Thesis Abstract

Abstract
This thesis explores the development of plant-based meat alternatives using novel ingredients in response to the growing demand for sustainable and ethical food products. The global food industry is facing increasing pressure to address environmental concerns and animal welfare issues associated with traditional meat production. Plant-based meat alternatives have emerged as a promising solution to these challenges, offering consumers a more sustainable and cruelty-free option. However, the taste, texture, and nutritional profile of plant-based meats often fall short of traditional meat products, limiting their widespread acceptance. This research aims to address these limitations by investigating the use of novel ingredients in the development of plant-based meat alternatives. The study begins with a comprehensive review of the existing literature on plant-based meats, highlighting current trends, challenges, and opportunities in the field. Drawing on this review, the research methodology is designed to explore the potential of innovative ingredients, such as plant proteins, fibers, and flavor enhancers, in improving the sensory characteristics and nutritional value of plant-based meat products. The research methodology involves a series of experiments to evaluate the performance of different novel ingredients in plant-based meat formulations. These experiments include sensory evaluations, texture analysis, nutritional profiling, and consumer acceptance studies. The findings from these experiments are discussed in detail in Chapter Four, providing insights into the effectiveness of various ingredients in enhancing the overall quality of plant-based meats. The results of this study have significant implications for the food industry, offering new opportunities for the development of plant-based meat alternatives that closely mimic the taste and texture of traditional meat products. By leveraging innovative ingredients, food manufacturers can create plant-based meats that not only appeal to vegetarian and vegan consumers but also attract a wider audience interested in healthier and more sustainable food choices. In conclusion, this thesis contributes to the ongoing research on plant-based meats by demonstrating the potential of novel ingredients in improving the sensory and nutritional attributes of these products. The findings provide valuable insights for food scientists, product developers, and policymakers seeking to promote the adoption of plant-based diets as a more sustainable and ethical food choice.

Thesis Overview

The project titled "Development of Plant-Based Meat Alternatives Using Novel Ingredients" focuses on addressing the growing demand for sustainable and plant-based food alternatives in response to environmental concerns and health considerations. This research aims to explore the development of plant-based meat alternatives by incorporating novel ingredients that enhance the sensory properties, nutritional value, and overall consumer acceptance of the products. The research will begin with a comprehensive literature review to investigate the current trends, challenges, and opportunities in the field of plant-based meat alternatives. This review will cover topics such as the market demand for plant-based products, consumer preferences, technological advancements, and the nutritional benefits of plant-based diets. Following the literature review, the research methodology will involve the formulation and testing of plant-based meat alternatives using a variety of novel ingredients. These ingredients may include plant proteins, fibers, functional additives, and flavor enhancers that can improve the texture, taste, and overall sensory experience of the products. The research will also explore different processing techniques to optimize the formulation and production of plant-based meat alternatives. The findings from the study will be presented in a detailed discussion that highlights the key results, challenges encountered, and potential areas for further research and development. The discussion will also address the feasibility and scalability of the plant-based meat alternatives, considering factors such as cost-effectiveness, sustainability, and commercial viability. In conclusion, this research project aims to contribute to the growing body of knowledge on plant-based food innovation and sustainability. By developing plant-based meat alternatives using novel ingredients, this research seeks to offer consumers more diverse and environmentally friendly options for their dietary needs. The insights gained from this study can potentially inform the food industry, policymakers, and consumers on the benefits and opportunities of plant-based food products in promoting a more sustainable and healthy food system.