Transforming plant proteins into plant-based meat alternatives: challenges and future scope

• Published in: Food science and biotechnology 2024-12, Vol.33 (15), p.3423-3443
• Main Authors: Prajapati, Priyanka, Garg, Meenakshi, Singh, Neha, Chopra, Rajni, Mittal, Avneesh, Sabharwal, Prabhjot K.
• Format: Article
• Language: English
• Subjects: Alternative energy sources; Automation; Chemistry; Chemistry and Materials Science; Digestibility; Ecological footprint; Emissions; Energy consumption; Environmental impact; Environmental stewardship; Fermentation; Food consumption; Food industry; Food plants; Food quality; Food Science; Livestock farming; Meat; Meat production; Nanotechnology; Nutrition; Organoleptic properties; Plant layout; Plant-based foods; Review
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-024-01683-0

The global transition towards sustainable living has led to a growing demand for innovative food products that enhance environmental sustainability. Traditional meat production is known for its high energy consumption and significant carbon emissions, necessitating alternative approaches. Plant-based meat (PBM) offers a promising solution to reduce the ecological footprint of animal agriculture. This paper examines various challenges in PBM development, including nutritional equivalence, industrial scalability, organoleptic properties, and digestibility. Addressing these challenges requires interdisciplinary collaboration to ensure consumer acceptance, regulatory compliance, and environmental stewardship. Advanced technologies like nanotechnology, fermentation, and enzymatic hydrolysis, along with automation and repurposing cattle farms, offer solutions to enhance PBM’s quality and production efficiency. By integrating these innovations, PBM has the potential to revolutionize the food industry, offering sustainable and nutritious alternatives that meet global dietary needs while significantly reducing environmental impact. Graphical abstract