Utilization of fruits and vegetable processing wastes for meat analog products

The rise of meat analogs can be attributed to an increased awareness by consumers regarding health and environmental concerns, which is reflected in a decrease in high-fat and high-calorie foods. Plant-based meat shares similar organoleptic attributes to red meat, such as texture, flavor, and nutritional value, while being more sustainable and environmentally friendly. While soy proteins remain the primary ingredient, other novel ingredients such as mycoprotein and soy leghemoglobin are also commonly used. Fruits and vegetable waste (FVW) are abundant, sustainable, and low-cost biomass with great potential for meat analog production. Although only a few byproducts from the processing of jackfruit and bananas have been successfully used to formulate meat analogs, the scope of FVW and their potential in the food industry are promising. In this chapter, the potential use of fruit and vegetable processing wastes as ingredients for the development of meat analogs, their extraction technique, the extent of losses, composition, and health benefits were assessed. This chapter also reviewed the conventional application and outlined future opportunities for the application of FVW, including food packages and functional ingredients. Finally, the sustainability benefits of using food processing waste as a valuable resource in the food industry and the potential for further research in this field are highlighted.