Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges

• Published in: Food engineering reviews Vol. 15; no. 2; pp. 329 - 359
• Main Authors: Vallikkadan, Muhammed Shijas, Dhanapal, Logesh, Dutta, Sayantani, Sivakamasundari, S. K., Moses, J. A., Anandharamakrishnan, C.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.06.2023; Springer Nature B.V
• Subjects: Alternatives; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Consumers; Evolution; Fibers; Food Science; Insects; Meat; Plant cells; Protein sources; Proteins; Seeds; Sensory properties; Substitutes; Future food; Structuring techniques; Sustainability; Plant-based meat; Protein sources; Ingredient functionality; Meat analogs
• ISSN: 1866-7910; 1866-7929
• DOI: 10.1007/s12393-023-09332-8

The global meat substitute industry is estimated to be worth $8.1 billion by 2026. Prevailing health consciousness among consumers and their concern for the future environment has lifted the concept of meat alternatives from niche to the mainstream. Numerous research findings have emphasized the importance of meat alternatives or substitutes formulated from plant protein, animal cells, and insect-based sources, which emulate the nutritional composition and sensorial properties of animal meat. The current review discusses the necessity of meat substitutes, and their evolution, and bestows an outline of the ongoing research in this field. Novel protein sources such as vegetal proteins (cereal, pulses, oil seeds) and non-vegetal proteins (fungal, air protein, insect, myofibril) are reported to offer a viable alternative to animal meat. However, the functionalities of these proteins and the structuring technique influence the textural properties of the end products. Thus, the selection of a suitable technique is an important aspect in the formulation of the meat alternative. A thorough discussion of various structuring techniques for synthesizing matrixes and fibers with similar textural attributes to that of animal meat has been presented. Furthermore, limitations that confine consumers’ acceptance, the feasibility of scale-up, and the prerequisite for the regulatory framework for meat alternatives have also been pointed out. Overall, the ingredients and techniques of formulation of meat alternatives discussed in detail in this review can provide insight to the researchers and industries in formulating novel meat alternatives.