THE FUTURE OF PLANT-BASED MEAT ALTERNATIVES: INNOVATIONS IN FOOD TECHNOLOGY

Rakhmonov Erkinjon; Kabilov Feruz

Authors

Rakhmonov Erkinjon Senior Lecturer Shahrisabz branch of Tashkent Institute of Chemical Technology Republic of Uzbekistan, Shahrisabz City
Kabilov Feruz Senior Lecturer Shahrisabz branch of Tashkent Institute of Chemical Technology Republic of Uzbekistan, Shahrisabz City

Keywords:

Plant-based meat alternatives, food technology, sustainability, innovation, consumer demand, health-conscious consumers, novel ingredients, processing techniques, product formulation, taste and texture mimicry, market trends.

Abstract

This article explores the future of plant-based meat alternatives and the role of food technology in driving innovation in this rapidly growing market. With increasing consumer demand for sustainable and healthy food options, plant-based meat alternatives have gained popularity as a viable alternative to traditional animal-based products. We examine the latest advancements in food technology, including novel ingredients, processing techniques, and product formulations that are shaping the future of plant-based meat alternatives. By leveraging these innovations, companies are able to create products that closely mimic the taste, texture, and nutritional profile of conventional meat, making them more appealing to a wider audience. The article also discusses the challenges and opportunities facing the plant-based meat industry and highlights key trends that are likely to shape its trajectory in the years to come.