Plant-Based Alternatives to Meat Products

Area of Science:

• Food Science and Technology
• Sustainable Agriculture
• Nutritional Science

Background:

• Animal proteins offer excellent functionality but contribute to greenhouse gas emissions.
• Plant-based meat analogues are a sustainable alternative but face challenges in consumer acceptance due to sensory, nutritional, and textural differences.
• A knowledge gap exists in linking protein techno-functional attributes to the quality of plant-based meat alternatives.

Purpose of the Study:

• To review technical advances in plant-based meat substitutes to enhance consumer acceptance.
• To explore the diversification of plant protein sources beyond soy and pea.
• To address techno-economic challenges and nutritional equivalency of meat alternatives.

Main Methods:

• Literature review of technical advances in plant-based meat analogue formulation.
• Analysis of techno-functional properties of plant proteins.
• Assessment of nutritional, sensory, and textural attributes of meat alternatives.
• Discussion of environmental sustainability and supply chain factors.

Main Results:

• Technical advances are improving the quality of plant-based meat substitutes.
• Diversifying protein sources and overcoming functional limitations are key challenges.
• Nutritional equivalency and fabrication methods require further investigation.
• Environmental sustainability and market adoption are critical determinants for success.

Conclusions:

• Interlinking technical challenges with consumer insights and socioeconomic factors is crucial for successful protein transition.
• Further research is needed to optimize plant-based meat alternatives for improved consumer acceptance and market viability.
• Addressing functional, organoleptic, and techno-economic hurdles is essential for underutilised plant protein applications.