Nutritional Analysis of Plant-Based Meat: Current Advances and Future Potential

Abstract

This perspective article delves into the current state of the art pertaining to the nutritional aspects of plant-based meat and identifies future opportunities for improvement in this line of research. A comparative overview of the macro- and micronutrients of plant-based meat products vis-à-vis conventional animal meat is presented in the initial section. This article explains the differences in their nutritional profiles, highlighting the advantages (equivalent protein content, low saturated fat, source of dietary fiber) and challenges (incomplete amino acid profile, anti-nutrients, and low bioavailability of nutrients) of plant-based alternatives. Emphasis has been placed on the health challenges posed by anti-nutrients in plant-based meat and the role of phytase as a promising solution for mitigating these concerns. The latter sections of this article highlight the ability of phytase enzymes to cause a substantial reduction in phytic acid content and improve the absorption of iron and zinc from the food matrix while not affecting the textural attributes of end products. By deliberating on these critical factors, the article aims to contribute to the ongoing dialogue on the nutritional aspects of plant-based meat and the scientific strategies to mitigate the nutritional challenges currently associated with this category of alternative protein products.