Status of meat alternatives and their potential role in the future meat market — A review

1. Alexander P, Brown C, Arneth A, et al. Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? Glob Food Sec 2017;15:22–32. https://doi.org/10.1016/j.gfs.2017.04.001

7. Font-i-Furnols M, Guerrero L. Consumer preference, behavior and perception about meat and meat products: an overview. Meat Sci 2014;98:361–71. https://doi.org/10.1016/j.meatsci.2014.06.025

10. Bonny SPF, Gardner GE, Pethick DW, Hocquette JF. What is artificial meat and what does it mean for the future of the meat industry? J Integr Agric 2015;14:255–63. https://doi.org/10.1016/S2095-3119(14)60888-1

13. Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA. Nonmeat protein alternatives as meat extenders and meat analogs. Compr Rev Food Sci Food Saf 2010;9:513–29. https://doi.org/10.1111/j.1541-4337.2010.00124.x

14. Bohrer BM. An investigation of the formulation and nutritional composition of modern meat analogue products. Food Sci Hum Wellness 2019;8:320–9. https://doi.org/10.1016/j.fshw.2019.11.006

19. Liu X, Zhang X, Zhu C, Wang J. Nutrition and health function of soybean drawing protein and its application in food. In : Proceedings of the 2017 6th International Conference on Energy, Environment and Sustainable Development; 2017 Mar 11–12; Zhuhai, China: Atlantis Press; 2017. p. 581

22. Tziva M, Negro SO, Kalfagianni A, Hekkert MP. Understanding the protein transition: the rise of plant-based meat substitutes. Environ Innov Soc Transit 2020;35:217–31. https://doi.org/10.1016/j.eist.2019.09.004

23. Alam MS, Kaur J, Khaira H, Gupta K. Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review. Crit Rev Food Sci Nutr 2016;56:445–73. https://doi.org/10.1080/10408398.2013.779568

24. Samard S, Ryu GH. A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats. J Sci Food Agric 2019;99:2708–15. https://doi.org/10.1002/jsfa.9438

29. Goldstein B, Moses R, Sammons N, Birkved M. Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute. PloS one 2017;12:e0189029. https://doi.org/10.1371/journal.pone.0189029

30. Fraser RZ, Shitut M, Agrawal P, Mendes O, Klapholz S. Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat. Int J Toxicol 2018;37:241–62. https://doi.org/10.1177/1091581818766318

34. de Carvalho NM, Madureira AR, Pintado ME. The potential of insects as food sources–a review. Crit Rev Food Sci Nutr 2019;Dec. 23[Epub]. https://doi.org/10.1080/10408398.2019.1703170

36. Kim TK, Yong HI, Jeong CH, et al. Technical functional properties of water- and salt-soluble proteins extracted from edible insects. Food Sci Anim Resour 2019;39:643–54. https://doi.org/10.5851/kosfa.2019.e56

37. Kim TK, Yong HI, Kim YB, Kim HW, Choi YS. Edible insects as a protein source: a review of public perception, processing technology, and research trends. Food Sci Anim Resour 2019;39:521–40. https://doi.org/10.5851/kosfa.2019.e53

38. Pippinato L, Gasco L, Di Vita G, Mancuso T. Current scenario in the European edible-insect industry: a preliminary study. J Insects Food Feed 2020;Apr. 17[Epub]. https://doi.org/10.3920/JIFF2020.0008

41. Looy H, Dunkel FV, Wood JR. How then shall we eat? Insect-eating attitudes and sustainable foodways. Agric Hum Values 2014;31:131–41. https://doi.org/10.1007/s10460-013-9450-x

42. Dobermann D, Swift JA, Field LM. Opportunities and hurdles of edible insects for food and feed. Nutr Bull 2017;42:293–308. https://doi.org/10.1111/nbu.12291

43. van Thielen L, Vermuyten S, Storms B, Rumpold B, Van Campenhout L. Consumer acceptance of foods containing edible insects in Belgium two years after their introduction to the market. J Insects Food Feed 2019;5:35–44. https://doi.org/10.3920/JIFF2017.0075

44. de Castro RJS, Ohara A, dos Santos Aguilar JG, Domingues MAF. Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges. Trends Food Sci Technol 2018;76:82–9. https://doi.org/10.1016/j.tifs.2018.04.006

46. Ramos-Elorduy J, Moreno JMP, Prado EE, Perez MA, Otero JL, de Guevara OL. Nutritional value of edible insects from the state of Oaxaca, Mexico. J Food Compost Anal 1997;10:142–57. https://doi.org/10.1006/jfca.1997.0530

48. Stanley-Samuelson DW, Jurenka RA, Cripps C, Blomquist GJ, de Renobales M. Fatty acids in insects: composition, metabolism, and biological significance. Arch Insect Biochem Physiol 1988;9:1–33. https://doi.org/10.1002/arch.940090102

49. Rumpold BA, Schlüter OK. Potential and challenges of insects as an innovative source for food and feed production. Innov Food Sci Emerg Technol 2013;17:1–11. https://doi.org/10.1016/j.ifset.2012.11.005

50. Mlcek J, Rop O, Borkovcova M, Bednarova M. A comprehensive look at the possibilities of edible insects as food in Europe – a review. Pol J Food Nutr Sci 2014;64:147–57. https://doi.org/10.2478/v10222-012-0099-8

