Analyses of the environmental impact of plant-based meat show that the production of plant-based meat uses 72% to 99% less water
and 47% to 99% less land.
In addition, it causes between 51% and 91% less water pollution and emits between 30% and 90% less greenhouse gas emissions.
By transitioning to plant-based meat and other alternative proteins, we can use far fewer natural resources.
proteins and the biodiversity that those ecosystems, and the biodiversity those systems support, to recover, function and thrive.
By taking animals out of the equation, plant-based meat significantly reduces the risk of future pandemics.
Animal meat is primarily muscle tissue. Plants don’t have muscles.
So how do the plants we see growing in a field become a piece of meat that looks, smells, tastes and meat that looks, smells, tastes and cooks like animal meat?
At its simplest level, animal meat is composed of protein, fats, vitamins, minerals and water. Although plants do not have muscles, they contain proteins, fats, vitamins, minerals and water. Plant-based meat takes advantage of this biochemical similarity between plants and animals.
PEA PROTEIN CURIOSITIES
The proteins used in these applications are mainly derived from dairy, soy and wheat gluten due to dietary restrictions, food allergies and food allergies and vegetarianism, alternative protein sources are being explored.
For a sustainable supply of healthy food for the growing population, there is a need for a transition from animal proteins to sustainably produced proteins, often derived from plants, is needed for a sustainable supply of healthy food for the growing population.
Sustainably produced protein alternatives are urgently needed for inclusion in the human diet.
Current meat analogues are mainly based on soy protein and gluten based to some extent and other sources such as pea protein. These protein sources are fractionated into standardized protein-rich powders, often mixed with other ingredients and processed into meat analogues.
Green Deal, and aims to build fair, healthy and environmentally friendly food ecosystems, (European Union, 2020).
Excessive production and consumption of meat, especially beef, is a significant global concern worldwide, which generates significant environmental damage (Eshel et al., 2014; Poore and Nemecek, 2018).
The EAT-Lancet Commission’s planetary healthy diet recommends an intake of red meat that does not exceed 28 g/kg. which represents at most about 10 kg of red meat per person per year (Willett et al., 2019). The current consumption of red meat is almost four times higher.
higher with more than 39 kg of red meat per capita per year (Willett et al., 2019). In addition, the intake of processed meat is 90% higher than recommended globally (Afshin et al., 2019). High meat consumption consumption has been linked to an increased risk of several chronic diseases (type 2 diabetes, gestational diabetes, coronary heart disease, heart failure, stroke and cancer) and an increased mortality rate (Larsson and Wolk, 2006; Norat et al., 2005; Pan et al., 2012; van Dooren et al., 2014; Wolk, 2017).
Replacing meat protein with plant protein in the human diet, in particular legumes, has the potential to significantly improve the sustainability of food systems (Jensen et al., 2012; van Dooren et al., 2014; Wolk, 2017).
All REALVEGY products are: Vegan. Gluten Free. GMO Free. Soy Free. Lactose Free. Egg Free.
