Advances in Food Science, Processing and Technology

Alternative Proteins and Plant-Based Meats

Alternative proteins are redefining the protein landscape by offering sustainable, ethical, and health-conscious options to traditional animal-based products. These include plant-based proteins derived from soy, pea, lentil, and algae; insect proteins; and lab-cultured or fermented proteins. Innovations in texture, flavor, and nutrition have enabled the development of meat analogs that closely mimic the taste and mouthfeel of conventional meat. Extrusion technologies, binding agents, and natural flavors play a crucial role in creating these sensory experiences. Environmental benefits include reduced greenhouse gas emissions, lower water and land use, and decreased reliance on industrial livestock farming. Nutritionally, many plant-based meats are being fortified to match or exceed animal-based counterparts. Consumer demand is driving a shift toward flexitarian diets, supported by health awareness and sustainability concerns. As regulatory approvals and production scalability improve, alternative proteins are poised to become mainstream, supporting global food security and transforming the future of protein consumption.