The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements i...
It was found that the nutritional value of plant-based raw materials and proteins extracted thereof increases along the processing chain. However, the nutritional value of plant-based meat analogues is lower than that of e.g., animal-based products. Consequently, higher quantit...
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements ...
Plant-based meat analogue Meat alternative Plant protein Nutritional quality Processed foods 1. Introduction Meat alternatives are gaining popularity globally and plant-based meat analogues (PBMA) are at the forefront of the booming meat substitute industry. Modern meat alternatives aim to mimic the appe...
Meat analogues are gradually moving from niche to mainstream products. These products are gaining popularity due to surging consumer demand for plant-based
Plant-based meat analogues (PBMA) are formulated to mimic the sensory characteristics of traditional meat products (TMP) using vegetarian ingredients and are increasingly popular with the trend towards plant-based diets, even among meat-eating consumers. This narrative review compared the nutritional qua...
Plant-based meat analogue (PBMA) as a sustainable food: a concise review 2021, European Food Research and Technology Meat analogs: Protein restructuring during thermomechanical processing 2021, Comprehensive Reviews in Food Science and Food Safety Plant-based meat analogues: from niche to mainstream 20...
Findings showed that including pineapple pomace powder enhances ER, WAI, and the degree of texturisation, making the plant-based product resemble animal-based meat more tightly. This approach utilised moderately productive equipment to transform post-harvest by-products into meat analogues, contributing...
Plant proteins generally lack the fibrous characteristic of conventional meat, resulting in a less-than-authentic overalltexture. However, Redefine Meat’s (‘Meat Matrix Manufacturing’ 3D printing technique improves the structure and consistency of their plant-based meat products by tailoring a combina...
Plant-based meat analogues (PBMA) are formulated to mimic the sensory characteristics of traditional meat products (TMP) using vegetarian ingredients and are increasingly popular with the trend towards plant-based diets, even among meat-eating consumers. This narrative review compared the nutritional qua...