Advancements in texturization processes for the development of plant-based meat analogs: a review
Davide De Angelis, Atze Jan van der Goot, Antonella Pasqualone, Carmine Summo
Abstract
Meat analogs are developed in response to environmental concerns, health conscious, and ethical consumer choices. Advancements in texturization processes with respect to the optimization of extrusion cooking, shear cell, and 3D printing are thought be essential to maintain future consumer interest. Here, we describe both thermal and nonthermomechanical treatments based on peculiar gelation mechanisms of ingredients. The combination of two or more different technologies is a promising strategy to enhance textural, nutritional, and sensory properties. Examples include integrating extrusion with shear cell, using new rotating die geometries, or combining fermentations with structuring processes. Other innovations explore sustainable protein sources and additives and nonprotein ingredients to improve textural properties, although the latter may raise concerns about acceptance and sustainability.