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What are the Alternative Protein Sources and Why They Are Important?

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What are the Alternative Protein Sources and Why They Are Important?

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Food security and environmental issues have become global crises that need transforma-tive solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required. These include cultured meat, plant-based meat, insect protein and single-cell protein. Here, we describe the food safety aspects of these novel protein sources, in terms of their technological backgrounds, environmental impacts and the necessary regulatory framework for future mass-scale production. Briefly, cultured meat grown in fetal bovine serum-based media can be exposed to viruses or infectious prion, in addition to other safety risks associated with the use of genetic engineering. Plant-based meat may contain allergens, anti-nutrients and thermally induced carcinogens. Microbiological risks and allergens are the primary concerns associated with insect protein. Single-cell protein sources are divided into microalgae, fungi and bacteria, all of which have specific food safety risks that include toxins, allergens and high ribonucleic acid (RNA) contents. The environmental impacts of these alternative proteins can mainly be attributed to the production of growth substrates or during cultivation. Legislations related to novel food or genetic modification are the relevant regulatory framework to ensure the safety of alternative proteins. Lastly, additional studies on the food safety aspects of alternative proteins are urgently needed for providing relevant food governing authorities with sufficient data to oversee that the technological progress in this area is balanced with robust safety standards.

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WHY IS THE ALTERNATIVE PROTEIN A SOLUTION FOR SDG 2?

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WHY IS THE ALTERNATIVE PROTEIN A SOLUTION FOR SDG 2?

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Global warming, hunger, and many diseases, especially mad cow, can there be a common solution to all these problems? Scientists, who have been trying to produce artificial meat in a laboratory environment since the early 2000s, answer this question by saying "Yes". The most important of these effects is that the amount of greenhouse gas that causes global warming and is released into the atmosphere by cattle will decrease by 90 percent. In addition, according to a study conducted at the University of Oxford, 99 percent less land, 95 percent less water and 50 percent less energy is needed to produce artificial meat than is used in livestock farming. On the other hand, it is claimed that artificial meat can be designed to be healthier than 'regular' meat. The zero hunger project is aimed at people finding safe food and reducing hunger to zero. For this, alternative food production is popular these days. Because if the investment increases also, the interest and support for this issue increase so artificial protein production will increase. It will become 40 percent cheaper than real meat and food. In addition, researches and applied methods show that these protein sources are suitable for health and even vegetarian people use it a lot.

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. Poor countries
. Hungry people

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Some of the Alternative Natural Protein Sources

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Some of the Alternative Natural Protein Sources

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* Soybeans
* Seitan (made from gluten)
* Lentil
* Beans
* Hemp seeds
* Quinoa
* Soy milk (made from soybeans and usually fortified with vitamins and minerals)
* Oats and Oatmeals
* Chia seeds

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Pros

- Legumes and cereals combined can provide comparable protein content to meat

- Usually contain more fiber and less saturated fat and cholesterol than meat

- Considered safe for consumption when cooked or processed

- ProsConsLower carbon footprint and land use compared with animal rearing

Cons
- Anti-nutrients such as lectins and phytates in plants reduce protein digestibility and the bioavailability of micronutrients

- Sophisticated meat analogues may contain high amounts of added fat and sodium

- Possibility of allergy in people allergic to plant proteins such as soy or gluten

- Highly processed products, such as meat substitutes, may require high energy costs

REFERENCE:
https://www.futurelearn.com/info/courses/engaging-with-controversies-in-the-food-system/0/steps/63410

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People's interest and support for plant-based meats have increased, and it's not hard to see why. With close to 130 billion animals slaughtered for food each year, a climate crisis driven—in large part—by animal agriculture, and a global public health crisis, consumers are looking for sustainable foods that simply cause less harm. It can also play an important role in the zero-starvation goal of the SDG. People can help starving countries by producing these meats.

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While giving these to people, we should also consider their health. So, is it the right choice as a solution?
Plant-based ingredients are a source of vitamins, minerals, and antioxidants, which all have health benefits. Furthermore, research
Trusted Source indicates that plant-based diets can be beneficial for weight management, diabetes, and the microbiome. It also suggests that they may help prevent
Trusted Source various health issues, such as hypertension and cardiovascular disease.

