Alternatives to meat – plant based or cell-based – are likely to replace animal-based meat in the diet of coming generations to a large extent. The rising demand of meat as it occurred during the last decades, and is expected to grow in the future, is problematic. Current methods of large-scale animal husbandry are a major concern for animal welfare. They are linked to public health complications, and environmental degradation. With regard to human health, the animal agriculture industry is interconnected with foodborne illness, diet-related disease, antibiotic resistance, and infectious disease. Animal agriculture contributes to environmental issues including greenhouse gas emissions, land use, and water use. In response, academic researchers and the industry are working to improve production methods and sensory characteristics of plant-based- and cell-based meat[1].
In a series of blog posts, I will look at some important aspects of meat alternatives.
- Plant-based and cell-based meat – What are they? What is their current acceptance and use?
- How are they produced? Is salt involved in the production process?
- How will meat alternatives affect the salt market? Decreasing consumption in animal feeding vs. increasing consumption in the production of meat alternatives?
[1] Rubio, Natalie & Xiang, Ning & Kaplan, David. (2020). Plant-based and cell-based approaches to meat production. Nature Communications. 11. 10.1038/s41467-020-20061-y.
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