Plant-based meat alternatives pose potential food safety risks, but more research is needed to address these concerns and facilitate responsible use of these emerging proteins.

Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives

Plant-based meat alternatives may increase exposure to natural toxins, highlighting the need for updated regulation frameworks to accommodate these products and dietary patterns.

Risk–benefit assessment of shifting from traditional meat‐based diets to alternative dietary patterns

Plant-based meat substitutes may have smaller environmental impacts compared to farmed meats, but their nutritional and chronic disease reduction benefits are unclear.

Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective

Plant-based alternative meats can improve cardiovascular disease risk factors and reduce TMAO levels in generally healthy adults without adverse effects.

A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood-Meat Eating Alternative Trial (SWAP-MEAT).

Plant-based meat alternatives offer opportunities for reducing meat consumption and improving health, but face challenges in production technology, nutritional profiles, and market acceptance.

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

Plant-based meat alternatives may have lower environmental footprints than red meat, but their nutritional value is not as complete as meat itself.

Plant-Based Meats, Human Health, and Climate Change

Novel plant-based meat alternatives may not meet daily nutrient requirements and may increase undesirable nutrients, while reducing overall nutrient density in diets.

Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods

Fermentation with microorganisms can improve digestibility, reduce allergenicity, and enhance safety, nutrition, and sensory quality in plant-based meat alternatives.

Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects

Plant-based meat substitutes have a greater market potential than conventional meat, but sensory and nutritional barriers still exist.

Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review

Plant-based meat alternatives can be made using thermoextrusion, soy and pea proteins, gluten, and polysaccharides, with potential for improved texture, flavor, and nutrition.

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Alternative proteins like cultured meat, plant-based meat, insect protein, and single-cell protein pose food safety risks and require further research for a balanced technological advancement and robust safety standards.

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

Plant-based meat alternatives (PBMAs) have driven development due to environmental, human health, and animal welfare concerns, but consumer acceptance remains unsatisfactory.

A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes.

Consumer acceptance of alternative proteins is low, with acceptance of insects and cultured meat being the lowest, and focusing on taste, health, familiarity, attitudes, food neophobia, disgust, and social norms can increase acceptance.

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

Plant-based meat alternatives show promise as a sustainable, nutritious, and tasteful alternative to meat, but face challenges in gaining acceptance and overcoming regulatory barriers.

Commercialization of Plant-Based Meat Alternatives.

Consumer acceptance of plant-, seaweed-, and insect-based meat products is growing, but needs further research and development to overcome barriers and increase acceptance.

Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research

Meat alternatives have the best chance of replacing meat when they closely resemble highly processed meat products in taste and texture and are offered at competitive prices.

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

High processing levels and societal coordination are needed for sustainable development of meat alternatives like cultured meat, plant-based meat alternatives, algae- and insect-based food.

Meat alternatives: an integrative comparison

Plant-based meats showed limited statistical significance in reducing inflammation biomarkers compared to animal meats, contradicting our hypothesis of relative improvements.

Assessing the effects of alternative plant-based meats v. animal meats on biomarkers of inflammation: a secondary analysis of the SWAP-MEAT randomized crossover trial

Plant-based meat alternatives (PBMA) show significant growth in sales, complementing beef and pork while substituting chicken, turkey, and fish, with current market demand still incomparable to meats.

Meet the Meatless: Demand for New Generation Plant-Based Meat Alternatives.

Plant-based meat alternatives face barriers like food neophobia, social norms, and conflicting eating goals, but solutions can help overcome these barriers and promote their widespread adoption.

Plant-Based Meat Alternatives: Motivational Adoption Barriers and Solutions

The safety and long-term health implications of plant-based meat alternatives.

Some studies suggest plant-based meat alternatives can improve cardiovascular health and have smaller environmental impacts, while other studies highlight potential food safety risks, incomplete nutritional profiles, and the need for updated regulations and production technologies.