Additionally, official organizations, including the World Health Organization (WHO)
Trusted Sources are concerned about carcinogens in red and processed meats that may increase cancer risk. The American Heart Association (AHA)
Trusted Source advises that eating more plant protein instead of meat may improve heart health.
However, some plant-based products contain fillers and added sodium and may be high in saturated fats. In addition, although some manufacturers add vitamin B12 — which is essential for the body — to their products, others do not, which makes plant-based meats inferior in this regard. Plant-based meats may also have less zinc and other minerals than regular meat.
Also, let's see what the cost is.
“It will be 40% cheaper than real meat”
Another artificial meat manufacturer, Impossible Foods, has also slashed the price of 1 pound (453 grams) of artificial beef patties to $11. The recommendation price of the US Department of Agriculture for real beef patties is 5 dollars. In line with the industry's policy of slashing prices, consulting firm AT Kearney predicts that plant-based meat products will "eventually" cost 30-40 percent less than real meat. But to achieve this requires more investment in production systems and lower costs.

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An increasing number of people in the United States are eating plant-based meats for health, ethical, or environmental reasons. However, brands of plant-based meat vary in their nutrient density and have different nutritional strengths and shortcomings. A person should always be mindful of their nutritional intake and how it may affect their health.

Many people believe that eating more plant-based food will benefit both their health and the environment. Plant-based meat could be a sustainable answer to global environmental concerns. However, some people may have doubts as to whether it provides the same nutrients as meat.

This article looks at different types of plant-based meats, what manufacturers use to make them, and their pros and cons. It also analyzes the nutritional content of plant-based mince compared with ground beef.

Finally, it gives tips on how to choose healthier plant-based meats and what to look for on packaging labels.

Plant-based meat is a term that people use to describe foods that mimic meat products but are made from plants. These products include vegetarian-friendly alternatives for the following types and forms of meat and fish:
Learn more about meat substitutes here.

Manufacturers use a variety of products to make plant-based, or "fake," meats. Some products are suitable for vegans, while others contain non-vegan ingredients, such as egg and milk. Ingredients that brands use in plant-based meat products can :

There is huge variety in the types of products that people can purchase in stores and restaurants. For example, a plant-based burger might be a simple patty consisting of mushrooms and beans, or it might contain pea protein, soy, or seitan to give it an authentic meat-like texture.

Plant-based ingredients are a source of vitamins, minerals, and antioxidants, which all have health benefits. Furthermore, indicates that plant-based diets can be beneficial for weight management, diabetes, and the microbiome. It also suggests that they may help various health issues, such as hypertension and cardiovascular disease.

Additionally, official organizations, including the World Health Organization (WHO), are concerned about carcinogens in red and processed meats that may increase cancer risk. The American Heart Association (AHA) advises that eating more plant protein instead of meat may improve heart health.

However, some plant-based products contain fillers and added sodium and may be high in saturated fats. In addition, although some manufacturers add vitamin B12 - which is essential for the body - to their products, others do not, which makes plant-based meats inferior in this regard. Plant-based meats may also have less zinc and other minerals than regular meat.
Learn about the myths and truths surrounding vegetarian and vegan diets here.

Plant-based meats do contain different nutrients than meat products, but they are not all healthy. The nutritional content of both meats and plant-based substitutes varies depending on the specific product a person chooses.

Comparing the two types reveals both pros and cons to plant-based meats.

Pro: Less red meat can mean a lower risk of heart disease

In a small 2020 study, researchers asked 36 people to eat meat products as part of their usual diet for 8 weeks and then swap meat products for plant-based ones for 8 weeks while keeping the rest of their diet as similar to before as possible.

At the end of the study, the researchers noted improvements among the participants in several cardiovascular disease risk factors, including reduced low-density lipoprotein cholesterol. During the plant-based stage, the participants also consumed less saturated fat and more fiber than they did during the meat stage, although their sodium intake remained similar throughout the study.

Con: Plant-based meats may be higher in sodium

A nutritionally profiled plant-based products and compared them with their meat counterparts. The study took place in Australia and sampled plant-based products from supermarkets, including 50 burgers, 10 mince products, 29 sausages, 24 chicken products, nine seafood items, and 15 other meat substitutes.

