Plant-dependant meat replacements are produced to meet consumer demands and to produce viable food supplies in the future. They have almost similar nutritional profiles as animal sourced meats. Meat alternatives helps to mitigate the negative impacts of livestock on the environment and human health. Recent product development efforts and marketing have increased plant-based meat alternatives production. However, it is still at its initial stage and faces numerous technological challenges. Processing technology innovation and creative product formulations are currently focused on improving meat-like quality characteristics. The inclusions of a variety of additives to produce meat-like texture, juiciness, mouthfeel, and flavour, raise concerns about nutrition, food safety, clean label, cost, and consumer confidence. This review assessed materials and processes associated with meat analogues, current development, challenges at the market and amongst consumers and opportunities for future growth.

Mudasir Ahmad

Shahida Qureshi

Mansoor Hussain Akbar

Shahida Anusha Siddiqui

Adil Gani

Mehvesh Mushtaq

Ifrah Hassan

Sanju Bala Dhull

Applied Food Research

Plant-based meat alternatives: Compositional analysis, current development and challenges

植物基肉类替代品：成分分析、当前发展与挑战

Plant-based meat alternatives: Compositional analysis, current development and challenges

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Journal Info

Category	Quartile
FOOD SCIENCE & TECHNOLOGY	1