Status of meat alternatives and their potential role in the future meat market - a review

Cited by (280)

Items 201–280 of 280

1. Proteins isolates and hydrolysates: structure‐function relation, production, bioactivities and applications for traditional and modern high nutritional value‐added food products
   Narpinder Singh · 2022 · International Journal of Food Science & Technology
2. Investigating the motivations driving meat analogue purchase among middle-income consumers in Mbombela, South Africa
   Chiedza Zvirurami Tsvakirai, Ntsatsi Zulu · 2022 · Agrekon
3. Acceptance of Insect-Containing Foods: A Pilot Study Exploring the Use of Insects as a Meat Alternative
   Leocardia Ranga, Jennifer Vance, Maria Dermiki · 2024 · Springer proceedings in earth and environmental sciences
4. Microalgae to Contrast the Climate Change: A Novel Food and Feed Ingredient With Technological Applications
   Giovanni D’Auria, Chiara Nitride, Paquale Ferranti · 2022 · Elsevier eBooks
5. High plant protein snacks as novel animal product substitutes: sensory assessment, nutritional evaluation and in vitro digestibility
   Maialen Uriz-Martínez, Icíar Astiasarán, Paula Aranaz, Diana Ansorena · 2025 · LWT
6. Norwegian consumption of plant-based meat analogues
   Sarah Wangui Muiruri, Anna Birgitte Milford, Kyrre Rickertsen · 2025 · Food Quality and Preference
7. Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review
   Marian Gil, M. Rudy, Paulina Duma‐Kocan, Renata Stanisławczyk, Dariusz Dziki · 2026 · Foods
8. PROBLEMATIKA PENERAPAN JAMINAN PRODUK HALAL DI INDONESIA: ANALISIS TATA KELOLA HALAL
   Aam Slamet Rusydiana, Akmal Salim Ruhana, Aisyah As-Salafiyah · 2023 · Harmoni
9. Functional properties of meat analog products consisting of plant-derived proteins
   Kiyota Sakai · 2024 · Elsevier eBooks
10. Novel extraction, purification, and processing technologies for plant proteins
    Fang Li, Yue Wu, Dandan Li, Yongbin Han, Yang Tao · 2023 · Elsevier eBooks
11. Reaction products in the browning system of plant-based meat analogs by laccase and betanidin
    Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi · 2023 · Food Science and Technology Research
12. Comparative evaluation of myogenic potential of purebred chicken muscle stem cells
    Hyun Young Jung, Minsu Kim, Chang‐Kyu Lee, Myung Yeo, Sea Hwan Sohn, Cheorun Jo · 2024 · Current Research in Biotechnology
13. Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables
    Si-Yun Kim, Donghan Lee, Jeong-Jae Lee, Seo‐Young Park, Seung-Muk Choi, You‐Jin Choi, Jung‐Hyun Lee · 2024 · Foods
14. Environmental Impacts/Benefits/Risk of Food Analogues
    Selin Yabacı Karaoğlan, Merve Darıcı · 2024 · Springer eBooks
15. Enhancing collagen synthesis in porcine smooth muscle cells for cultured meat
    Beomjun Kim, Minsu Kim, Hyun Young Jung, Cheorun Jo · 2025 · Food Bioscience
16. Carbohydrate usage and protein density in meat products and meat analogues: A survey of the Belgian market
    Xiaona Tian, Stefaan DE SMET, Thomas VAN HECKE · 2025 · Journal of Food Composition and Analysis
17. Sub‐Saharan African Oilseeds as Functional Ingredients: Nutritional Profiles, Bioactivities, and Strategies for Enhanced Utilization in Food and Pharmaceutical Systems
    Isaac Amoah, Rose Attakora, Michael A. Arthur, Mauro Lombardo, Emmanuel Ofori Osei, Abdallah Zaidan Mohammed, Parise Adadi, Etornam Kofitsey Adukonu, Deborah Solomon, Rita Ackom et al. · 2025 · Journal of Food Biochemistry
18. Effects of personality traits and context congruency on participant engagement in traditional central location tests and congruent versus incongruent digital immersive environments during affective product testing
    Annu Mehta, Caroline Giezenaar, A. Jonathan R. Godfrey, Rebekah E. Orr, Simone Poggesi, Meika Foster, Joanne Hort · 2026 · Food Quality and Preference
19. Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation
    Jerish Joyner Janahar, Dibyakanta Seth, V.M. Balasubramaniam · 2026 · Comprehensive Reviews in Food Science and Food Safety
20. TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT
