by Gokare A. Ravishankar (Editor), Ambati Ranga Rao (Editor), Reza Tahergorabi (Editor), Anand Mohan (Editor)
Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, it provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes, large-scale production, and health benefits, including safety and regulatory aspects and environmental implications.
- Organizes chapters by sections on types, processing, health benefits, sensory evaluation, and regulatory/safety issues of meat analogs
- Includes methods and protocols for producing, storing, and evaluating meat analogs
- Covers meat analogs from plants, grains, nuts, microbes, and more
- Provides case studies to illustrate concepts and practices
