Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part A
Emerging trends in meat analogues: Innovations, challenges, limitations, future directions, and market dynamics
Author(s): Manjunatha Prabhu BH and Shanthala P
Abstract: The rapid growth of the global population and limited purchasing power in developing countries has contributed to the low affordability of high-quality protein sources such as animal meat. Additionally, there is a growing demand for nutritious and flavorful meat-free alternatives to cater to vegetarians and promote personal health. As a result, plant-based proteins like textured soy protein, mushrooms, wheat gluten, and pulses are increasingly being used as substitutes for traditional animal protein sources. The article provides a gist on the meat substitutes offering savory taste and characteristic fragrances added with comestible (edible) ingredients for vegetarians. The most common plant-based meat analogues include, soy protein, pea protein, wheat gluten or combination of more than one protein to meet complete protein requirement. The processes for preparing meat / chicken / fish analogues involve the use of their particular fragrance as one of the comestible ingredients for that specific meatless-meat food or drink during the cooking process and dining. Most recently, taste improving or taste modifying agents have been discovered largely and 3D food printed products are being manufactured by simple trial and error processes to mimic the meat substitutes at large. This paper explores the wide variety of commercially available meat analogues, examining their protein sources and production methods. Special emphasis is placed on innovative alternatives such as single-cell proteins derived from bacteria. The review also highlights recent advancements in the production of meat analogues, including cutting-edge technologies like 3D printing, which offer extensive possibilities for creating diverse meat substitutes. Furthermore, this paper investigates how different production techniques influence the key attributes of meat analogues. Attributes such as texture, color, flavor, cutting force, cooking yield, and water and oil absorption capacity are analyzed to understand the impact of various methods. By addressing these factors, this review provides insights into the evolving landscape of meat analogue production and its potential to meet the needs of diverse consumers.
DOI: 10.22271/foodsci.2025.v6.i1a.183
Pages: 36-46 | Views: 119 | Downloads: 57
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How to cite this article:
Manjunatha Prabhu BH, Shanthala P. Emerging trends in meat analogues: Innovations, challenges, limitations, future directions, and market dynamics. J Curr Res Food Sci 2025;6(1):36-46. DOI: 10.22271/foodsci.2025.v6.i1a.183
