Tuesday, 3 July 2012

Meat-Like Vegetarian Fare: Replicating the Nutrition, Texture and Taste of Meat and Eggs

ScienceDaily (June 29, 2012) — Food scientists are working to replicate the nutrition, as well as the texture, taste and functionalities of meat and eggs, by utilizing plant-based products and in-vitro technologies, according to a presentation at the Institute of Food Technologists (IFT) 2012 Annual Meeting & Food Expo in Las Vegas.
The "emerging, next-generation plant-based meat (alternatives) promise to deliver the sensory experience of conventional animal proteins for specific culinary applications," said Nicholas J. Genovese, PhD, visiting scholar and consultant at the University of Missour¬i-Columbia. In addition, scientists are growing in-vitro meat cells and muscle that may someday replace chicken, beef and pork.
The average American eats 864 pounds of meat each year, according to visualeconomics.com, a consumption level that cannot be sustained economically or environmentally, said Genovese.
Globally, more than 60 billion animals are killed for consumption each year, and hens lay approximately 79 billion eggs. The production of animal-based food requires the growing use of a finite amount of land suitable for agriculture, contributes to deforestation and 18 percent of all greenhouse gas emissions, and may alter the number and variety of species in an ecosystem, according to the Food and Agriculture Organization (FAO) of the United Nations.

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