Texturization Technologies for Plant‐Based Meat Analogues: Components, Mechanisms, Challenges, and Future Prospects

ABSTRACT The development of plant‐based meat analogues that replicate the sensory, nutritional and structural attributes of conventional meat has gained momentum in the past few years. The functional role of the component contributing to structure of meat analogue viz protein, fat, binders, and colorants along with the structuring principle is discussed. The texturizing methods are categorized as top‐down (low and high moisture extrusion, shear cell, and freeze structuring) and bottom‐ up approach (cell culturing, mycoprotein, wet spinning, electro spinning, and 3‐D printing). A comparative evaluation highlights scalability and rigor in top‐down approach when compared to limited feasibility in bottom‐up approach. This review provides insight on hybridizing the structuring techniques, coupled with computational modeling, and digital twinning of food that leads a pathway to enhanced scalability and commercialization of plant‐based meat analogues. Emerging research opportunities include combining alternative plant proteins, improving clean‐label formulations, and designing products for different market segments paving way for next generation meat analogues.