Commercialization of Plant-Based Meat Alternatives

Choudhury, Deepak; Singh, Satnam; Seah, Jasmine Si Han; Yeo, David; Tan, Lay Poh

doi:10.1016/j.tplants.2020.08.006

Cited by 93 publications

(67 citation statements)

References 10 publications

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“…Results indicated that burgers and sausages were the most commonly consumed PBMA and is in agreement with the variety and range of products on offer within Australian supermarkets, where a recent audit found 50 burger, 29 sausage, 24 mince and 10 chicken products [14]. Additionally, research of PBMA companies indicates the Australian market may reach $3 billion in sales by 2030 [16], and internationally, chicken (22%), beef (19%) and pork (15%) are the primary product focus areas [27]. This information alludes to the fact that there is an opportunity for beef and chicken alternates.…”

Section: Discussionmentioning

confidence: 53%

Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

Estell

Hughes²,

Grafenauer

2021

Sustainability

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Plant-based and flexitarian eating patterns are increasingly popular, and the food supply system has responded with a wide range of convenience products despite a lack of understanding regarding consumer views. The aim of this study was to explore consumer and nutrition professional (NP) perceptions and attitudes to plant protein, including plant-based meat alternatives (PBMA) within an Australian context. Using an online survey promoted via social media, 679 responses (89% completion rate), achieved an even spread across key age groups. A total of sixty percent reported following a special diet, with 25% vegan and 19% flexitarian. ‘Health’ was a key driver for diet type among the NPs (53.3%) and they were less likely to follow a special diet, while “ethical” reasons were cited by consumers (69%). Plant-based eating was considered a vegan dietary pattern and the most frequently consumed plant-based proteins were whole grains. Most (74%) had tried PBMA, but they were more frequently chosen by consumers, with burger patties then sausages and mince selected as a ‘trendy’ choice; taste was very important across both groups. Products mimicking chicken and fish were of less interest. Plant-based claims were observed by 78% but these were also of greater interest to consumers. Participants reported looking for whole ingredients and iron content and expected that both iron and vitamin B12 would be comparable to red meat. Sodium was the nutrient of greatest interest to NPs and, together, these results help inform the direction for product innovation, while also highlighting the need to assess the adequacy of the dietary pattern when promoting sustainable plant-based eating.

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Section: Discussionmentioning

confidence: 53%

Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

Estell

Hughes²,

Grafenauer

2021

Sustainability

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“…Imported frozen foods such as meat are facing substantial challenges in this outbreak because of the increased risk of contamination by coronaviruses despite no clear evidence that coronaviruses could be transmitted through food or food packaging. Artificial meat, including plant-based meat and cell-cultured meat, is emerging as a sustainable alternative to specific types of meat ( Choudhury et al, 2020 , Stephens et al, 2018 ). Artificial meat is an effective tool to alleviate the increasing demand for meat caused by population growth.…”

Section: Cold Chain Food Securitymentioning

confidence: 99%

The global concern of food security during the COVID-19 pandemic: Impacts and perspectives on food security

et al. 2022

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COVID-19 is having a far-reaching negative impact on global economic and social development. One of the challenges arising from the pandemic is ensuring food security, especially with respect to cold chain food. Given the current situation of high contagion and large numbers of infected people, the perspective briefed emergency management measures of cold chain food, compared the development of accurate and rapid detection methods of COVID-19 and hazards in foods. In addition, we proposed three-dimensional-printing of foods as a promising candidate for ensuring food security during the current pandemic because it uses locally-obtained raw materials and does not need long-distance cold chain transportation.

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Section: Introductionmentioning

confidence: 99%

“…There is a dire need to fulfil the dietary protein demands of the projected population of 9.8 billion people in a sustainable and healthy manner by 2050 [ 1 ]. The fourth industrial revolution, which includes the digitalisation and automation of industrial manufacturing technologies, can foster the development of novel dietary proteins in order to address the food sustainability and security issues of the increasing population [ 1 ]. Food security issues are prevalent among India’s growing population and can be attributed to limited cultivation land, unsustainable food production, climate change, and governmental policies for the public distribution and marketing of food products [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Cultured Meat Prospects for a Billion!

Kamalapuram¹,

Handral

Choudhury

2021

Foods

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The dietary protein requirements of almost 9.8 billion people need to be fulfilled in a healthy and sustainable manner by 2050. Meat consumption contributes to 35% of the total protein requirement of the Indian population. Meat intake needs to be sustainable and economical without causing food security and production issues. Consumption of meat in India is projected to rise with an increase in consumer incomes. Hence, novel alternative proteins, including cultured meat (CM) and plant-based meat (PBM), are being developed to satisfy the demand for meat-derived proteins in the diet. This involves the creation of novel PBM/CM products with a similar taste and texture as conventional animal meat with tailor-made nutritional attributes. In this article, we provide critical insights into the technical and business aspects of relevance to production and sustainability encountered by the Indian CM industry at a series of stages that can be termed the CM value chain comprising upstream and downstream processes. We shed light on the need for regulatory authorities and a framework. Consumer concerns towards CM products can be alleviated through effective scientific communication strategies, including prior familiarity, narrative building and transparency, and labelling aspects of CM products.

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Commercialization of Plant-Based Meat Alternatives

Cited by 93 publications

References 10 publications

Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

The global concern of food security during the COVID-19 pandemic: Impacts and perspectives on food security

Cultured Meat Prospects for a Billion!

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