Plant-based meat substitutes: Trends, challenges, and opportunities from a bibliometric and systematic approach

Abstract

• Scientific output on plant-based meat grew rapidly between 2019 and 2025. • The most studied matrices included soy, peas, and wheat, used in burgers, sausages, and nuggets. • High-moisture extrusion, controlled fermentation, and polysaccharide gelation were the most recurrent structuring technologies. • Challenges remain in texture, juiciness, and meat flavor recreation. • Consumer acceptance was strongly influenced by appearance, taste, and familiarity. Plant-based meat substitutes represent sustainable alternatives addressing environmental, public health, and animal welfare concerns associated with conventional meat production systems. Despite the rapid growth of the plant-based meat market, a comprehensive overview of sensory-focused research and consumer acceptance trends is still li