Nutrition and safety assessment of plant protein-based meat alternative products
LIU Susu, SHA Lei*
(College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China)
Abstract: With the global population growing, heightened environmental stress, animal welfare and agricultural sustainability, the traditional livestock and meat industries are facing unprecedented challenges. Plant protein-based products are developed to address above concerns while meeting the consumer demands for healthy food. The meat alternatives have aroused wide interests in the past few years because of the natural recourses used and their green production. Yet, as with any newly developed food, food safety of meat alternatives must be addressed, and opportunities for responding to safety challenges should be articulated if the current meat alternative market is to sustain. The aim of this review is to discuss the trends of plant protein-based alternative products both at home and abroad and analyze their safety as meat analogs or alternatives with regards to the ingredients, additives, processing methods, allergy, anti-nutritional factors, microbial contamination, and chemical changes. Our ultimate goal is to introduce some theoretical background as well as technologies that may be valuable to food producers and consumers for the promotion of healthy and secure development of meat analogs.
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