Exploring sustenance: cereal legume combinations for vegan meat development

• Published in: Sustainable Food Technology Vol. 2; no. 1; pp. 32 - 47
• Main Authors: Vignesh, Kannan, Yadav, Dev Kumar, Wadikar, D. D, Semwal, A. D
• Format: Journal Article
• Language: English
• Published: 25.01.2024
• ISSN: 2753-8095; 2753-8095
• DOI: 10.1039/d3fb00074e

The rapidly increasing global population reached 8 billion in November 2022, which is further projected to reach 9.7 billion by 2050. The question of how to sustainably feed the growing population has become a major concern for many countries. In terms of the global protein supply, animal-based protein sources continue to play a dominant role, particularly in developed countries. However, there is growing interest in plant-based protein sources, particularly in the form of meat analogues, as a way to provide a more sustainable and ethical source of protein. To ensure an adequate supply of protein for the world, it's important to promote sustainable and equitable food systems that provide a variety of nutritious and affordable food options, including both animal and plant-based sources of protein. Additionally, investment in research and development of new plant-based protein sources, as well as new technologies to improve the efficiency and sustainability of animal agriculture, can help to ensure a secure and healthy protein supply for the world's growing population. Cereal and legume combinations play a critical role in the development of meat analogues because they provide an important source of protein that can be used to mimic the taste, texture, and nutritional properties of meat. When combined, cereal and legume products can provide a complete source of protein that is comparable to that found in animal-based products. In terms of developing meat analogues, cereal and legume combinations can be used to make products such as veggie burgers, meatless meatballs, and other plant-based meat alternatives. These products can be made using a variety of techniques, including grinding, texturizing, and extruding, to create a product that mimics the taste, texture, and nutritional properties of meat. The current article revolves around the theme of the potential of cereal legume combinations, current practices, challenges faced, novel ingredients and technological practices in developing sustainable meat analogues. The key to surging interest in plant-derived protein alternatives that not only match but often meet the textural, sensory, and nutritional qualities of their animal-based counterparts lies in the blending of cereals and legumes in optimal proportions, creating a palatable and healthful fusion.