Keywords
Meat analogues
Sustainability
Plant-based diet
Vegetarian diets
How to Cite
Abstract
Since the interest in meat analogues increased due to the growth of the population that adheres to plant-based diets, the objective of the present study was to realize a narrative review on meat analogues using vegetable by-products and to identify the commercially found meat analogues. For this, articles on this topic were searched in scientific databases and, with Google Shopping commercially available meat analogues in Brazil were searched. As a result, we found 20 meat analogues commercially available in the Brazilian market. When analyzing the nutritional composition of these products, it was observed that proteins ranged from 1.9 to 50 g/100 g, carbohydrates ranged from 0 to 97 g/100 g, lipids ranged from 1.8 to 15.8 g/ 100 g, and calories ranged from 59 to 615 kcal/100 g. In the list of ingredients, inputs such as peas, soy protein, chickpeas, and black beans were observed being used as substitutes for animal proteins, but no input characterizes as a by-product. However, in the literature, two studies were observed that used a by-product (cashew fiber) for the elaboration of meat analogues. This demonstrates the potential and the need for greater scientific investigation of vegetable by-products used as a major ingredient for application in food products that are growing according to the interest of the population, for example, meat analogues.
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