TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT

This paper is based on a review of the state of the art related to conventional meat replacing process for future food. This review is based on assessment of 73 articles published between 2001-2023 in order to find the main reason that led to the need to replace meat of animal origin with various meat analogues from different sources. Another objective of this study is the identification of protein sources and nutritional value of meat analogues because this issue led to the new research agendas and industrial challenges. The review of the most relevant studies on how to obtain meat analogues, such as for example extrusion for plant-based meat analogue, open research horizons in improving the sensory and textural properties of plant-based meat analogues. Consumer behaviour of replacing animal meat with meat analogues and cultured meats is not an easy task, requiring in-depth studies and research, and the risk and benefits analysis of plant-based meat analogues. As in any new product development process, this study has also revealed the results related to consumer attitude research regarding meat analogues.