Written By: Tavishi Dogra | Updated : August 17, 2022 5:51 PM IST
Plant-based meat is trending in the Global Food Industry. With increased health consciousness and many individuals shifting to a Vegan Diet, demand for plant-based meat continues to rise. The Indian Plant-based meat market is in its very early stages but is witnessing expansion. Unlike meat obtained from cattle, plant-based meat uses vegetal material. Plant-based meat is composed of protein, fat, vitamins, minerals, and water, similar to animal meat. With the translation of creating plant-based meat having the same nutritional value as meat obtained from cattle from theory into practice, the market is now moving to innovate and create plant-based meat that looks, cooks, and tastes like conventional meat. Chef Chaitanya Kumar, Head of Department, Food Production, Lexicon Institute of Hotel Management, shares everything about the healthy alternative to animal fat
Protein is a vital ingredient in plant-based meat. Soy protein is the most -commonly used and preferred source of plant protein known for delivering the taste and texture closest to cattle and poultry meat. Since it has been in use for decades, focused research and development have enhanced the product by improving the texturization process to make it more appealing to the masses. Pea protein is another fastest-growing segment in the plant-based market because it offers the best balance of essential amino acids required for humans. Proteins are composed of nine amino acids, and these nine amino acids are vital for the nourishment of humans.
On the other hand, plant foods are sources of incomplete proteins meaning they are low in certain amino acids. But, pea protein is among the few sources of protein that contains eight amino acids in sufficient quantity and has a lower concentration of only one, methionine. So, even though it is not an ideal choice, it works great in combination with other protein sources.
The challenge in creating a meat alternative is often achieving the right texture. For example, soy protein is globular, while actual meat protein is fibrous, so food manufacturers have to alter the molecular structure of soy by using the denaturation process. It involves exposing the soy protein to heat, acid or a solvent and then running the mixture through a food extruder, altering it to the desired shape. When the molecules are denatured, they unfurl and become fibrous. These molecules can then be held together with a gel, such as carrageenan or a xanthan gum, which will also contain a little water, and the resultant product is something similar to meat.
Pro: Healthy Mind, Body And Planet
Over time extensive research has been conducted to explore the health benefits of switching to plant-based options. The consumption of plant-based meat may benefit your overall health and heart in the long run, as it contains a smaller quantity of LDL cholesterol compared to poultry or cattle or poultry meat. Other than this, the reduced consumption of meat from animal sources will not only relieve the guilty conscience of individuals but also work to secure a sustainable future.
Con: Added Sodium
While selecting plant-based meat over animal meat does have its advantages. The consumption of plant-based meat also increases your sodium intake, which would not be the case if the meat came from animal sources. The average quantity of sodium in plant-based meat products is generally under 500 milligrams (mg) per 100 grams of the product. But some options have shown to hold up to 1,200 mg of sodium per 100 g.
Con: Might Lack Essential Nutrients
Animal-based meat products also inherently contain certain essential nutrients that plants usually lack. For example, the Journal of the Academy of Nutrition and Dietetics study issued 37 different plant-based minced meat products and found that most of the products had less protein, zinc, and vitamin B12as opposed to meat.
With the growing need for adopting sustainable and eco-friendly practices, the future of Plant-Based meat is exceedingly optimistic. At this point, food scientists have only started to discover the true potential of plant-based meat. Researchers everywhere are working to identify innovative methods to enhance plant proteins for various crop varieties to create better options and develop plant-based meats. This space in the culinary world is still in its nascency with promising prospects.
The conclusion, therefore, is that unless plant-based products are enriched with nutrients, the end consumer may develop nutritional deficiencies and related health conditions over a long time.
