Overview
The world must undergo a shift towards sustainable food systems if it is to meet its global climate change mitigation goals. Healthy and sustainable development is the government's new goal in the twenty-first century. The rising number of people are realizing how important it is to connect the health promotion agenda with other initiatives. Plant-based meat and dairy substitutes offer viable replacements for meals derived from animals in high- and middle-income countries and a route towards adopting a more sustainable diet.
Plant-based alternative foods (PBAF) are becoming increasingly popular due to their potential contribution to wholesome and sustainable food systems. PBAFs include meat substitutes, dairy alternatives, and other plant-based products that can replace animal-based products in the diet. The growing trend of adopting plant-based diets propels advancements in the plant-based alternatives industry. While some consumers choose to avoid meat from farmed animals or animal foods altogether, a growing number of people are replacing a share of their meat intake with plant-based substitutes that seek to approximate the texture, flavor, and nutrient profiles of farmed meat using ingredients derived from pulses, grains, oils, and other plants and fungi.
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Plant-based protein products, represented by "plant meat" are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles and emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, among others. Lately, researchers have been committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.
What are Plant-based Foods?
Source: National Center for Biotechnology Information and DBMR Analysis
Plant-based foods are derived from plants, including fruits, vegetables, whole grains, legumes, nuts, and seeds. These foods are rich in nutrients, fiber, and antioxidants, and are an essential part of a healthy diet for many people. Here are some examples of plant-based foods:
Fruits: Apples, bananas, berries, oranges, grapes, kiwi, mangoes, and pineapples are all plant-based fruits that are high in vitamins, minerals, and fiber.
Vegetables: Broccoli, spinach, kale, carrots, tomatoes, peppers, onions, and sweet potatoes are all examples of plant-based vegetables that are packed with nutrients and antioxidants.
Whole grains: Brown rice, quinoa, oats, barley, and whole wheat bread are plant-based whole grains that are high in fiber and complex carbohydrates.
Legumes: Chickpeas, lentils, black beans, kidney beans, and peas are plant-based legumes that are high in protein, fiber, and important nutrients such as iron and folate.
Nuts and seeds: Almonds, cashews, walnuts, sunflower seeds, and chia seeds are the plant-based nuts and seeds which are high in healthy fats, protein, and important minerals like magnesium and zinc.
Incorporating plant-based foods into the diet is a great way to improve overall health and reduces risk of chronic diseases such as heart disease, diabetes, and some forms of cancer.
"If everyone shifted to a plant-based diet we would reduce global land use for agriculture by 75%. This large reduction of agricultural land use would be possible thanks to a reduction in land used for grazing and a smaller need for land to grow crops"– by Hannah Ritchie
World Wide Vegan Plant-based Food and Vegan Scenario
According to different vegan societies and consulting companies, the number of people following plant-based diets is increasing tremendously. In America, vegans increased by 500%, from nearly four million in 2014 to 19.6 million in 2017. A national USA survey published in 2018 found that two-thirds of participants had reduced meat consumption in the last three years. In the UK, 21% of the population consider themselves flexitarian (vegetarian who occasionally eats food from animals) and 1 in 8 declared vegetarian or vegan. In Germany, vegetarians increased from 1% in 2005 to 7% in 2018; in Italy the meat-free population has increased by 94.4% from 2011 to 2016, and in Spain, flexitarians increased by 25% in two years. Moreover, a global survey in 2019 reported that 40% of consumers are trying to reduce their consumption of animal proteins, while 10% avoided red meat completely.
"Ethical veganism is a philosophical belief protected under the Equality Act 2010" – Judge Robin Postle
The Universal Declaration of Human Rights, 1948 states that the declaration applies to all humans irrespective of their dietary and lifestyle choice. Moreover, in European Union, the law of labeling vegan food, specifically plant-based meat has been adopted by several European countries after a judgment from European Court of Justice which held that dairy terms such as milk, yogurt, cream, cannot be used for marketing a plant-based product. In United States of America, states such as Mississippi, Louisiana, South Dakota, Missouri have legislations in place to prohibit the use of term "sausage", "hot dogs" or any other meat terms to describe plant-based food products. The concept of vegan food have been recognized in many parts of the world. For instance, Portugal mandates keeping at least one plant-based item in the menu of public canteens, and French Schools serve vegetarian meals at least once a week.
