Highlights

• Various plant-based proteins have been tested for structuring meat analogues.

• Cysteine-rich proteins are preferred to build fibrous structures via crosslinking.

• Efficiency of nutrients in meat alternatives does not match with meat.

• Meat analogue products fac e several consumer challenges due to a lack of awareness.

Abstract

Plant-dependant meat replacements are produced to meet consumer demands and to produce viable food supplies in the future. They have almost similar nutritional profiles as animal sourced meats. Meat alternatives helps to mitigate the negative impacts of livestock on the environment and human health. Recent product development efforts and marketing have increased plant-based meat alternatives production. However, it is still at its initial stage and faces numerous technological challenges. Processing technology innovation and creative product formulations are currently focused on improving meat-like quality characteristics. The inclusions of a variety of additives to produce meat-like texture, juiciness, mouthfeel, and flavour, raise concerns about nutrition, food safety, clean label, cost, and consumer confidence. This review assessed materials and processes associated with meat analogues, current development, challenges at the market and amongst consumers and opportunities for future growth.