Safety analysis of plant-based meat analogs from raw materials to processing techniques: Potential factors and countermeasures

This review thoroughly outlines the key raw materials and processing techniques essential for manufacturing plant-based meat analogs that are currently under the spotlight. We first systematically summarize the current core raw materials and processing techniques used in preparing plant-based meat. At the same time, potential allergens, anti-nutritional factors, additives, and microbial contamination risks in raw materials were discussed in a targeted manner, and the food safety hazards that may be caused by various processing equipment were also addressed. Ultimately, a compilation of some of the current solutions used to mitigate these potential food safety risks is compiled. Furthermore, it compiles the undertaken viable solutions for mitigating these underlying food safety risks. Our study provides a theoretical basis for the subsequent selection of processing technologies, raw materials, and safety measures for plant-based meat substitutes, thereby offering technical support for advancing the technological development of plant-based meat and leading to the production of more advanced and high-quality plant-based meat products. • Describes current raw materials and processing of plant-based meat analogs. • Potential health hazards in plant-based meat analogs. • Prospects for the development of plant-based meat analogs in the future.