Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production

  • Minju Jung (Department of Food Science and Biotechnology, College of Knowledge-Based Services Engineering, Sungshin Women's University) ;
  • YouKyeong Lee (Department of Next Generation Applied Sciences, Graduate School, Sungshin Women's University) ;
  • Sung Ok Han (Department of Biotechnology, Korea University) ;
  • Jeong Eun Hyeon (Department of Food Science and Biotechnology, College of Knowledge-Based Services Engineering, Sungshin Women's University)
  • Received : 2024.01.02
  • Accepted : 2024.01.31
  • Published : 2024.05.28
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Abstract

The rise in plant-based food consumption is propelled by concerns for sustainability, personal beliefs, and a focus on healthy dietary habits. This trend, particularly in alternative meat, has attracted attention from specialized brands and eco-friendly food companies, leading to increased interest in plant-based alternatives. The dominant plant-based proteins, derived mainly from legumes, include soy protein isolates, which significantly impact sensory factors. In the realm of plant-based fats, substitutes are categorized into fat substitutes based on fats and fat mimetics based on proteins and carbohydrates. The production of these fats, utilizing gums, emulsions, gels, and additives, explores characteristics influencing the appearance, texture, flavor, and storage stability of final plant-based products. Analysis of plant-based proteins and fats in hamburger patties provides insights into manufacturing methods and raw materials used by leading alternative meat companies. However, challenges persist, such as replicating meat's marbling characteristic and addressing safety considerations in terms of potential allergy induction and nutritional supplementation. To enhance functionality and develop customized plant-based foods, it is essential to explore optimal combinations of various raw materials and develop new plant-based proteins and fat separation.

Keywords

Acknowledgement

This research was supported by the Korea Institute of Marine Science & Technology Promotion (KIMST), funded by the Ministry of Oceans and Fisheries (grant number 20220309-3), and by a National Research Foundation of Korea (NRF) grant funded by the Korean government (MSIT) (grant number 2021R1F1A1061500).

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