the world of plant-based meats

what is a plant-based meat?

A meat alternative or meat substitute (also called plant-based meat, mock meat, or fake meat), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.

why eat plant-based meat?

Meat alternatives are typically consumed as a source of dietary protein by vegetarians, vegans, and people following religious and cultural dietary laws.

However, global demand for sustainable diets has also increased their popularity among non-vegetarians and flexitarians seeking to reduce the environmental impact of meat production.

a brief history of plant-based meats

Meat substitution has a long history. Tofu was invented in China as early as 200 BCE, and in the Middle Ages, chopped nuts and grapes were used as a substitute for mincemeat during Lent. Since the 2010s, startup companies such as Impossible Foods and Beyond Meat have popularized pre-made plant-based substitutes for ground beef, patties, and vegan chicken nuggets as commercial products.

Tofu, a meat alternative made from soybeans, was invented in China by the Han dynasty (206 BC–220 CE). Drawings of tofu production have been discovered in a Han dynasty tomb. Its use as a meat alternative is recorded in a document written by Tao Gu (simplified Chinese; traditional Chinese; pinyin: Táo Gǔ, 903–970). Tao describes how tofu was popularly known as "small mutton" (Chinese; pinyin: xiǎo zǎiyáng), which shows that the Chinese valued tofu as an imitation meat. Tofu was widely consumed during the Tang dynasty (618–907), and likely spread to Japan during the later Tang or early Song dynasty.

Wheat gluten has been documented in China since the sixth century. The oldest reference to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called bo duo. Wheat gluten was known as mian jin by the Song dynasty (960–1279).

Prior to the arrival of Buddhism, northern China was predominantly a meat-consuming culture. The vegetarian dietary laws of Buddhism led to development of meat substitutes as a replacement for the meat-based dishes that the Chinese were no longer able to consume as Buddhists. Meat alternatives such as tofu and wheat gluten are still associated with Buddhist cuisine in China and other parts of East Asia. Meat alternatives were also popular in Medieval Europe during Lent, which prohibited the consumption of warm-blooded animals, eggs, and dairy products. Chopped almonds and grapes were used as a substitute for mincemeat. Diced bread was made into imitation cracklings and greaves.

john harvey kellogg

John Harvey Kellogg developed meat replacements variously from nuts, grains, and soy, starting around 1877, to feed patients in his vegetarian Battle Creek Sanitarium. Kellogg's Sanitas Nut Food Company sold his meat substitute Protose, made from peanuts and wheat gluten. It became Kellogg's most popular product as several thousand tons had been consumed by 1930.

There was an increased interest in meat substitutes during the late 19th century and first half of the 20th century. Prior to 1950, interest in plant-based meat substitutes came from vegetarians searching for alternatives to meat protein for ethical reasons, and regular meat-eaters who were confronted with food shortages during World War I and World War II.

The golden age cook-book

Henrietta Latham Dwight authored a vegetarian cookbook, The Golden Age Cook-Book in 1898 which included meat substitute recipes such as a "mock chicken" recipe made from breadcrumbs, eggs, lemon juice and walnuts and a "mock clam soup" made from marrowfat beans and cream. Dietitian Sarah Tyson Rorer authored the cookbook, Mrs. Rorer's Vegetable Cookery and Meat Substitutes in 1909.

The book includes a mock veal roast recipe made from lentils, breadcrumbs and peanuts. In 1943, Kellogg made his first soy-based meat analog, called Soy Protose, which contained 32% soy. In 1945, Mildred Lager commented that soybeans "are the best meat substitute from the vegetable kingdom, they will always be used to a great extent by the vegetarian in place of meat."

impossible meat and other plant-based brands

In July 2016, Impossible Foods launched the Impossible Burger, a beef substitute which claims to offer appearance, taste and cooking properties similar to meat. In April 2019, Burger King partnered with Impossible Foods to launch the plant-based Impossible Whopper, which was released nationwide later that year, becoming one of the most successful product launches in Burger King's history. By October 2019, restaurants, such as Carl's Jr, Hardee's, A&W, Dunkin Donuts, and KFC were selling plant-based meat products. Nestlé entered the plant-based burger market in 2019 with the introduction of the "Awesome Burger". Kellogg's Morningstar Farms brand tested its Incogmeato line of plant-based protein products in early September 2019, with plans for a US-wide rollout in early 2020.

types of plant-based alternatives

Nutritionists and climate experts alike are warning against the consequences of the current high levels of meat consumption in much of the world, while increasing numbers of consumers are viewing the consumption of meat in a negative light. Vegan products offer many health benefits and are significantly more sustainable than meat.

