Advances in structuring of plant-based meat alternatives by electrospinning technology: Market aspects, challenges and future trends

• Electrospinning has emerged as a promising technique for structuring plant-based meat analogues. • Uniaxial, coaxial, triaxial, emulsion, multi-nozzle, and needleless systems are used for designing structured protein matrices and functional food materials. • Encapsulation using electrospinning improves bioactive stability. • Green electrospinning strategies can advance sustainable meat alternatives. . The global demand for sustainable protein has accelerated the development of plant-based meat alternatives. While traditional methods like extrusion dominate the market, electrospinning has emerged as a revolutionary technique for creating highly anisotropic, fibrous structures that closely mimic the complex texture of animal muscle. This review provides a comprehensive analysis of various electrospinning configurations, including uniaxial, coaxial, triaxial, emulsion, and needleless systems, and their specific roles in fabricating structured protein matrices. The article highlights the technology's dual capacity for structural texturization and for encapsulating bioactive compounds to enhance nutritional profiles. Furthermore, it evaluates the shift toward "green electrospinning" using sustainable solvents to address environmental and safety concerns. Despite significant advancements, challenges regarding industrial scalability, production costs, and regulatory frameworks remain. By synthesizing current market trends, consumer acceptance, and technological bottlenecks, this review outlines a roadmap for future research. It emphasizes the potential of electrospinning to bridge the gap between laboratory-scale innovation and industrial production, ultimately facilitating the transition toward more sustainable and palatable meat alternatives.