Indian Scenario
Although the concept of vegan food is new in India, the Food Safety and Standards Authority of India (FSSAI) is all set to regulate food business operators (FBOs) of vegan food. FSSAI has issued the Food Safety and Standards (Vegan Foods) Regulations, 2022, which was come into force on 10th June 2022, to regulate all people involved in the trade of vegan foods viz. persons involved in manufacturing, selling, packaging, offering for sale, marketing, distribution or import of vegan foods.
Vegan Definition:
Vegan food includes those food particulars which doesn't involve any constituents, complements, and processing aids of beast origin. It excludes milk, milk products, fish, flesh, meat, egg, egg products, honey, honey freak products, and material of nonentity origin such as silk, colorings, chitin/ chitosan, and constituents that are clarified by using products sourced from creatures. The foods made from factory, such as nuts and seeds, legumes, soy milk, almond milk, vegetable canvases, chuck, rice are exemplifications of vegan and plant-based food.
The movement of plant-based food has been really gearing up and receiving a lot of traction. The Animal Rights Organization in India, PETA has been urging people to turn Vegan. Even the most favourite brand of India "AMUL" was recommended by PETA to produce plant-based milk product. Growing trend towards Veganism has led the food regulator to introduce the new regulation casting above responsibilities on the FBOs for the consumers' safe consumption of vegan food.
U.K. Scenario
According to the National Diet and Nutrition Survey of 2008-2019, data for the U.K. was found that plant-based alternative foods (PBAF) consumption trends, the Dietary data for 15,655 individuals aged 1.5 years and over were analysed to assess aggregate change in intake of PBAF and six other food groups that play a role in transformative dietary change.
Nutrition Comparison of Food Products
New factory-grounded meat druthers similar as the insolvable ™ Burger and Beyond Burger ® are getting increasingly popular with consumers and have attracted considerable fiscal investments, media content, and exploration attention. Their success has led other food companies to produce their own performances of these products.
Meat alternatives, formulated to mimic red meat's taste and sensory experience, are marketed for their ecological and health benefits compared to red meat. While ingredients vary amongst plant-based meat products, the new generation of alternatives is formulated specifically to mimic the sensory experience and macronutrient content of meat by using plant proteins (soy, pea, potato, rice, wheat, and/or myocprotein), fats (canola, coconut, soybean, and sunflower oil), and other novel ingredients (soy leghemoglobin, red-colored vegetable extracts, and flavoring agents). Additionally, various vitamins and minerals that are naturally found in meat (zinc, iron, and B-vitamins) are increasingly added to plant-based meats.
An average ground beef of 113 grams contains 220 calories per serving, with about 60 mg of Cholesterol. In contrast, -based meat such as soy-based meat has 250 calories per serving, and pea-based meat has 260 calories per serving with 0% Cholesterol, and has much more carbohydrate and is more fortified with vitamins and minerals, than animal-based meat.
Source: Frontiers Media S.A. and DBMR Analysis
Challenges Associated With Awareness of Plant-based Foods
- Taste and Texture: One of the primary challenges is creating plant-based products that mimic animal-based counterparts' taste, texture, and mouthfeel. Achieving the right balance and replicating the sensory experience of meat, dairy, or eggs can be technically challenging.
- Ingredient Sourcing and Supply: Sourcing an adequate and consistent supply of high-quality plant-based ingredients can be a challenge, especially as demand for plant-based products increases. Some ingredients, such as certain types of proteins or specialty plant-based additives, may have limited availability or face price fluctuations.
- Processing and Manufacturing: Developing efficient and cost-effective manufacturing processes for plant-based products can be complex. Certain plant-based ingredients may require specialized processing techniques to optimize functionality and create desirable product characteristics.
- Nutritional Profile: Ensuring that plant-based food products provide a complete and balanced dietary profile can be a challenge. Formulating products to contain adequate protein, essential amino acids, vitamins, minerals, and other nutrients without relying on animal-based sources.
- Allergen Concerns: Plant-based ingredients, such as soy, wheat, and nuts, can be common allergens, potentially limiting the consumer base for certain plant-based products. Developing allergen-free or allergen-reduced options and ensuring proper labeling and communication about allergens are important considerations.
