Page 26 - FoodFocusThailand No.243 July 2026

SPECIAL FOCUS FOCUS
SPECIAL

INNOVATING FUTURE PROTEINS:

ALTERNATIVE MEAT DEVELOPMENT

FOR ENHANCED PREBIOTIC POTENTIAL

In recent years, the global plant-based meat market has expanded rapidly, reaching approximately USD
7.17 billion in 2023 and expected to grow to USD 24.77 billion by 2030, representing a compound annual
growth rate (CAGR) of 19.4% (Grand View Research, 2024). Despite this growth, plant-based meat still
accounts for less than 10% of the global protein market, indicating significant potential for further expansion.
The Asia-Pacific region is expected to be a key growth driver, driven by shifting consumer preferences and
increasing environmental awareness (IMARC Group, 2025; Grand View Research, 2024).

This trend indicates that the plant-based meat market At the same time, the concept of alternative proteins is evolving.
remains in a phase of rapid expansion. Consequently, Rather than serving solely as meat substitutes, future products
countries with strong capabilities in raw material production are increasingly designed as health-promoting foods that provide
and food innovation, such as Thailand, are well-positioned to benefits beyond basic nutrition, including reduced saturated fat,
capitalize on emerging market opportunities. Furthermore, increased dietary fiber, and enhanced support for gut health. This
the development of differentiated products with enhanced shift has spurred the development of functional meat analogs,
health benefits or functional ingredients may create added representing a new direction in global food product development.
value, thereby support long-term product differentiation and Although the market continues to expand, the success of plant-
strengthening competitive advantage. based meat products ultimately depends on the consumer’s
eating experience. Alternative meats are frequently compared with
Plant-based Meat: conventional meat in terms of taste, aroma, texture, tenderness, and
Moving Beyond Meat Substitution juiciness. Sensory evaluation studies have shown that plant-based
Future proteins can be derived from plants, microorganisms, burgers and chicken alternatives have become increasingly similar to
algae, insects, and cultivated cells. Among these sources, conventional meat; however, limitations remain in terms of juiciness,
plant proteins remain the most commercially successful tenderness, and after-swallow sensory perception.
because they can be transformed into products that closely One of the major challenges is the fundamental structural
resemble conventional meat, including burgers, sausages, difference between plant proteins and animal muscle tissue. As
nuggets, and ready-to-eat meals. Soy and pea proteins a result, advanced food engineering technologies are needed to
are the most widely used ingredients due to their ability to create fibrous structures that mimic meat texture. High-moisture
form gels, retain water, and create fibrous structures that extrusion is a processing method that combines heat, elevated
mimic animal muscle tissue. Although many plant-based moisture content, and shear forces to align proteins into fibrous
products contain protein levels comparable to those of structures, thereby producing meat-like textures on a commercial
meat, plant proteins may differ in amino acid quality and scale. However, several limitations remain, including characteristic
nutrient bioavailability. In addition, some products contain off-flavors associated with plant proteins, instability during cooking,
lower levels of nutrients such as iron, vitamin B12, and zinc moisture loss, and excessive firmness. To address these challenges,
than their conventional meat counterparts. Consequently, researchers are exploring complementary approaches, such as
further product development is necessary to improve the using microbial fermentation to generate flavor precursors and
nutritional quality of plant-based meat products. blending proteins from multiple sources. For example, combining
legume proteins with cereal proteins can improve flavor, aroma, and
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