Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

Author: mycolabadmin
2024-01-01
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Summary

This research examines the current state and future potential of meat alternatives made from plants, insects, and fungi. While these alternatives offer more sustainable and potentially healthier options compared to traditional meat, they still face challenges in matching meat’s taste and texture. Impact on everyday life: • Provides more environmentally friendly protein options for consumers • Offers alternatives for people with dietary restrictions or health concerns • Could help reduce the environmental impact of food production • Creates new food choices that may be lower in saturated fat and cholesterol • Supports development of more sustainable food systems for future generations

Background

The definition of a meat analog refers to the replacement of meat with non-meat products, also called meat alternatives, substitutes, fake/mock meat, or imitation meat. These products are primarily made from pulses (mainly soy), cereals, or fungus protein, with recent consideration of insects and seaweed as new protein sources. While plant-based meat analogs are attractive to consumers, traditional processing techniques have limitations in taste and sensory quality that reduce consumer acceptability.

Objective

This study aimed to review current literature on developing meat analogs using plant-, insect-, and protein-derived materials and present conclusions on future perspectives. The review examines technological developments and industrialization related to meat analogs to predict the future of this market.

Results

Current products developed using plant-, insect-, and mycoprotein-derived materials do not yet match the quality of traditional meat products. Plant-derived analogs primarily use soybean materials and beta-glucan or gluten. Insect-derived materials are typically studied by mixing with plant materials. Mycoprotein development is comparatively insufficient and faces additional safety considerations. The review found limitations in taste, texture and consumer acceptance across all categories.

Conclusion

Growth in the meat analog market requires further research and increased efforts to coexist with the traditional livestock industry. Clear legal standards for meat analogs need to be defined, including classification, characteristics, and labeling methods. While meat analogs offer environmental and potential health benefits, significant improvements in taste, texture and consumer acceptance are needed for market success.

Published in:Food Science of Animal Resources,
Study Type:Review,
Source: 10.5851/kosfa.2023.e51