Plant Based Pea Proteins for Next Generation Meat Substitutes: A Comprehensive Review
Year: 2025
Type: article
Abstract: The market for plant-based meat substitutes is expanding quickly due to consumer demand for ethical and sustainable dietary options. Pea protein, among other plant proteins, has become a crucial component in the creation of meat substitutes of the future because of its sustainability, functional qualities, and nutritional advantages. With an emphasis on their amino acid content, digestibility, and textural qualities, this thorough review explores the possibilities of pea proteins in meat substitute formulations. Pea protein is a premium, hypoallergenic protein source that can be processed to resemble meat utilizing methods including extrusion, shear-cell technology, and 3D printing. The review also emphasizes pea protein's benefits for the environment, such as its low carbon footprint, low water consumption, and sustainable farming methods. Additionally, it talks with issues like Pea protein, among other plant proteins, has become a crucial component in the creation of meat substitutes of the future because of its sustainability, functional qualities, and nutritional advantages. With an emphasis on their amino acid content, digestibility, and textural qualities, this thorough review explores the possibilities of pea proteins in meat substitute formulations. Pea protein is a premium, hypoallergenic protein source that can be processed to resemble meat utilizing methods including extrusion, shear-cell technology, and 3D printing. The review also emphasizes pea protein's benefits for the environment, such as its low carbon footprint, low water consumption, and sustainable farming metods
Authors: Khateeb, Syed Majed, Sontakke, Manmath, Shabbir, Shaikh Mohsin
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6893477400
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