Due to worldwide demand for sustainable and healthy alternatives to animal based foods, concerns about the health of both humans and animals have fuelled the creation of plant-based meat replacements.
There are many health benefits associated with eating plant based meats as they are packed with high fibre, good level of vitamins, minerals and proteins which reduces the risk for diabetes, cancer and heart diseases. Reduced consumption of meat may help in decreasing cholesterol levels and preventing heart-related issues and colorectal cancers.
“Meat alternatives are designed to mimic the taste, texture, colour, juiciness and form of animal meat which is achieved by choosing the right quality ingredients for their functional properties and in right combination, which also results in minimal or no additives usage. Protein being one of the most important ingredient which has oil retaining capabilities, dissolving, emulsifying, gelation and foaming properties, all of which are important for the creation of sensory and textural qualities that are like those of animal meat,” says Ruth Renitha, Co-founder, Shaka Harry.
Most of the meat alternatives are derived from soya protein as it has desired specific traits like nutrition, protein network formation, taste, and physical appearance. “Currently, the meat alternatives are also manufactured by using proteins from cereals like maize, rice, wheat, oil seed, beans, lentils, pea etc. Adding oil or fat seems to be vital because it can increase the taste of the meat-alternatives. Canola oil, Rapeseed oil, Coconut oil and Sunflower oil are some of the fats and oils that are used,” adds Renitha.
A major prerequisite for consumer acceptance and the introduction of new meat alternatives to the market, in addition to textural attributes, is an appealing flavour which can be achieved by adding flavours which are derived from plant components and by the art of culinary creation.
It’s not just our health and well-being that’s affected by what we eat, but also the future of our planet. “About 30% of global warming and climate change has been attributed to the current practices in the food industry. There is an undoubted indication that the extreme consumption of meat is negatively influencing the environment in a substantial manner. Research suggests that plant based meats can be a solution for reduced greenhouse gasses, less water usage and less land usage while providing good quality protein and overall nutrition. There is a need to fix our food system to ensure we produce healthy and affordable food sustainably,” opines Renitha.
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