The Sustainable Plate: Unveiling the Science of Meat Substitutes and Impact on Global Health

Meat substitutes and alternative meats, including those made from plants or produced in a lab, reduce the consumption of environmental resources and the production of greenhouse gases. These substitutes are gaining popularity in the sustainable diets of people worldwide, with recent reports illustrating that the meat substitute market has grown significantly to a value of 10 billion. Experts predict that this market will continue to expand at a 42.1% CAGR through 2030.
 
However, these alternatives are too new to global plates, with little or unknown health or environmental outcomes. Some plant-based meat options made from ingredients like soy, peas, and wheat offer a meat-like texture but often contain excessive amounts of artificial ingredients, white sugar, salt, and trans-fats added during processing that are unhealthy and may lead to non-communicable diseases. On the other hand, lab-grown or cultured meats could have a global warming potential of 80% lower than traditional beef production. Additionally, lab-grown meat's health effects have yet to be evaluated. As meat substitutes continue to gain popularity worldwide, it is crucial to examine their potential to promote global food security and sustainability while maintaining positive health outcomes.It is imperative to comprehend the makeup, health effects and environmental impact of alternative meats, which are becoming increasingly popular as potential food for the future. This information is crucial for promoting sustainable food systems and healthier diets, as well as addressing global health concerns and environmental challenges.
 
The Sustainable Plate: Unveiling the Science of Meat Substitutes and Impact on Global Health aims to critically discuss the scope of alternative meats to meet global food security, nutritional adequacy and environmental sustainability. The book investigates the scientific basis and progress of meat substitutes, analyzing their capacity as an eco-friendly substitute for traditional meat and their influence on worldwide health results. Detailed information on nutritional composition, taste, texture, and technological
innovations of meat substitutes are presented, plus the worldwide health effects of integrating meat substitutes into sustainable food systems and place these substitutes suitably on the global diet plate.

Sommario

Introduction.- 1.Overview of the book's purpose and Objectives.- 2. Exploring the growing interest in meat substitutes and their role in addressing sustainability and health concerns.- 3. The importance of scientific research in understanding the impact of meat substitutes on global health outcomes.- Understanding Meat Substitutes.- 1. Definition and classification of meat substitutes.- 2. Exploring various types of meat substitutes, including plant-based, cultured, and novel protein sources.- 3. The science behind creating realistic textures, flavors, and nutritional profiles in meat substitutes.- Environmental Impact of Meat Substitutes.- 1. Comparative analysis of the environmental footprint of meat substitutes versus traditional meat production.- 2. Assessing the potential benefits of meat substitutes in reducing greenhouse gas emissions, land use, and water consumption.- 3. Exploration of sustainable sourcing, production methods, and packaging considerations in the meat substitute industry.- Nutritional Composition and Health Implications.- 1. Nutritional profile comparison between meat substitutes and traditional meats.- 2. Examining the health benefits and risks associated with meat substitutes.- 3. The role of meat substitutes in addressing chronic diseases, promoting weight management, and improving overall health outcomes.- Scientific Advances in Meat Substitute Technologies.- 1. Exploration of cutting-edge scientific innovations in meat substitute production.- 2. Cellular agriculture and the potential for cultured meat production.- 3. Novel protein sources, such as algae, fungi, and insects, and their viability as meat substitutes.- Culinary Applications and Consumer Acceptance.- 1. Showcasing the versatility of meat substitutes in various cuisines and recipes.- 2. Factors influencing consumer acceptance and adoption of meat substitutes.- 3. Addressing taste, texture, and sensory aspects crucial for successful diet integration.- Meat Substitutes and Global Health.- 1. Analyzing the potential impact of meat substitutes on global health outcomes.- 2. Addressing the role of meat substitutes in food security and nutrition.- 3. Discussing the implications for sustainable diets, social equity, and food justice.- Regulatory and Policy Considerations.- 1. Overview of current regulations and labelling requirements for meat substitutes.- 2. Addressing the challenges and opportunities for policy development in promoting sustainable meat substitutes.- 3. Stakeholder engagement and collaboration for the future of meat substitutes.- Future Directions and Outlook.- 1. Speculating on the future advancements and trends in meat substitute technologies.- 2. Anticipating the impact of meat substitutes on the global food system and human health.- 3. Call to action for policymakers, industry stakeholders, and individuals to embrace sustainable meat substitutes for a healthier and more sustainable future.- Conclusion.- 1. Recap of key findings and takeaways.- 2. Summary of the scientific understanding of meat substitutes and their potential impact on global health.- 3. The transformative power of meat substitutes in shaping sustainable diets and a more environmentally conscious world.- Appendix: Additional Resources.- 1. Recommended books, articles, documentaries, websites, and organizations related to meat substitutes, sustainability, and global health.- 2. Glossary of terms and acronyms.

Dettagli sul prodotto

• Autori: Subhasree Ray, Shoba Suri
• Editore: Springer, Berlin
• Lingue: Inglese, Tedesco
• Formato: Copertina rigida
• Pubblicazione: 03.10.2025
• EAN: 9783031946035
• ISBN: 978-3-0-3194603-5
• Pagine: 250
• Illustrazioni: Approx. 250 p.
• Categorie: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica; Diätetik und Ernährung, Nutrition, Ernährungssicherung und Versorgung, Umweltfaktoren in der Medizin, Environmental Health, Food Science, food security, food safety, Food Engineering, Sustainable diets, Plant-Based Meats, Alternative meats, Alternative meats environmental impact, Meat substitutes, Lab-grown meats