Unveiling the potential of insoluble dietary fiber from by-products in structural advancements of plant-based meat analogues

Insoluble dietary fiber (IDF) is increasingly being incorporated into a variety of food products including plant-based meat analogues (PBMA). Its interactions with various components in PBMA matrices, such as proteins, fat systems, polysaccharides or hydrocolloids, coupled with its behavior during structuring processes, are responsible for its favorable effects on meat analogue color, mechanical properties, and particularly structural attributes including texture and anisotropy. This is especially evident when optimal quantities of IDF are incorporated as findings from previous studies have suggested. IDF functionality in PBMA systems is undoubtedly determined by the fiber’s unique structural (coarseness, shape, etc.) and physicochemical attributes (water holding capacity, hydrophobicity and hydrophilicity, surface charge, etc.) which are also responsible for its physiological benefits, promoting gut health, cognitive function, and metabolic health. Accordingly, this paper presents a structured narrative review which aims to explore the role of IDF in developing PBMA structure by uncovering the mechanisms behind its functionality. The review is based on a systematic literature search from databases such as Scopus and Google Scholar, with keywords related to insoluble fiber, meat analogues, protein gels, structure, anisotropy, and fibrousness, considering studies published from 2019 to 2025. This work could encourage future studies to incorporate IDF in PBMA formulations and further investigate optimizing its functionality through structural modifications.