Abstract
This review paper examines the critical roles played by proteins, binders, fats, and flavoring agents in enhancing the texture, sensory attributes, nutritional profile, and stability of plant-based meat alternatives (PBMAs). It analyses key ingredients such as soy, pea, and wheat gluten proteins; hydrocolloids and dietary fibers acting as binders, structured vegetable oils and oleo gels, and specific aroma compounds. This review focuses on the functional contributions of these ingredients in mimicking the fibrous structure, juiciness, and umami flavor of animal meat. Amid growing consumer demand driven by environmental, ethical, and health concerns, this analysis highlights recent advancements in processing, such as high-moisture extrusion and emulsion gels that enhance product quality and market acceptability. Alongside a discussion of challenges such as cost constraints, flavor deficiencies, and nutritional shortcomings, this article also explores future trends, including precision fermentation and clean-label formulations. These advancements aim to narrow the gap between the sensory attributes of plant-based meat products and conventional meat, thereby fostering their widespread acceptance.
doi: 10.17756/jfcn.2026-s1-001
Citation: Srivastava Y, Shrivastava A, Bhagat M, Tanwar C, Kulshreshtha S, et al. 2026. In-depth Analysis of Proteins, Binders, Fats and Flavoring Agents in Plant-based Meat Formulation: A Comprehensive Review. J Food Chem Nanotechnol 12(S1): S1-S6.
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