- Cost and Affordability: Some plant-based food products can be more expensive than their animal-based counterparts due to factors such as ingredient costs, production processes, and economies of scale. Improving cost competitiveness and affordability can help broaden access to plant-based options.
- Market Acceptance and Consumer Education: Convincing consumers to try and adopt plant-based products can be a challenge, especially for those who are accustomed to traditional animal-based diets. Raising awareness, dispelling misconceptions, and educating consumers about the health, environmental, and ethical benefits of plant-based eating are crucial.
- Policy and Regulation: The plant-based food industry faces various policy and regulatory challenges, including labeling regulations, product classification, and standards for terms such as "vegan" "vegetarian" or "plant-based." Establishing clear and consistent regulations can help foster consumer trust and facilitate market growth.
While these challenges exist, the plant-based food industry has made significant progress in addressing them. Ongoing research, technological advancements, and increasing consumer demand are driving innovation and improvements in plant-based product development, making them more accessible and appealing to a wider audience.
What Consumers Need to Know and How Does it Affect the Consumers?
The market for plant-based foods is being driven by several important factors, such as increasing health consciousness among consumers, high health benefits of plant-based foods, growing consumer demand for plant-based foods, growing categories of plant-based foods, Increasing food consumption, environmental sustainability, improvements in online retail penetration, an increase in per capita income, and an increase in spending on plant-based foods. Additionally, the rise in e-commerce, brand expansion for -based foods, research and development activities, technological advancements, and modernization of production methods will all contribute to creating new opportunities for the plant-based foods market in upcoming years.
In the present time, the demand for veganism is paving the path for plant-based food. Plant-based diets have the potential to provide a range of health benefits, including reducing the risk of chronic diseases such as heart disease, diabetes, and certain cancers. However, there are also challenges associated with plant-based diets, such as ensuring adequate nutrient intake and addressing the cost and cultural appeal of plant-based alternatives. Further research is needed to determine the role of plant-based alternative foods in sustainable and healthy food systems.
Why Plant-Based Food is a Sustainable Option for the Consumers
Plant-based foods are a sustainable option for consumers because they are derived from plants, including fruits, vegetables, whole grains, legumes, nuts, and seeds, which have numerous health benefits. Incorporating these foods into one's diet also promotes sustainable environmental practices by reducing greenhouse gas emissions, preventing biodiversity loss and deforestation, and cutting out the primary water requirement in conventional meat production. Additionally, plant-based meat production uses significantly less land, water, and fertilizer, produces no manure, and eliminates both eutrophication and the direct human health risks associated with massive amounts of untreated animal waste. The plant-based foods industry has been fueling market growth through innovation and variety, expanding beyond meats and milk to offer options for all occasions and all meals. Therefore, policymakers should encourage local action for sustainable and healthy food policies that promote the consumption of plant-based alternative foods to ensure wholesome and sustainable food systems.
Action Taken By Businesses to Raise Awareness
Plant-based food products have seen a significant uptake in recent years, with more and more consumers shifting towards plant-based diets for health, climate change, and animal welfare. However, plant-based food companies face several challenges that they need to overcome to meet consumer demands and grow their market share. Here are some of the challenges and opportunities for plant-based product companies:
- Innovation and options: Innovation and creativity are essential to overcome the challenges and make plant-based products more appealing to consumers and creating a range of options for consumers and clearly messaging those options to appeal to a variety of expectations can help grow the plant-based category
- Convenience and health benefits: Consumers tuned into plant-based eating seek more convenience, greater health benefits, and more attractive pricing.
- Nutrition and function: Formulating plant-based products to maximize nutrition and deliver function is a growing opportunity, and selecting the right building blocks in the formulation is important.
Factors Affecting the Sustainability of Plant-based Foods
- Reduced Greenhouse Gas Emissions: Animal agriculture, especially livestock production, significantly contributes to greenhouse gas emissions. Plant-based diets have a lower carbon footprint because plants generally require fewer resources, such as land, water, and energy, to grow compared to animal agriculture. Consumers can help mitigate climate change by reducing their carbon footprint by choosing plant-based foods.
- Efficient Resource Use: Plant-based food production is generally more efficient regarding resource utilization. Growing crops for direct human consumption requires less land, water, and energy compared to raising animals for meat. Plant-based foods can help conserve natural resources and reduce environmental pressures associated with land use, deforestation, water scarcity, and pollution.
