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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Meat alternatives: A proofed commodity?

Fatma Boukid1, Mohammed Gagaoua2

  • 1Food Safety and Functionality Programme, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Spain.

Advances in Food and Nutrition Research
|August 8, 2022
PubMed
Summary

The demand for meat alternatives is rapidly expanding due to health, ethical, and environmental concerns. Fungi and algae offer sustainable protein sources, with fungi showing particular promise for mainstream adoption.

Keywords:
ConsumersFood formulationFungiMarket driversMeat alternativesNew food productsPlantSeaweed

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Area of Science:

  • Food Science
  • Sustainable Agriculture
  • Biotechnology

Background:

  • Growing consumer demand for meat alternatives driven by health, ethical, and environmental concerns.
  • Shift from niche markets (vegetarians, vegans) to mainstream consumption (meat-eaters, flexitarians).
  • Advances in formulations, ingredients, and technology improving product quality.

Purpose of the Study:

  • To summarize current knowledge on meat alternatives derived from plant, fungi, and algae.
  • To explore the potential of fungi and algae as sustainable protein sources.
  • To identify challenges and opportunities in the meat alternative market.

Main Methods:

  • Review of existing literature on plant-based, fungi-based, and algae-based meat alternatives.
  • Analysis of production requirements (land, energy, water) for different sources.
  • Comparative assessment of product characteristics, including flavor and nutritional profile.
  • Evaluation of consumer acceptance factors.

Main Results:

  • Plant-based alternatives are established market commodities.
  • Fungi and algae present sustainable sourcing options with reduced environmental impact.
  • Fungi-based alternatives exhibit advantages over algae-based ones, including neutral flavor and meat-like nutritional profiles.
  • Consumer acceptance remains a critical factor for market growth.

Conclusions:

  • Meat alternatives are a growing market driven by multiple factors.
  • Fungi and algae are promising sustainable sources, with fungi showing greater immediate potential.
  • Continued research and development are essential to enhance quality, affordability, and sustainability for broader consumer acceptance.