un-blanched, white button mushrooms with small grind (1 to 5 mm), which maximized mushroom usage while minimizing differences from the all-meat control. Additional sodium analysis showed that varying salt level in formulations did not affect physical characteristics and mushroom inclusion could not significantly reduce overall sodium level. Optimized mushroom samples were then fielded in a hedonic sensory study to untrained consumers to evaluate product liking attributes (overall liking, aroma, color, flavor, juiciness, saltiness, and texture). Samples with overall liking scores that closely matched the control were then fielded in a paired-preference test to determine acceptance. Consumers preferred a 45% mushroom with reduced sodium taco filling compared to its full sodium counterpart in a food service fielded paired-preference sensory test. PRACTICAL APPLICATION: Although diet can significantly reduce the risk of heart disease, American consumers continue to eat detrimental diets high in fat and sodium. Products need to be made that decrease fat and sodium intake while still delivering acceptable taste. Mushroom substitution into meat-based products can be a strategy to develop products that can decrease fat and sodium consumption while increasing vegetable intake without compromising the quality and taste consumers demand. This research shows how consumers can accept meat-based products containing mushrooms with potential for direct food service application.