Development of Plant-Based Meat Alternatives Using Novel Ingredients

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.