Plant-Based Meat Analogues

K. Kyriakopoulou , B.L. Dekkers, A.J. van der Goot

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

161 Citations (Scopus)


As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products. Following this trend, the market turned toward vegetable proteins, such as pulses, wheat gluten and soy protein, which are processed into meat-like products, also known as meat analogues. These products approximate certain aesthetic qualities, such as texture, flavor, and color, and nutritional characteristics of specific types of meat. The development of new, attractive food products is a challenge already, but this challenge becomes even greater considering that these products are meant as a substitute for meat. This chapter discusses the insights concerning plant-based meat analogues, their production and future developments.
Original languageEnglish
Title of host publicationSustainable Meat Production and Processing
EditorsCharis Galanakis
PublisherAcademic Press
ISBN (Electronic)9780128156889
ISBN (Print)9780128148747
Publication statusPublished - 2018


  • Electrospinning
  • Environmental benefits
  • Extrusion
  • Market prospects
  • Nutritional aspects
  • Plant protein
  • Shear cell technology
  • Spinning
  • Structuring


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