Harnessing the versatility of plant proteins in food applications: A special focus on plant-based meat analogs

The plant-based meat analog industry is expected to grow substantially by 2030 due to increasing consumer demand for tasty and environmentally sustainable products. Plant-based meat analogs have gained popularity among vegans and vegetarians because of the rising demand for sustainable and healthier proteins, driven by factors such as global protein transition, environmental stress, ethical concerns, and health issues. Recent trends in plant-based meat analogs focus on enhancing consumer acceptance by improving in sensory attributes and nutritional profiles. Innovations, such as high-moisture extrusion and 3D printing, aim to mimic the texture and flavor of conventional meats. Despite the environmental and health benefits that support consumer interest, challenges remain, such as achieving cost parity with animal meats and overcoming negative perceptions related to taste and texture. This chapter explores the potential of plant proteins derived from sources such as peas, soy, and lentils for developing plant-based meat analogs, highlighting their functional properties, technological advancements, and implications for health and sustainability.