Summary
This review examines hybrid plant-meat products as a potential approach to addressing sustainability concerns in processed meat consumption. It synthesises evidence on formulation and processing technologies that combine plant-based and meat ingredients to optimise sensory and nutritional outcomes, whilst exploring both technical and commercial opportunities and barriers to their development.
Regional applicability
The findings are likely applicable to United Kingdom food manufacturers and consumers, as hybrid plant-meat products represent an emerging category in Western processed meat markets. Transferability depends on local regulatory frameworks, ingredient availability, and consumer acceptance within UK food environments.
Key measures
Formulation strategies, processing technologies, sensory attributes (taste, texture), nutritional composition
Outcomes reported
The review investigates formulation and processing technologies for hybrid plant-meat (HPM) products that combine plant-based and meat ingredients. It explores challenges and opportunities in their development to enhance taste, texture, and nutritional quality.
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