The article "Advancements in Plant-Based Meat Analogs Enhancing Sensory and Nutritional Attributes" explores the growing demand for plant-based meat analogs (PBMAs) driven by environmental, health, and ethical concerns. It reviews recent innovations in improving the sensory and nutritional qualities of PBMAs, focusing on advancements in ingredients, processing technologies, and formulations that mimic the texture, flavor, and nutritional profiles of animal meat. The review discusses the challenges in achieving authentic meat-like qualities and the need to address issues such as production costs, taste, and nutritional adequacy to increase consumer acceptance. It emphasizes the importance of proteins, polysaccharides, and fats in replicating meat’s characteristics and highlights ongoing research on new plant-based sources to enhance PBMA quality.
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