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Frankel’s fake flesh was the first attempt to create a commercial meat substitute in Israel, shortly after the country’s establishment in 1948. Introduced by its creator as “the new meat,” the product was designed to satisfy a desire for beef in an economy and ecology that could not provide it. The product illuminates how local political and economic challenges manifested through questions of access to food, and underscores Israel’s historical struggles with meat production as rooted in its settler-colonial structure. “The new meat” also echoed global concerns over nutritional security in the post-World War II era. Marked by the intensification of agricultural development and the industrialization of food production, the postwar period also nurtured utopian fantasies about the future of food. Frankel’s fake flesh encapsulates the entangled relationship between meat and meat substitutes, between scarcity and scientific exploration, and between ideas about protein, plenty, and nutritional security. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste. [ABSTRACT FROM AUTHOR]

This article offers a comprehensive analysis of consumers' perspectives towards plant-based meats, utilizing insights derived from a systematic literature review (SLR). The primary objective is to identify the specific areas of focus in studies pertaining to plant-based meats that address consumer preferences, as well as the prevailing methodologies employed in those studies. To accomplish this objective, the authors conducted a rigorous systematic literature review (SLR) adhering to established guidelines and employing quality assessment parameters for a set of eighteen selected studies. The findings of this SLR bring 18 primary works that deal with acceptance, barriers, environmental concern, and brand preference, among other aspects related to the consumer. Regarding the research methods most used in studies, some research uses the qualitative method, but predominantly the quantitative method is found. By synthesizing the findings of rigorous and high-quality peer-reviewed articles, this study offers insights that have the potential to advance the field. The derived insights not only contribute to the formulation of strategies aimed at enhancing consumer acceptance of plant-based meats but also hold promise in addressing the critical issue of reducing animal meat consumption and mitigating the associated negative environmental impacts. [ABSTRACT FROM AUTHOR]

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As one of the most adaptable polymer processing techniques, injection molding could transform plant-based meat production. As the global population grows rapidly, meat consumption is projected to increase by 50% [...]

Sustainable food practices are intrinsically linked to human nutrition in the preservation of the ecosystem. This study, therefore, evaluates the effectiveness, challenges, environmental impacts, and new food strategies related to plant and animal products, with a view to promoting more sustainable and healthy eating practices. The search stages were conducted using the following databases: PubMed, Science Direct, and SciElo. The studies selected included those published from 2018 to 2024 and government documents, available in English, Portuguese, and Spanish. The 34 articles analyzed in this study showed the environmental impacts related to the production of plant and animal proteins, highlighting the urgency of implementing changes in this sector. However, factors such as land use, carbon footprint, and water footprint show remarkable differences depending on the type of crop cultivated, agricultural practices adopted, and stages involved in the supply chain. As final considerations, the analysis suggests that achieving sustainability in food systems requires an integrate approach that combines the optimization of plant protein production with a reduction in environmental impacts and the development of technologies that that support the efficiency and resilience of the industry. Meeting the nutritional needs of the population in a sustainable way will only be possible through regional actions and a deep understanding of the challenges and opportunities. [ABSTRACT FROM AUTHOR]

The study examined the protein content and amino acid composition of various commercially available plant-based and meat-based burger patties. The aim of this study was to determine whether plant-based burger patties meet the requirement for essential amino acid content in the human diet. Amino acid profiles were determined using the Amino Acid Analyzer and FAO/WHO guidelines were considered for essential amino acid requirements. In this study, the protein content and amino acid composition of various meat-based burger patties (ABB), including chicken, pork and beef, and plant-based burgers (PBB) were analysed. The results showed that among the plant-based samples, PBB 4 had the highest protein content (24.81 g / 100 g), which was almost equal to that of ABB 1 (26.48 g / 100 g). The most abundant amino acids detected were Glu, Asp, Leu, Lys, Arg, Ser, Pro and Gly, with samples PBB 6, PBB 3 and ABB 1 having the highest concentrations. PBB 1 stood out as a valuable protein source with the highest content of essential amino acids (400.08 mg/g protein) among the plant-based burger patties. Some plant-based burger patties were deficient in essential amino acids, with PBB 3 and PBB 4 having the highest deficiency. The practical value of this study is that it helps people to make informed dietary choices.

Abstract The vast majority of the food we eat comes from land-based agriculture, but recent technological advances in agriculture and food technology offer the prospect of producing food using substantially less or even virtually no land. For example, indoor vertical farming can achieve very high yields of certain crops with a very small area footprint, and some foods can be synthesized from inorganic precursors in industrial facilities. Animal-based foods require substantial land per unit of protein or per calorie and switching to alternatives could reduce demand for some types of agricultural land. Plant-based meat substitutes and those produced through fermentation are widely available and becoming more sophisticated while in the future cellular agricultural may become technically and economical viable at scale. We review the state of play of these potentially disruptive technologies and explore how they may interact with other factors, both endogenous and exogenous to the food system, to affect future demand for land.

