CSIRO Commercial, Clayton, Victoria, Australia.
CSIRO Commercial, Adelaide, South Australia, Australia.
Crit Rev Food Sci Nutr. 2024;64(3):638-653. doi: 10.1080/10408398.2022.2107994. Epub 2022 Aug 16.
A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the development of plant-based meat alternatives. A conceptual framework to help inform the innovation pathway is provided. The market opportunity, consumer perspectives, the science that underpins the development of plant-based meat alternatives and patent information relating to these products are discussed. Careful navigation through the public domain science literature and patent landscape is necessary for informing the choice of ingredients, formulations and processes for producing plant-based meat alternatives. Attention to design of ingredient systems for optimization of flavor, texture, binding, color and nutrition is necessary for development of plant-based meat alternatives with desirable consumer attributes. Recommendations for further research for developing superior formulations for consumer-acceptable plant-based meat alternative products for improving sustainability outcomes are suggested.
减少对动物源饮食的依赖，转向更以植物为基础的饮食，推动了对新一代可持续植物性肉类替代品的市场需求。本综述涵盖了与植物性肉类替代品开发相关的科学和商业观点。提供了一个概念框架来帮助提供创新途径的信息。讨论了市场机会、消费者观点、支持植物性肉类替代品开发的科学以及与这些产品相关的专利信息。为了为生产植物性肉类替代品选择成分、配方和工艺提供信息，需要仔细研究公共领域的科学文献和专利格局。需要注意成分系统的设计，以优化植物性肉类替代品的风味、质地、结合、颜色和营养，从而开发出具有理想消费者属性的产品。建议进一步研究开发更优的配方，以生产出消费者可接受的植物性肉类替代品，从而改善可持续性成果。
