Plant Proteins for Sustainable and Healthy Meat Alternatives

Area of Science:

• Food Science
• Sustainable Agriculture
• Biotechnology

Background:

• Industrial livestock farming poses significant environmental challenges, including biodiversity loss and greenhouse gas emissions.
• Growing consumer demand for sustainable and healthier food options drives innovation in meat alternatives.
• Plant-based meat analogues aim to mimic conventional meat's sensory attributes while providing nutritional benefits.

Purpose of the Study:

• To provide a comprehensive review of plant-derived protein sources for meat analogue formulation.
• To analyze the physicochemical, nutritional, and organoleptic properties of meat analogues.
• To evaluate advanced protein extraction and processing technologies for optimizing meat analogue quality and sustainability.

Main Methods:

• Literature review of plant protein sources (legumes, cereals, oilseeds, mycoproteins).
• Analysis of physicochemical and nutritional properties of meat analogues.
• Examination of advanced protein extraction (enzyme-assisted, ultrasound, PEF, fractionation) and processing techniques (3D printing, extrusion, electrospinning).

Main Results:

• Various plant proteins can be effectively utilized in meat analogue formulations.
• Advanced extraction and processing methods significantly enhance protein functionality and product quality.
• Understanding these technologies is key to optimizing scalability, sustainability, and consumer acceptance.

Conclusions:

• Plant-based meat analogues present a viable solution to mitigate the environmental impact of traditional meat production.
• Further research into protein functionality and processing technologies will enhance the development of high-quality, sustainable meat alternatives.
• Meat analogues hold significant potential for promoting healthier global dietary patterns and achieving sustainability goals.