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Plant-based meat analogue (PBMA) as a sustainable food: a concise review

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Abstract

The global community is in a quest for nutritional and environment-friendly resources as a part of their food habit. The ubiquitous trend of veganism tied with the increasing apprehensions towards animal welfare, negative impact on human health and the environment has escalated the demand for meat alternatives mainly plant-based meat analogues (PBMA). Protein-rich bioresources such as cereals, vegetables, and algae have been explored to mimic animal meat in a similar flavour, texture, sensory and aromatic properties. This review aims to summarize the recent advancements in functional food technology based on vegetal proteins, a comparative account of traditional and commercially available meat alternates. The literature search for the last 10 years shows the rise in research on plant ingredients to develop novel human foods. A brief account of various production methods and their processing effects to improve the structural and techno-functionality of PBMA is suggested for designing sustainable food. The different combinations of plant and animal proteins are discussed to enhance the nutritional aspect, organoleptic profile and shelf-life of available food products. The positive feedback resulted in booming food industries across the world, incorporating vegetal proteins. The global market trend introducing well-established and promising food brands is listed to discuss the prospects of PBMA.

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Authors and Affiliations

  1. Department of Botany, Faculty of Science, The Maharaja Sayajirao University of Baroda, Vadodara, Gujarat, 390002, India

    Meenakshi Singh & Punita Parikh

  2. DBT-ICT Centre for Energy Biosciences, Institute of Chemical Technology, Matunga, Mumbai, 400019, India

    Nitin Trivedi

  3. Bioserve Biotechnologies (India) Private Limited, Unit: D4-7, 1st Floor, Industrial Estate, Moula-Ali, Hyderabad, Telangana, 500040, India

    Manoj Kumar Enamala

  4. Green Processing, Bioremediation and Alternative Energies (GPBAE) Research Group, Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam

    Chandrasekhar Kuppam

  5. Department of Material Science and Technology, University of Ruse “A. Kanchev”, 8 Studentska Str., 7000, Ruse, Bulgaria

    Maria P. Nikolova

  6. NTRC-MCETRC and Aarshanano Composite Technologies Pvt. Ltd., Guntur District, Tenali, Andhra Pradesh, India

    Murthy Chavali

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  1. Meenakshi Singh
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MS has conceptualized the concept and frames the index of review. MS, NT, MKE, MPN, MC, CK and PP have contributed to writing different sections of the article and critically reviewed the entire manuscript.

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Singh, M., Trivedi, N., Enamala, M.K. et al. Plant-based meat analogue (PBMA) as a sustainable food: a concise review. Eur Food Res Technol 247, 2499–2526 (2021). https://doi.org/10.1007/s00217-021-03810-1

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