Current technologies, regulation, and future perspective of animal product analogs — A review

Abstract

The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide. Summarizing the current status of the industrialization of meat analog, studies on plant-based meat, mycoprotein, and edible insects were mainly conducted to investigate their sensory properties (texture, taste, flavor, and color resembling meat), nutritional and safety evaluations, acquisition method of meat alternatives, and commercialization. Cultured meat is mainly studied for developing muscle satellite cell acquisition and support techniques or materials for the formation of structures. However, these technologies have not reached the level for active industrialization. Even though there are differences in the food categories and labeling between countries, it is common to cause confusion or to relay false information to consumers; therefore, it is important to provide accurate information. In this study, there were some differences in the food classification and food definition (labeling) contents for each country and state depending on the product shape or form, raw materials, and ingredients. Therefore, this study can provide information about the current research available on meat alternatives, improve regulation, and clarify laws related to the meat analog industry, which can potentially grow alongside the livestock industry.

Current Research, Industrialization Status, and Future Perspective of Cultured Meat

“…Safe consumption of the product is a prerequisite for cultured meat to be licensed and marketed as a new food, which requires standardization of the manufacturing process or the development of manufacturing guidelines ( Mariano et al, 2023 ). It may also be necessary to evaluate the safety of the final product manufactured according to the standardized process or manufacturing guidelines, which can be done using methods similar to those used to evaluate new foods for authorization for human consumption ( Lee et al, 2023c ). In general, the safe consumption of food is assessed by short-term and long-term toxicity tests in laboratory animals.…”

Food Systems Evaluation Methods and Sustainability Assessment

“…Alternative protein development can be categorized into multiple pillars: plant-based protein as substitutes for animal protein, precision fermentation using microbes to produce animal ingredient proteins, fermentation with the goal of modifying taste and structure of plant based food, production of microbial biomass for food, and cell-based (cultivated) meat. These innovations in food and agriculture will significantly unsettle the international market (Lee et al, 2023). The following review describes the origins and current status of these three technologies, and proceeds to explore how they will impact inequality, food sovereignty and the prospects for social justice.…”