Transforming plant proteins into plant-based meat alternatives: challenges and future scope

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-09-10 DOI:10.1007/s10068-024-01683-0

Priyanka Prajapati, Meenakshi Garg, Neha Singh, Rajni Chopra, Avneesh Mittal, Prabhjot K. Sabharwal

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Abstract

The global transition towards sustainable living has led to a growing demand for innovative food products that enhance environmental sustainability. Traditional meat production is known for its high energy consumption and significant carbon emissions, necessitating alternative approaches. Plant-based meat (PBM) offers a promising solution to reduce the ecological footprint of animal agriculture. This paper examines various challenges in PBM development, including nutritional equivalence, industrial scalability, organoleptic properties, and digestibility. Addressing these challenges requires interdisciplinary collaboration to ensure consumer acceptance, regulatory compliance, and environmental stewardship. Advanced technologies like nanotechnology, fermentation, and enzymatic hydrolysis, along with automation and repurposing cattle farms, offer solutions to enhance PBM’s quality and production efficiency. By integrating these innovations, PBM has the potential to revolutionize the food industry, offering sustainable and nutritious alternatives that meet global dietary needs while significantly reducing environmental impact.

Graphical abstract

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将植物蛋白转化为植物肉类替代品：挑战与未来空间

随着全球向可持续生活转型，人们对提高环境可持续性的创新食品的需求日益增长。众所周知，传统肉类生产能耗高、碳排放量大，因此有必要采用替代方法。植物基肉类（PBM）为减少畜牧业的生态足迹提供了一个前景广阔的解决方案。本文探讨了 PBM 开发过程中面临的各种挑战，包括营养等同性、工业可扩展性、感官特性和消化率。应对这些挑战需要跨学科合作，以确保消费者接受、符合法规要求和环境管理。纳米技术、发酵和酶水解等先进技术以及自动化和养牛场再利用技术为提高 PBM 的质量和生产效率提供了解决方案。通过整合这些创新技术，PBM 有可能彻底改变食品行业，提供可持续的营养替代品，满足全球饮食需求，同时显著减少对环境的影响。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.