Comparative Study of Plant-based Meat Substitutes

Abstract

The global community is looking for nutrient-dense, environmentally friendly materials for their diets. The increasing craze for a vegan diet, along with human health and animal protection, has increased the usage of meat substitutes such as plant-based meat. It has been examined if protein-rich bioresources, including algae, vegetables, and grains, may mimic animal meat's feel, taste, smell, and sensory qualities. This study evaluates conventional and readily available meat replacements and summarizes recent developments in food products depending on proteins derived from vegetables or green sources. Isolates from soya and brown rice were extracted to observe the pH, carbohydrates, and protein quantities in each substitute. PPN, with the highest protein concentration, is discovered to be made entirely of soy. PPN composed entirely of rice has low protein content, whereas PPN with high rice quantity has high carbohydrate content.