Ethical, environmental and health-based concerns have driven a remarkable surge in consumer interest in the substitution of animal-based foods with plant-based products. The introduction of a new category of plant-based foods specifically designed to overcome the human health and environmental sustainability limitations of animal-based products has thus become a primary concern of researchers, food industry and policy makers. These plant-based imitations, designed to optimize for nutritional and sensory aspects, have the potential to reduce the environmental impacts of our food system, feed more people with fewer resources, and free up land and ocean ecosystems for biodiversity restoration and recovery.
Handbook of Plant-based Animal Food Analogs will provide food industry professionals with a step-by-step guide to ingredients and emerging techniques for design and development, technical and sensory evaluation, consumer acceptability, nutrition and health, market potential and safety and regulations of all plant-based analogs. This book differs from other publications on analogs in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological developments in animal food analogs. Beyond a discussion of the basic science, Handbook of Plant-based Animal Food Analogs provides professionals with expert insights on sources, fabrication, acceptability and applications. This work will be helpful for food professionals as well as policy makers, researchers, teachers, nutritionists, and students for a complete and up-to-date overview of plant-based animal food analogs, design and development, consumer acceptability, nutrition and health, regulations, safety and quality evaluation.
Section I: Meat analogs: Protein sources, production technology, sensory
properties, consumer acceptance, market potential, safety and regulations.-
1 Introduction to meat analogs.- 2 Protein sources for design and development
of meat analogs.- 3 Ingredients for design and development of meat analogs.-
4 Emerging techniques for design and development of meat analogs.-
5 Technical and sensory evaluation of meat analogs.- 6 Consumer acceptability
of meat analogs.- 7 Nutrition and health aspects.- 8 Market potential of meat
analogs.- 9 Safety and regulations of meat analogs.- Section II: Plant-based
Milks: Sources, production technology, products, sensory properties, consumer
acceptance, market potential, health aspects, safety, labelling and
regulations.- 10 Introduction to Plant based Milks.- 11 Sources and
production of plant-based milks.- 12 Ingredients used in plant-based milk.-
13 Plant based milk products.- 14 Technological interventions in improving
the quality and acceptability of plant-based milks.- 15 Physicochemical
properties, functional performance and sensory evaluation.- 16 Nutrition and
health aspects of plant-based milks.- 17 Market potential of plant-based
milks.- 18 Safety, labelling and regulations of plant-based milks.- Section
III: Plant-based egg analogs: Introduction, production technology, sensory
properties, market potential, safety, labelling and regulations.-
19 Introduction to plant-based egg alternatives.- 20 Ingredients and
production of Plant-based eggs.- 21 Physicochemical properties, functional
performance and sensory evaluation.- 22 Market potential of plant-based
milks.- 23 Safety, labelling and regulations of plant-based milks.- Section
IV: Plant-based seafood analogs: Introduction, production technology,
properties, market potential, safety, labelling and regulations.-
24 Introduction to plant-based seafood analogs.- 25 Sources and production of
seafood analogs.- 26 Technical and sensory evaluation of Seafood analogs.-
27 Market potential of seafood analogs.- 28 Safety, labelling and regulations
of seafood analogs.
Dr. Sajad A. Rather obtained Masters Degree in Food Technology (2011) and Doctorate in Food Technology (2017) with specialization in meat processing from University of Kashmir, India. He has qualified NET in Food Technology through ICAR-ASRB in 2011. He has been awarded National Post-Doctoral Fellowship in 2017 by Science & Engineering Research Board (SERB), Department of Science and Technology, Government of India. Sajad A. Rather has worked as junior research fellow (JRF) for the period of three years and Senior Research Fellow (SRF) for the period of one year. He has published about 72 research papers and review articles in reputed peer reviewed journals with H-index of 21. He has 1 book and more than 15 book chapters in his credit. He has strong linkage with meat industries of the state of Jammu & Kashmir, India. Sajad A. Rather is life member of American Society for Microbiology (ASM) and Association of Food Scientists & Technologists (INDIA) [ AFST (I)]. He is currently the Food Safety Officer at Food and Drugs Administration, Jammu and Kashmir, India.
Dr. Nurul Huda currently holds a position as an Associate Professor at the Postgraduate School, Universitas Brawijaya, Indonesia. The research interest of Dr. Nurul Huda is focused on Food Processing and Preservation, especially from Animal-based materials. Dr. Nurul Huda has been involved in many research grants related to his research interest. He has published more than 300 publications with an H-index of 30 in Web of Science, 41 in Scopus and 53 in Google Scholar. Besides journal publications, Dr. Nurul Huda actively shares his experience in many conferences, invited lectures, and webinars nationally and internationally. In terms of student supervision, he has successfully supervised more than 100 BSc students, 19 MSc students, 7 PhD students, and 1 postdoc student. He is also actively invited as an examiner for more than 40 MSc theses and 24 PhD theses, nationally and internationally. Due to his achievements in teaching, research, and publication, Dr. Nurul Huda was awarded the Excellence Service Award from Universiti Sains Malaysia, Universiti Sultan Zainal Abidin Malaysia, and Universiti Malaysia Sabah. Dr. Nurul Huda was also listed as one of the World's Top 2% Scientists by Elsevier/Stanford University in 2022, 2024 and 2025.