More and more consumers are questioning the consumption of meat and the effects that our diets have on animals, the environment, and our health. This is also reflected in the increasing demand for meat alternatives. All well-known supermarkets now offer a wide range of plant-based burgers, sausages, and other meat substitutes, based on legumes, vegetables, cereals, and other ingredients. Meat alternatives offer several advantages compared to meat. Vegan versions of burgers, for example, are free of cholesterol and usually contain fewer calories and less fat than similar burgers made with meat.

tofu

Tofu is the classic meat alternative and has been one of the basic sources of nutrition in Asia for centuries. It is appreciated in particular as a low-calorie source of protein. Tofu is also versatile as it easily absorbs aromas from spices and marinades. Today, tofu is available in countless variations, including aromatic, smoked versions, and marinated varieties flavoured with various herbs and spices.

Tofu is made using soaked soybeans, which are mashed with water to form a smooth puree. Afterwards, the puree is filtered, which separates the firm, fibrous constituents from the liquid content. The liquid is then heated to just below boiling point and curdled, which solidifies the liquid content in a similar way to how cheese is made. The tofu is then pressed into slabs, while the leftover solid mass, commonly known as okara or soy, is dehydrated and used as mince, chunks, or cutlets.

soy protein

Soy chunks and mince are very inexpensive ingredients that are easy to prepare. They consist of dehydrated soy which, once mixed with water, can be used as a meat substitute in almost any dish. Soy is most commonly sold as mince, cutlets, or balls. As with tofu, marinades and spice mixtures can be added to produce virtually any aroma or flavor. This makes soy ideal for vegetarian burgers, meatballs, cutlets, bolognese sauce, or chilli sin carne.

tempeh

Tempeh is a traditional Indonesian food, made from fermented soybeans. Similar to the production of cheese, tempeh takes advantage of the effects of special bacterial cultures that break down the protein in the beans and make them particularly accessible to the human digestive system. Containing 20% protein on average and a high fiber content, tempeh is ideal for a balanced diet. Thanks to its versatility, there are no limits to one’s culinary creativity when using tempeh.

seitan/wheat protein

Seitan is the protein contained in wheat. Easy to season and prepare, and with a consistency similar to meat, seitan is a popular meat substitute that has been a staple ingredient in Asian cuisine for millennia. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving only the wheat gluten. It acquires its meaty texture by boiling, baking, or steaming the raw dough. Seitan is used in a broad range of products, including cold cuts, sausages, and cutlets. Seitan powder is widely and cheaply available in many countries in the form of vital wheat gluten and is ideal for making vegan sausages or cold cuts at home. Vital wheat gluten can be made at home from wheat flour, although it is a time-consuming process. Since seitan is essentially wheat gluten, it is not suitable for people with celiac disease or those who are following a gluten-free diet.

lupin protein

Like soybeans, lupins are protein-rich legumes. Considered one of the meat alternatives of the future, the cultivation of lupins is particularly sustainable and easily possible in Europe, which has an ideal climate for it. Products containing lupin protein include cutlets, doner kebabs, and sausages. These are available from most organic food stores, vegan supermarkets, and online shops.

green spelt

Spelt is a species of wheat and one of the oldest cultivated grains. Green spelt is the name for spelt grain that is harvested while semi-ripe. Once harvested, it is roasted and dried to improve its shelf life. This process lends the spelt a particularly intense flavour and makes it easily digestible. Green spelt has an especially high content of B vitamins, along with significant quantities of magnesium and phosphorus. Bruised grain and semolina made from green spelt are a good basis for vegetarian/vegan patties, cutlets, and meat(free)balls. Green spelt is available from organic health food stores and supermarkets in the form of partially prepared cutlets, bruised grain, or semolina.

black beans and chickpeas

Burgers made from black beans are a popular, healthy, and delicious alternative to ready-made products and fast food restaurant fare. Black beans are rich in protein and fiber. The darker the bean, the more anthocyanins it contains. This natural vegetable colorant is a potent antioxidant.

