The term “meat analogue” refers to the substitution of something other than meat as the primary element. Meat substitutes, meat alternatives, false or mimic meat, and imitation meat are all terms used to describe this product. The current trend of rising importance of meat analogue in the diet is related to consumer health awareness and for a better future environment. Individual meat consumption is linked to overweight, obesity, and diet-related non-communicable diseases such as cardiovascular disease, type 2 diabetes, and certain cancers.4 It is estimated that by 2020, global red and processed meat consumption will result in 2.4 million deaths and $285 billion in healthcare costs. Plant-based and cultured products that are (or seek to be) equal substitutes for animal-derived meat and are made from plant or animal cells cultured in a laboratory or bioreactor are known as meat analogues. Meat analogues are the most recent in a long line of meat substitute goods. In a meal or diet, it is designed to substitute traditionally produced meat.
MEAT ANALOGUES RANGE FROM TRADITIONAL TO UNIQUE
Soy protein has long been utilised as a common ingredient in food analogues like tofu and tempeh (fermented soybean cake). These items have been used for centuries after being treated using simple processing/fermentation processes. However, some people may encounter difficulties to switch to a plant-based diet. The strong off-taste or beany flavour of soy-derived goods, for example, can be linked to a number of barriers. The activities of lipoxygenases, saponins, and isoflavones caused this flavour, limiting the use of soy-based protein as a meat substitute.
Meat alternatives became common in the early twenty-first century as consumer demand for healthy foods grew, and the environmental implications of consumers’ diets grew as well, as alternatives to conventional meat. Meat analogue products, which may mimic the flavour, texture, look, and functionality of traditional meat-based items, have been introduced in the previous decade using modern breakthroughs in culinary science and manufacturing. The recent focus on non-traditional protein sources in meat analogues such as plant-based ‘meat’ and cultured meat has piqued curiosity. This technology has the potential to overcome the limitations of traditional protein-based foods, particularly beans and grains.
Meat derived from plants
Advanced plant-based meat is defined as products that contain plant-derived ingredients that have the same attributes as animal-derived meat and are interchangeable with their animal-based counterparts. To create microscopic and macroscopic fibres, lant-based animal proteins must be unfolded, cross-linked, and aligned. Techniques like extrusion, spinning, and simple shear operations have been used to texturize plant-based meat. Following this, the structure is solidified by heating, cooling, drying, or coagulation. Several companies in Western countries, such as Beyond Burger (BB) and Impossible Burger, have successfully developed plant-based meat analogues (IB). These items’ contents may differ, but practically all of them contain soy protein, wheat gluten, egg protein, or milk proteins.
Without a question, the popularity of meat analogues is on the rise as more customers seek protein alternatives and environmentally friendly foods. Germany, France, the Netherlands, the United Kingdom, Italy, and Sweden are among the leading countries in alternative meat protein research and development with Europe dominating the global market for meat substitutes. Although we believe that replicating the meat alternative, also known as “meatless,” will break the market in the coming years due to big companies eager to expand their market share as demand for meat alternatives soars, we believe that replicating the meat alternative, also known as “meatless,” will break the market in the coming years due to big companies When demand for meat alternatives increases, they are eager to expand their market share. According to estimates of meat substitute sales in the United States, the United Kingdom, Germany, Italy, France, the Netherlands, Sweden, and Belgium in 2018, plant-based alternatives might rise at a compound annual growth rate (CAGR) of 10% by 2029, totalling $1.4 trillion. Due to the presence of numerous small businesses, the meat replacements market is currently in a competitive terrain.
It may be stated that meat analogue has a high demand in both present and future markets. Because the simple availability and cost effectiveness of protein to the people is a significant measure of a society’s nutritional index, our preferred foods should contain a higher amount and quality of protein. The majority of non-vegetarian consumers prefer meat as their first choice for meeting their nutritional needs, yet the cost of meat is quite expensive, and the situation is always changing. Because the protein molecule is available in high amounts in vegetables and their modified arrangements in the raw material of meat analogue and can easily be substituted for the supply of protein and other vital nutritional components, meat analogues have established their place in the diets of health-conscious and financially disadvantaged consumers.
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1. The Vegan Society. Statistic [Internet]. 2019. https://www.vegansociety.com/news/media/sta-tistics. Accessed 27 Nov 2019.
2. Mottet A, de Haan C, Falcucci A, Tempio G, Opio C, Gerber P. Livestock: on our plates or eating at our table? A new analysis of the feed/food debate. Glob Food Sec. 2017;14:1-8.
3. Gerber PJ, Steineld H, Henderson B, Mottet A, Opio C, Dijkman J, et al. Tackling climate change through livestock: a global assessment of emissions and mitigation opportunities. Rome: Food and Agriculture Organization of the United Nations [FAO]; 2013.