Production of plant based meat: Functionality and Limitation

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The rising global concern over environmental sustainability, ethical food production, and public health has significantly accelerated the demand for plant-based meat alternatives. Conventional livestock farming is associated with high greenhouse gas emissions, excessive water consumption, and extensive land use, making it a major contributor to climate change and ecological degradation. In response, plant-based meat products have emerged as a viable and sustainable alternative, aiming to replicate the sensory attributes, nutritional composition, and functional characteristics of conventional animal-derived meat using plant-based ingredients. These products are formulated using a combination of plant proteins such as soy, pea, wheat gluten, and other emerging sources, along with fats, binders, flavoring agents, and colorants to closely mimic the appearance, texture, taste, and cooking behavior of meat. Advanced food processing technologies, particularly high-moisture extrusion, shear cell processing, and novel techniques like 3D food printing and precision fermentation, play a crucial role in structuring plant proteins into fibrous, meat-like textures. The functional properties of these products—including water-holding capacity, gelation, emulsification, and fat-binding ability—are essential in determining their overall quality and consumer acceptability.

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