The emergence of vegan meat: Plant-powered protein alternatives to animal meat for ensuring global food security and sustainability

Abstract:

Vegan meat, commonly referred to as plant-based meat alternatives (PBMAs), has emerged as a pivotal innovation in the food industry, addressing multifaceted concerns including health, environmental sustainability, animal welfare, and ethical dietary choices. This review paper provides an in-depth synthesis of the historical evolution, production technologies, nutritional compositions, environmental footprints, market trajectories, consumer perceptions, inherent challenges, and prospective developments of vegan meat. Leveraging data from peer-reviewed studies, market analyses, and empirical research up to early 2026, it elucidates how PBMAs replicate the sensory attributes taste, texture, and appearance of conventional animal meat utilizing ingredients such as soy, peas, wheat gluten, and mycoproteins. Despite these advantages, obstacles such as sensory inconsistencies, elevated production expenses, and regulatory complexities endure. Consumer surveys from 2025-2026 demonstrate increasing acceptance, with 75% of global consumers expressing interest in plant-based options, particularly when they align closely with meat's organoleptic properties. Future trajectories encompass technological advancements like precision fermentation, AI-driven formulations, and whole-cut analogs to augment authenticity and affordability. This review posits that vegan meat holds substantial promise for fostering sustainable food ecosystems, substantiated by empirical data, illustrative diagrams, graphs, tables, and references from authoritative sources.