Meet the Meat Alternatives: The Value of Alternative Protein Sources
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GASTROENTEROLOGY, CRITICAL CARE, AND LIFESTYLE MEDICINE (SA MCCLAVE, SECTION EDITOR)
Meet the Meat Alternatives: The Value of Alternative Protein Sources Aravind Thavamani 1 & Thomas J Sferra 1 & Senthilkumar Sankararaman 1 Accepted: 16 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Purpose of Review Meat alternatives are non-animal-based proteins with chemical characteristics and aesthetic qualities comparable to meat. The global increase in meat consumption is associated with the adverse environmental impacts such as increased greenhouse gas emissions contributing to global warming and higher water/land use. In this review, we focus on the development, availability, and nutritional value of various meat alternatives and their impact on meat consumption. Recent Findings Changing dietary patterns and drive for environmental conservation contribute to the recent increase in the consumption of environmental friendly sources of proteins such as plant-based and mycoprotein-based meat alternatives. Summary Perceived lack of naturalness and poor cultural acceptance present as roadblocks for widespread societal acceptance for meat alternatives. Continued research and efforts are needed to make the meat alternatives more aesthetically appealing with improved nutritive value. Keywords Meat alternatives . Meat analogs . Meat substitutes . Plant proteins . Insect protein . Entomophagy . Cultured meat . Mycoprotein . Red meat . Processed meat
Introduction Meat alternatives are known by various names including meat substitutes, meat analogs, meat surrogates, fake meat, faux meat, mock meat, and imitation meat [1–3]. Meat alternatives generally have non-animal-based proteins with chemical characteristics very similar to animal protein and are intended to provide the same aesthetic feel (texture, flavor, and appearance) [3, 4]. The concept of meat alternatives is not new. Tofu has been incorporated in the diet of Asian cultures for many centuries, and the Aravind Thavamani and Senthilkumar Sankararaman contributed equally to this work. This article is part of the Topical Collection on Gastroenterology, Critical Care, and Lifestyle Medicine * Senthilkumar Sankararaman [email protected] Aravind Thavamani [email protected] Thomas J Sferra [email protected] 1
UH Rainbow Babies and Children’s Hospital, Case Western Reserve University School of Medicine, Cleveland, OH 44106, USA
documented usage dating back as early as 965 A.D. [5, 6]. Tao Gu (903–970 A.D.) referred tofu as “small mutton” highlighting the concept of meat alternative. In the1960s, soy protein was introduced in the US market as a major meat alternative in the form of tofu and tempeh (fermented soybean cake) [1, 2, 6]. Soy protein has high nutritional value comparable to animal protein and forms an excellent base for meat alternatives [3]. Soy proteins are extracted by a process referred to as texturized vegetable protein, and by the late twentieth century, proteins from w
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