High‐Moisture Extrusion in Plant‐Based Meat: Challenges and Emerging Trends
Roya Aghagholizadeh, Atefeh Amiri
Abstract
ABSTRACT The global protein demand is predicted to double by 2050, driving the rise in the adaptation of plant‐based meat alternatives (PBMAs), which replicate traditional meat textures while reducing environmental impact. This review examines challenges and opportunities in producing and adopting PBMAs, with a particular focus on high‐moisture extrusion (HME) technology. Anisotropic structure control during HME remains a major challenge due to the varied physicochemical properties of plant proteins. Additionally, nutrient composition variability complicates standardization, which affects dietary adequacy and consumer acceptance, while understanding the effects of antinutrients on nutrient absorption is also crucial. The review further explores the nutritional profiles, health implications, environmental impacts, labelling practices, and marketing strategies of PBMAs, identifying research gaps. It highlights the need for cross‐sector collaboration to advance sustainable plant‐based diets. Eco‐friendly plant protein production can be achieved through efficient agroecosystem management and dry fractionation, in contrast to water‐ and chemical‐intensive wet extraction. Life cycle assessments consistently show a lower environmental footprint of plant‐based diets versus meat‐inclusive diets, although more comprehensive methodologies are required. Market challenges, including costs and consumer acceptance influenced by demographics and culture, remain key challenges. Policy interventions, such as carbon taxation, could reduce meat consumption, but socioeconomic impacts must be carefully considered. Reducing production costs and effectively communicating the sustainability benefits of PBMAs seem crucial for widespread adaptation. Advances in fermentation and genomic technologies hold promise for enhancing nutrient bioavailability sustainably. Ongoing evaluation of PBMA production processes is crucial to addressing nutritional variability, health impacts, and environmental concerns.