Harnessing novel proteins for advancing plant-based meat analogs

Plant-based meat analogs (PBMAs) have gained increasing attention in recent years as sustainable alternatives to animal-derived products. Nutritional, environmental, and ethical considerations drive their development. The advancement of PBMAs relies on understanding the compositional and functional characteristics of plant-derived proteins that determine product quality. This review critically examines emerging novel protein sources, including legumes, hemp, zein, duckweed, and microalgae, emphasizing their amino acid balance, digestibility, and techno-functional properties relevant to meat analog formulation. The compositional effects of processing technologies such as extrusion, shear structuring, and 3D printing on protein structure and nutrient retention are also discussed. Furthermore, the nutritional profile, bioactive potential, and environmental implications of PBMAs are evaluated in relation to consumer perception and market acceptance. Overall, this study provides an integrated overview linking food composition, functionality, and sustainability to advance the next generation of plant-based meat analogs. • Plant-based meat analogs are receiving consumers' attention owing to rising benefits. • Replicating the texture of meat substitutes is a major challenge in product development. • Soy, wheat & legumes are key ingredients used to develop meat analogs. • Consumers prefer meat analogs as an essential diet.