Only 4% of the plant-based meats were lower in sodium than their meat equivalents. The mean sodium content in the plant-based products was mostly less than 500 milligrams per 100 grams (mg/100 g). However, this varied widely, and some products contained up to 1,200 mg/100 g, or 3 grams (g), of salt.

The researchers also noted that the sodium content varied depending on the product type. The sodium content in plant-based mince was about six times that of its meat-based equivalent. However, sausages containing meat had 66% more sodium than the plant-based sausages.

A 2021 study evaluated the nutritional quality of 37 plant-based mince products available in the U.S. in 2019. The researchers wanted to determine whether plant-based mince can supply essential nutrients, such as protein, zinc, and vitamin B12, in levels comparable to beef.

The study had several limitations. Firstly, the researchers did not randomly select the products, which may not be representative of all leading brands and products. Secondly, they obtained the nutrition information from the product labels rather than through chemical analysis.

However, the following is a summary of specific nutrients and the percentage of the daily value (DV) that they supply:

The study concluded that plant-based mince products have nutritional strengths as well as some shortcomings. For example, most plant-based meat products contained less vitamin B12 than ground beef. However, some manufacturers add this to their products.
Learn about good sources of vitamin B12 here.

When shopping or eating out, people can choose healthier plant-based meats by looking at the ingredients or nutrition labels. Some things to look for include:

a nutrient-dense ingredient list including whole foods, such as beans, legumes, vegetables, grains, nuts, and seeds

saturated fat contributing less than 10% of the calories

lower sodium, as government advice is to consume less than 2,300 mg per day

added vitamins and minerals, such as vitamin B12 or vitamin D

protein-rich ingredients that may help achieve recommended daily protein intakes, such as pea protein

Learn how to avoid nutritional deficiencies in a plant-based diet here.
What to avoid

Some characteristics of plant-based meats and products that a person might wish to avoid include:

Artificial ingredients: Some people may wish to avoid long lists of artificial ingredients, fillers, or additives. However, there is no evidence to suggest that these additives are harmful.

Added sugars: A person may wish to moderate their intake of ingredients ending in "ose", such as fructose, maltose, glucose, even if they do not exclude them altogether.

Higher calories: This may be especially true if a person wishes to lose weight.

Additionally, someone who has celiac disease or is intolerant to gluten should avoid plant-based meats containing seitan or vital wheat gluten.

Furthermore, people should be aware that if they eat buns, sauces, and condiments alongside plant-based meats, they will add calories, sugar, and fat to their daily intake.

What to look out for on food labels

The following table shows potential ingredients in plant-based meats that contribute to key nutrients:
Learn about the difference between animal and plant protein here.

Plant-based meats may be a sustainable ecological solution and serve as tasty alternatives for those avoiding meat for ethical or health reasons. They can provide essential nutrients and fiber and may be lower in saturated fats than meat.

However, they may contain lower levels of some nutrients, such as protein, vitamin B12, or zinc, than a regular meat product. It is important to note that people eating a plant-based diet can get adequate nutrients by including a variety of whole foods and supplementing vitamin B12.

People who wish to try plant-based meats should look at the ingredients list to help them choose nutrient-dense products. They may also want to avoid or limit accompaniments that will add excess sugar, fat, or salt.

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Is plant-based meat healthy? Pros and cons

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An increasing number of people in the United States are eating plant-based meats for health, ethical, or environmental reasons. However, brands of plant-based meat vary in their nutrient density and have different nutritional strengths and shortcomings. A person should always be mindful of their nutritional intake and how it may affect their health.

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Pros

- Rich in vitamins and minerals, such as zinc, iron, and B vitamins

- Good sources of protein and fat

- Meet essential amino acids requirements

- Safe for consumption when reared in a controlled environment

- Wild insects can be made safe for consumption after processing

- Can be used in animal feed reducing the need for crop production

Cons

- Contain chitin which reduces protein digestibility

- Still unknown how processing and cooking techniques affect their nutritional value

- Possibility of allergy in people allergic to crustaceans

- Still unclear of the environmental impact of large-scale production

- Production is still expensive due to high manual labor