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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

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Plant-Based Alternatives to Meat Products.

Claire Darizu Munialo¹, Vahid Baeghbali^2,3, Parag Acharya^2,3

¹Harper Food Innovation, Harper Adams University, Newport TF10 8NB, UK.

Foods (Basel, Switzerland)

|April 26, 2025

Summary

Developing sustainable plant-based meat alternatives requires understanding protein functionality to improve sensory and nutritional qualities. This review explores technical advances and challenges for wider consumer acceptance and market adoption.

Keywords:

alternative proteins functional properties future foods meat alternatives plant-based products sustainability

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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.