Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Shubhangi Arora, Priyanka Kataria, Mansi Nautiyal, Ishika Tuteja, Vaishnavi Sharma, Faraz Ahmad, Shafiul Haque, Moyad Shahwan, Esra Capanoglu, Rahul Vashishth*, Arun Kumar Gupta*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

14 Citations (Scopus)


Animal proteins from meat and goods derived from meat have recently been one of the primary concerns in the quest for sustainable food production. According to this perspective, there are exciting opportunities to reformulate more sustainably produced meat products that may also have health benefits by partially replacing meat with nonmeat substances high in protein. Considering these pre-existing conditions, this review critically summarizes recent findings on extenders from a variety of sources, including pulses, plant-based ingredients, plant byproducts, and unconventional sources. It views these findings as a valuable opportunity to improve the technological profile and functional quality of meat, with a focus on their ability to affect the sustainability of meat products. As a result, meat substitutes like plant-based meat analogues (PBMAs), meat made from fungi, and cultured meat are being offered to encourage sustainability.

Original languageEnglish
Pages (from-to)23305-23319
Number of pages15
JournalACS Omega
Issue number26
Publication statusPublished - 4 Jul 2023

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© 2023 The Authors. Published by American Chemical Society.


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