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

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.