August 18, 2025Open Access

Pulses for Production of Meat Analogues by High-Moisture Thermoplastic Extrusion, Technological and Nutritional Challenges: A Short Review

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Short review highlights nutritional profiles and sensory attributes in producing meat analogs, suggesting key areas for improvement.

Meat analogs offer significant environmental benefits, reducing greenhouse gas emissions and resource use compared to livestock.
Key processing method, high-moisture thermoplastic extrusion, creates a fibrous texture but is energy-intensive and costly.
Enhancing sensory attributes and optimizing nutritional profiles are crucial yet lead to increased production costs.
Technological advancements may improve affordability and accessibility, helping to reshape the protein food industry.

Ascheri et al. (2025) studied this question.

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