Plant‐based foods as meat and fat substitutes

Animal proteins have in the past been used food production due to their functional properties that range from gelation and emulsification foaming ability stability. However, animal husbandry has shown be a major contributor global warming climate change. Consequently, there drive toward use of alternative proteins, for example, plant sources which are perceived cheaper, healthier, sustainable. The trans saturated fatty acids industry associated with various health issues include an increased risk metabolic disorders. This resulted search fat substitutes healthier To contribute reduction consumption meats acids, formulation plant-based meat analogs/substitutes carried out. lower acceptance these or was attributed sensorial textural fail mimic resemble real meat. Therefore, this review aims discuss advances made when it comes substitutes. Additionally, consumer perception products will reviewed as well future markets discussed opportunities challenges exist explored.