Growing Synthetic Foods: Chemistry Driven Innovation in Plant-Based Meat: A Review

Abstract

The increasing demand for sustainable and ethical food alternatives has been addressed through significant advancements in synthetic food technologies, with particular emphasis placed on plant-based meat. In this review, the pivotal role played by chemistry in the synthesis of plant-based meat products is explored. The replication of sensory attributes and nutritional profiles traditionally associated with animal-derived meat is achieved through the application of chemical principles to plant-based matrices. Molecular interactions and the functional behaviours of plant-derived proteins, lipids, carbohydrates, and flavour compounds are examined. Special attention is given to techniques such as protein texturization, emulsion stabilization, and the optimization of the Maillard reaction, whic