Alternative proteins for the development of meat analogues

Authors

Keywords:

plant-based proteins, cultured meat, mycoprotein, insects, microalgae, protein transition.

Abstract

Although meat is a very nutritious food that has always been linked to humanity, in recent years a series of demographic, ethical, environmental and health factors have led us to consider a reduction in meat consumption and to search for alternatives. Meat analogues are products that mimic the nutritional, functional and organoleptic properties of meat, using proteins obtained from non-conventional sources. The five alternative protein sources that currently show the most potential are plant proteins, cultured meat, fermentation, insects and microalgae. This article analyzes and compares the characteristics, advantages and disadvantages of each of these sources. At the time of sending the original of this article (october 2023), forecasts suggest that these alternatives will achieve a large increase of market share in the coming years, but it remains to be seen if they will be able overcome the technological and economic challenges which they face and, in particular, whether they will achieve consumer acceptance.

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How to Cite

Rubio Celorio, M. (2024). Alternative proteins for the development of meat analogues. TECA: Tecnologia I Ciència Dels Aliments, 23, 26–37. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/154293

Issue

Vol. 23 (2024)

Section

Articles

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