Day 4: Greener Days: My Earth Week Journal

After exploring the environmental and health impacts of CAFOs (Confined Animal Feeding Operations) in yesterday’s post, I wanted to shift the focus toward solutions. One innovation making waves in the food world is the rise of plant-based meat alternatives. For my chemistry class, in my final essay, I had the chance to dive into how these alternatives are created on a molecular level, and how they’re designed to mimic the taste, texture, and nutrition of traditional meat. Today, I’m sharing that piece to show how chemistry is helping build a greener, more sustainable future.

Chemistry Behind Plant-Based Meat Alternatives

Many diets have risen over the past few decades, to name a few: the macrobiotic diet, the pescatarian diet, and the gluten-free diet. Plant-based meat is incorporated in all three diets and has transformed the food industry by advancing food chemistry and addressing many health and environmental concerns. Since the 1960s, plant-based meat has gained popularity through modern diets by mimicking traditional beef. Plant-based meat has brought a substantially versatile and nutrition-filled source to those who choose to abstain from animal meat. Today, there are many alternatives to choose from, whether it be meatless burgers, chicken nuggets, or even tofu that can be transformed into many different dishes, increasing the diversity of products available to consumers with dietary needs and preferences. Livestock farming contributes tremendously to greenhouse gas emissions and the rise of animal welfare concerns, which is why the demand for sustainable alternatives has increased. Water, land, and energy use have been significantly reduced with the evolution of plant-based meats. This evolution has plant-based meat replicating the taste and texture of animal meat, which provides a solution to many rising global issues. By redefining sustainable food systems with efficient methods of obtaining protein by combining food science and chemistry, plant-based meat has brought an equitable change to food systems.  

Chemistry plays an essential role in our daily activities, how our body functions, and especially in what we consume. Chemistry has produced the innovation of plant-based meat, allowing plant-derived proteins like soy, wheat, and peas to be transformed into products that resemble animal meat in texture, taste, and appearance. This process is done using mechanical and chemical processes to break down these plants and extract their proteins. According to PubMed, pH adjustments are made to extract the proteins to an alkaline level to help solubilize them and help the proteins separate from the plant’s other components. Additionally, heat treatments and enzyme modifications enhance protein functionality to help mimic the structure of animal meat. As an example, “Some companies employ texturization technology, which adds more moisture during the extrusion process. The result is something a bit stringy in texture.” (Earth911). Heat treatments denature the proteins, which helps with altering the structure and improving their texture and binding capabilities. This “extrusion” process allows the meat to have a chewy texture like animal meat. Enzyme modifications enhance the meat’s digestibility by mimicking the texture of traditional meat and increase the protein’s ability to bind by hydrolyzing proteins into smaller amino acids. Chemists alter plant proteins through components like pH and temperature to produce quality plant-based meat. Not only is chemistry involved in the texture, but it also plays a vital role in the flavoring of these products. To prove this, “Now, when it comes to the widely popular Impossible Burger, its bold essence is up-leveled by heme–an iron-containing molecule that ‘impossibly’ mimics authentic beef” (Earth911). Heme brings in the meaty flavor and coloring of the meat; it allows the meat to transition from the appearance of raw red meat to brown when cooked. Along with heme, another chemical process is the Maillard reaction. The Maillard reaction directly impacts the umami flavoring of the meat by reducing sugars in the presence of heat. This chemical process not only enhances the taste of the meat but also the aroma released when preparing these meat alternatives. Microbial fermentation has played a pivotal role in plant-based meat production. Fungi, bacteria, or GMO yeast all enhance the nutritional conditions of these meat alternatives. For instance, “Impossible Foods specializes in plant-based meat analogs that mimic the taste and texture of beef. Their breakthrough involves using heme from soy leghemoglobin, produced through fermentation with genetically engineered yeast, ensuring high purity” (Science Direct). Fermentation synthesizes proteins into properties that taste and feel like animal fats, increasing the sensory experience of a consumer. Bacteria modify the pH of plant-based meat through the production of organic acids, which also extend the expiration date and flavor. To add on, “During fermentation, the microorganisms convert these substrates into biomass rich in proteins, vitamins, and minerals. This method effectively transforms waste materials into valuable, sustainable protein sources tailored for human and animal nutrition” (Science Direct). The use of fermentation offers a protein source by producing vitamins and minerals like B12 that are lacking in plant-based diets. Other fermented foods such as kefir, tempeh, or sauerkraut have a positive impact on gut health and immune function. Fermentation has many different applications that advance the production and sustainability of plant-based meat. Food chemists are of extensive importance to the innovations of plant-based meat. 

