Chen, ZGurdian, CSharma, ChetanPrinyawiwatkul, WTorrico, Damir2021-11-082021-10-212021-112021-10-182304-8158XI1GH (isidoc)34828818 (pubmed)https://hdl.handle.net/10182/14367Increased meat consumption has been associated with the overuse of fresh water, underground water contamination, land degradation, and negative animal welfare. To mitigate these problems, replacing animal meat products with alternatives such as plant-, insect-, algae-, or yeast-fermented-based proteins, and/or cultured meat, is a viable strategy. Nowadays, there is a vast amount of information regarding consumers’ perceptions of alternative proteins in scientific outlets. Sorting and arranging this information can be time-consuming. To overcome this drawback, text mining and Natural Language Processing (NLP) are introduced as novel approaches to obtain sensory data and rapidly identify current consumer trends. In this study, the application of text mining and NLP in gathering information about alternative proteins was explored by analyzing key descriptive words and sentiments from n = 20 academic papers. From 2018 to 2021, insect- and plant-based proteins were the centers of alternative proteins research as these were the most popular topics in current studies. Pea has become the most common source for plant-based protein applications, while spirulina is the most popular algae-based protein. The emotional profile analysis showed that there was no significant association between emotions and protein categories. Our work showed that applying text mining and NLP could be useful to identify research trends in recent sensory studies. This technique can rapidly obtain and analyze a large amount of data, thus overcoming the time-consuming drawback of traditional sensory techniques.14 pagesElectronicen© 2021 by the authors. Licensee MDPI, Basel, Switzerland.alternative proteinstext miningnatural language processingsentiment analysisJournal Article10.3390/foods101125372304-8158ANZSRC::3006 Food sciencesANZSRC::350601 Consumer behaviourANZSRC::300602 Food chemistry and food sensory scienceANZSRC::3006 Food sciencesANZSRC::3106 Industrial biotechnologyhttps://creativecommons.org/licenses/by/4.0/Attribution