- Preservation of Biodiversity:: Animal agriculture often contributes to habitat destruction and biodiversity loss. By shifting towards plant-based diets, consumers can help reduce the demand for animal products, thereby decreasing the pressure on ecosystems and protecting biodiversity.
- Water Conservation: Animal agriculture is water-intensive, requiring substantial water for raising livestock and producing animal feed. Plant-based foods typically have a lower water footprint, as plants need less water than animal agriculture. By consuming plant-based foods, consumers can contribute to water conservation efforts.
- Reduced Pollution and Eutrophication: Animal waste generated by intensive livestock operations can lead to water and soil pollution, contributing to eutrophication and harming ecosystems. Plant-based food production generally generates less pollution and has a lower risk of nutrient runoff, protecting water quality and ecosystems.
- Food Security and Feeding the Growing Population: As the global population grows, providing a sufficient and sustainable food supply becomes crucial. Plant-based diets have the potential to feed more people with fewer resources compared to animal-based diets. Consumers can contribute to global food security efforts by shifting towards plant-based food choices.
- Health Benefits: Plant-based diets, when well-planned and balanced, can offer numerous health benefits, including a reduced risk of chronic diseases such as heart disease, type 2 diabetes, and certain cancers. Promoting plant-based food consumption aligns with promoting healthier lifestyles and can lead to improved public health outcomes.
By embracing plant-based food options, consumers can actively support sustainability efforts, reduce environmental impact, and contribute to a more resilient and healthy food system for future generations.
Following Strategies to Reach Various Plant-Based Food Product Consumers
- Elevate the simplicity of your ingredients: All consumers want to know that their food is simple and clean. Plant-based food companies should communicate the simplicity of their ingredients to attract more consumers.
- Communicate your plant-based food's nutritional value: While taste matters the most to plant-based food consumers, nutrition and substance are also important. Plant-based food companies should communicate the nutritional value of their products to attract health-conscious consumers.
- Emphasize taste: Taste is a crucial factor in attracting plant-based food consumers. Plant-based food companies should focus on creating delicious and craveable products that appeal to a variety of taste preferences
- Appeal to flexitarians: Flexitarians represent a large market opportunity for plant-based food companies. Plant-based food companies should create products that appeal to flexitarians by offering a range of options that balance health and indulgence
- Promote health messaging: Health is a primary reason why consumers are transitioning to plant-based diets. Plant-based food companies should lead with health messaging to attract health-conscious consumers
- Create a range of options: Plant-based food companies should create a range of options for consumers and clearly message those options to appeal to a variety of expectations
- Consider convenience: Plant-based food consumers tend to prefer food that is convenient and easy to prepare. Plant-based food companies should consider convenience when developing their products
By implementing these strategies, businesses and organizations can effectively reach and engage a wide range of consumers, fostering the adoption of plant-based food products and supporting the growth of the plant-based industry.
Technology Aiding in the Efficient Development of Plant-Based Foods
Technological advancements have played a significant role in developing sustainable plant-based food products. Plant-based food companies are using technology to overcome challenges such as taste and texture, protein yield, cost, and scaling production. Here are some of the technological innovations that are helping plant-based food companies:
- Ohmic heating: This technology allows for the production of plant-based food alternatives with unique textures, shapes, and flavors that mimic animal-based products
- Shear-cell technology: This technology can create a fibrous texture in plant-based meat alternatives
- 3D printing: This technology enables the production of customized products tailored to individual preferences, such as personalized plant-based nutrition bars or dietary supplements
- Electrospinning: This technology can create plant-based meat alternatives with a fibrous texture
- Clean label ingredients: Plant-based food companies are using clean label ingredients to meet consumer demands for sustainability and minimizing food waste
- Alternative Protein Sources: Technological advancements enable the discovery and development of alternative protein sources. For instance, plant-based proteins can be extracted, isolated, and processed using techniques like high-pressure processing, enzymatic hydrolysis, or extrusion. This allows for the creation of protein-rich ingredients like pea protein, soy protein, or algae-based proteins that can be used as substitutes for animal-derived proteins.
- Texturization and Structuring: Technology helps replicate the texture and mouthfeel of animal-based products in plant-based alternatives. Techniques like extrusion, high-pressure processing, and 3D printing enable the creation of plant-based products with desirable textures and structures, such as meat analogues or dairy alternatives with similar properties to their animal-based counterparts.
