Uses of Cellular Agriculture in Plant-Based Meat Analogues for Improved Palatability
Laura E. Webb, Arusha Fleming, Luyao Ma, Xiaonan Lu
Abstract
With a growing population that is expected to double meat consumption in the next decades, more sustainable and affordable proteins need to be developed. Conventional meat production accounts for a considerable amount of greenhouse gas emission, land and water usage, and energy consumption. Plant-based meat alternatives have been a cornerstone in the alternative protein market. In recent years, biomimicry of traditional meat products is the focus on the market. Animal-raised meat has still maintained its popularity as plant-based meat analogues (PBMA) fail to mimic or be better than conventional meat production. PBMA aims to replicate the aesthetic and chemical characteristics of a type of meat without the need of raising animals. Another alternative is the novel cultured meat or “lab-grown meat” that could provide a high protein source. Considerable developments are still needed to produce complex cultured meat products. Because of difficulties of replicating meat proteins in PBMA, a proposition is to use cultured meat components in PBMA. We review the potential use of cellular agriculture in different facets of PBMA for improved sensorial attributes. There is a significant need for research, innovation, and regulation in this field to create an improved product that has a lower impact on the environment.