**3. Comparative overview: plat proteins vs. animal proteins**

### **3.1 Economy and sustainability**

From our ancestral period onwards, meat plays a distinct role among other food sources. Comparatively high protein content, energy that are readily available,

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 of the inevitable challenges for the sustainability of livestock farms.

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].

#### **3.2 Nutritional and functional properties**

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 increase in the consumption of animal or meat products.

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 sources, are consistently related to nutrient adequacy.

**73**

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

Studies on substituting animal protein with plant protein are conducted widely

and some of the results include: about 21% of diabetes risk was minimized on substituting processed meat, where dairy product showed no great change [13]; red meat and other high glycemic foods such as refined grains, potatoes, etc. account for high risks; purified protein (e.g. soy protein isolates) ingredients on higher consumption (∼35 g/d) has a negative impact on blood lipids and blood pressure, while lower dose of soy protein (say, < 25 g/d) shows no remarkable effect [14]. Thus, both animal and plant proteins has their own influence over the consumers, where

However, predictably, plant proteins generally show some health benefits especially against cardio-metabolic risks and other chronic diseases. This is possible by replacing many components associated with animal protein like saturated fatty acids with plant protein package. Also, inclusion of higher quantity of plant source helps in consuming fiber which has prebiotic effects, thus assisting the beneficial micro flora in gastro-intestinal tracts. Additionally, amino acids also has influence on various diseases to great extent. For example, arginine acts as a vector in vascular homeostasis. Various studies concluded that non-indispensableamino acids (arginine, glycine, cysteine andglutamine/glutamate) with potential benefits are mainly

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

i.Protein crops are identified with better quality and cultivated globally,

ii.Crops are undergone various processing methods to obtain protein ingredi-

iii.These protein ingredients are then formulated and processed into texturized

iv.Products are distributed among consumers through retail and different food

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

intermediary products and final meat substitutes are developed,

supply chain is broadly classified into four major steps: [15, 16].

ents such as protein isolates and concentrates,

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

quantity and type of nutrient are important.

seen in plant proteins.

**4. Production technology**

service method.

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

Studies on substituting animal protein with plant protein are conducted widely and some of the results include: about 21% of diabetes risk was minimized on substituting processed meat, where dairy product showed no great change [13]; red meat and other high glycemic foods such as refined grains, potatoes, etc. account for high risks; purified protein (e.g. soy protein isolates) ingredients on higher consumption (∼35 g/d) has a negative impact on blood lipids and blood pressure, while lower dose of soy protein (say, < 25 g/d) shows no remarkable effect [14]. Thus, both animal and plant proteins has their own influence over the consumers, where quantity and type of nutrient are important.

However, predictably, plant proteins generally show some health benefits especially against cardio-metabolic risks and other chronic diseases. This is possible by replacing many components associated with animal protein like saturated fatty acids with plant protein package. Also, inclusion of higher quantity of plant source helps in consuming fiber which has prebiotic effects, thus assisting the beneficial micro flora in gastro-intestinal tracts. Additionally, amino acids also has influence on various diseases to great extent. For example, arginine acts as a vector in vascular homeostasis. Various studies concluded that non-indispensableamino acids (arginine, glycine, cysteine andglutamine/glutamate) with potential benefits are mainly seen in plant proteins.
