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Plant-based meat alternatives: advancements in ingredients, processing, consumer perception, and future directions

Year: 2025
Type: article
Abstract: • Novel plant-based protein sources enhance nutritional and physiochemical properties of plant-based meat alternatives. • Innovations in processing techniques are shaping the future of plant-based meat alternatives development. • Incorporation of fermentation in plant-based meat production provides products with better sensorial qualities. • Establishing a consensus on regulation is significant to propel the plant-based meat industry's development and innovation. With a growing focus on health and environmental awareness, there is a notable shift towards plant-based dietary choices, increasing the market availability of plant-based meat alternatives. This transition has also led to a proliferation of protein sources and innovative processing methods. This review aims to offer a holistic view of the innovations, opportunities, and challenges in the plant-based meat industry. It summarizes the latest developments in protein sources and processing technologies of plant-based meat products, and their market performance compared to animal-based meats. The review also reveals the recent development in the integration of novel proteins and processing techniques that have significantly improved sensory attributes and physiochemical characteristics of plant-based meat alternatives. In addition to exploring ingredients and technology, this review also addresses critical aspects such as risks, regulatory considerations, and future research directions. These insights underscore the necessity for ongoing innovation to enhance product quality and facilitate the seamless integration of plant-based meats into the global food market.
DOI: 10.1016/j.jfutfo.2025.04.005
Authors: Linheng Chen, Xuan Lin, Yiji Xia
Language: English
Subfield: Ecology
Open Access status: diamond
OpenAlex ID: W4409526313
FWCI: 7.287
Cites: 142
Cited by: 14
Related to: 10