Manufacture of Meat Analogues Through High Moisture Extrusion
Meat analogues find raising interest of many consumers who are looking for indulgent, healthy, low environmental impact, ethical, cost effective, and/or new food products. High moisture extrusion cooking enables the production of fresh, premium meat analogues that are texturally like muscle meat from plant or animal proteins. The appearance and eating sensation are similar to cooked meat while high protein content offers a similar nutritional value. This article focuses on plant based meat analogues and covers process and product related aspects including ingredients and structure formation, flavor, taste and nutritional value, postextrusion processing, packaging and shelf life, consumer benefits, and product related environmental impacts.