Plant-based Meat

Database

GFI Database

Plant-based meat products, which use plant proteins and plant-based ingredients to simulate meat products, are becoming increasingly popular and widely available. Plant-based meat is an innovative and rapidly growing industry that provides an alternative to traditional meat sources. 

The plant-based meat industry has emerged as a response to concerns about the environmental impact of traditional meat production, animal welfare, and the health implications of consuming red and processed meats. Plant-based meat is made from various plant sources and aims to replicate the taste, texture, and nutritional value of animal-based meat; common protein bases for plant-based meats include pea, soy, and wheat, with many other emerging protein sources being evaluated and leveraged. Currently, most plant-based meats are texturized through a process called extrusion, whereby plant protein isolates are combined with water, oil, and heat and pushed through an extrusion device. Other technologies are emerging with the ability to create more complex structures such as biological approaches using enzymatic functionalization, or mechanical approaches such as 3D printing.

As the plant-based meat industry continues to grow and innovate, consumers will have access to a wider range of plant-based meat products, making it easier than ever to make the switch to a plant-based diet.

INTRO TO PLANT-BASED MEATS

Good Food Institute is a great resource for introductory and general information regarding plant-based meats.

Protein Report has a section with news and industry developments relating to plant-based meats

GFI Plant Based State of the Industry Report provides great information about retail sales data, new product developments, consumer and investment insights, technical advancements, and regulatory updates

CURRENT RESEARCH TOPICS/ARTICLES

  • Advanced Texture Modification Techniques: One of the most critical challenges of plant-based meat is replicating the texture of animal-based meat. Researchers are exploring advanced texture modification techniques to improve the texture of plant-based meat, such as 3D printing, extrusion, and fiber spinning.

  • Flavor Masking and Enhancement: While plant-based meat products have come a long way in replicating the taste of animal-based meat, there is still room for improvement. Researchers are investigating new flavor masking and enhancement techniques to make plant-based meat products more appealing to consumers

Novel Protein Sources: Most plant-based meat products are made from soy, wheat, and pea protein. Researchers are exploring novel protein sources, such as algae, fungi, and legumes, to create new plant-based meat products with unique nutritional profiles and textures.

  • Microbiome Studies: Recent studies have shown that the microbiome plays a crucial role in human health and well-being. Researchers are exploring the impact of plant-based meat on the microbiome and investigating how plant-based meat products can be optimized to support a healthy microbiome.

  • Sustainable Packaging: Plant-based meat products are often packaged in plastic, which has a significant environmental impact. Researchers are exploring sustainable packaging options for plant-based meat products, such as biodegradable materials and reusable containers.

  • Consumer Attitudes and Behavior: As plant-based meat products become more popular, researchers are investigating consumer attitudes and behaviour toward these products. Studies are examining factors that influence consumer acceptance of plant-based meat, such as taste, texture, price, and health benefits.

GFI WHITESPACES

LINK TO GFI JOB BOARD

https://gfi.org/vocation/

PLANT-BASED MEAT COMPANIES

Ontario