Plant-Based Meat Alternatives: Innovations, Challenges, and Future Prospects in Sustainable Food Systems

ABSTRACT The rising demand for sustainable and ethical food systems has sparked innovation in plant-based meat alternatives. These products aim to mimic the taste closely, texture, and nutritional value of traditional meat while addressing key concerns such as greenhouse gas emissions, water overuse, and animal welfare. Using a wide range of protein sources like soy, peas, wheat, chickpeas, mung beans, lentils, fava beans, and mycoproteins offers a flexible and eco-friendly way to meet protein needs. The shift from simple plant-based diets to sophisticated meat substitutes has been driven by breakthroughs in food science. Techniques such as extrusion and shear cell processing help achieve meat-like textures, while ingredient optimization and nutrient fortification tackle issues like micronutrient deficiencies. Despite these strides, challenges remain in replicating the complexity of meat’s flavour and texture, as well as making products affordable and widely accepted. With growing global awareness of environmental and health issues, the market for plant-based meats continues to expand. Looking ahead, emerging trends and innovations will play a key role in shaping sustainable practices and enhancing product development. Ultimately, plant-based meat alternatives hold the potential to significantly transform modern food systems for a healthier and greener future. Keywords: Food innovation, Sustainability, Plant-based proteins, Vegan meat.