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Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review.

Izalin Zahari1,2, Karolina Östbring1, Jeanette K Purhagen1

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This systematic literature review analyzes plant-based meat analogue research. Key findings highlight texturization techniques and suggest future research directions for improved meat alternatives.

Keywords:
alternative proteinsbibliometric analysisextrusion cookinghigh-moisture meat analogues (HMMA)meat analoguesmeat substitutesplant-based proteinsystematic literature review (SLR)texturized vegetable protein (TVP)texturizing technique

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Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Sustainable Food Systems

Background:

  • Growing consumer demand for sustainable and ethical food options.
  • Increasing interest in plant-based meat analogues as alternatives to conventional meat.
  • Need for comprehensive understanding of research trends in this evolving field.

Purpose of the Study:

  • To conduct a systematic literature review (SLR) and bibliometric analysis of plant-based meat analogue research.
  • To identify historical, current, and future research tendencies.
  • To analyze key themes including protein sources, ingredients, texturization, and quality assessment.

Main Methods:

  • Systematic literature review and bibliometric analysis from 1972 to January 2022.
  • Data sourced from Scopus and Web of Science databases using a defined research string.
  • Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines for data screening and selection.
  • Analysis of 84 selected publications across six identified themes.

Main Results:

  • Identified six core research themes: study objectives, plant protein type, product type, added ingredients, texturization technique, and quality assessment.
  • Revealed a significant and growing body of research focused on improving meat analogues, particularly through texturization.
  • Extrusion is a prevalent industrial texturization technique, yet it requires further development and optimization.

Conclusions:

  • Plant-based meat analogue technology is a rapidly advancing area of research.
  • Further investigation is needed into fiber and protein interactions, macromolecule behavior, and novel texturization methods.
  • Future research should also address sensory attributes and the gastrointestinal absorption of novel protein ingredients.