The popularity of plant-based protein, or “fake meat,” has grown in recent years as consumers seek to eat fewer animal products. In fact, vegetable protein should be a 3 billion Australian dollars opportunity for Australia by 2030.
Many consumers believe that these fake meats are better for their health, as well as for the environment, but is it true?
What is fake meat?
It may seem obvious, but the first thing to say is that fake meat is not meat. Referring to these products as meat has been widely criticized by the meat industry, leading to a recent Senate Committee Report recommending mandatory regulations for the labeling of herbal products.
Fake meats fall into two categories: plant proteins and cellular proteins.
The vegetable burgers and sausages found on supermarket shelves are made by extracting protein from plant foods, often peas, soy, wheat protein and mushrooms.
But a myriad of additives are needed to make these products look and taste like traditional meat.
For example, chemically refined coconut oil and palm oil are often added to plant-based burgers to help mimic the soft, juicy texture of meat. Dyes, such as beetroot extracts, have been used in Beyond Meat’s “raw” burger to mimic the color change that occurs when meat is cooked. And the additive soy lehemoglobin, produced by genetically modified yeast, was used to create the Impossible Foods “Rare” Burger.
Something not yet available on supermarket shelves in Australia is cellular or “cultured” meat. This fake meat is made from an animal cell which is then grown in the lab to create a piece of meat. Although it may seem like a distant concept, Australia already has two cell meat producers.
Is fake meat healthier?
Good news, a Audit of more than 130 products available in Australian supermarkets, plant-based products were, on average, lower in calories and saturated fat, and higher in carbohydrates and fiber than meat products.
But not all herbal products are created equal.
In fact, there are considerable differences in nutritional content between products. For example, the saturated fat content of the plant-based burgers in this audit ranged from 0.2 to 8.5 grams per 100 grams, meaning that some plant-based products actually contained more saturated fat than a beef patty.
Salt levels in herbal products are high, but vary by product. The vegetable mince can contain up to six times more sodium than meat-equivalent products, while plant-based sausages contain on average two-thirds less sodium.
The question then is, does replacing animal foods with plant foods improve health?
A week of eight test of 36 American adults studied this, and researchers found that eating more plant-based products (while keeping all other foods and beverages as similar as possible) improved risk factors for heart disease, including cholesterol level and body weight. However, to research in this area is still in its infancy and longer term trials are needed.
Ultimately, most fake meats are classified as ultra-processed foods.
They’ve undergone extensive industrial processing and contain “rare or no culinary use” substances, meaning you wouldn’t find them in your average kitchen cupboard.
Government and the food industry have the opportunity to ensure that these highly processed plant-based products are reformulated to contain less saturated fat and sodium, and to minimize the use of chemical-based additives.
Is fake meat better for the environment?
Yes it’s possible.
United States Beyond meat burger claims to use 99% less water, 93% less land, and produce 90% fewer greenhouse gas emissions than a traditional beef patty.
Yet the environmental footprint of plant-based products is a controversial topic, especially since ultra-processed foods have been widely criticized as being ecologically unsustainable.
A study published this month in The Lancet Planetary Health examined the ethical and economic implications of consuming herbal products. The researchers concluded that switching from beef to plant-based products would reduce the carbon footprint of US food production by 2.5-13.5%, reducing the number of animals needed to produce beef by 2 at 12 million.
However, the researchers noted that the benefits to farm labor and natural resources were less clear.
So, should we eat fake meat?
Fake meats can be eaten as part of a healthy diet as “occasional food”.
When choosing plant-based products, check the label to choose low-salt, high-fiber options.
If you’re looking for a meat alternative that’s both healthy for you and the environment, whole plant foods are by far the best option for a herbal or flexitarian diet.
Fresh or canned legumes, beans, and chickpeas can be used to make your own meatless burgers, and herbs and spices can add flavor to tofu.
Eating these whole plant foods also aligns with the Australian guide to healthy eatingwhich recommends choosing lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans, and eating fewer processed meats like salami, bacon, and sausages.