    Adina Nichita, Urszula Tylewicz, Mona Elena Popa · 2023 · AgroLife Scientific Journal
21. Advances in Food Development with Plant-Based Proteins from Seed Sources
    Isaac Oludayo Daniel, Mulualem T. Kassa · 2021 · IntechOpen eBooks
22. The Second Domestication of Dairy and Beef
    Lesley Hughes · 2024 · Routledge eBooks
23. Effects of Berberis vulgaris L. Extract on the Physicochemical, Sensory, and Textural Properties of Beef Patties
    Kübra Çinar Topçu, Gamze UGUR · 2025 · Türk doğa ve fen dergisi :/Türk doğa ve fen dergisi
24. Investigating the incorporation of plant-based meat alternative in Asian culinary practices
    Bushra Safdar, Zhang Zijia, Jinnuo Cao, Tianyu Zhang, He Li, Xinqi Liu · 2025 · International Journal of Gastronomy and Food Science
25. Exploring the drivers and barriers to the adoption of plant-based meat alternatives: a study based in the United Arab Emirates
    Tausif Mulla, Sufia Munir, Vivek Mohan, Farah Zahidi · 2025 · Cogent Business & Management
26. Meat consumption trends: Health impacts, alternatives, and sustainability perspectives
    R. Freeda Blessie, M. M. Pragalyaashree, B. Leya, T. U. Nivetha · 2025 · Theory and practice of meat processing
27. Cultured chicken meat developed by structuring cellular spheroids on an edible bacterial nanocellulose bioscaffold
    Karla Pollyanna Vieira de Oliveira, Ana Paula Bastos, Ana Lívia de Carvalho Bovolato, Franciana Aparecida Volpato Bellaver, Vanessa Gressler, Vicky Lilge Kawski, Vanessa Haach, Anildo Cunha, Maurício Egídio Cantão, Karine Renata Dias Silveira et al. · 2025 · npj Science of Food
28. A review of environmental, technological, and socio-economic aspects of cultured meat
    Roshini Singh, Sonal Prasad, Kaiser Younis, Owais Yousuf · 2026 · Discover Biotechnology
29. Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations
    Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sağdıç, Enes Dertli̇ · 2026 · Comprehensive Reviews in Food Science and Food Safety
30. Comparison of the protein quality of chicken and plant-based chicken analogues using the INFOGEST in-vitro digestion system
    May Alotaibi, Molly Muleya, Andrew Salter, Caroline Louise Hoad, Sally Eldeghaidy · 2026 · Food Chemistry
31. Vegetais Análogos à Carnes e o Futuro da Alimentação: Desafios da Indústria de Alimentos frente as Crises Ambientais / Vegetables Analogous to Meat and the Future of Food: da Challenges of the Food Industry in the Face of Environmental Crises
    Bruna Fernanda Damasceno Ramirez, Tiago Negrão de Andrade, Bruna da Cruz Britto, Jean Pontara, Guilherme Ayres Rossini, Osvando José de Morais · 2022 · Brazilian Journal of Health Review
32. Environmental Aspects of Plant Protein Foods
    Poritosh Roy, Takahiro Orikiasa, Takeo Shiina · 2022 · Springer eBooks
33. Keeping the Knives Sharp: Socioeconomic Innovation in the Artisan Sector of Butchery in Italy
    Michele Filippo Fontefrancesco, Andréa Ferreira da Costa · 2023 · Societies
34. Applications of different curing approaches and natural colorants in meat products
    H. Pöhnl, Tobias Pöhnl · 2023 · Elsevier eBooks
35. НОВІ ТЕХНОЛОГІЇ. ШТУЧНЕ М’ЯСО, ЯК НОВЕ ДЖЕРЕЛО БІЛКОВИХ ПРОДУКТІВ У ХАРЧУВАННІ СУЧАСНОЇ ЛЮДИНИ
    Людмила Василівна Пешук, Дар'я Ю. Приходько · 2023 · Journal of Chemistry and Technologies
36. What should the properties of cultivated meat be?
    Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, Jean-François J.-F. Hocquette · 2024 · Elsevier eBooks
37. How to achieve a planetary health diet through system and paradigm change?
    2024 · Frontiers research topics
38. Plant Taxa as Raw Material in Plant-Based Meat Analogues (PBMAs)—A Patent Survey
    Kinga Kostrakiewicz-Gierałt · 2024 · Nutrients
39. Modifications of Constitutive Promoter to Large-Scale Synthesize Porcine Myoglobin in Komagataella phaffii
    Danni Sun, Yunpeng Wang, Jingwen Zhou, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao · 2025 · Fermentation
40. From dough rheology to bread texture: Comprehensive evaluation of mealworm protein-enriched high-gluten wheat products
    Ao Yang, Jinhan Fan, Zhe Yang, Jianhui An, Longchen Shang, Yexing Tao, Lingli Deng · 2025 · LWT
