What is responsible for the possibility of formulating plant-based meat alternatives?

In recent years, plant-based meat alternatives have gained – and continue to gain – popularity, attracting the attention of vegans, vegetarians and those who limit their meat intake. The increase in the number of consumers, also means an increase in expectations for new innovations and the need to constantly develop and improve the products created.

Among the key aspects of products that are plant-based alternatives to meat products – to which consumers pay particular attention – are: protein content, clean and short formulation, as well as the texture by which the product faithfully provides a meat-like experience.

Consumers often want to experience the WOW effect! Why is this important? The faithful reproduction in plant-based products of the meaty structure, muscle fibers and blood (Steaks), fat (in bacon), skin (in the case of chicken and fish) and carapace (shrimp and shellfish) is the key to convincing and winning over consumers who are classic carnivores.

The aforementioned 1:1 reproduction – both in terms of physical and nutritional attributes – as well as the pure composition is responsible for whether the plant-based meat successor will be a game changer that will contribute to the reduction of the size of animal farms.

But what makes plant-based meat alternatives realistic? What makes a plant-based burger look like a classic meat burger, and a plant-based steak look like a “real” steak?

Let’s take a closer look at the ingredients and technologies that make it possible to mold these innovative products.