The Future of Meat Alternatives: Advances in Plant-Based, Cultured, Microbial, and Insect-Derived Meat

Dear Colleagues,

The global demand for sustainable and alternative meat production to supplement traditional farmed meat is a prime focus for the meat scientist. This has led to rapid research in meat alternatives derived from plants, cultured cells, microbes, and insects. This Special Issue focuses on the latest research and developments in the novel techniques, production, characterization, and consumer acceptance of next-generation meat alternatives. By integrating perspectives from food science, biotechnology, nutrition, and sustainability, this collection aims to highlight key challenges, emerging solutions, and future directions shaping the evolution of the alternative meat landscape.

This Special Issue invites original research articles, reviews, and short communications focusing on innovations that improve the nutritional value, sensory quality, functionality, safety, and sustainability of alternative meat products. Contributions integrating food science, biotechnology, nutrition, and consumer research are particularly encouraged.

Topics of Interest Include:

• Advances in plant-based meat production with optimized texture and flavor development
• Cultured meat production: cell line selection, scaffolding, texture flavor development, and scale-up strategies
• Microbial and fermentation-derived proteins, including single-cell proteins and mycoprotein applications.
• Insect-derived proteins and their applications in hybrid meat alternatives.
• Functional, nutritional, and sensory characterization of alternative meats.
• Food safety, stability, and shelf-life assessment of alternative proteins
• Consumer perception, labelling, and market acceptance of meat alternatives
• Future perspectives of sustainable, scalable production of meat alternatives.

Prof. Dr. Seon-Tea Joo
Prof. Dr. Sun Jin Hur
Guest Editors

Manuscript Submission Information

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