51. Ghosh S, Lee SM, Jung C, Meyer-Rochow VB. Nutritional composition of five commercial edible insects in South Korea. J Asia-Pac Entomol 2017;20:686–94. https://doi.org/10.1016/j.aspen.2017.04.003

52. Megido RC, Gierts C, Blecker C, et al. Consumer acceptance of insect-based alternative meat products in Western countries. Food Qual Prefer 2016;52:237–43. https://doi.org/10.1016/j.foodqual.2016.05.004

53. Sosa DAT, Fogliano V. Potential of insect-derived ingredients for food applications. Shields VDC, editorInsect physiology and ecology. Rijeka, Croatia: IntechOpen; 2017. p. 215–31. https://doi.org/10.5772/67318

55. Verbeke W. Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. Food Qual Prefer 2015;39:147–55. https://doi.org/10.1016/j.foodqual.2014.07.008

57. Han R, Shin JT, Kim J, Choi YS, Kim YW. An overview of the South Korean edible insect food industry: challenges and future pricing/promotion strategies. Entomol Res 2017;47:141–51. https://doi.org/10.1111/1748-5967.12230

58. Elhassan M, Wendin K, Olsson V, Langton M. Quality aspects of insects as food—nutritional, sensory, and related concepts. Foods 2019;8:95. https://doi.org/10.3390/foods8030095

59. Melgar-Lalanne G, Hernández-Álvarez AJ, Salinas-Castro A. Edible insects processing: traditional and innovative technologies. Compr Rev Food Sci Food Saf 2019;18:1166–91. https://doi.org/10.1111/1541-4337.12463

60. Mishyna M, Martinez JJI, Chen J, Benjamin O. Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). Food Res Int 2019;116:697–706. https://doi.org/10.1016/j.foodres.2018.08.098

61. Ribeiro JC, Cunha LM, Sousa-Pinto B, Fonseca J. Allergic risks of consuming edible insects: a systematic review. Mol Nutr Food Res 2018;62:1700030. https://doi.org/10.1002/mnfr.201700030

63. Bhat ZF, Kumar S, Fayaz H. In vitro meat production: Challenges and benefits over conventional meat production. J Integr Agric 2015;14:241–8. https://doi.org/10.1016/S2095-3119(14)60887-X

64. Kadim IT, Mahgoub O, Baqir S, Faye B, Purchas R. Cultured meat from muscle stem cells: a review of challenges and prospects. J Integr Agric 2015;14:222–33. https://doi.org/10.1016/S2095-3119(14)60881-9

66. Choi KH, Yoon JW, Kim M, et al. Optimization of culture conditions for maintaining pig muscle stem cells in vitro . Food Sci Anim Resour 2020;40:659–67. https://doi.org/10.5851/kosfa.2020.e39

68. Zhang G, Zhao X, Li X, Du G, Zhou J, Chen J. Challenges and possibilities for bio-manufacturing cultured meat. Trends Food Sci Technol 2020;97:443–50. https://doi.org/10.1016/j.tifs.2020.01.026

70. Specht EA, Welch DR, Clayton EMR, Lagally CD. Opportunities for applying biomedical production and manufacturing methods to the development of the clean meat industry. Biochem Eng J 2018;132:161–8. https://doi.org/10.1016/j.bej.2018.01.015

71. Gaydhane MK, Mahanta U, Sharma CS, Khandelwal M, Ramakrishna S. Cultured meat: state of the art and future. Biomanuf Rev 2018;3:1. https://doi.org/10.1007/s40898-018-0005-1

73. Stephens N, Di Silvio L, Dunsford I, Ellis M, Glencross A, Sexton A. Bringing cultured meat to market: technical, socio-political, and regulatory challenges in cellular agriculture. Trends Food Sci Technol 2018;78:155–66. https://doi.org/10.1016/j.tifs.2018.04.010

74. Choi KH, Kim M, Yoon JW, et al. Purification of pig muscle stem cells using magnetic-activated cell sorting (MACS) based on the expression of CD29. Food Sci Anim Resour 2020;Jul. 15[Epub]. https://doi.org/10.5851/kosfa.2020.e51

75. Arshad MS, Javed M, Sohaib M, Saeed F, Imran A, Amjad Z. Tissue engineering approaches to develop cultured meat from cells: a mini review. Cogent Food Agric 2017;3:1320814. https://doi.org/10.1080/23311932.2017.1320814

76. King JA, Miller WM. Bioreactor development for stem cell expansion and controlled differentiation. Curr Opin Chem Biol 2007;11:394–8. https://doi.org/10.1016/j.cbpa.2007.05.034

77. Pörtner R, Nagel-Heyer S, Goepfert C, Adamietz P, Meenen NM. Bioreactor design for tissue engineering. J Biosci Bioeng 2005;100:235–45. https://doi.org/10.1263/jbb.100.235

78. Post MJ, Levenberg S, Kaplan DL, et al. Scientific, sustainability and regulatory challenges of cultured meat. Nat Food 2020;1:403–15. https://doi.org/10.1038/s43016-020-0112-z

79. Fraeye I, Kratka M, Vandenburgh H, Thorrez L. Sensorial and nutritional aspects of cultured meat in comparison to traditional meat: much to be inferred. Front Nutr 2020;7:35. https://doi.org/10.3389/fnut.2020.00035