Plant-based meat : A new option for health and the environment
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Abstract
Growth in meat consumption is projected to increase in developing regions due to high population levels and growth rates. This has led to increased production to meet market demand, which causes environmental damage, animal welfare, and human health. To solve this problem, the concept of meat analogue has to emerge as a more sustainable and satisfying consumer. The process of making meat analogue entails a variety of ingredients, including algae, edible insects, and legumes, to imitate the texture and taste of meat. In meat analogue production, the proteins are mixed with fat and other ingredients through an extrusion. High-moisture extrusion is the most environmentally friendly process for producing meat analogue, and it is also more efficient than other meat analogue manufacturing processes. Meat analogue has the potential to reduce the environmental impact of the food system, improve animal welfare, and promote human health. However, it is still a relatively new product, and more research is needed to optimize its production and nutritional value.
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