Plant-based meat has not only expanded the field of food science but has also heavily impacted society. Sustainable practices in producing meat have been a pressing ethical concern. Livestock farming is a major contributor to greenhouse gas emissions, which differs from the significant reduction of emissions that the production of plant-based meat brings. According to EWG, “Add emissions from fertilizer production, plus clearing and plowing land to grow crops, and agriculture’s net share of emissions is even higher than 10 percent and is increasing. Fruit and vegetables aren’t the culprits behind crop-related emissions. It’s the crops grown for animal feed, like corn, and the animals themselves.” (EWG). Plant-based meat requires notably fewer resources as it emits 75% fewer greenhouse gases compared to the production of beef, pork, and chicken. Traditional meat production also releases methane gases through the fermentation of what is fed on and, therefore, released from a cow by belching. Furthermore, “High levels of nitrate in drinking water from fertilizer and manure runoff have been linked to cancer and ‘ ‘” (EWG). The process of raising cattle is water-dependent because of the need for drinking water and growing crops, therefore causing the production to place further harm on agricultural systems. Nitrate pollution in water sources harms aquatic systems with eutrophication, and humans consuming nitrate-polluted water can cause public health concerns. Plant-based meat production uses 99% less water, leading to healthier ecosystems and accessibility to cleaner water. Environmental benefits are not the only beneficiaries of plant-based meat, as it also addresses ethical concerns related to animal treatment. To prove this, “Most are bred to grow or produce at unnatural rates to yield more meat, milk, and eggs—a practice that severely compromises their health and welfare and often leads to painful ailments and increased susceptibility to disease. Animals on factory farms are sometimes subjected to abusive handling–” (ASPCA). Meat production involves the domestication and slaughter of billions of animals, which raises moral concerns about industrial farming practices. Confined animal feeding operations (CAFOs) house thousands of animals in small spaces to increase production. These farming practices are a huge risk to the environment with the increased release of pathogens and nitrates, as well as an increase in the release of methane gases. CAFOs are a moral concern because of the increase in diseases that spread among the animals on the farm, which can also deplete nutrients, and this is an issue addressed by the larger use of plant-based meat. Addressing the benefits of meatless diets is important, but shedding light on its challenges is important as well. One challenge is the reliance on highly processed ingredients like sodium, added fats, and artificial flavorings to enhance the flavor of these meats. Moreover, “Because of their processed nature, plant-based meats don’t provide a plethora (or sometimes any) of the nutrients that make whole plant foods so good for you, such as significant amounts of fiber, vitamins, minerals, monounsaturated fats, and polyphenols.” (Better Homes & Gardens). These highly processed ingredients have raised health concerns about cardiovascular health, as not all things labeled plant-based are healthy and could contain larger disadvantages to health than animal meat could. Despite this disadvantage, plant-based meat has been involved in addressing environmental and animal health concerns while reaching sustainability goals and dietary needs. Beyond Meat and Impossible Foods have advanced the research of plant-based meat, which has helped address many challenges in growing the market of plant-based meat. 

The use of chemistry has played a pivotal role in the production of plant-based meat; whether it is involved in flavoring, nutrients, or texturization, it has provided many societal benefits. The advancement of food science has brought on many societal benefits, such as the reduction in greenhouse gas emissions and improvements in the morality of animals that are often abused during farming practices. However, other societal concerns, such as processing and agricultural processes, must be improved to advance food science. Research to address these limitations has been used to improve the sustainability practices and health that plant-based meats pose on consumers. The viability of plant-based meats has been increased through fermentation practices. This has addressed health concerns across the world as it has paved the way for hunger-free global food systems in Africa and Asia. Furthermore, advancements in cultivating plant crops to produce these meats have improved, reducing malnutrition and food insecurity in at-risk communities. These alternatives have shown the need for continued evolution within the food market and raised awareness of ethical issues that industrial farming brings to the table. All in all, plant-based meat has made a significant impact on global food systems and the environment, and has properly addressed ethical concerns. Today, 15% of US households consume plant-based meats, and with the addition of plant-based meats to restaurants, the demand is expected to grow rapidly. 

Plant-based innovations like these remind us that every meal is a chance to vote for a healthier planet.

“The food you eat can either be the safest and most powerful form of medicine, or the slowest form of poison.”
— Ann Wigmore