- Flavor Enhancement: Technology assists in improving the taste and flavor of plant-based foods. Flavor-masking technologies can mitigate off-flavors and enhance palatability. Additionally, the use of fermentation processes and microbial cultures can create unique and savory flavors in plant-based products, similar to the umami flavors found in meat and dairy.
- Ingredient Functionality: Technology helps optimize the functionality of plant-based ingredients. For example, hydrocolloids and emulsifiers can be used to improve the texture, stability, and mouthfeel of plant-based products. Additionally, encapsulation techniques can protect sensitive nutrients or flavors and ensure their release at the desired time.
The provision of useful information, customization possibilities, monitoring capacities, and interaction with other digital tools are just a few ways that technology promotes the development of plant-based food products.
What Plant-Based Food Products Require?
Consumers have varying preferences and requirements when it comes to plant-based food products. Here are some types of plant-based food products that consumers often seek:
- Meat Alternatives: Consumers often look for plant-based alternatives to meat products, such as burgers, sausages, nuggets, and ground meat substitutes. These products should mimic meat's taste, texture, and cooking experience while being made from plant-based ingredients like soy, pea protein, or mushrooms.
- Dairy Alternatives: Many consumers seek plant-based alternatives to dairy products like milk, cheese, yogurt, and ice cream. These alternatives are typically made from plant sources like almonds, soy, oats, or coconuts and should provide similar taste, texture, and functionality as their dairy counterparts.
- Plant-Based Protein Sources: Plant-based protein sources like tofu, tempeh, seitan, and legumes (beans, lentils, chickpeas) are in demand among consumers looking for protein-rich plant-based options. These products are versatile and can be used as ingredients in various recipes or consumed as standalone protein sources.
- Plant-Based Snacks: Consumers seek plant-based snack options that are convenient, tasty, and satisfying. This includes items such as veggie chips, hummus, nut-based energy bars, plant-based jerky, roasted chickpeas, and other snackable plant-based options.
- Plant-Based Ready Meals and Convenience Foods: Busy consumers often look for ready-to-eat plant-based meals or convenience foods that are easy to prepare and offer a balanced nutritional profile. These include plant-based frozen meals, pre-packaged salads, grain bowls, plant-based deli meats, and microwaveable plant-based entrees.
- Plant-Based Bakery and Dessert Items: Plant-based bakery and dessert products like bread, cakes, cookies, pastries, and desserts are sought after by consumers with plant-based diets or dietary restrictions. These products should be free from animal ingredients like eggs, dairy, and honey, while maintaining taste and texture.
- Plant-Based Beverages: Plant-based beverages, such as almond milk, soy milk, oat milk, coconut water, and vegetable juices, are popular among consumers seeking alternatives to traditional dairy or sugary drinks. These beverages should provide nutritional value, taste good, and have a wide range of flavor options.
- Plant-Based Condiments and Dressings: Consumers look for plant-based condiments, spreads, and dressings to accompany their meals. This includes products like vegan mayonnaise, plant-based butter, salad dressings, and plant-based alternatives to condiments like ketchup or barbecue sauce.
- Plant-Based Ingredients: Consumers often seek specific plant-based ingredients to incorporate into their home cooking or recipes. This includes plant-based proteins, flours, oils, sweeteners, spices, and flavorings that are suitable for a plant-based lifestyle.
It's important to note that consumer preferences may vary based on cultural, dietary, and personal factors. Providing a wide range of plant-based food products that cater to diverse tastes and needs can help meet the demands of various consumers in the plant-based market.
Conclusion
In conclusion, plant-based alternative foods make a significant contribution to creating wholesome and sustainable food systems. Individuals can reduce their environmental impact by lowering greenhouse gas emissions, conserving natural resources, and protecting biodiversity by shifting towards plant-based diets. Plant-based options also promote efficient resource use, water conservation, and reduced pollution. Additionally, these foods offer health benefits, including a reduced risk of chronic diseases. Through product innovation, effective marketing, education, and collaborations, businesses can reach diverse consumers and encourage the adoption of plant-based alternatives. Embracing plant-based foods is a key step towards creating a more sustainable and resilient food system for the well-being of both people and the planet.
