The Ingredients and Challenge of Plant-Based Meat Patty: a Narrative Review

Wong, Zhen Wei (2022) The Ingredients and Challenge of Plant-Based Meat Patty: a Narrative Review. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Vegan diet is being encouraged by vegans to advocate a healthy lifestyle, with the additional purpose to reduce environmental pollution and maintain the sustainability of future food. Therefore, people begin to adopt the habit of consuming a vegan diet, which leads to a rising proportion of the population in the world. The number of vegans in the world has increased 580% from 2014 to 2019, and the latest survey in January 2021 tells that the total number of vegans in the world is approximately 79 million. Besides vegans, there is a group of individuals called flexitarians, who choose to limit meat consumption or consume meat analogues instead of abstaining from eating meat occasionally, and they led to the gradual development of the market for plant-based meat analogues, especially plant-based patties. However, some people still cannot accept plant-based meat patties, mainly because of the senses properties and the nutrients of the plant-based meat patties. Other than that, the production of plant-based meat patties is not only time-consuming but also high cost compared to the animal meat patties, and this has indirectly caused plant-based meat patties to fail to develop rapidly. Comparisons are made between the different groups (omnivores, flexitarians, and non-meat-eaters) to evaluate the acceptance of plant-based meat patties through several variables: sensory properties, price, ease to prepare, nutrition contents, and environmental friendliness. Throughout the comparison, the results show that sensory properties such as taste and texture of the plant-based meat are the main challenges compared to the prices and nutritional contents.