**4. Production technology**

*Veganism - a Fashion Trend or Food as a Medicine*

**3.2 Nutritional and functional properties**

increase in the consumption of animal or meat products.

sources, are consistently related to nutrient adequacy.

palatability – are some major reasons for meat to rule over the diet of non-vegetarian consumers from pre-historic period. Various studies and surveys are conducted to note the increasing demand of meat in near future. It is expected that for 6 billion people around the world, in the year 2000, about 229 billion Kg of various animal products where produced; this will be doubled (approximately 465 billion Kg) by the year 2050 for 9.1 billion population [8, 9]. This hike in demand is not only attributable to the increasing population, but also to global economic developments including industrialization, urbanization, and rise in income, where another study illustrates that by the year 2030, meat consumption will be 72% more than the current statistics. Livestock farms were used previously to achieve the necessity of meat production [10, 11]. Today, limited natural resources like land and water and other ethical issues are some

In present scenario, about 20% electricity from total energy generated and 70% of water from total freshwater consumption is utilized for the production of food crops. Majority of thus produced crops and its wastes are used for the growth of livestocks in the form of feed and fodder, i.e., converting plant protein to animal protein for human consumption. Briefly, the reality is, when the world is facing food security and scarcity of natural resources, we are wasting majority valuable resources for the conversion plant nutrients to animal products. For instance, a study states that out of total grain and soy produced, 40% of grain and 75% of soy is used as feed. Then again, ideology of people matters a lot in order to put an end to these disputes. Studies conducted in various parts of the world give a common sketch that mostly, consumers who are health concerned is rarely diverting to the meat substitutes, and surveys shows that female population and educated people are more interested to substitutes animal protein than male population and lesseducated counterparts. Factors such as awareness of the negative health impacts of meat products, comparatively lowering number of neophobic people (who shows an extreme or irrational dislike towards anything unfamiliar or new to them), transition to plant-based diet, and publics who endorse to protect and care nature are some of the reasons for the growth and sustainability of meat substitutes; indirectly through which economy and sustainable development of a nation is influenced [12].

Consumption of plant and animal products always depends upon many reasons. One among them is their nutritional profile. From macro-nutrients like carbohydrates, protein and fat to micro-nutrients like vitamins and minerals varies drastically in both the sources. Due to the reason of palatability, it is commonly observed that consumption rate of animal products, including dairy and egg are always higher than the plant products. Concepts of higher biological value of egg, whey, etc. than the proteins of soy and other plant sources are also an inevitable factor for

From past decades, researches have provided sufficient evidences to increasing health risksdue to meat consumption.Animal proteins are usually associated with SFAs and plant proteins with fiber and phenolic compounds. This is usually reffered as "protein package" or "whole food package". Studies conducted among no-vegetarians, pesco-vegetarians, and vegetarians show that meat consumers are observed with higher energy intake along with high quantity of SFAs, vitamin B12, vitamin D, zinc, and iodine, while fiber, PUFAs, vitamin C, vitamin E are in lower concentration. Higher intake of nutrients and components like heme, cholesterol, etc. from animal sources, especially red meat, can cause to cancer, type-2 diabetes, stroke, heart disease, and metabolic syndromes. On the other hand, plant protein, regardless of the

of the inevitable challenges for the sustainability of livestock farms.

**72**

Invasion of plant-based substitutes in our daily diet has been started decades before, whether it is milk analog or meat analog. Many of the foods we consume today consists of plant protein and had been used as a source of plant-based protein long-ago to substitute and reduce the consumption rate of meat and meat-derived products. Some of the traditional recipes include mushrooms, legumes, tempeh, wheat gluten, and pressed tofu in which slight alterations are made sometimes by adding flavors to obtain final product that can successfully imitate the meat (lamb, chicken, beef, sausage, ham, etc.) in sensory attributes. Enlightenment on the health benefits of plant-based protein over the various adverse effect of meat consumption caused a major impact on increased production rate of meat substitutes in the food market around the world. Thus many innovative foods that can replace meat in table are available easily. Generally, the production of meat substitutes in supply chain is broadly classified into four major steps: [15, 16].


Various processing technologies are utilized for the conversion of plant-based protein into a product that can imitate meat especially in the area of texture and taste. Conceptualization of technological development in food sector is differentiated as First generation meat substitutes (mainly composed of low-moisture cooking developing intermediate products) and Second generation meat substitutes (based on high-moisture cooking extrusion, started in European markets at early period of 2000s). First generation meat substitute was found to be existing since 1990s in European markets and includes product like Textured or Texturized Vegetable Protein (TVP). The method is based on the working principle of extrusion consisting screw system within a barrel. In this method, high temperature is provided to the raw material and compressed inside the barrel, which is then conveyed through dye(s) so that an expanded final structure is obtained. This undergoes further processing to form final meat substitute. On the other hand, second generation meat substitutes were a success due to the advancement in food sectors, especially in the areas of cooking extrusion technology, various innovations in hydrocolloids and so on. These technologies opened a new insight to food market, not just because they helped in developing products that are more appealing and similar to meat, but also application of wide range of raw materials categorized as cereals, pulses, legumes, oilseeds, and aquatic plants. **Table 1** briefly explains some commonly used protein sources and its corresponding market products along with health benefits and challenges. Based on the availability, cost, convenience, nutritional profile of both raw material and final product, functional characteristics and physiological properties, numerous meat analogues are developed and are still in its experimental stages [25]. Acceptance of the final product of a meat substitute, however, has a vast influence on the ingredients used while manufacturing. **Figure 3** gives an idea on general classification on the ingredients for developing a meat analog.


