Fuente: Sustainability - Revista científica (MDPI) Sustainability, Vol. 18, Pages 2375: Meat Substitutes, or Plant-Based Meat Alternatives (PBMAs), as an Opportunity for Sustainable Food Production
Sustainability doi: 10.3390/su18052375
Authors:
Małgorzata Bąkowska
Renata Pilarczyk
Ewa Kwita
Agnieszka Tomza-Marciniak
Jan Udała
Bogumiła Pilarczyk

While many consumers regard meat as an important part of the diet, thanks to its complete protein and nutrient content and its sensory qualities, others choose to forego it for various reasons and replace it with plant-based meat alternatives (PBMAs). The aim of this review is to synthesise the current state of knowledge on PBMAs, particularly with regard to their impact on health and the environment and their ability to meet consumer nutritional and sensory expectations. This holistic overview also aims to identify critical interdisciplinary research gaps often overlooked in segmented reviews. The literature used in the study was identified by a search of PubMed, Web of Science, Google Scholar and Scopus databases using defined keywords. Given the growth in population and demand for meat, PBMAs can make a significant contribution to sustainable food production, provided that they can meet three key criteria: appearance, nutritional value and consumer safety. However, while PBMAs can represent a valuable source of essential amino acids, their overall nutritional value varies with regard to product type and protein source; furthermore, relatively little is known of the effect of the additives and production methods on consumer health. Plant-based meat alternatives can effectively support human health and environmental sustainability, but further research is needed on their safety and quality.