Plant-based Meat Products and Their Research and Development Progress

Jiawen Ning; Jiebiao Chen; Jianming Song; Jianxiong Zhang

doi:10.54097/ijbls.v3i3.13

Authors

Jiawen Ning
Jiebiao Chen
Jianming Song
Jianxiong Zhang

DOI:

https://doi.org/10.54097/ijbls.v3i3.13

Keywords:

Plant-based Meat Products, Plant Proteins, Key Technologies, Research and Development

Abstract

With the aggravation of environmental problems in livestock and poultry raising and the improvement of consumers' health awareness level, people keep looking for food products that can partially or completely replace animal-based meat products. Plant-based meat products are meat imitation products with similar texture, taste and flavor as traditional animal meat products, which are obtained by spinning, extruding and other key processing technologies using suitable plant proteins as raw materials. In this paper, we introduce the characteristics of common processing materials and types of plant-based meat products, elaborate on the nutritional and safety aspects of today's plant-based meat products, and discuss the challenges and opportunities facing the domestic plant-based meat products market. It aims to provide theoretical reference for the research and development of plant-based meat products in China.

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