Vegetarian and vegan food products are derived from plant sources such as soy, wheat, and pea. Vegetarian food is classified into different types — traditional foods that have always been vegetarian include cereals, grains, fruits, vegetables, legumes, and nuts. Soy products such as tofu and tempeh are common plant-based protein sources being consumed for ages.
By Nikita Sharma, senior research associate – Food, Beverage, Animal Feed & Agriculture and Nagesh Manepalli, head – Food, Beverage, Animal Feed & Agriculture
Meat alternatives or plant-based meat products fulfill the demands of customers for consuming meat by mimicking the characteristics of animal-based meat, in terms of taste and texture. The most commonly available and popular plant-based meat products in the market include nuggets, sausages, meatballs, and burger patties. The prime objective behind the concept of plant-based meat is to reduce animal meat consumption, especially due to the health concerns, as well as environmental issues associated with it.
Industrialized animal agriculture has been intensively impacting our environment, sustainability, human health, and animal welfare over the past several decades, which has led to environmental issues such as greenhouse gas (GHG) emissions. Thus, government bodies across the globe have started paying more attention to sustainable solutions to the issues related to meat consumption and its adverse effects. For instance, in 2016, the Chinese government outlined a plan to reduce its citizens’ meat consumption by 50%. In addition, the Good Food Institute (GFI) has significantly invested in various universities across the U.S. such as Cornell University, University of California, Davis, and University of Minnesota, to develop and evolve plant-based meat products in terms of their texture and taste.
To read the complete article, please refer to our latest July-August 2019 print issue of Frozen Food Magazine Europe.