Abstract:
Plant-based meat analogues present a promising alternative to traditional meat, offering numerous health benefits, including lower saturated fat and cholesterol levels, and significant environmental advantages, such as reduced greenhouse gas emissions and resource usage. However, challenges remain in achieving sensory and textural parity with traditional meat and ensuring cost-effectiveness. Future advancements in food technology, consumer education, and policy support are essential for the widespread adoption and success of these meat analogues. The findings suggest that continued innovation and optimization of processing techniques, coupled with the exploration of diverse plant-based ingredients, can enhance the nutritional and sensory profiles of meat analogues, making them a crucial component in the future of sustainable and ethical food systems.
