Exploring the Potential of Alternative Protein Sources for Barbecue: Insects, Plant-Based Options, and Cultured Meats

Abstract

Traditional barbecue has relied heavily on animal-based proteins such as beef, pork, and poultry. However, the environmental impact and ethical concerns associated with conventional meat production have led researchers and food enthusiasts to explore alternative protein sources. This research review highlighted three main categories of alternative proteins: insects, plant-based options, and cultured meats. This mini-review would examine the feasibility of incorporating insect-based ingredients into barbecue recipes and evaluate their acceptability in terms of taste, texture, and consumer perception.