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Hybrid and Plant-Based Burgers: Trends, Challenges, and Physicochemical and Sensory Qualities

Summary

Plant-based and hybrid burgers are emerging as sustainable alternatives to traditional meat burgers, combining plant proteins from sources like soybeans, legumes, nuts, and mushrooms. These alternatives offer comparable nutrition to meat burgers with added fiber and lower fat content while addressing environmental and health concerns. Though challenges in achieving ideal texture and flavor remain, diverse ingredient combinations are successfully meeting the preferences of different consumer groups.

Background

Burgers are convenience foods with increasing global consumption patterns. The market for plant-based meat substitutes reached USD 6.1 billion in 2022 and is projected to exceed USD 24 billion, reflecting growing consumer interest in sustainable protein alternatives driven by environmental, health, and ethical concerns.

Objective

This study aimed to investigate emerging trends and challenges in formulating hybrid and plant-based burgers, with emphasis on new ingredients and evaluation of their physicochemical and sensory properties.

Results

Studies demonstrate that plant-based and hybrid burgers can be successfully developed using various protein sources including soybeans, legumes, pseudocereals, nuts, mushrooms, and algae. These products show comparable nutritional profiles to meat burgers with improved fiber content, lower fat, and good sensory acceptance, though texture and flavor remain key challenges.

Conclusion

Hybrid and plant-based burgers represent viable alternatives to traditional meat burgers with significant market potential. While formulation challenges regarding texture and flavor persist, diverse ingredient combinations offer promising solutions for meeting varied consumer preferences across omnivores, flexitarians, vegetarians, and vegans.
  • Published in:Foods,
  • Study Type:Review,
  • Source: PMID: 39682927, DOI: 10.3390/foods13233855
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