Meat analog as future food: a review

Area of Science:

• Food Science
• Sustainable Agriculture
• Consumer Health

Background:

• Meat analogs, also known as meat substitutes, are increasingly important due to consumer health awareness and environmental concerns.
• Key drivers include demand for low-fat/calorie foods, flexitarian diets, animal diseases, resource depletion, and greenhouse gas reduction.
• Current market offerings are primarily plant-based, mimicking conventional meat's texture and taste using ingredients like soy protein, mycoprotein, and soy leghemoglobin.

Purpose of the Study:

• To define meat analogs and explore the driving factors behind their growing significance.
• To review current meat analog products, including plant-based, cultured, and insect-based alternatives.
• To highlight the importance of product safety and the need for regulatory frameworks.

Main Methods:

• Literature review of meat analog definitions, market trends, and technological advancements.
• Analysis of factors influencing consumer adoption and market growth.
• Examination of emerging protein sources and associated challenges.

Main Results:

• Meat analogs are diverse, encompassing plant-based, cultured, and insect-based options.
• Plant-based analogs are currently dominant, particularly in Western markets, with Asia showing significant potential.
• Cultured meat and insect proteins are emerging as future protein resources.
• Product safety, cost-effectiveness, production consistency, and regulatory frameworks are critical for market success.

Conclusions:

• The meat analog market is expanding rapidly, driven by health and environmental consciousness.
• Technological advancements are paving the way for innovative products like cultured meat and insect-based foods.
• Establishing comprehensive regulatory frameworks is essential to ensure product safety and facilitate market growth for these novel food alternatives.