Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets

In addition to vegetarians and vegans, plant-based diets are adopted by flexitarians or semi-vegetarians, i.e., people who choose to substitute animal products with vegetable options for ethical, religious and health reasons, without permanent restriction of animal foods. Alcorta et al. [1] attracted the interest of international researchers by highlighting the challenges and innovations related to the preparation of foods for plant-based diets. The significance of their critical analysis is underlined in this editorial.