Vol. 11, Special Issue 7 (2022)

Author(s):
Sagar Patil and Aparajita Bhasin

Abstract:
A meat analogue, also known as a meat substitute or replica of meat, is a substance that closely resembles the visual and chemical properties of various types of meat. Animal diseases, a global shortage of animal protein, high demand for healthy food, and economic factors have all contributed to an increase in the usage of vegetable proteins in food products in time. A meat-based diet uses substantially more natural resources per calorie than a grain-based diet, requiring 2 to 15 kilograms of plant foods to produce 1 kilogram of meat. Creating new food products that will be gaining attention. Concerns about the environment, human health, and animal welfare have all influenced the development of Plant-based meat alternatives. Improvements in overall appearance and flavour, biological and chemical safety control, and the selection of protein sources are all critical for Plant-based meat alternatives manufacturing. Consumer acceptance of Plant-based meat alternatives is still modest, but it is improving all the time. Future research opportunities based on this knowledge include developing more effective consumer education strategies, providing more scientific evidence for Plant-based meat alternatives health properties, and finding more suitable protein sources to improve end-product quality.