Chickpeas should be an integral part of any diet due to their beneficial nutrient composition. They contain more protein than many types of meat, provide a substantial portion of iron, and have a calcium content similar to that of milk. Rich in fiber, chickpeas are very filling and constitute the basic ingredient in several Middle Eastern dishes, including falafel and hummus.

pea proteins

The humble pea is one of a number of other plant-based sources of protein that have been carving a niche for themselves lately as meat alternatives. Pea-based products currently available on the market are manufactured as a combination of vegetables, pea protein, and various spices. They contain a lot of protein and iron and are low in fat and carbohydrates. Although meat substitutes made from pea protein are increasingly available, for now, they are mostly found at vegan-friendly supermarkets.

what are the risks of eating animal meats?

Global meat production and consumption is still on the rise. Worldwide, more than 74 billion animals are bred, fattened and slaughtered every year. Most of them are chickens and pigs. In 2013, 95 lbs of meat was consumed per person, with more than 20% of that meat ending up as food waste. In the US, per capita consumption of meat was 253 lbs, while in Europe it was around 176 lbs. According to projections, meat production will increase by another 13% between 2017 and 2026.

Regularly occurring food scandals such as swine flu and rotten meat, as well as the increasing occurrence of multidrug-resistant pathogens, exacerbated by the high use of antibiotics, are just a few examples of the health risks that animal-based foods can pose. Meat consumption is also a risk factor for diseases of the cardiovascular system. A US study with more than 500,000 participants, showed that, compared to people consuming the least meat, men with the highest meat consumption were 27% more likely to die of cardiovascular disease, whereas for women the risk was elevated by 50%. The more red and processed meat that was eaten, the greater the risk became.

videos on plant-based meats

Plant-Based Meat | HOW ITS MADE

As the environment is changing and everything around us is evolving in some ways or the other. Be it lifestyle, preferences or everything else. Speaking of the human lifestyle, it has evolved a lot over the past years, as people now are more health-conscious and are basically aimed at living a better healthy life.

However, living a healthy life can't be bought with money, to be precise. It comes with a change in one's personal habits, behaviour, mental state and food they consume, hence all of that needs to be balanced to see the results.

Which has led to the people adopting a healthy lifestyle and have shifted towards veganism and vegetarianism. To be precise, there's no majority yet, but the change is real. But there are still many who are not yet ready to part with their favourite meats, which gave rise to the production of healthier meat substitutes. Meat substitute while taste and feel the same as meat. Fascinating right?

Now that raises many questions but the biggest one of them all is.. How are the meat substitutes made that make them look and taste exactly like meat?

Which is better for you: "Real" meat or "fake" meat?

In 2021, a survey of over 1,000 Americans found that nearly two-thirds had eaten plant-based meat alternatives in the past year. Many cited potential health and environmental benefits as their motivation. But are these alternative meats actually better for us and the planet? Carolyn Beans investigates the differences between farmed meat, plant-based meat, and lab-grown meat.

Lesson by Carolyn Beans, directed by Laura Jayne Hodkin.

The Environmental Impacts of Plant-Based Meat Substitutes

Environmental assessment of 50 different plant-based meats show them to be vastly more sustainable. A look at the impact of meat substitutes, including Beyond Meat and Impossible Burger.

“The Gods created certain kinds of beings to replenish our bodies; they are the trees and the plants and the seeds.” ----plato

Plato (428/427 BC – 348/347 BC) was a Greek philosopher and mathematician; his idea of a healthy diet consisted of balance and moderation of cereals, fruits, vegetables, dairy, with a strong emphasis on the moderation of meat and wine. His belief is that excess food from one source would lead to future ailments.

in conclusion

The market for plant-based meat has grown dramatically in recent years. Since GFI began publishing market data in 2017, retail growth has increased by double-digits every year, far outpacing conventional meat sales. Restaurant chains from Carl’s Jr. to Burger King have had great success adding plant-based meat options to their menus. The world’s biggest food and meat companies — from Tyson to Nestle — have also successfully introduced and marketed new plant-based meat products. Consumer demand is growing.

Plant-based meat is the cornerstone of alternative proteins in the United States and around the world.
Alternatives to meat like tofu and tempeh have been around for thousands of years. The plant-based meat industry in the United States dates back to the 19th century, and several of today’s leading plant-based meat companies were established in the 1970s–90s.However, the plant-based meat category remained small and relatively stagnant until recently, with the market largely limited to vegans and vegetarians.

The plant-based meat market has expanded significantly in the past several years, as companies produce plant-based burgers and other products that are virtually indistinguishable from conventional meat. This “biomimicry” approach began in 2012 with the launch of Beyond Meat’s chicken strips, and it really took off with the 2016 launch of the Impossible Burger and the Beyond Burger, both of which have succeeded in mainstream fast-food outlets.

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