Burgers have become a staple of global cuisine and can have several different versions and combinations. For example, hybrid burgers have a percentage of animal protein in their formulation, while plant-based burgers contain 100% plant-based proteins. Therefore, the aim of this study was to investigate the emerging trends and challenges in the formulation of hybrid and plant-based burgers, with an emphasis on new ingredients and the evaluation of their physical, chemical, and sensory properties. An integrative literature review on alternative burgers to meat ones was carried out, focusing on hybrid products (meat + plant-based) and fully plant-based burgers. The studies analyzed show that plant-based and hybrid burgers can be developed with different protein sources, such as soybeans, white beans, textured peas, pseudocereals, and cashew nuts, with good nutritional and sensory characteristics. While hybrid burgers combine meat and plant-based proteins to reduce saturated fats, plant-based burgers show equal promise, with a high protein and fiber content, a lower fat content, and good sensory acceptance. However, despite the market potential of these products, there are challenges to be overcome, among which are their texture and flavor, which are essential characteristics of animal-meat burgers. Another point to take into account is the diversity of preferences among consumers with different beliefs or eating styles: vegans, for example, do not prefer a product that is very similar to meat, unlike flexitarians, who seek products which are similar to animal meat in all attributes.

Sustainable food practices are intrinsically linked to human nutrition in the preservation of the ecosystem. This study, therefore, evaluates the effectiveness, challenges, environmental impacts, and new food strategies related to plant and animal products, with a view to promoting more sustainable and healthy eating practices. The search stages were conducted using the following databases: PubMed, Science Direct, and SciElo. The studies selected included those published from 2018 to 2024 and government documents, available in English, Portuguese, and Spanish. The 34 articles analyzed in this study showed the environmental impacts related to the production of plant and animal proteins, highlighting the urgency of implementing changes in this sector. However, factors such as land use, carbon footprint, and water footprint show remarkable differences depending on the type of crop cultivated, agricultural practices adopted, and stages involved in the supply chain. As final considerations, the analysis suggests that achieving sustainability in food systems requires an integrate approach that combines the optimization of plant protein production with a reduction in environmental impacts and the development of technologies that that support the efficiency and resilience of the industry. Meeting the nutritional needs of the population in a sustainable way will only be possible through regional actions and a deep understanding of the challenges and opportunities.

The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (p ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties.

E-book do II SICITAL: "Alimentos e Saúde" (978-85-5722-924-2) - Estratégias Tecnológicas E Sustentáveis Do Uso De Alimentos Alternativos Na Elaboração De Produtos Análogos À Carne

Interest in plant-based diets has grown expressively in different regions of the world. However, the missing regulation for meat analogs may mislead consumers by suggesting that these products are the same as the meat they are replacing. Therefore, this study aims to analyze the current global scenario of meat analogs, discuss consumption changes and their regulation, as well as pointing out future perspectives for the sector. A narrative literature review was performed using scientific papers from the Virtual Health Library (BVS), LILACS, PubMed (NIH), Embase, Web of Science, Scopus, and official documents. Included studies were aligned with the research theme, concentrating on countries with regulations for plant-based analog products and those lacking or pursuing such regulations. Additionally, studies were selected based on the following criteria: original or review studies from different countries, papers discussing meat analogs in terms of consumption, sensory attributes, market dynamics, sustainability, regulation, food safety; availability of full text; and publication dates ranging from 2015 to 2025. The data reveals that most of the assessed nations still lack specific regulations for meat analog products, adopting general labeling and naming standards that range from flexible approaches to strict restrictions. To conclude, the article highlights that meat substitutes are emerging as promising and sustainable options; however, their true consolidation is conditioned on the existence of more defined regulatory frameworks, increased consumer confidence, and market conditions that favor their large-scale adoption.

O crescimento dos produtos plant-based é cada vez mais evidente no mercado global, refletindo mudanças nos hábitos alimentares da população e demonstrando uma crescente preocupação com questões ambientais e de saúde pública. Este trabalho teve como objetivo analisar a evolução dos alimentos à base de plantas, destacando os avanços tecnológicos, os desafios relacionados à saúde, sustentabilidade e acessibilidade, além das implicações sociais, econômicas e ambientais associadas à sua produção e consumo. Apesar de constituir um grupo de alimentos considerados sustentáveis, o modelo atual de cultivo dos ingredientes desses alimentos aponta o uso elevado de agrotóxicos, matérias-primas que percorrem longas distâncias até o consumidor final - aumentando a pegada de carbono e reduzindo a sustentabilidade ambiental da cadeia produtiva-, comprometendo os benefícios alegados. Além disso, o alto custo desses produtos, limita o consumo desses alimentos a população de baixa renda e acentua desigualdades alimentares, fazendo com que só uma parcela da população tenha acesso a ingestão desses produtos. No entanto, é desafiador combater as mudanças climáticas e garantir a soberania alimentar para a crescente população do planeta. Nesse contexto, torna-se fundamental incentivar a produção local e agroecológica considerando os princípios da soberania alimentar. Deste modo, os alimentos plant-based podem contribuir para sistemas alimentares mais justos, nutritivos, de baixo impacto ambiental e acessível a todos.