The vast majority of the food we eat comes from land-based agriculture, but recent technological advances in agriculture and food technology offer the prospect of producing food using substantially less or even virtually no land. For example, indoor vertical farming can achieve very high yields of certain crops with a very small area footprint, and some foods can be synthesized from inorganic precursors in industrial facilities. Animal-based foods require substantial land per unit of protein or per calorie and switching to alternatives could reduce demand for some types of agricultural land. Plant-based meat substitutes and those produced through fermentation are widely available and becoming more sophisticated while in the future cellular agricultural may become technically and economical viable at scale. We review the state of play of these potentially disruptive technologies and explore how they may interact with other factors, both endogenous and exogenous to the food system, to affect future demand for land. [ABSTRACT FROM AUTHOR]

Hypes can be a significant contributor in the mainstreaming of sustainable products. Former research on hypes has been supplier oriented, and thus little is known of their effect on new market formation. Our paper contributes to this research gap by examining the establishment of the 'meat substitute' category in Finland using press articles, retailer interviews and consumer panel data. We show how the emergence and legitimation of the meat substitute category depended heavily on the hype arising around a single product, called Pulled Oats (PO). This hype was anchored in its association with trendy and socio-culturally relevant values and practices. We further discover that the hype had positive spill-over effects on other novel meat substitute products but not on longstanding vegetarian protein sources such as tofu or tempeh. We discuss the contribution of these findings to the literature on hypes and sustainability transitions, especially regarding socially constructed market boundaries and the fact that the hype on PO lacked a disappointment phase typical of hype cycles. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the physical, sensorial, and microstructural properties of selected meat products with their plant-based alternatives to assess how closely the alternatives mimic the original products. Six meat analogue products, including Frankfurter sausage (SuA), steak (StA), Hungarian sausage (KA), minced meat (MA), salami (SaA), and burger (BA), were compared with their corresponding meat products (SuM, StM, KM, MM, SaM, and BM, respectively). The study measured colour indicators, texture parameters, sensory attributes, and microstructural properties. The redness values (a*) of the external surfaces of SuM and KM, as well as the hardness of MM, were similar to those of their alternative products, with no statistically significant differences (p > 0.05). Sensory evaluation revealed similar ratings for two attributes: product similarity and overall appearance. However, significant differences were found in the descriptors for animal character and meat taste.

Shifting from meat consumption is critical for future dietary evolution. Mainstream newspapers and social media are the leading platforms for expressing this opinion. By analysing the media discourse, the proponents of the shift from meat, to plant-based meat and cultured meat were identified. The objectives were: a) to identify themes, word frequencies, and sentiment related to meat substitutes, b) to determine Chinese perceptions of the two meat substitutes, and c) to determine which food functions are of concern to Chinese consumers. Between July 2016 and July 2022, the researcher gathered data from People's Daily and China Daily online outlets and user comments. 574 news articles and 2,345 online comments were extracted. Three techniques were applied: sentiment analysis, thematic analysis, and word cloud analysis. The results revealed that newspapers reported positively on meat substitutes, yet user comments showed negative public perception. Chinese people held positive attitudes toward plant-based meat and negative attitudes toward cultured meat. Thus, the insights from the media discourse provided valuable indicators for stakeholders to develop sustainable food education and consumption strategies. [ABSTRACT FROM AUTHOR]

The nutrient composition of plant-based burgers is a key factor when making their purchase/consumption decision to maintain a balanced diet. For this reason, ingredient list and nutritional information of burgers launched in the global market were retrieved from their labels. Products were classified based on the technology development, market position and region of the manufacturer. From the ingredient analysis, we observed a high heterogeneity in the ingredients used, a predominance of soy and wheat as main sources of proteins, and the increasing use of new protein sources (e.g. peas, other types of beans and pseudo-cereals). Oil was the most cited ingredient followed by salt. Nutritional composition varied mainly depending on the region with no clear pattern among countries. To less extent, technology development resulted in traditional products with lower amounts of protein and higher amounts of carbohydrates. Vegan and vegetarian products showed limited differences due to the high intra-heterogenicity. [ABSTRACT FROM AUTHOR]

Sustainable food practices are intrinsically linked to human nutrition in the preservation of the ecosystem. This study, therefore, evaluates the effectiveness, challenges, environmental impacts, and new food strategies related to plant and animal products, with a view to promoting more sustainable and healthy eating practices. The search stages were conducted using the following databases: PubMed, Science Direct, and SciElo. The studies selected included those published from 2018 to 2024 and government documents, available in English, Portuguese, and Spanish. The 34 articles analyzed in this study showed the environmental impacts related to the production of plant and animal proteins, highlighting the urgency of implementing changes in this sector. However, factors such as land use, carbon footprint, and water footprint show remarkable differences depending on the type of crop cultivated, agricultural practices adopted, and stages involved in the supply chain. As final considerations, the analysis suggests that achieving sustainability in food systems requires an integrate approach that combines the optimization of plant protein production with a reduction in environmental impacts and the development of technologies that that support the efficiency and resilience of the industry. Meeting the nutritional needs of the population in a sustainable way will only be possible through regional actions and a deep understanding of the challenges and opportunities.

