International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

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Growing Synthetic Foods: Chemistry Driven Innovation in Plant-Based Meat: A Review

Author(s) Dr. K. Sravanthi, Dr. S. Swetha, Dr. S. Swapna
Country India
Abstract The increasing demand for sustainable and ethical food alternatives has been addressed through significant advancements in synthetic food technologies, with particular emphasis placed on plant-based meat. In this review, the pivotal role played by chemistry in the synthesis of plant-based meat products is explored. The replication of sensory attributes and nutritional profiles traditionally associated with animal-derived meat is achieved through the application of chemical principles to plant-based matrices. Molecular interactions and the functional behaviours of plant-derived proteins, lipids, carbohydrates, and flavour compounds are examined. Special attention is given to techniques such as protein texturization, emulsion stabilization, and the optimization of the Maillard reaction, which are employed to enhance texture, flavour, and appearance. Innovations in mimicking the structural and metabolic complexity of animal meat are analysed, and current limitations are outlined. Through this synthesis, current scientific insights are connected with emerging technological developments, and the transformative potential of chemistry in the field of synthetic foods is highlighted.
Keywords Plant-Based Meat, Synthetic Foods, Food Chemistry, Protein Texturization, Emulsion Stabilization
Field Chemistry
Published In Volume 7, Issue 5, September-October 2025
Published On 2025-10-18
DOI https://doi.org/10.36948/ijfmr.2025.v07i05.58367
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E-ISSN 2582-2160
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