Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Animal proteins from meat and goods derived from meathave recentlybeen one of the primary concerns in the quest for sustainable foodproduction. According to this perspective, there are exciting opportunitiesto reformulate more sustainably produced meat products that may alsohave health benefits by partially replacing meat with nonmeat substanceshigh in protein. Considering these pre-existing conditions, this reviewcritically summarizes recent findings on extenders from a varietyof sources, including pulses, plant-based ingredients, plant byproducts,and unconventional sources. It views these findings as a valuableopportunity to improve the technological profile and functional qualityof meat, with a focus on their ability to affect the sustainabilityof meat products. As a result, meat substitutes like plant-based meatanalogues (PBMAs), meat made from fungi, and cultured meat are beingoffered to encourage sustainability.