Handbook of Plant-Based Meat Analogs

Innovation, Technology and Quality

1st Edition - May 15, 2024
Editors: Gokare A. Ravishankar, Ambati Ranga Rao, Reza Tahergorabi, Anand Mohan
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 8 4 6 - 0
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 8 4 7 - 7

Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressin… Read more

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Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, it provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented.
This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes, large-scale production, and health benefits, including safety and regulatory aspects and environmental implications.

Cover image
Title page
Table of Contents
Copyright
List of contributors
About the editors
Foreword
Preface
Acknowledgments
Section 1: Meat analogs from different sources: plant, microalgae, seaweeds, microorganisms and other sources
Chapter 1. The potential of Mexican plant–based ingredients in meat analogs formulation: opportunities and gaps in reformulated Mexican dishes
Abstract
1.1 Introduction
1.2 Sensory attributes of plant-based meat analogs in Mexican dishes
1.3 Plant ingredients cultivated in Mexico with the potential to be used as meat analogs
1.4 Conclusion and future perspectives
References
Chapter 2. Processing of plant proteins in the development of plant-based meat analogs
Abstract
Abbreviations
2.1 Introduction
2.2 Functionality of plant proteins
2.3 Sources of plant based
2.4 Properties of plant proteins
2.5 Prospects and challenges
References
Chapter 3. Soybean-based proteins as functional and nutritional ingredients of plant-based meat analogs
Abstract
Abbreviation
3.1 Introduction
3.2 Soybean protein as meat alternative
3.3 Nutritional aspect
3.4 Health benefits
3.5 Cancer risks
3.6 Menopausal symptoms
3.7 Abdominal body fat
3.8 Cardiovascular disease
3.9 Osteoporosis
3.10 Textural and sensorial challenges
3.11 Conclusion and future prospects
References
Chapter 4. Pea as a key ingredient in plant-based meat analogs: a comprehensive treatise
Abstract
Abbreviations
4.1 Introduction
4.2 The justification for the move to plant proteins and their applicability
4.3 Pea products (raw materials for the preparation of vegetable raw materials)
4.4 Methods for isolating proteins from pea raw materials
4.5 Using extrusion to create meat analogs from raw pea materials
4.6 Combining different types of vegetable meat made from peas with other plant-based ingredients
4.7 Conclusion and future perspectives
Acknowledgment
References
Chapter 5. Mycoproteins for use in meat analogs: a scientific description and potential utilities
Abstract
Abbreviations
5.1 Introduction
5.2 The function of protein in meat-alternative products
5.3 Mycoprotein: nutrition and health aspects
5.4 Processing of mycoproteins applied in meat-alternative products
5.5 Challenges for mycoprotein applications in meat-alternative products
5.6 Conclusions and future perspectives
5.7 Declaration of competing interest
References
Chapter 6. Fungi-based meat analogs
Abstract
Abbreviations
6.1 Introduction
6.2 Why to look for meat analogs
6.3 The world of fungi
6.4 Techniques for the production of fungi-based meat analogs
6.5 Fungi as meat analogs
6.6 Advantages of fungi as a meat alternative
6.7 Future of meat analogs
6.8 Conclusion
References
Chapter 7. Suitability of microalgae and fungi in meat analogs: an overview
Abstract
Abbreviations
7.1 Introduction
7.2 Driving forces for vegetable-based meat analog development: Challenges and problems associated with traditional animal meat
7.3 Suitability of microalgae and fungi in meat analogs
7.4 Production technologies for algae and mushroom-based meat analogs
7.5 Impacts of microalgae and fungi in meat analogs on environment, nutrition, and health concerns
7.6 Economic prospects and consumer acceptability of microalgal and fungi-based meat analogs
7.7 Quality and safety of microalgae meat analog products
7.8 Conclusion
Acknowledgments
References
Further reading
Chapter 8. Seaweed protein-based meat analogs: current trends and future prospects
Abstract
8.1 Introduction
8.2 Nutritional properties of seaweed
8.3 Global status of seaweed consumption by humans
8.4 Major seaweeds used in protein-based meat analogs production
8.5 Current trends of seaweed protein-based meat analogs
8.6 Challenges in seaweed protein-based meat analogs production
8.7 Conclusion
Acknowledgments
References
Chapter 9. Plant-based fermented foods and microbial ingredients in meat analogs
Abstract
Abbreviation
9.1 Introduction
9.2 Fermentation of plant-based ingredients in meat analogs
9.3 Microbial-derived ingredients in meat analogs
9.4 Precision fermentation
9.5 Conclusion
References
Chapter 10. Utilization of fruits and vegetable processing wastes for meat analog products
Abstract
10.1 Introduction
10.2 Extent of loses and composition of fruit and vegetables waste
10.3 Technique for valorization of fruit and vegetable processing wastes
10.4 Potential use of Fruit and vegetable(s) waste in conventional plant-based meat products
10.5 The safety and health benefits of fruits and vegetable wastes
10.6 Emerging opportunities for fruit and vegetable waste
10.7 Conclusions and future trends
References
Chapter 11. Health implications of plant-based meat analogs
Abstract
11.1 Introduction
