The Production, Ingredients and Resulting Sensory Properties of Plant-Based Chicken Analogues

Plant-based alternatives (PBAs) to meat or meat analogues have been increasing in market share in recent years, including PBAs that aim to mimic chicken. Chicken presents a unique challenge for food product developers as their sensory properties, especially their tenderness and juiciness are hard to create using plant-based ingredients. This chapter will review the different processing methods (extrusion, freeze structuring, electrospinning, 3D printing) and ingredients (soy, pulses, cereal grains, mycoproteins) that are currently used to produce PBAs to chicken, as well as discuss their resulting sensory properties (appearance, flavour and texture). Furthermore, it will examine the consumer perception and attitudes towards meat analogues.