October 1, 2025Open Access

Comparative Functionality and Processing of Plant-Proteins: A Path Toward Optimized Sustainable Plant Based Meat Analogues (PBMA): A Review

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This review examines how plant proteins and high-moisture extrusion enhance functionality, suggesting improvements for sustainable meat alternatives.

Plant-based meat analogues rely on proteins like soy, pea, and wheat for sensory attributes comparable to animal meat.
High-moisture extrusion significantly influences the structure and digestibility of plant proteins, enhancing their functionality.
Blending various proteins can improve the textural and nutritional profile of plant-based meat analogues and reduce allergenic risks.
Ingredient innovations, including hydrocolloids and modified starches, play an essential role in improving flavor and structural integrity.

Riaz et al. (2025) studied this question.

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This review examines how plant proteins and high-moisture extrusion enhance functionality, suggesting improvements for sustainable meat alternatives.