**6.7 Future prospectus and challenges**

The real challenge for the production of meat analogue is to attain same sensory attributes like taste, texture, smell, aroma, etc.). Different food researcher and scientist introduced various techniques such as extrusion and shearing were used to produce desired texture. Another challenge was discussed is in terms of nutritional profile and only 30% protein was reported in meat alternatives. However, Protein Digestibility Corrected Amino Acid Score (PDCAAS) should be focused further for complete replacement of meat analogues with meat products. Not only plant, but other source of meat analogue like microbes (bacteria, yeast, algae) and mushrooms can be used which may fit with the human diet and consumer taste. But maximum attention can be devoted to improve mouth-feel properties meat substitutes which is low in commercially available meat analogue. The large scale production of meat analogue still a challenge until the low sensory attributes of meat substitutes solved and thereby, it will take time to shift the purchasing habits of consumers. In market terms, future of meat analogues is safe and demand is increasing by passing year. For now, meat substitute are viable only for to those vegan diet depended consumers. Presently, the willingness of consuming meat analogue is between low to moderate and availability of low varieties of meat alternates influence its market success, although demand is growing every year. For all protein producers to have better connectivity to consumers there will need to be better investment in systems for efficiency and quality, overlaid with welfare, environmental and health standards.
