Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

Plant-dependant meat replacements are produced to meet consumer demands and to
produce viable food supplies in the future. They have almost similar nutritional profiles as …

Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …

This study aimed to conduct a systematic literature review (SLR) of the research performed
in the plant-based meat analogues area. Historical, current, and future tendencies are …

Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food
additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with …

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-
based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C …

The modern food system is seeing a change in consumption patterns provoked by several
drivers—including ethical, health, and environmental concerns—that are increasing the …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

The development of meat alternatives is a sustainable choice to meet eco-friendly and
healthy demands. High-moisture extrusion (HME) technology has been applied to produce …

Background In recent years, the market value of plant-based meat analog (PMA) foods has
reached US $7.9 billion. The development of PMA products has become an important …