Kartik Sharma, Suphat Phongthai, Wanli Zhang, Shusong Wu, Young Hoon Jung, Saroat Rawdkuen
) is an underutilized Amazonian crop with emerging relevance for plant-based food systems. Global demand for plant-based products continues to expand, reaching USD 28.38 billion in 2024, yet current formulations rely on a narrow set of ingredients with limitations in nutritional quality, functionality, sustainability, and supply-chain resilience. This review synthesizes quantitative evidence on the nutritional composition (carbohydrates 30-72% dm, protein 2-8% dm, lipids 2-14% dm), fatty acid profile, mineral density, and bioactive compounds (carotenoids up to 800 µg/g dm; phenolics 60-90 mg GAE/100 g dm) of peach palm fruit. Techno-functional properties relevant for plant-based applications, such as emulsification, water-binding, and structural contributions in bakery products and meat analogues, are critically examined, along with the effects of processing on nutrient retention and antinutrient reduction. The review also evaluates sustainability attributes and identifies key limitations, including regional cultivation, sensory constraints, and economic and technological barriers. By integrating nutritional, technological, and ecological perspectives, this work highlights the potential of peach palm as a diversified ingredient source and outlines research gaps necessary for future industrial adoption.