Page 45 - FoodFocusThailand No.175 October 2020

SPECIAL FOCUS

What Is Plant-Based Meat?

As the world’s population increases, the need for reliable protein sources
increases. Meat is a highly biological source of protein, but it is not sustainable.
In western countries, we switch to a diet that cuts down on meat, with the need
for healthy and flavorful meat-free food products.

Based on this trend, the market turns to plant protein such as pulses, gluten, wheat, and soy protein, up to 58% of meat-based food products.
which are processed into meat-like products, also known as meat analogues. These products are made Plant-based meat production processes
in a flavor, color and appearance similar to meat. Today, developing new and interesting food products produce 30%-90% less greenhouse
is a challenge. gas than actual meat production.
Plant-based meat is produced by using a plant-based process that is close to meat, giving it a look, Based on data comparing the
smell, taste and texture similar to real meat and used to cook like normal meats. Get nutrients from growth rate of plant-based meat
plants which are beneficial for health. The main difference is that plant-based meats contain no cholesterol products in 2015 compared to 2019 in
and are low in fat. This is another option that is popular today in both European countries and the United Table 1, it was found that the growth
States. There are good reasons for both health and the environment to reduce greenhouse gas generation rate of plant-based meat products
from livestock industry. The development of plant-based meats is an alternative protein source for tended to increase, especially in the
consumers. Plant-based meats can take the form of processed meats. The same goes for real meat. burger segment 614% increase in
The plant-based meat products are available in the market such as ground pork, meatballs, sausages, growth rate and the macronutrient from
burgers, nuggets, tuna, etc. For the reason that plant-based meat is so popular at the moment is: plant-based meat components shown
1. Consumers in the new generation to focus on eating healthy food and believe that eating vegetables as in Table 2.
has more health benefits than eating meat. Especially processed meat. The World Health Organization Plant protein is popular and growing
(WHO) has previously stated that processed meat increases the risk of cancer and heart disease, all over the world. But from the data of
making health lovers avoid eating meat or processed meat, especially fast food make meat from plants, the Department of International Trade
making it an attractive alternative. Promotion stated that such products
2. Plant-based meat products develop to be more diverse manufacturers are racing to develop may not be able to penetrate into the
products and introduce new menus. Make meat products from plants diverse and more interesting to main market (mainstream market) in
try. Thailand. But the demand for such
3. Consumers are more open-minded. Today’s consumers or the younger generation dare to try products has started to expand each
more and willing to pay to buy experiences for themselves. year. This can be seen from many
4. Many consumers today care about the environment. The production of plant-based meat uses famous restaurants or food
47% to 99% less land than real meat, 72% to 99% less water than real meat. Overall, crop-based meat manufacturers with branches in
production consumes less production resources than actual meat. Producing and consuming meat from Thailand launched a new food menu in
plants can also help reduce global warming. Which the amount of greenhouse gas that is produced in the “Plant-based” group as an
the world about a quarter comes from food. And the greenhouse gas content from food is caused by alternative to consumers, with the
current plant-based meat offering more
ตารางที่ 1 อัตราการเติบโตของตลาดของผลิตภัณฑ์ในกลุ่ม Plant-based meat product variety, convenience and easy
Table 1 Market growth rate of plant-based meat products cooking process. Get complete
nutrition. It is also friendly to health and
2015 Total Products 2019 Total Products
Category Increase the environment. If you are a meat
(n = 26) (n = 137)
non-eater or if you want to try a new
Burgers 7 50 614% product, plant-based meat is a very
Sausages 6 29 383% interesting option.
Mince 5 10 100%
Chicken 4 24 500%
Seafood 0 9
Other 4 15 275% เอกสารอ้างอิง/References
www.terrabkk.com/articles/197482
Total 26 137 429% www.amarinacademy.com/6041/news/plant-based-
ตารางที่ 2 ส่วนประกอบในเนื้อสัตว์จากพืชที่เกี่ยวข้องในสารอาหารหลัก meat
www.ditp.go.th
Table 2 Composition of plant-based meat in relation to the macronutrients
www.bangkokpost.com/life/social-and-lifestyle/
Nutrients Ingredient Listed 1761489/the-meat-of-the-matter
M. Tziva,S.O. Negro, A. Kalfagianni, M.P. Hekkert.
Protein Soy protein, pea protein, soy beans, hydrolysed vegetable protein, mycoprotein, Understanding the protein transition: The rise of
almonds plant-based meat substitutes. Copernicus Institute
Fat/Saturated Fat Vegetable oil, canola oil, sunflower oil, sunflower kernels, rice bran oil, of Sustainable Development, Utrecht University,
coconut oil, flax seed meal, cocoa butter, peanuts Princetonlaan 8a, 3484, CB, Utrecht, the
Netherlands.
Carbohydrate/Sugars Potatoes, tapioca, rice flour, sweet potato, corn starch, potato starch, sugar, Konstantina Kyriakopoulou, Birgit Dekkers, Atze
fructose, apple, tomato paste, wheat flour Janvan der Goot. Sustainable Meat Production and
Dietary Fibre Brown rice, lentils, black beans, wheat fibre, chickpeas, quinoa, red lentil, locust Processing. Science Direct Journal 2019.
bean gum, buckwheat, adzuki bean, split peas, green peas, whole pear millet, Felicity Curtain and Sara Grafenauer.
soy fibre, bamboo, methylcellulose, mushrooms, mung beans, carrot, pumpkin Plant-Based Meat Substitutes in the Flexitarian
Vitamins and Minerals Iron was added to 33/137 products; (via supplemental iron or fortified flour), Age: An Audit of Products on Supermarket Shelves.
vitamin B12 was added to 28/137 products; zinc was added to 25/137 products Nutrient Journal 2019.

OCT 2020 FOOD FOCUS THAILAND 45

23/9/2563 BE 18:47
44-45_Special Focus_Auromex.indd 45 23/9/2563 BE 18:47
44-45_Special Focus_Auromex.indd 45