**75**

**Table 1.**

*Plant Proteins as Healthy, Sustainable and Integrative Meat Alternates*

• Gastrointestinal and gut health • Antioxidant, anti-inflammatory, anticancerous and cardio-protective activities • Obesity and weight management

cholesterol level by inhibiting intestinal absorption cholesterol • Decrease cell proliferation

> inflammatory, antioxidative, and anticarcinogenic activities

• Low fat content and high protein content helps in lowering blood cholesterol level, and has glycemic properties

Fucoxanthin present in brown algae helps in apoptosis in human cancer cell line • anti-

inflammatory, Antidiabetic, antioxidant properties • Eicosapentaenoic (EPA) &docosahexaenoic acids (DHA) are against chronic diseases

*Table presenting different protein sources, corresponding meat substitutes and challenges faced for its acceptance.*

• Anti-

Sausages • Pigments like

**Health benefits Challenges References**

• Presence of antinutrients and some toxic compounds like phytic acids,lectins, saponins,alkaloids, tannins and enzyme inhibitors decreases protein digestibility and bioavailability of minerals


• Increase of uric acid level in blood leads to urolithiasis • Mycotoxins and allergies in some cases are still a challenge • Acceptance on the basis of sensory attributes like taste and color

• Consumer response to green protein products due to chlorophyll • Requires complex and effective processing methods • Waste water generated may cause hazards like algae

parks

[20]

[21, 22]

[23, 24]

*DOI: http://dx.doi.org/10.5772/intechopen.94094*

**Meat substitute products**

Lupin steak and other similar products

Oilseeds CanolaPRO™ • Reduce plasma

Mycoproteins Quorn™ products (e.g. Meat free sausages, Meat-free chicken and Apple sausages)

**Primary ingredients or protein sources**

Legumes (pea, lentil, lupin, chickpea)

Filamentous fungus *Fusarium venenatum*

Algae *Arthrospira platensis* (spirulina)


*Plant Proteins as Healthy, Sustainable and Integrative Meat Alternates DOI: http://dx.doi.org/10.5772/intechopen.94094*

*Veganism - a Fashion Trend or Food as a Medicine*

(based on high-moisture cooking extrusion, started in European markets at early period of 2000s). First generation meat substitute was found to be existing since 1990s in European markets and includes product like Textured or Texturized Vegetable Protein (TVP). The method is based on the working principle of extrusion consisting screw system within a barrel. In this method, high temperature is provided to the raw material and compressed inside the barrel, which is then conveyed through dye(s) so that an expanded final structure is obtained. This undergoes further processing to form final meat substitute. On the other hand, second generation meat substitutes were a success due to the advancement in food sectors, especially in the areas of cooking extrusion technology, various innovations in hydrocolloids and so on. These technologies opened a new insight to food market, not just because they helped in developing products that are more appealing and similar to meat, but also application of wide range of raw materials categorized as cereals, pulses, legumes, oilseeds, and aquatic plants. **Table 1** briefly explains some commonly used protein sources and its corresponding market products along with health benefits and challenges. Based on the availability, cost, convenience, nutritional profile of both raw material and final product, functional characteristics and physiological properties, numerous meat analogues are developed and are still in its experimental stages [25]. Acceptance of the final product of a meat substitute, however, has a vast influence on the ingredients used while manufacturing. **Figure 3** gives an idea on general classification on the ingredients for developing a

**Health benefits Challenges References**

• Development of hormoneresponsive tissues are reported • Beany flavor reduces the consumer acceptance

• Gluten is a poor source of essential lysine and threonine • Many of wheat proteins are recognized as allergens and triggers of celiac disease (CD)

[17, 18]

[19, 20]

**74**

meat analog.

**Primary ingredients or protein sources**

Soy bean Tofu,

**Meat substitute products**

tempeh, Texturized soy protein (TSP) Schnitzel

Wheat Seitan • Helps in bowel

• Reduce of chronic illnesses (CVD, immune disorders, diabetes, obesity, antihypersensitive andbreast and prostate cancer • Nutraceutical effects • Anti-fibrosis, anti-estrogen • Shows positive effect on thyroid and fertility

movement • Increase gut microbiota • Decrease of serum cholesterol

levels • Reduce postprandial blood glucose level • Lowers the risk of cancer and colitis

#### **Table 1.**

*Table presenting different protein sources, corresponding meat substitutes and challenges faced for its acceptance.*

**Figure 3.**

*Schematic representation of ingredients used in meat analog industry.*