11.2 Plant-based meat analogs as substitute for meat
11.3 Composition of plant-based meat analogs
11.4 Nutritive value of meat analogs
11.5 Health implications of meat analogs
11.6 Conclusion and future perspectives
Acknowledgments
References
Section 2: Emerging technologies for the production of meat analogs for commercialization
Chapter 12. Application of sustainable processes for treatment of ingredients for meat analogs
Abstract
12.1 Introduction
12.2 Fermentation of ingredients
12.3 Wholesomeness
12.4 Effect of fermentation on functional technological properties of meat analogs ingredients in relation to sensory perception of eating quality
12.5 Technological properties of plant-based ingredients in extrusion in relation to texture, water-holding, and flavor
12.6 Conclusions and future perspectives
References
Chapter 13. Meat analogs: some insights into the production techniques and their applications
Abstract
Abbreviations
13.1 Introduction
13.2 Meat analog and its forms
13.3 Manufacturing of meat analogs
13.4 Structuring techniques
13.5 Current research—leads on meat analogs
13.6 Future trends of meat analogs
13.7 Conclusion
Acknowledgment
References
Further reading
Chapter 14. 3D printing of plant based meat analogs
Abstract
Abbreviations
14.1 Introduction
14.2 Types of 3D printing technologies for plant-based meat analog production
14.3 Major components of 3D-printed plant-based meat analogs
14.4 The versatility of 3D-printed plant-based meat analogs
14.5 Market and industrial landscape of 3D-printed plant-based meat analogs
14.6 Consumer acceptability of 3D-printed designer products from plant-based meat analogs
14.7 Major constraints found in the 3D-printed plant-based meat analogs production
14.8 Green benefits of 3D-printed plant-based meat analogs as sustainable future food
14.9 Future prospects in 3D-printed plant-based meat analogs
14.10 Conclusion
Acknowledgment
References
Section 3: Physico-chemical composition and sensory evaluation
Chapter 15. Flavor challenges in designing plant-based meat analogs: an overview
Abstract
Abbreviations
15.1 Introduction
15.2 Generation of meat flavor
15.3 Challenges in flavoring meat analogs
15.4 Sources for creating flavor of vegan meat
15.5 Methods for formulating flavor for vegan meat
15.6 Off-flavor formation in plant-based ingredients and their prevention
15.7 Newer approaches to creating vegan meat flavor
15.8 Future outlook
References
Chapter 16. The textural and sensory properties of plant-based meat
Abstract
Abbreviations
16.1 Introduction
16.2 Texture—definition review and relationships with food properties
16.3 Structure and mechanics of meat and processed meats and their influence on perceived texture
16.4 Structure and mechanics of plant-based meat analogs in comparison with meat and meat products
16.5 Sensory perception of plant-based meat analogs
16.6 New insights into plant-based meat analogs’ texture and future perspectives
16.7 Conclusion
References
Chapter 17. Functional properties of meat analog products consisting of plant-derived proteins
Abstract
Abbreviations
17.1 Plant-based meat analog products
17.2 Plant-derived protein sources used for PBMAs
17.3 Plant-derived protein extraction and production process
17.4 Technologies for texturizing proteins
17.5 PBMA products
17.6 Future perspectives
17.7 Conclusions
Acknowledgment
References
Section 4: Regulatory, safety, quality and consumer acceptance
Chapter 18. Packaging and shelf life studies of plant-based meat analogs
Abstract
18.1 Introduction
18.2 Packaging of plant-based meat analogs
18.3 Shelf life assessment of plant-based meat analogs
18.4 Conclusion
References
Chapter 19. Culinary science and skills of plant-based meat alternatives
Abstract
19.1 Introduction
19.2 Key ingredients for plant-based meat alternatives
19.3 Processing techniques for plant-based meat alternatives
19.4 Flavor development in plant-based meat alternatives
19.5 Culinary strategies for incorporating plant-based meat alternatives
19.6 Sustainability of plant-based meat alternatives
19.7 Challenges and future directions
19.8 Conclusion
References
Chapter 20. Flexitarian foods: do plant-based meat analogs facilitate flexitarian diets?
Abstract
20.1 Introduction
20.2 Plant-based meat analogs’ popularity: empirical evidence from the Netherlands
20.3 Conclusion and discussion
Acknowledgments
References
Chapter 21. Plant ingredients in meat analogs addressing religious requirements
Abstract
21.1 Introduction
21.2 Are plant-based meats religiously permissible?
21.3 Conclusion and future perspectives
References
Chapter 22. Facilitating flexitarian approaches with plant-based meat analogs in line with the UN Sustainable Development Goals (SDGs)
Abstract
Abbreviations
22.1 The flexitarian way
22.2 Raising awareness
22.3 Increasing availability and affordability
22.4 Understanding perceptions and expectations
22.5 Promoting technology and innovation
22.6 Supporting policy changes
22.7 Flexitarianism, plant-based meat analogs, and Sustainable Development Goals
22.8 Conclusion
References
Chapter 23. Projected future trends of plant-based meat analogs
Abstract
23.1 Introduction
23.2 Market challenges
23.3 Plant-based meat analog ingredients
23.4 Taste and texture challenges
23.5 Health and nutrition challenges
23.6 Price challenge
23.7 Environmental challenges
23.8 Consumer preferences
23.9 Conclusion
References
Index

