# Nutritional Analysis of Plant-Based Meat: Current Advances and Future Potential
## 1 Introduction  
According to the Food and Agriculture Organization (FAO), food production needs to increase by 60% to feed a projected global population of nearly 10 billion by 2050 [1]. However, increased production does not guarantee food security. Current volumes are enough to feed everyone, but one third of the food gets wasted or lost, and the remaining is not nutritious or accessible. Approximately 735 million people suffered from chronic hunger and 2 billion did not have access to nutritious food in 2022 [2]. Minimizing waste and transiting to a healthier diet is a way forward. A healthy diet has a balanced composition of macro- and micronutrients. Plant-based alternative proteins have emerged as a potential choice in recent years. The term \"plant-based foods\" refers to products made from ingredients solely derived from plants, which are alternatives to animal-based products. This includes plant-based meat, eggs, dairy and seafood. Plant-based food products, like animal-derived ones, contain essential nutrients, such as protein, fat, vitamins, and minerals, while also providing complex carbohydrates and fiber, replicating the appearance, taste, and cooking properties of traditional animal-based products.  
Several studies have documented the health benefits of plant-based whole foods such as legumes, whole grains, and vegetables and their role in alleviating the risk of diet-related illness and mortality [3; 4; 5]. Most studies have concluded that a diet rich in plant-based foods offers a dual advantage in terms of health and environmental benefits. Moreover, such diets benefit both people and the planet [6]. These findings and consumer trends are projected to increase the Indian plant-based meat market from 12.6 USD million in 2022 to 228 million by 2030 at a 44% year-on-year growth rate [7]. A recent study found that72% of customers who bought plant-based meat intend to buy again, citing protein content, health, and nutrition as key reasons, highlighting the importance of understanding the nutritional aspects of plant-based meat due to its increasing popularity [8]. Evidence-based claims must be established on the linkage between plant-based meat, nutrition, and health. Preliminary studies have shown that replacing conventional meat with plant-based options could reduce the risk of heart disease [9; 10], improve gut health [11; 12], and help maintain a healthy weight [13]. Nevertheless, the nutritional challenge associated with protein quality and the presence of anti-nutritional factors associated with ingredients in plant-based meat should be addressed. Mitigation of anti-nutritional factors and enhancing the digestibility and bioavailability of nutrients in plant-based meat are highly relevant.  
Owing to the breadth and depth of the subject, this perspective article focuses on the nutritional aspects of plant-based meat products. Their nutritional quality and composition of macro- and micronutrients vis-a-vis their animal-derived counterparts will be reviewed in the initial sections of this article. The latter sections focus on the challenges of plant-based meat from a nutritional standpoint, emphasizing the anti-nutritional factors and the scientific means of alleviating the same. In this context, the application of \"phyrase\", a type of phosphatase enzyme, will be discussed as a solution to address the challenges associated with anti-nutrients in plant-based meat products.