Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate

Abstract

The discussion about the development and consumption of plant-based meat alternatives has been raised since numerous decades and has become the topic of prime concern these days. Recently, the market of plant-based meat alternatives has enormously expanded. With the aim of investigating the present scenario of research on meat analogs and defining the future research areas, reasons for shifting the trends towards consumption of meat analogs due to several health and environmental issues, potential sources and technologies needed for the development of meat analogs, physicochemical properties of meat analogs, functionality of ingredients used for manufacturing plant-based meat analogs, gastrointestinal fate of meat analogs and resulting consumer acceptability are summarized in this review. Studies have revealed that various health and environmental concerns are associated with the meat production which is the key driving force for the development of meat analogs. Recently, modern structuring techniques of plant-based meat alternatives have improved their functionality, however, a need exists to focus on improving the functionality, sensory characteristics, safety, and selection of suitable ingredients for the production of meat analogs. Additionally, the consumers’ acceptability towards meat analogs is quite unsatisfactory which needs to be improved through proper research and creating awareness. Moreover, the gastrointestinal fate of the plant-based meat analogs needs further investigation in order to have a better understanding regarding the nutrient bioavailability of these products. The present review will be helpful in highlighting the current situation regarding the fate of meat analogs and opening new horizons of research in this domain.

Keywords

• Meat analogs
• Functionality
• Physicochemical properties
• Consumer behavior
• Gastrointestinal fate