In this file:
· To replace meat, processed plant-based food needs to be healthier and tastier
· Scientists Take Their Shot At Making Plant-Based Meat Tastier
To replace meat, processed plant-based food needs to be healthier and tastier
By Daniel T Cross, Sustainability Times
June 7, 2021
Most people can’t imagine their diet without plenty of meat in it and see vegetables as side dishes at best. Yet meat production, especially beef, is a major driver of both environmental destruction and climate change.
To raise cattle, you need plenty of pasture, which often comes at the expense of forests that are cleared for good. Meanwhile, the methane emissions of cows through their burps and flatulence contribute to the global greenhouse effect (although some changes in the diets of cattle can help mitigate these methane emissions).
Encouragingly, in a bid to wean people off animal proteins, teams of scientists and food manufacturers are working on ways to make plant-based proteins not only more nutritious but also tastier.
“[A] plant-based diet is not necessarily better than an omnivore diet from a nutritional perspective,” explains Prof. David Julian McClements, a food scientist at the University of Massachusetts who is a coauthor of a study on how to design more nutritious plant-based diets.
The paper’s aim is to help food producers create healthier and tastier plant-based products for the sake of environmental sustainability as well as ethical reasons out of concern for the wellbeing of livestock...
Scientists Take Their Shot At Making Plant-Based Meat Tastier
Jordan Strickler, Contributor, Forbes
Jun 7, 2021
One of the biggest complaints about plant-based proteins (politics aside) has generally always been taste. While the past few years has seen advancements on the palates of plant-based burgers, other meats, fish, milk, cheese and eggs have sometimes left something to be desired. Now, with alternative meats on an uptick around the globe, a team from the University of Massachusetts Amhurst is working to change that.
And yes, it will be as complicated as it sounds.
"A lot of academics are starting to work in this area and are not familiar with the complexity of animal products and the physicochemical principles you need in order to assemble plant-based ingredients into these products, each with their own physical, functional, nutritional and sensory attributes" says food scientist David Julian McClements, UMass Amherst Distinguished Professor and lead author of a paper in the new Nature journal, Science of Food, that explores the topic.
The past couple of years, plant-based foods have been flying into the baskets of grocery shoppers. The paper notes that in 2019, the plant-based food market in the U.S. alone was valued at closed to $5 billion, with north of 40% of sales in the milk category and just shy of 19% in plant-based meat products. That represented a market value growth of 29% from 2017...
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