Livestock animals are an important source of nutritious protein-rich foods in the human diet, including meat, milk, and eggs. However, animal welfare, environmental, sustainability, and health concerns have led to increasing interest in the development of alternatives to these animal-based products. Plant-based analogs of animal foods have emerged as a viable alternative; however, it is often challenging to accurately simulate the physicochemical, sensory, and nutritional properties of the animal products they are designed to replace. Biomacromolecules, such as proteins and polysaccharides isolated from plants, algae, and microbes, are one of the most important functional ingredients used to formulate these products. In this perspective review, we focus on the structural and functional roles of the primary biomacromolecules used in these systems: nonanimal proteins and polysaccharides. We then discuss the application of these ingredients in the formulation of milk, meat, and egg analogs, with a focus on how processing operations, proteins, and polysaccharides determine their properties. Finally, we discuss current challenges and offer insights into some of the possible future directions.
Ryu et al. (Fri,) studied this question.