Plant-Based Meat vs. Cultured Meat: What are the Differences?
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Meat alternatives and cultured meat have gained popularity due to a combination of environmental, ethical, health, and technological reasons. They are also portrayed as sources of non-animal protein that is now contributing to the dietary transition recently. [1]
Environmentalism and extremists of sustainability have been part of the cause, the driven force of such a trend, admittedly, who seek a future way of diet that does not compromise ethics, health and environmental concerns. Anyhow, and to some extent, the invention of Meat Alternative and Cultured Meat have their benefits to anyway either for purpose of sustainability or for health.
The question here is, featuring among the most popular meat alternatives, what are the differences between Plant-Based Meat Alternative and Cultured Meat? In this article, we will then study into the details, as well as their pros and cons.
What are Plant-Based Meat Alternative?
Plant-based meat refers to products designed to mimic the taste, texture, and appearance of animal meat, manufactured with ingredients derived entirely from plants, known as plant-based protein source. Plant-based meats can be made from a variety of plant proteins, fats, and other natural ingredients including soy, peas, wheat gluten, beans and legumes, rice, potatoes, and other grains.
The production of plant-based meat involves extracting protein from plants, which is then texturized through processes like extrusion. The process involves high heat and pressure to create fibrous, meat-like textures. Innovations in food technology have enabled the development of plant-based meat products that closely resemble traditional meats in flavour, texture, and cooking behaviour.
As flavourings, colourings, and nutritional additives are also engaged in the production of plan-based meat alternatives, they are additional ingredients used to enhance taste, appearance, and dietary value. One of the exemplary approaches is the use of beet juice to replicate the red colour of beef, and vitamins and minerals can be added to match the nutritional profile of meat.
The plant-based meat alternative, as suggested my its name, does not engage animal-source protein during its production and processing.
What are Cultured Meat?
Cultured meat, also known as lab-grown meat, in vitro meat, or cell-based meat, which is produced by cultivating animal muscle cells in a lab rather than harvesting meat from farmed animals. The process of making cultured meat begins with the collection of muscle cells from animals, which are then nourished and allowed to multiply in a culture medium, a nutrient-rich solution that facilitates their growth. The cells grow into muscle fibres, which aggregate to form meat tissue. Cultured meat is in fact still animal-source protein, however, their production does not derive from the slaughter of livestock.
Cultured meat represents a groundbreaking alternative to traditional meat, embodying the convergence of biotechnology and food science to address the pressing challenges of sustainability, ethics, and health in meat consumption. Unlike plant-based alternatives, which derive from various plants to emulate meat characteristics, cultured meat is actual meat grown from animal cells in laboratory settings.
What are the Differences Between Plant-Based Meat Alternatives & Cultured Meat?
As have had some preliminary introduction about each of these 2 category of meat alternatives, we are able to figure out their differences from a range of perspectives and properties.
Differences between Plant-Based Meat and Cultured Meat
Credit: Ms. Shuk-man CHOW, Scientific Officer
Different Source of Protein, Origin, and Composition
Plant-based meat alternative has their protein derived entirely from plants. They are totally in nature meat alternatives designed to mimic the taste, texture, and appearance of animal meat using plant-based ingredients but has nothing to do with real meat.
Cultured Meat, on the other hand, are lab-grown or in vitro meat which has their source derived from real animal cells. Due to such an approach of production, cultured meat has actual meat tissue now they grow from cells harvested from animals, making it real meat without the need to raise and slaughter animals, offering the true taste, texture, and appearance of animal meat.
Difference Method of Production
The production of plant-based meat alternatives involves a process where proteins are extracted from plants and subsequently utilized in food technology applications, such as extrusion, to develop textures that closely mimic those of animal meat. During this process, plants undergo processing to isolate proteins, which are then shaped and textured according to desired specifications.
The production of cultured meat begins with the collection of muscle cells from animals, which are subsequently cultured in a nutrient-rich medium. The cells are then permitted to proliferate and form muscle fibres, gradually accumulating to construct meat tissue. The process necessitates a controlled environment that closely simulates natural muscle growth, incorporating the use of bioreactors and precise growth conditions to ensure the development and maturation of the meat in a manner that mimics traditional meat cultivation, but without the ethical and environmental impacts associated with conventional livestock farming.
Different Production Method
Market Status and Consumer Acceptance
Plant-based meat alternatives have gained widespread availability in markets globally, and they are witnessing growing consumer acceptance, particularly among individuals following vegan, vegetarian, or reduced-meat diets.
Cultured meat, while not yet commercially available on a large scale, faces certain technological and cost limitations that hinder its widespread market introduction. The anticipation around its launch includes expectations of varying levels of consumer acceptance, largely due to its novel production method.
Bibliography
- [1] Unlocking the value and transitional purpose of plant-based meat alternative companies in the German market, Alexander Schwarz, https://doi.org/10.1016/j.sftr.2024.100183
- [2] Food Safety Focus (159th Issue, October 2019) – Incident in Focus Plant-based Meat and Cultured Meat – New Food Fads, Reported by Ms. Shuk-man CHOW, Scientific Officer,
Risk Assessment Section, Centre for Food Safety, https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_159_01.html
