The aim of this study was to evaluate the effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subsp. gracilis) on the physicochemical composition and technological properties of pasteurised goat milk, and on the physicochemical composition, phenolic content, oxidative stability, microbiology, sensory and texture profile of Murcia al Vino goat cheese. One group of goats was fed the basal diet (control), the second and third groups were fed with different levels of distilled (10 and 20%) or non-distilled (3·75 and 7·5%) thyme leaves. Goat milk physicochemical composition was significantly affected by the substitution of 7·5% of basal goat diet with non-distilled thyme leaves (increase in fat, protein, dry matter and PUFA content), while goat milk clotting time was increased significantly by the introduction of 20% distilled thyme leaves, which reduces its technological suitability. Microbiology, sensory and texture profiles were not affected by the introduction of distilled thyme leaves. The introduction of distilled and non-distilled thyme leaves as an alternative feed to diet can lead to an inhibition of lipids oxidation. The introduction of distilled and non-distilled thyme leaves into goat's diet can be successfully adopted as a strategy to reduce feeding costs and to take advantage of the waste from the production of essential oils, minimising waste removing costs and the environmental impact.

The limited number of additives in plant-based burgers is related to clean label consumer perception, which influences purchase intention. Starch is typically combined with other texturing agents to replicate the texture and mouthfeel of meat burgers. It is necessary to reformulate these products following consumers’ trends, who prefer healthier products with fewer additives. Two hydrocolloids with significant commercial application and different functionality were evaluated: methylcellulose (M) or sodium alginate (SA). Four formulations were developed, two containing starch (M+S and SA+S) and two without starch (M and SA). The alginate burgers provided samples with high water retention capacity and a cohesive and adhesive texture, superior to the samples with methylcellulose, without the need to add starch, due to their stabilizing, thickening, and gelling properties derived from their “egg-crate” structure when gelled. Furthermore, sensory analysis indicated that the sodium alginate burgers had a softer and creamier texture. In contrast, starch removal in the methylcellulose burgers enhanced their appearance due to gel transparency and desirable textural properties, akin to those of meat. These results promote using a 3 g/100 g methylcellulose solution as the sole binding agent in soybean burgers to achieve a product with reduced additives.