The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional, and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogue market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.

The development of plant-based meat analogues has become a significant challenge for the food industry in recent years due to the increasing demand for sustainable and healthier proteins in the context of a global protein transition. Plant-based meat analogues imitate the visual, textural, and chemical properties of traditional meat products and are required to closely resemble meat to appeal to consumers. In addition, consumers demand natural, clean-label, and nutritional and healthy products. To address these challenges, the food industry must develop highly healthy, nutritious, and E-number-free meat analogue products. Understanding the functionality of each ingredient and its role in the food matrix is crucial to being a key player in the innovation of the meat analogues market. This review provides updated information on the primary ingredients utilized for the development of plant-based burger meat alternatives and their functionality. The key components of meat analogue burgers are outlined, including plant proteins, binding agents, fats and oils, flavorings, colorings, preservatives, fortificants, and clean-label considerations.

The growing demand for sustainable food systems has increased consumer interest in plant-based burger products. However, burgers currently available on the market differ considerably in their ingredient composition, processing degree and formulation strategies, which may influence consumer perceptions and acceptance. This study investigated consumer evaluation of one conventional beef burger and four plant-based burgers with distinct ingredient profiles. A total of 66 Spanish consumers participated in a multi-method study combining eye-tracking, evaluation of expected liking and ingredients healthiness, and laddering methodology.The results showed that ingredient-related information played a central role in consumer evaluations. Participants displayed different visual attention patterns depending on the evaluation criterion, suggesting that distinct packaging elements were used to assess product healthiness, sustainability, degree of processing, and purchase intention. Ingredients such as olive oil, quinoa, kale, and tofu generally received more favourable evaluations, whereas additives and technological ingredients tended to be viewed less positively. The findings also revealed that perceptions of healthiness and sustainability were not always associated with greater purchase intention.Laddering analysis indicated that consumer preferences were influenced by both ingredient-related perceptions and expected sensory experiences. While ingredient composition contributed to healthiness perception, transparency, and quality of life, product rejection was mainly associated with anticipated negative sensory outcomes. The results highlight that consumer acceptance of burgers is shaped by the interaction between clean-label cues and sensory expectations.These findings contribute to a better understanding of how consumers evaluate conventional and plant-based burgers and provide useful insights for the development and communication of plant-based products.