Hybrid meat for flexitarian consumers: technological advancements, diversity in plant proteins and consumer preferences.

Abstract

The increasing global demand for sustainable and health-conscious food options has catalyzed the production of hybrid meat products that merges conventional meat with plant-based ingredients or alternative proteins in order to create required nutritional and sustainable products. Hybrid meat products represent an innovative approach in balancing the environmental impact of meat production with the growing interest in plant-based nutrition. This review explores the formulation strategies, technological advancements such as utilization of different texturization techniques like 3D printing, high moisture extrusion, shear cell technology and electro spinning along with novel packaging techniques like modified atmosphere packaging, vacuum packaging and so on. Emphasis is placed on ingredient compatibility, textural optimization, sensory acceptability, and consumer perception. The integration of plant proteins and functional components aims to reduce the reliance on traditional meat while preserving desirable meat characteristics. Challenges such as achieving product uniformity and gaining consumer trust are also addressed. Incorporating legumes, grains, mycoproteins, and algae-based components not only enhances the nutritional profile but also contributes to the improved sustainability metrics such as reduced greenhouse gas emissions and water consumption. Recent advancements in food processing and extrusion techniques have enabled the hybrid meat products to closely mimic the physicochemical and organoleptic properties of conventional meat.