Hemp-Based Meat Analogs: An Updated Review on Extraction Technologies, Nutritional Excellence, Functional Innovation, and Sustainable Processing Technologies.

The global transition toward plant-based diets has intensified the search for sustainable protein alternatives, positioning hemp-based meat analogs (HBMAs) as a promising solution due to their exceptional nutritional profile and environmental benefits. This comprehensive review critically examines hemp protein research, focusing on extraction technologies, nutritional excellence, functional innovation, and sustainable processing approaches for meat analog development. Hemp seeds contain 25-30% protein, primarily consisting of highly digestible edestin and albumin proteins that provide a complete amino acid profile comparable to soy and animal proteins. The protein exhibits superior digestibility (>88%) and generates bioactive peptides with demonstrated antioxidant, antihypertensive, and anti-inflammatory properties, offering significant health benefits beyond basic nutrition. Comparative analysis reveals that while alkaline extraction-isoelectric precipitation remains the industrial standard due to cost-effectiveness ($2.50-3.20 kg), enzymatic extraction and ultrasound-assisted methods deliver superior functional properties despite higher costs. Hemp protein demonstrates moderate solubility and good emulsifying properties, though its gelation capacity requires optimization through enzymatic hydrolysis, high-pressure processing, or strategic blending with complementary proteins. Processing innovations, particularly high-moisture extrusion combined with protein blending strategies, enable fibrous structures closely mimicking conventional meat texture. Hemp protein can replace up to 60% of soy protein in high-moisture meat analogs, with formulations incorporating wheat gluten or chickpea protein showing superior textural attributes. Despite advantages in nutritional density, sustainability, and functional versatility, HBMAs face challenges including sensory limitations, regulatory barriers, and production scaling requirements. Hemp cultivation demonstrates 40-50% lower carbon footprint and water usage compared with conventional protein sources. Future research directions emphasize techniques and action processes, developing novel protein modification techniques, and addressing consumer acceptance through improved sensory properties for successful market adoption.