Plant-Based Meat Analogues

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

Abstract

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
Pages103-126
ISBN (Electronic)9780128156889
ISBN (Print)9780128148747
DOIs
Publication statusPublished - 2018

Fingerprint

meat analogs
meat
foods
meat substitutes
meat protein
vegetable protein
meat consumption
wheat gluten
protein value
aesthetics
soy protein
protein sources
population growth
legumes
flavor
nutritive value
texture
markets
color
diet

Cite this

Kyriakopoulou , K., Dekkers, B. L., & van der Goot, A. J. (2018). Plant-Based Meat Analogues. In C. Galanakis (Ed.), Sustainable Meat Production and Processing (pp. 103-126). Academic Press. https://doi.org/10.1016/B978-0-12-814874-7.00006-7
Kyriakopoulou , K. ; Dekkers, B.L. ; van der Goot, A.J. / Plant-Based Meat Analogues. Sustainable Meat Production and Processing. editor / Charis Galanakis. Academic Press, 2018. pp. 103-126
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Kyriakopoulou , K, Dekkers, BL & van der Goot, AJ 2018, Plant-Based Meat Analogues. in C Galanakis (ed.), Sustainable Meat Production and Processing. Academic Press, pp. 103-126. https://doi.org/10.1016/B978-0-12-814874-7.00006-7

Plant-Based Meat Analogues. / Kyriakopoulou , K.; Dekkers, B.L.; van der Goot, A.J.

Sustainable Meat Production and Processing. ed. / Charis Galanakis. Academic Press, 2018. p. 103-126.

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

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Kyriakopoulou K, Dekkers BL, van der Goot AJ. Plant-Based Meat Analogues. In Galanakis C, editor, Sustainable Meat Production and Processing. Academic Press. 2018. p. 103-126 https://doi.org/10.1016/B978-0-12-814874-7.00006-7