Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations

Abstract

For centuries, meat has been a staple in the human diet, cherished for its rich protein content, vitamins, appealing texture, and umami flavor. The future supply is, however, tenuous as the global population continues to grow. Additional issues regarding animal welfare, adverse health effects, and the environmental impact of meat production have accelerated the development of meat analogues (MAs) over the last decades. From the different categories of MAs, plant-based MAs are recognized as viable alternatives globally. Despite their potential, products derived from insects, algae, fungi, or muscle tissue cell culture remain less familiar in Western cultures. Whereas ongoing research addresses the nutritional values, sensory attributes, and consumer acceptance of MAs, the existing literature offers only limited comparative analyses of the chemical composition. This review aims to address this gap by systematically comparing their advantages and elucidating their limitations in meeting current and future consumer demands.