Plant-based meat

Photo of "pulled pork" sandwich made using jack fruit.

Products within this category are found in nature and are commonly used as meat substitutes. Examples include: a variety of mushrooms (ex. portobello, oyster, white button, etc...), pulses, jackfruit, and others. These naturally occurring plant-based meat substitutes mimic properties of meat by being similar in texture and/or protein content. The texture similar to meat products produced by some plants and mushrooms is through structure of fibrous material found within them, creating a "fleshy" appearance and feel. For example, the jackfruit is often used as a replacement for pulled pork.

We tried jackfruit — the huge tree fruit that supposedly tastes like pulled pork

Plant-based meat products are made to mimic properties found within natural meats and are considered to be meat substitutes. Compared to meat products, plant-based meats— for the most part — offer consumers a more sustainable and environmentally friendly line up of meat alternatives. They are made using plant and other non-animal products to look, taste, and feel like meat products. Examples include: seitan, falafel, tempeh, Tofurky, Beyond Meat burgers, and Mock duck. Plant-based meats are made to resemble meat products in texture, flavour, and appearance. The primary ingredients in plant-based meat substitutes are typically soybeans (and other legumes), wheat gluten, lentils, and tofu, yuba, tempeh, and a variety of nuts.

Products within this category are found in nature and are commonly used as meat substitutes. Examples include: a variety of mushrooms (ex. portobello, oyster, white button, etc...), pulses, jackfruitjackfruit, and others. These naturally occurring plant-based meat substitutes mimic properties of meat by being similar in texture and/or protein content. The texture similar to meat products produced by some plants and mushrooms is through structure of fibrous material found within them, creating a "fleshy" appearance and feel.

There are ~350,000 accepted plant species on earth, and only 150 out of approximately 30,000 edible plant species are cultivated for food production around the world. According to the Food and Agriculture Organization of the United Nations (FAO) 90% of calories around the world come from only 30 plant species. Plant-based meat products benefit from having the ability to draw upon hundreds of thousands of plant species for new and improved ingredients. There is a lot of opportunity to discover plant proteins with desirable properties for plant based meat products such as: desirable amino acid profiles, denaturing temperatures, textures, tastes, and shelf lives. Innovation opportunities within the plant-based meat industry include:

• Discovery of optimal plant proteins with desirable properties
• Isolation and understanding of plant proteins
• Development of techniques for efficiently isolating desired plant proteins
• Manufacture and processing of specific plant proteins