A Narrative Review of the Sensory and Nutritional Challenges in the Development of Plant-based Meat Analogues

Abstract

The global shift towards sustainable and ethical diets has accelerated the demand for plant-based meat analogues, yet their widespread adoption is hindered by significant challenges in replicating the complex sensory attributes and nutritional profile of animal meat. This review overviews current research to delineate these hurdles and the innovative strategies being employed to overcome them. A critical examination of the existing literature is necessary to consolidate knowledge and guide future advancements in this rapidly evolving field. This review meticulously examines the primary obstacle of mimicking meat’s anisotropic, fibrous structure, detailing the role of ingredient functionality and processing technologies like high-moisture extrusion and shear cell technology. It further explores the complexities of flavor profiling, including the origins of undesirable off-flavors and mitigation strategies through fermentation and enzymatic treatments. The pursuit of nutritional equivalence is analyzed, focusing on protein quality, micronutrient fortification, and the incorporation of functional ingredients such as algae and grape pomace. Advanced evaluation methods for ensuring product quality and safety are also discussed. Central to the review is an in-depth analysis of how these technical factors collectively influence consumer acceptance, which is ultimately dictated by the product’s sensory experience. Finally, key clinical studies comparing the physicochemical and sensory properties of plant-based analogues to conventional meat are highlighted to provide empirical context. Future research must focus on integrating multidisciplinary approaches that combine biotechnology with material science to create next-generation analogues with superior meat-like fidelity. Exploring underutilized protein sources and optimizing scalable, cost-effective processing techniques will be crucial for enhancing sustainability and market accessibility. Ultimately, closing the remaining gaps in sensory satisfaction and nutritional completeness is imperative for plant-based meat analogues to fulfill their potential as mainstream staples in sustainable food systems.