Reena Sharma1*, Gaurav Sharma1, Shipra Goyal2 and Boomi Manivannan1

There is an unmet need, but still a growing demand from the consumers for the meat alternatives derived from plant sources, that is acceptable to all, safe for consumer, safe for the environment, easily available and price wise affordable. Global concerns on decline of animal protein resources, animal diseases, environmental, economical and few religious concerns are believed to be the reasons for the increasing demand for the meat alternatives from plant resources for human consumption. Soybean proteins, wheat gluten, pea proteins, mycoproteins and other plant proteins are being used as the source material for manufacturing of the plant meat alternatives. The final plant meat product would resemble meat in taste and texture. The coming decade would find improved formulations with enhanced nutrition, taste and texture akin to meat products.

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