Optimization of the Flavor Simulation Technology for Plant-based Meat

Abstract

Amid a growing global demand for protein, traditional animal meat is increasingly struggling to keep up, burdened by three main constraints: limited resources, rising environmental concerns, and ethical issues related to animal welfare in industrial farming. This gap has driven plant-based meat (PBM) to become a popular sustainable alternative. However, PBM technology is still in development and faces significant challenges. Flavor-wise, legume-based ingredients often add an unwanted beany taste; texturally, they find it hard to mimic the chewiness of real meat; and visually, they lack the appealing pink color of raw animal meat. Nutritionally, PBM also has shortcomings, including a lack of essential amino acids and insufficient vitamin B12. Based on current research, this review suggests several possible improvements: selecting the best raw materials, utilizing enzymatic treatments to enhance flavor, employing leghemoglobin and edible pigments to improve color, and adding essential nutrients to strengthen nutritional value. It also highlights the need to increase consumer acceptance and explore future opportunities to advance PBM.