Meat alternatives have been gaining momentum as a viable and sustainable way to satiate our carnivorous cravings without impacting the environment and animal welfare. Two major players have emerged in this race: plant-based meat and lab-grown meat. Let’s break down their differences and ponder on the role they might play in our future food system. We, at Otherfood, have a mission to share all the exciting news related to healthy plant-based diet, so stay tuned for more of our contents!
Understanding the Basics: What are they?
Plant-based Meat: As the name suggests, this type of meat is derived from plants. Traditional ingredients like soy, wheat, and peas are processed in a way that mimics the taste and texture of meat. These meat alternatives are nutrient-dense, high in protein, and often packed with dietary fiber and micronutrients. According to Food Industry, a distinctive feature is that they don’t involve any animal products in their production, making them more environmentally friendly and ethical.
Lab-grown Meat: Also known as cultured or in-vitro meat, lab-grown meat is created through cellular agriculture. This process involves taking animal cells and nurturing them in a laboratory setting until they grow and replicate to form meat tissue as per Food Industry. This approach eliminates the need for animal rearing, thus addressing many ethical and environmental concerns.
A Historical Perspective
While it might seem that plant-based meats are a recent phenomenon, they have historical roots, especially in Chinese cuisine. As stated by Centre for Food Safety, vegetarian chicken made from bean curd sheet and vegetarian lo mei made from wheat gluten are examples of age-old plant-based meat alternatives.
Today’s plant-based meats, like Beyond Meats and Impossible Pork, have become sophisticated. By utilizing innovative techniques, these products mimic the flavor, texture, and even the ‘bloodiness’ of real meat. For instance, Pork Business claims that Impossible meats are made by combining heme protein from soy plants with other ingredients, giving them the savory flavor of meats.
Challenges with Lab-Grown Meat
Though lab-grown meat presents a promising future, several challenges lie ahead. Large-scale production remains expensive, and the process to replicate the complex textures of different meats requires refinement. Additionally, most cell-based meat companies are still in the research phase, and although some have built commercial facilities, broad market penetration remains to be seen.
The Market Reality
As of now, plant-based meats hold only about 0.3% of the retail market share, with only a fraction of American households having tried them more than once. Similarly, while lab-grown meats are on the horizon, their introduction to the market might follow a similar trajectory. According to Pork Business, the demand for traditional meat remains dominant and is likely to continue given the global rise in population.
A Glimpse into the Future
Both plant-based and lab-grown meats offer promising alternatives to conventional meat. While plant-based meats have carved a niche for themselves, lab-grown meats are gearing up for a market introduction. As technologies advance and costs decrease, these alternatives might find more acceptance. However, it’s essential to stay informed, understand the differences, and make choices that align with personal and global welfare.
Regardless of how you feel about these alternatives, one thing is clear: the future of food is evolving, and it’s an exciting time to be a part of it.