As one of the industry leaders in the field of alternative proteins, Israel provides an interesting and important test case for examining explicit and implicit agendas in the professional and public debate regarding sustainable pathways for alternative proteins. Based on in-depth interviews with key stakeholders in the Israeli food-tech ecosystem and analysis of two recent reports (The Good Food Institute-Israel's report on the State of Protein Alternative Innovation and the Israel Innovation Authority report), we elucidate and highlight institutional, socio-cultural, socio-technological, and nutritional aspects inherent to the debate on meat substitutes. Looking at the socially constructed classification of meat substitutes in Israel, we explore the regulatory challenges and public discourses and scrutinize sustainability considerations in the context of meat substitutes. Finally, we advocate for diverse solutions to address the multifaceted issues intertwined with meat substitutes, emphasizing the need for more comprehensive research to understand the intricate interplay among distinct categories of meat alternatives. [ABSTRACT FROM AUTHOR]

Summary: The effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/w of beef (FC) and the others with substitution of the meat at 10 (F10%), 15 (F15%) and 20% w/w (F20%) levels with CF. Analysis of chemical composition, shrinkage, cooking yield, moisture and fat retention, pH, colour, lipid oxidation (TBARS), texture and sensory profile (Acceptance test and CATA questions) were performed. An increase in fat content, moisture and fat retention was observed in products with cricket flour. Adding CF resulted in softer meat products with lower shrinkage and cooking loss. FC was lighter and redder than products with CF. TBARS values were higher as CF addition increased, with no difference among FC and F10%. FC and F10% had greater sensory acceptance (scores above 8.0 and 7.0 for overall liking, respectively). By the CATA test consumers linked FC and F10% with the descriptors associated with overall liking, such as burger aroma, meat aroma and juicy and F15% and F20% were associated with undesirable descriptors such strange and unpleasant aroma, bad and dry appearance, sandy and crumbly. The results showed that cricket flour could replace beef by a fraction of up to 10%, obtaining a hybrid meat product with appropriate technological and sensory characteristics. [ABSTRACT FROM AUTHOR]

In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant activity on the properties of a meat analogue based on textured pea protein. The possibility of using acai oil (AO), canola oil (CO) and olive oil (OO); propolis extract (P); buckwheat honey (H); and jalapeno pepper extract (JE) was investigated. The texture, colour and selected chemical parameters of plant-based burgers were analysed. Results showed that burgers from control group had the lowest hardness, while burgers with honey had the highest. The highest MUFA content was found in samples with olive oil. Samples with honey were characterised by the highest content of polyphenols, flavonoids and antioxidant capacity. The highest overall acceptability was observed in burgers from the JE-CO group. Therefore, it is possible to use selected ingredients with antioxidant activity in the recipe for a plant-based burger with high product acceptability. [ABSTRACT FROM AUTHOR]

Extrusion is the standard process for producing meat alternatives. However, it is unsuitable for small scales, involves expressive energy expenditures, generates tasteless products, and degrades protein matrices. A systematic search of articles and patents identified strategies for alternatively elaborating anisotropic meat substitutes: spinning techniques; freezing-thawing; transglutaminase polymerization; additive manufacturing (3D-printing, lamination); konjac gum or gluten structuration; polysaccharides-proteins agglutination; coagulation with simultaneous shearing; and microwave cooking with simultaneous shearing. Main protein sources involve soy, pulses, mushrooms, non-meat animal proteins, and zein. Freezing-thawing, additive manufacturing, and microwave processing stand out as the most competitive techniques regarding sensory, nutritional, and economic aspects. [ABSTRACT FROM AUTHOR]

In this study, a hedonic pricing model with a stochastic frontier is applied to a sample of 183,717 observations of product sales of sausages in Germany to determine the valuation of attributes in the market. The average price of sausages is 1.14€/100 g, with meat substitutes valued at 1.53€/100 g and meat sausages at 1.01€/100 g. Our results show that credence attributes can induce a price premium, but that the effect strongly depends on the type of attribute. This may be important for deriving marketing strategies, as uniform measures may not be effective for both markets. [ABSTRACT FROM AUTHOR]