Challenges in Plant-Based Meat development in the Italian market between economic growth, consumer perception and umami taste

The development of Plant-Based Meat faces significant challenges at the convergence of economic growth, consumer perception and umami taste. High production costs, limited scalability and competition with the well-established conventional meat industry present major obstacles to achieving price parity and widespread market adoption. Additionally, consumer perception plays a crucial role: many potential buyers remain doubtful about the taste, texture and nutritional value of plant-based meat alternatives. Concerns over processing methods and ingredient transparency further influence purchasing decisions. One of the most pressing scientific challenges is replicating the complex umami taste of meat, which is driven by compounds such as glutamates, nucleotides and Maillard reaction products. Overcoming these challenges requires advancements in food science, including improved ingredient formulation, fermentation techniques and cost-reduction strategies. This thesis explores innovative approaches to enhance both the economic and sensory viability of Plant-Based Meat products. Successfully addressing these barriers is essential for driving market growth, increasing consumer trust and ensuring the long-term sustainability of the Plant-Based Meat industry.