41. Towards sustainable Dutch diets : From research to policy
    Reina E. Vellinga · 2024
42. What Factors Influence Consumer Attitudes Towards Alternative Proteins?
    Sghaïer Chriki, Florence Akinmeye, Liu Changqi, Jing Zhao, Sami Ghnimi · 2024 · SSRN Electronic Journal
43. Behind the Scents! : A multidisciplinary approach for unveiling the protein-flavor binding mechanism
    Cristina Barallat-Pérez · 2024
44. Drivers and barriers of purchasing meat replacement products
    Noora Mäkelä-Salmi · 2021 · Työväentutkimus Vuosikirja
45. Techniques, Challenges and Future Prospects for Cell-based Meat
    Rituja Upadhyay, Anmariya Benny, Kathiresan Pandi · 2022 · Research Square
46. A növényi alapú húsimitátumok fogyasztói preferenciáinak vizsgálata Magyarországon
    Zoltán Szakály, Cintia Szilágyi · 2022 · GAZDÃ LKODÃ S: Scientific Journal on Agricultural Economics
47. 아메리카왕거저리 유충의 마이크로웨이브 건조에 따른 품질 특성에 미치는 영향
    예지 김, 영우 최, 태경 김, 민철 강, 재훈 이, 지윤 차, Yun‐Sang Choi · 2023 · 한국식품조리과학회지
48. 푸드테크 적용을 위한 세포배양 식품 기술 분석 연구
    재훈 이, 민철 강, 민경 박, 태경 김, 희영 이, Yun‐Sang Choi · 2023 · 한국식품조리과학회지
49. The Influence of Location on the Nutritional Composition of the Rind of Watermelon (C. lanatus) in Parts of Selected Geographical Zones in Nigeria
    Ufuomaroghene Esther Akporido, Israel Oghenevwodokohwo Okoro · 2024 · Dutse Journal of Pure and Applied Sciences
50. Application of sustainable processes for treatment of ingredients for meat analogs
    Gitana Alenčikienė, Alvija Šalaševičienė, Per Ertbjerg · 2024 · Elsevier eBooks
51. Barreiras e facilitadores na adoção de fontes alternativas de proteína
    Maurílio Barbosa de Oliveira da Silva · 2023
52. 트랜스글루타미나제의 첨가량과 반응 조건에 따른 조직화된 식물 단백질 기반 유화물의 품질특성
    예지 김, 지윤 차, 태경 김, 민경 박, 민철 강, 재훈 이, 동현 김, Yun‐Sang Choi · 2024 · 한국식품조리과학회지
53. Future Animal Protein Availability in Turkey: Perspectives and Factors Influencing a Sustainable Equilibrium
    Kasim Eren Tuna, Yann Emmanuel Miassi, Şinasi Akdemir, Kossivi Fabrice Dossa · 2024 · European journal of ecology, biology and agriculture.
54. Nutritional Quality of Nyam ngub, Traditionally Textured Product Derived from Wild Orchid Tubers Eaten as Meat in the North West and Western Region of Cameroon
    Dobgima John Fonmboh, Noumo Ngangmou Thierry, Fokunang Ntungwen, Aba Richard Ejoh · 2024 · International Journal of Food Science and Biotechnology
55. Fermented Meat Products
    Aashruti Singh, Alok K. Saxena, Tanushree Maity · 2025 · Springer eBooks
56. Investigating the effects of default nudges, message context, content, and framing on consumer purchase intentions of plant-based meat
    Toritseju Begho, Shuainan Liu · 2025 · International Journal of Food Science & Technology
57. Novel food systems: An integrative conceptual framework based on organisational arrangements
    Rafaela Flores Kuff, Silvia Morales de Queiroz Caleman, Filipe Quevedo-Silva · 2025 · Journal of Insects as Food and Feed
58. Cultured meat: Consumer considerations in the era of alternative protein
    Hannah Ford, Qian Yang · 2025 · Elsevier eBooks
59. Rise in analogues: A descriptive review on the evolution of meat analogues in India
    Anthia Kharumnuid, Manisha Pandit · 2025 · Food and Humanity
60. Future Outlook on Plant-Based and Animal-Based Meat Substitutes for Ensuring Food Security
    Yu-Na Oh, Hack-Youn Kim, Jeong‐Ah Lee · 2025 · Resources Science Research
61. Metabolic consequences and gut microbiome alterations in rats consuming pork or a plant-based meat analogue
    Thomas VAN HECKE, Louise Margrethe Arildsen Jakobsen, Xiaona Tian, Jasper Van Pee, Núria Elias Masiques, Anne-Sofie Vermeersch, Dieter L. D. Deforce, Filip Van Nieuwerburgh, Geert Van Royen, Jo De Vrieze et al. · 2025 · Food & Function
62. Evolution, challenges, and way forward in the development of plant-based foods
    S. Padma Ishwarya, Amrutha Girivasan · 2025 · Elsevier eBooks
