From ingredients to integration: Exploring the processing technologies and ingredients for pea and wheat-based meat alternatives and their social implications

Abstract

Plant-based meat alternatives (PBMA) are one of the solutions proposed for diversifying protein production and changing consumption patterns. This study presents the first step towards creating an innovation radar for PBMA. Following an innovation radar method, the study reviews the extant literature on PBMA production, focusing on studies on pea and wheat proteins, to identify technologies and ingredients used in key stages of the PBMA value chain, namely in crop development, pre-treatment, protein extraction and fractionation, functionalization, product formulation, texturization, and final product modification. The social implications of the technologies and ingredients, especially potential impacts on inclusion in consumption and production are proposed, alongside environmental, economic and legal aspects. The study finds alternative production technologies/ingredient options at each stage of the value chain. Their implications for sensory characteristics of PBMA products and consequent consumer acceptance are widely considered in the literature, indicating a strong focus on imitation of meat products. The implications for production costs and health are also debated, and concerns about nutritional aspects are raised in the literature. The normative aspects of the technological and ingredient choices as well as implications for affordability, availability or accessibility of PBMA products are rarely discussed. The study makes a first step towards developing an innovation radar for PBMA and concludes with the reflection on the usefulness of the radar method.