Plant-Based Meat Alternatives: Trends and Future Perspectives

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (31 December 2023) | Viewed by 1636

Special Issue Editors


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Guest Editor
Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey
Interests: meat and meat products; biogenic amine

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Guest Editor
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
Interests: food (bio)chemistry; food mutagens and carcinogens; heterocyclic aromatic amines; food safety; nutrition and health; food quality; meat and seafood processing technology; chromatography; food packaging
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Special Issue Information

Dear Colleagues,

It is well known that the population of the world is greatly increasing. In the future, there will be food shortages due to global warming, environmental changes, the loss of animal welfare, and a reduction in usable waters. Subsequently, increasing the production of food worldwide without changing the ecosystem is one of the most critical issues today.

Plant-based meat alternatives have gained popularity in recent years due to consumers' growing demand for sustainable, safe, low-carbon, low-cost, and ethical food options that reduce level of environmental and health concern associated with meat consumption, without compromising nutritional needs. Recently, the plant-based meat market has experienced considerable growth via the introduction of a variety of products and brands, such as burger patties, meat cuts, steaks, sausages, nuggets, etc., promoted as healthy and environmentally friendly options.

Tremendous efforts have been made in order to create more realistic and tasty alternatives to meat, and by using innovative ingredients and technologies; however, there is great potential for further development and innovation in this area.

The objective of this Special Issue is to compile recent original research and reviews that focus on the latest advancements in the processing technologies, key challenges, and opportunities associated with the production and consumption of plant-based meat alternatives. The key points of interest include, but are not limited to, the following:

  • Market analysis, consumption behaviour, consumer preference and acceptance, market demand, and diet shifting toward plant-based meat alternatives;
  • Emerging technology and techniques in the production of plant-based meat alternatives that improve the characteristic of these products in order to mimic animal-based meat;
  • Innovative plant ingredients that provide nutritional value and sensory characteristics similar to animal-based meat;
  • Quality properties, nutritional profiles, digestibility, bioavailability, safety, and health effects of plant-based meat alternatives;
  • Effect of processing methods and conditions, mainly cooking, on various properties of plant-based meat alternatives;
  • Effect on Green Deal and Global Warming;
  • Environmental impacts of plant-based meat alternatives.

Prof. Dr. Hüseyin Bozkurt
Prof. Dr. Fatih Oz
Guest Editors

Manuscript Submission Information

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Keywords

  • plant-based foods
  • meat alternatives
  • meat analogue
  • texturization
  • alternative proteins
  • textured protein
  • consumer acceptance and preference
  • sustainability
  • safety
  • 3D food printing
  • formulation
  • techno-functionality
  • green technology
  • economy

Published Papers (1 paper)

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Research

16 pages, 2359 KiB  
Article
Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties
by Jong-Hyeon Han, Dong-Hyun Keum, Seong-Joon Hong, Yea-Ji Kim and Sung-Gu Han
Foods 2023, 12(20), 3731; https://doi.org/10.3390/foods12203731 - 11 Oct 2023
Cited by 1 | Viewed by 1325
Abstract
Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we [...] Read more.
Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs. Full article
(This article belongs to the Special Issue Plant-Based Meat Alternatives: Trends and Future Perspectives)
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