Exploring Alternative Proteins for Meat Industry: From Nutritional and Functional Properties to Recent Applications

The escalating global population and pressing environmental urgent have intensified the need for sustainable alternatives to traditional animal-based proteins. This review provides a comprehensive examination of diverse alternative protein sources and their applications in the meat industry. A systematic evaluation is conducted on plant proteins (e.g. from legumes and oilseeds), proteins from animal by-products (e.g. keratin and insects), and microbial proteins (e.g. from yeasts, mushrooms, mycelia, and algae), with a focus on their nutritional profile, functional properties, and specific applications in developing meat analogues or enhancing traditional meat products. The pivotal role of these alternative proteins in fostering a more sustainable, secure, and health-oriented food system is underscored. Additionally, current challenges are addressed, future research directions are outlined, and strategic recommendations to expedite the adoption of alternative proteins in the global food industry are provided. This review serves as a critical resource for researchers, industry stakeholders, and policymakers aiming to navigate the transition toward sustainable protein systems.