They call it fake meat and is the new revolution in the culinary sector, initiated by the introduction and dissemination of the Vegetable substitutes for meat.
A phenomenon driven by innovative companies such as Beyond Meat and Impossible Foods, who have captured global attention with their products, capable of offering a viable alternative to traditional meat, responding to the growing demand for more sustainable and environmentally friendly food options.
The climate diet
The fake meat represents an innovative and sustainable solution to address the environmental and food challenges of our time and is destined to become a key component of our future diets i.e. the "climate diet". This expression refers to a diet that prefers products with less impact on the environment.
The ecological impact
The spring that triggered the entry of these new products into the market started from the global reflection on the'ecological impact that traditional meat production has on the entire planet. Livestock farms are a major source of greenhouse gases globally, as well as requiring vast amounts of water and land. I vegetable substitutes for meat represent a more sustainable alternative, reducing greenhouse gas emissions by up to 90%, in addition to the fact that, by using less land (an estimated 75% reduction) and less water, large-scale deforestation often associated with the cultivation of livestock fodder is halted.
Vegetable meat, between acceptance and resistance
The ever-increasing demand for alternative proteins is leading to an increase in the number of companies producing "vegetable meat." Investing in research, new ingredients and production methods, including Proteins from microalgae and cell cultures, To further enhance the nutritional and taste profile.
Even the very famous fast food chains such as Burger King and McDonald's are offering plant-based versions of their sandwiches, a sign of growing acceptance of these products.
In some countries, such as Italy, where quality food is an institution and where a certain level of food culture is ingrained, there is a certain resistance to these products, for fear that they will distort the gastronomic traditions based on meat consumption.
Yet one cannot help but reflect on the implications, including economic as well as ethical and environmental ones, that the fake meat will bring with it. Choosing these kinds of products is not only the vegan and vegetarian slice but that of the so-called consumer flexitarian that is, the one who particularly cares about his or her health and therefore eats meat and meat products only infrequently.
The production of Fake Meat
To create products that mimic the taste, texture and'appearance of meat, companies use protein isolate from peas, rice, and mung beans, which replicate the fibrous structure of meat. Just the right juiciness is achieved by using coconut oil and cocoa butter, while potato fiber and starches ensure tightness during cooking.
The use of soy leghemoglobin, a protein derived from soybeans fermented with genetically modified yeasts, mimics hemoglobin, giving the "meat" a typical red color and "iron" flavor. The main ingredients include soy protein, vegetable oils and various binders, which together create a texture and taste very similar to that of the ANIMAL MEAT.
Nutritional and taste profile
From a nutritional point of view, the fake meat products offer similar amounts of protein as animal meat, with about 20 grams per serving. However, the quality of vegetable protein may vary from animal protein. The fats in plant-based substitutes come from oils such as coconut and canola, which are considered healthier than saturated animal fats. In addition, many consumers find that the taste of products from these companies is surprisingly similar to that of meat, due to the use of natural flavors, spices, and leghemoglobin. Fake meat also has no cholesterol and shows no traces of gluten.
Celebrities represent Prominent testimonial for Fake Meat.. More and more stars are adopting and promoting this dietary style, with such illustrious names as Katy Perry, Kim Kardashian, Zac Efron, Sia, Benedict Cumberbatch, Madonna, Jessica Chastain, Jared Leto, Ariana Grande, Jennifer Lopez, Jessica Simpson and many other icons in and around Hollywood.
The "clean meat"
Next to the concept of fake meat, there is that of Clean Meat, one lab-produced meat, which represents a different concept than plant-based meat substitutes. This meat is created in vitro starting from stem cells taken from animals, which distinguishes it from plant-based products. Although it is real meat, it does not involve the slaughter of animals. The first such hamburger was presented in 2013 in London by the Professor Mark Post, Chief Scientific Officer of the company Mosa Meat, the result of years of research at Maastricht University and with a production cost of 250,000 euros.
The clean meat aims to Replace traditional meat production, which currently requires the raising of more than 70 billion animals per year, consuming huge amounts of natural resources and emitting significant greenhouse gases. Some estimates suggest that the livestock industry contributes up to 51% of greenhouse gas emissions from human activities.
It is important to note that lab-grown meat is neither a plant product nor suitable for vegans, who, having made an ethical choice, do not seek animal protein. Plant-based products are already able to fully meet nutritional and taste requirements. However, clean meat could be an option for meat consumers, offering a pathway to reduced animal exploitation and a more sustainable alternative. However, at present, in vitro meat is still far from achieving large-scale production and becoming an affordable option due to scalability issues and high costs. Meanwhile, plant-based proteins are gaining in popularity and are expected to continue to grow in the near future.