63. Ex Vivo Expansion and Cryopreservation of Goat Satellite Cells
    Satyam Shukla, Aditya D. Deshpande, Rony S. Emmanuel, B. N. Likhitha, Archita Singh, A.B. Azeez, Yasotha Thirupathi, Vikash Chandra, G. Taru Sharma · 2025 · Current Protocols
64. Alternative proteins: An introduction to emerging sources and applications
    Rubrinder Singh Sandhu, Priyanka Pal, Gurleen Kaur, Amanpreet Kaur, Puja Rattan · 2025 · Elsevier eBooks
65. Bezelye Proteininden Bitki Bazlı Et Alternatifleri Üretimi
    Dilay Yıldız, Özge Durgut, Semra Kayaardı · 2025 · International Students Science Congress (ISSC)
66. Optimization of electro-coagulation harvest conditions of microalgae Scenedesmus obliquus
    Hae Won Oh, Seung Hwan Lee · 2025 · Food Engineering Progress
67. Marketability and Amino Acid Composition of Edible Insects in Zaria and Surrounding Areas, Kaduna State, Nigeria
    Maikano Amos, Muinat Mahmood, Asiya Salmanu Yahuza, Stanley Maikano, Mercy Bunmi Alafiatayo · 2025 · Faculty of Natural and Applied Sciences Journal of Scientific Innovations
68. Meat analogs made with betalains from beet: approaches on health, sustainability and physico-chemical parameters
    Natalia Maldaner Salvadori, Ziane da Conceição das Mercês, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Viviani Ruffo de Oliveira · 2026 · Journal of Food Measurement & Characterization
69. What is the best future for beef? Better eating quality? Cultured “meat”?
    Jingjing Liu · 2022
70. Consumer Acceptability of Meat Analogs
    Martin Aduah, Frederick Adzitey, Adamu Yusuf Kabiru, Nurul Huda · 2026 · Springer eBooks
71. Ingredients for the Design and Development of Meat Analogs
    Ishamri Ismail, Lee‐Hoon Ho, Mohd Aiman Hamdan · 2026 · Springer eBooks
72. Are Insects Edible? A Narrative Review of Children's Perceptions of and Willingness to Consume Edible Insects
    Katharine Lee, Nathalia L. Gjersoe · 2026 · Wiley Interdisciplinary Reviews Climate Change
73. Alternative Proteins: Properties, Safety and Uses
    Nikalansooriya Mudiyanselage Ayesha Ishani Nikalansooriya, Jianping Wu · 2026 · Elsevier eBooks
74. Applying Q methodology to explore food system stakeholders’ perspectives on the marketability of alternative protein products
    Erica Conversano, Antonella Samoggia, Chiara Benussi · 2026 · Sustainable Futures
75. Protein source-dependent structure and solution interactions govern electrospinnability in plant protein/pullulan for edible nanofibers
    Mengdie Song, Yanling Yang, Jiawei Wan, Tingyang Ai, Hong Liu, Hongzao He, Xinyu Wei, Junsong Zhang, Haowen Chen, Yunfeng Liu et al. · 2026 · Food Hydrocolloids
76. Physical characterization of heat-induced gel derived from cicada muscle as a novel protein source
    Adriyanus Ivan Pratama, Mahiro Okamoto, Takeru Fujita, Masahiro Ogawa · 2026 · Bioscience Biotechnology and Biochemistry
77. Effects of age-related gastrointestinal conditions on the digestion of myofibrillar protein-stabilized fish oil oleogel emulsions
    Yumin Niu, Li Hu, Zongyuan Han, Hongli Wang, Yu-Ang Jiang, Xueyan Cao, Junhua Shao · 2026 · Food Research International
78. Nutritional and functional properties of alternative proteins
    P. Amudha, R. Muthuvel, Dapkupar Wankhar, Gowtham Kumar Subbaraj, Gowri Rangaswamy Gunassekaran · 2026 · Advances in protein chemistry and structural biology
79. Exploring Alternative Protein Sources Toward Sustainable and Future Nutrition
    Urvashi Vikranta, Dinesh Chandra Rai, Ankita Hooda, Abhishek Dutt Tripathi, Dipendra Kumar Mahato, Pradeep Kumar, Aparna Agarwal · 2026 · Journal of Food Biochemistry
80. Assessing the sustainability and socioeconomic implications of cultured cattle meat through a Multiregional Input–Output Approach
    Cristian Soria, Guadalupe Arce, Ángela García‐Alaminos, Nuria Gómez · 2026 · Future Foods