Worldwide Fermented Non-Meat Sausages and Their Importance for Health

Abstract

Consumers’ preferences are constantly changing and, consequently, the food industry must be active and perceptive in developing new products. In addition to traditional fermented sausages, mainly made with meat, other products are being produced to offer alternative products in line with consumer trends to reduce meat consumption. Vegetarian, vegan, and flexitarian diets are on the rise, and sausages made with different ingredients, such as fish, seafood, and meat analogues, are emerging worldwide. Since these products are becoming market relevant, and little is known about their microbiological and chemical characteristics, it seems essential to determine their potential role in food safety. This chapter explores what is being produced as an alternative to fermented meat sausages worldwid