Summary
This review provides a comprehensive overview of the ingredients used in plant-based meat analogue manufacture and their influence on the final product's structural and textural properties. The authors discuss the complex interactions between ingredients used in extrusion, 3D printing and shear cell technologies, and identify gaps in the scientific literature regarding optimal formulation and processing. The review emphasises the need for further research to improve product quality and consumer acceptance of plant-based meat alternatives.
Regional applicability
The review is not geographically specific and applies broadly to plant-based meat analogue manufacture globally. Findings are relevant to United Kingdom manufacturers and food technologists developing plant-based protein products for the growing domestic and export markets.
Key measures
Structural and textural properties of plant-based meat analogues; ingredient composition and interactions; production technologies (3D printing, extrusion, shear cell)
Outcomes reported
The review examines how various vegetarian and vegan ingredients influence the structural and textural properties of plant-based meat analogues produced through technologies such as 3D printing, extrusion and shear cell processing. It identifies knowledge gaps and emphasizes the need for further research and optimisation of ingredient formulations and production processes.
Topic tags
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