Process analytical technologies applied to quality control of emerging alternative protein food products: Challenges and future trends

The escalating global demand for sustainable and health-conscious dietary options has fostered interest in alternative protein food products, ranging from plant-based to cell-based proteins. This review proposes a critical synthesis for integrating Process Analytical Technologies (PAT) into the quality control of these emerging food matrices, focusing on their inherent complexity. The study explores the fundamental technical hurdles posed by the high compositional heterogeneity and the variable structural characteristics of diverse alternative proteins. We discuss various PAT methodologies such as Near-Infrared (NIR) spectroscopy, Raman spectroscopy, and digital imaging, which offer real-time data critical for monitoring product quality. These techniques are characterized by strong spectral interferences from water, lipids, polysaccharides, and novel functional ingredients, which directly affect the robustness and transferability of the model. Consequently, the effective implementation of PAT increasingly depends on advanced chemometrics and data fusion strategies to harmonize heterogeneous data streams. The application of these technologies enables continuous monitoring and control during production, facilitating adherence to evolving regulations and standards. This review highlights the need for advancements in PAT to ensure the consistent quality and safety of alternative protein products, suggesting a future where these technologies are pivotal in the scalability of alternative protein sources.