Gokare A. Ravishankar

Gokare A. Ravishankar is an Adjunct Professor, and Vice-President in Research and Development in Life Science and Biotechnology Disciplines, Dayananda Sagar College of Engineering & Dayananda Sagar University, Bengaluru India. . He served as a Director Grade- Chief Scientist & Head of Plant Cell Biotechnology Department at Central Food Technological Research Institute, Mysore, India. He is a world-renowned scientist recognized as Fellow of a number of Science Academies including the Institute of Food Technologists (USA), International Academy of Food Science and Technology (Canada), National Academy of Sciences (India) and several more. He has authored over 370 publications, 50 patents and 7 books.

Affiliations and expertise

Professor of Biotechnology, serving as Adjunct- Vice-President in Research and Development, Life Science Division, Dayananda Sagar Institutions, India.

Ambati Ranga Rao

Ambati Ranga Rao is an Associate Professor and Senior Scientist in Biotechnology at Vignan’s Foundation for Science, Technology and Research University, Andhra Pradesh, India. He was a postdoctoral researcher at Arizona State University, USA; visiting senior research fellow at University of Malaya, Malaysia; and visiting assistant professor at Beijing Normal University-Hong Kong Baptist University United International College, China. His research interests are algal biotechnology, food science and technology, plant secondary metabolites, functional foods, nutraceuticals, and biological sciences. He has authored over 100 publications including research articles, reviews, edited books, and book chapters.

Affiliations and expertise

Associate Professor and Senior Scientist in the Department of Biotechnology, Vignan’s Foundation Science, Technology and Research University University, Andhra Pradesh, India

Reza Tahergorabi

Reza Tahergorabi received his Ph.D. from West Virginia University and was a postdoctoral researcher at Oregon State University and Purdue University. He is currently an associate professor of food science in the Department of Family and Consumer Sciences at NC A&T State University, USA. His main research interests are food processing and packaging.

Affiliations and expertise

Associate Professor of Food Science, Department of Family and Consumer Sciences, NC A&T State University, USA

Anand Mohan

Anand Mohan is an Associate Professor in Food Science and Technology at University of Georgia, Athens, GA, USA. He is actively involved in research activities including new food product development, food ingredient technology, value-addition to food waste, physicochemical properties and characterization of food ingredients, muscle biochemistry and characterization of oxidized lipids and proteins, enzyme-catalyzed functions, quality and safety of meat and poultry products.

Affiliations and expertise

Associate Professor in Food Science and Technology, University of Georgia, Athens, GA , USA

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Handbook of Plant-Based Meat Analogs

Innovation, Technology and Quality

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Gokare A. Ravishankar

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Reza Tahergorabi

Anand Mohan

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