Plant-based meat analogs: color challenges and coloring agents

Abstract Interest in transitioning from animal-based to plant-based diets has surged due to ethical, environmental, and health considerations. Despite this shift, mimicking the appearance of real meat in plant-based alternatives presents significant challenges. This paper focuses on the color challenge in plant-based meat analogs and the coloring agents involved. After discussing the appearance and pigments of real meat and their color changes during storage, processing, and cooking, this paper delves into the major challenges and requirements of color when developing meat analogs. The coloring agents used for plant-based meat analogs are reviewed, including plant-derived biocolorants like leghemoglobin, betalains, lycopene and curcumin, and microbial pigments. Key factors influencing the coloration of these colorants, such as oxygen levels, pH, and temperature are discussed. Additionally, consumer acceptance of these coloring agents are addressed. Finally, it discusses the challenges in using these coloring agents and proposes avenues for future research.