Meat alternatives
Ishamri Ismail, Nurul Huda
Abstract
Meat alternatives are predominantly plant centered food products designed to mimic the taste, texture, look, and functionality of meat products. It is also called meat analog, meat substitute, and imitation meat. Plant-based meat aims to offer consumers familiar meals with diversified and a lighter impact on the earth and human health. The use of plant proteins is more economical and sustainable, while the conversion of feed into animal protein requires a large amount of arable land, water, and energy, leading to deforestation, land degradation, and biodiversity loss. Plant-rich proteins are the nutritious proteins and future-proof protein supply that guarantee future food security. Besides, plant-based, fungal protein and insect-based products also other potential meat alternatives prospects. They can be expanded directly as meat alternatives with an identic sensory quality, better physicochemical properties, and offer healthy images. These alternative protein sources are not only healthy but also fast, convenient, and non-perishable, which means require little attention than animal proteins.