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An Overview of Plant-Based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics

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Plant-Based Foods: Ingredients, Technology and Health Aspects

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Abstract

The growing trend towards plant-based food alternatives (PBFAs) are a response to concerns over the environmental impact of animal agriculture, as well as health and animal welfare issues. This chapter provides a comprehensive overview of PBFAs, including their classification, textural and sensory characteristics. The first section of the chapter outlines the different types of PBFAs, including meat alternatives, dairy alternatives, and egg alternatives. The chapter then explores the textural characteristics of PBFAs, which are crucial to their acceptance by consumers. Processing techniques such as extrusion, texturization, and emulsification is used to create the desired texture, and the challenges of replicating the texture of animal-based foods are discussed.

Sensory characteristics such as flavor and aroma are also important in the acceptance of PBFAs, and the chapter examines the factors that influence these attributes. Finally, the chapter examines the market for PBFAs and the factors driving their growth. Consumer demand for sustainable and healthy food options is increasing, and the development of PBFAs is a response to this trend. The chapter concludes with a discussion of the future of PBFAs and their potential to transform the food industry.

Overall, this chapter provides a comprehensive overview of PBFAs and their potential to offer a sustainable and healthy alternative to animal-based foods. The classification, textural and sensory characteristics, nutritional aspects, and challenges faced by manufacturers are all examined, highlighting the importance of understanding these factors in the development of PBFAs. As consumer demand for sustainable and healthy food options continues to grow, the development of PBFAs is likely to remain a key focus for the food industry in the coming years.

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  1. Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey

    Alev Yüksel Aydar

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Correspondence to Alev Yüksel Aydar .

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  1. Food Engineering, Celal Bayar University, Manisa, Türkiye

    Alev Yüksel Aydar

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Aydar, A.Y. (2023). An Overview of Plant-Based Food Alternatives (PBFAs): Classification, Textural and Sensory Characteristics. In: Aydar, A.Y. (eds) Plant-Based Foods: Ingredients, Technology and Health Aspects. Springer, Cham. https://doi.org/10.1007/978-3-031-27443-5_1

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