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Abstract

Plant-based meat analogues have considerable demand as alternatives to original meat products in the food market. The meat analogue mimics the actual taste, texture, appearance, and nutritional features of genuine meat while having positive attributes for people’s health, animals, and environments as well. The high protein plant-based raw materials such as de-oiled cakes of oilseeds, are processed to customize with respect to shape and texture through various means and in addition, oil pigments, adhesives coloring, and flouring agents are added to make the final meat analogue. This article elaborates the concept of meat analogues, their types, production methods, nutritional aspects, and benefits.

Keywords: 3D food printing, Cell culture, plant-based food, proteins, production, nutrition

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The Rise of Meat Analogues Evolution, Impact, and Future Prospects_compressed.pdf