Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges

Abstract

Purpose of Review Plant-based meat analogs (PBMAs) have been the subject of interest over the past few years due to consumers' demand for environmentally friendly, healthful, and non-animal-based foods. A better comprehension of the composition, structure, texture, nutrition, and sustainability of these PBMAs is necessary. Recent Findings This review articulates the protein sources and composition of PBMAs and their “meatiness” with respect to texture, structure, and favor enhancement. The components used in the analogs, such as unsaturated fats, fbers, vitamins, minerals, carbohydrates, and plant-based oils enriching their nutritional profle, are described. The study identifes the environmental and sustainability impact of PBMAs, as crucial to the survival and maintenance of biodiversity. Summary More studies are warranted to scope and underscore the signifcance of the analogs and comprehend the texture or structure-function relationships. Further product development and testing thereof may ultimately result in quality meat analogs that respect meat taste, health and acceptance of consumers, environmental sustainability, animal welfare, and current challenges.