Designing high moisture meat analogues: A review on future perspectives to combine plant protein blending and processing for consumer acceptance

High moisture meat analogous (HMMA) produced from plant-based proteins are products that have the potential to replace part of the meat consumption in daily diets. However, the challenges with texture, flavour and nutritional content in HMMA needs to be addressed. Mixtures of plant-based protein sources might contribute to both suitable texture and nutritional content, especially if combined with tailored processing conditions, where protein content in the source and moisture content during processing are key parameters. Generally, high moisture conditions contribute significantly and positively to texture through increased springiness, cohesiveness, chewiness, cutting strength and texturization, and preserved amino acid integrity, and bioavailability, and decrease the content of antinutritional factors. To tailor flavour and mitigate off-flavours, novel molecular interventions might be of importance, where the use of gene editing and precision fermentation using novel microbial pathways and enzymatic treatments may have a significant impact in the future. Uniquely, present review emphasize the importance of an integrated approach for successful HMMA processing, novel combinations of protein sources, precision fermented before processing and tailored high moisture processing conditions. Such approaches will contribute to novel food opportunities, reduced GHG emissions and achieving the UN SDGs 2 (zero hunger), 3 (good health) and 12 (sustainable consumption).