Key ingredients include soy protein, wheat protein, and pea protein. Beet juice is often added as a natural colorant, while flavor and seasoning are achieved using yeast extract and plant-based fats. Plant-based meat alternatives (PBMA) are also made from legumes as alternative protein sources.
These ingredients are carefully processed to recreate the taste, texture, and appearance of traditional meat products.¹
Plant-based meat is typically lower in calories, contains less saturated fat, and provides more fiber than animal meat. However, the cost of plant-based meat is high since it is synthesized in laboratories using specialized processes, while animal meat is derived from poultry or livestock farming.
A fully plant-based diet can sometimes lead to deficiencies in zinc, iodine, calcium, and vitamin B12, nutrients that are naturally abundant in animal-based foods. Nutritionists recommend that vegan consumers monitor their intake and increase plant protein consumption based on the Recommended Dietary Allowance (RDA).²
Beyond taste and texture, research increasingly focuses on how these products impact human health and nutrition.
Studies show that plant-based meats can support weight management since they lack animal fat and help lower LDL (bad) cholesterol levels. Replacing red meat with plant-based options may reduce the risk of cardiovascular disease and improve heart health, while also reducing the carbon footprint associated with livestock farming.³
However, plant-based meats can still cause nutrient deficiencies—especially vitamin B12, iron, and calcium—if not supplemented properly.⁴
Plant-based meats are:
Rich in fiber
Lower in calories, making them suitable for weight management
Beneficial for heart health, as they can lower cholesterol levels and aid digestion
While plant-based meats are promising, challenges remain:
Improving taste, texture, and nutritional balance
Addressing nutritional deficiencies, particularly B12 and iron
Managing higher sodium or fat levels from processing
Preventing allergic reactions in individuals sensitive to soy, gluten, or legumes
Studies have shown that some ultra-processed plant-based products may contain added sodium, sugars, or oils, which could contribute to metabolic health issues over time.⁶
According to Grand View Research (2024), the global plant-based meat market was valued at approximately $7.17 billion in 2023 and is projected to reach $24.77 billion by 2030.¹ This surge reflects growing demand for sustainable and ethical food options and technological advances that make plant-based products more appealing to mainstream consumers.
Manufacturers are exploring new protein sources like seaweed, pulses, hemp, and millets to diversify their product lines. The industry is also experimenting with 3D printing for improved texture and flavor, and the use of fungi-based proteins to give products a more authentic meat-like structure.⁷
As an innovative solution in synthetic biology and food technology, plant-based meats continue to spark debate about their nutritional value and sustainability. Although they reduce environmental impact compared to animal meat, deficiencies in essential nutrients such as vitamin B12, iron, and calcium remain a concern.
Still, plant-based meats hold significant promise for food scientists and consumers advocating sustainable, lower-carbon diets. As AI-driven food design and biotechnology evolve, these products may soon strike a better balance between nutrition, taste, and sustainability.
1. Are plant-based meats healthier than real meat?
They can be lower in saturated fat and cholesterol but may lack certain nutrients like vitamin B12 and iron found in animal meat.
2. Do plant-based meats help with weight loss?
Yes, they are typically lower in calories and fat, making them suitable for weight management when part of a balanced diet.
3. Are plant-based meats processed?
Yes. Many products are ultra-processed, though new brands are working to improve nutrient content and reduce additives.
4. Do they provide enough protein?
Plant-based meats offer adequate protein for most people , but digestibility may be lower compared to animal protein
5. Can people with allergies eat plant-based meats?
Caution is advised, as some contain soy, gluten, or legumes that can trigger allergic reactions.
6. Are plant-based meats eco-friendly?
Yes, they generally have a smaller carbon footprint compared to traditional meat production.
7. What are the main drawbacks?
Cost, processing, and potential nutrient deficiencies are the most cited challenges.
8. What’s next for plant-based meat innovation?
Research focuses on new protein sources, improved texture, and clean-label formulations that are both nutritious and sustainable.
References:
Grand View Research. Plant-Based Meat Market Size, Share & Trends Analysis Report by Source (Soy, Pea, Wheat), by Product (Burger Patties, Sausages, Strips & Nuggets), by Type, by End-Use, by Region, and Segment Forecasts, 2024–2030. https://www.grandviewresearch.com/industry-analysis/plant-based-meat-market
G. Sarwar Gilani, Kevin A. Cockell, and Estatira Sepehr. “Effects of Antinutritional Factors on Protein Digestibility and Amino Acid Availability in Foods.” Journal of AOAC International 88, no. 3 (2005): 967–987. https://doi.org/10.1093/jaoac/88.3.967
Mark Messina, Alison M. Duncan, Andrea J. Glenn, and François Mariotti. “Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio.” Advances in Nutrition 14, no. 3 (2023): 392–405. https://doi.org/10.1016/j.advnut.2023.03.003
M. Gräfenhahn and M. Beyrer. “Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?” Foods 13, no. 10 (2024): 1541. https://doi.org/10.3390/foods13101541
L. Chen et al. “Plant-Based Meat Alternatives: Advancements in Ingredients, Processing and Innovation.” Trends in Food Science & Technology (2025). https://www.sciencedirect.com/journal/trends-in-food-science-and-technology
A. Navarré. “Beyond Meat Substitution: A Multifaceted Review of Plant-Based Foods and Meat Substitutes.” Foods 14, no. 13 (2025): 2312. https://doi.org/10.3390/foods14132312
S. Jafarzadeh et al. “Alternative Proteins: A Path to Sustainable Diets and Food Security.” Current Research in Food Science 7 (2024): 1–15. https://doi.org/10.1016/j.crfs.2024.100158
Edited by M Subha Maheswari
