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.

Dr. Subhasree Ray is the Head of Section (Employee Wellness) at TVS Motor Company, Tamil Nadu, India

Dr. Shoba Suri is a Senior Fellow with Observer Research Foundation in New Delhi, India