A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet

A meat analogue is a casserole in which the primary ingredient is something other than meat. It goes by various other names, such as meat substitute, fake meat, alternative meat, and imitation meat. Consumers growing in-terest in improving their diets and the future of the planet have contributed to the move towards meat sub-stitutes. This change is due to the growing popularity of low-fat and low-calorie diets, the rise of flexitarians, the spread of animal diseases, the loss of natural resources, and the need to cut down on carbon emissions, which lead to greenhouse effects. Plant-based meat, cultured meat, algal protein-based meat, and insect-based meat substitutes are available on the market with qualities like appearance and flavor similar to those of traditional meat. Novel ingredients like mycoprotein and soybean leg haemoglobin are mixed in with the more traditional soy proteins, cereals, green peas, etc. Plant-based meat is currently more popular in the West, but the growing interest in this product in Asian markets indicates the industry in this region will expand rapidly in the near future. Future growth in the food sector can be anticipated from technologies like lab-grown meat and its equivalents that do not require livestock breeding. Insect-based products also hold great potential as a new source of protein for human consumption. However, product safety and quality should be considered along with other factors such as marketability and affordability.

Automated summary

A meat analogue, also known as meat substitute, fake meat, alternative meat, or imitation meat, is a casserole that uses a primary ingredient other than meat. The increasing interest of consumers in improving their diets and the sustainability of the planet has led to a shift towards meat substitutes. Various types of meat alternatives, such as plant-based meat, cultured meat, algal protein-based meat, and insect-based meat substitutes, are available on the market, offering similar appearance and flavor to traditional meat. The industry of meat substitutes is growing rapidly in both Western and Asian markets, driven by factors like low-fat and low-calorie diets, flexitarianism, animal diseases, natural resource depletion, and the need to reduce carbon emissions and greenhouse effects. Future growth in the food sector is expected to come from technologies like lab-grown meat and insect-based products, although factors such as product safety, quality, marketability, and affordability should be considered.