Conclusion and Outlook
Plant-based meat alternatives - Formulation, structuring processes, quality and acceptability

Plant-based meat alternatives represent a credible path to protein diversification, driven by rapid advances in fractionation, formulation, and structuring processes. The ability to achieve usage attributes and sensory characteristics similar to meat relies on precise matrix engineering, from the selection of protein sources and functional ingredients to the control of shaping parameters. However, product performance cannot be reduced to sensory similarity alone: it must be evaluated in terms of a balance between technological properties, nutritional quality, food safety, costs, and environmental impact, in a context where the information available to consumers and societal expectations strongly influence perceived value.

Research and technology transfer prospects call first and foremost for strengthening the eco-design of products and processes by identifying critical points of energy and...