Functional, nutritional and commercial aspects of Plant-based proteins as alternative for meat products analogues. A review

The interest in vegetable proteins has increased in recent years as they represent a great alternative for the production of analogue products to traditional animal origin foods. In addition to the advantages of its production, which is more sustainable than animal protein production, this option is better accepted by consumers than other alternatives such as insects or cultured meat. The techno-functional properties of vegetable proteins can be improved with the application of traditional and emerging technologies. From a nutritional point of view, it is possible to compensate for some deficits with a varied diet. There are still technological challenges, both in terms of their production and also of their use in the development of healthy foods, alternatives to their counterparts of animal origin. Keywords: proteins; techno-functionality; sustainability; vegetables