Texture Analysis in Research: Alternative Proteins

Across the globe, consumers are increasingly looking for non-meat options when buying protein as part of their diet.  

 

Meat has been the main source of protein in developed markets for years. However, a change in consumer behaviour has led to a growth in the alternative proteins market due to health concerns, environmental reasons and animal welfare awareness. Consequently, producers of animal protein face large risks to their sustainability if they do not join the innovative and fast growing alternative proteins market. Meat alternatives and broader protein alternatives that can act as substitutes for traditional meat products are attracting considerable financial investment.

‘Alternative proteins’ is a general term that covers any substitute to traditional animal protein. These protein sources include plant-based protein, fermented protein, algae, cultured meat, 3D printed meat and insects. The texture of traditional meat has always been the most important factor in determining consumer acceptance, and the same is true for alternative protein sources.