| 3D Printing | Researchers have developed plant-based meat alternatives using 3D printing technology. Ingredients like soy and wheat proteins, along with cocoa butter, are used to create a meat “dough” that can be effectively printed and retains its shape after printing. Fig. 2 explains the process of 3D bioprinting in plant-based meat alternatives more clearly. | Science Daily (2021) |
| Protein spinning | Fiber-spinning technology is being optimized to develop plant-based meat analogs. This involves extruding fine fibers from soy protein and polysaccharides, which are then assembled into structures resembling muscle fibers. | Kumari et al. (2024) |
| Plant protein materials | Studies are exploring various plant proteins (e.g., lentils, soybeans, peas, buckwheat) for 3D printing to meet the growing demand for meat alternatives. | Auyeskhan et al. (2024) |
| Innovative textures | Companies like Alt Farm are using patented nozzle designs in 3D printing to recreate specific textures in plant-based meats, enhancing their resemblance to real meat. | 3DR Holdings (2021) |
| Fermentation | Companies are using fermentation to enhance the flavor and texture of plant-based meats. This process involves using microorganisms to break down plant proteins, creating a more meat-like taste and texture. | Zioga et al. (2022) |
| Cellular agriculture | Some companies are combining plant-based ingredients with cultured animal cells to create hybrid products that offer the taste and texture of real meat with the sustainability of plant-based ingredients. | Rubio et al. (2020) |
| High-moisture extrusion | This technique is used to create fibrous, meat-like textures from plant proteins. It involves heating and shearing plant proteins under high moisture conditions to align the protein fibers, mimicking the texture of meat. | Guyony et al. (2023) |
| Flavor enhancements | Advances in flavor technology are helping to close the gap between plant-based and animal-based meats. Natural flavors and aroma compounds are being developed to replicate the taste of beef, chicken, and pork. | Liu et al. (2023) |
| Nutritional improvements | Efforts are being made to enhance the nutritional profile of plant-based meats by fortifying them with vitamins, minerals, and other nutrients to match or exceed the nutritional content of animal-based meats. | McClements and McClements (2023) |
| Mycoprotein development | Mycoprotein, derived from fungi, is being developed as a sustainable and nutritious meat alternative. It offers a meat-like texture and is rich in protein and fiber. | Molfetta et al. (2022) |