1.1 Definition and scope of the study
Meat substitutes or simulated meat products represent a food category of products whose taste or aesthetic characteristics mimic those of certain meats and that are generally intended to replace the use of animal meat for consumption.
Behind these names lies a multifaceted reality between substitutes of plant origin, synthetic substitutes derived from "bio-printing" processes or substitutes derived from various fungi or microalgae. With increasingly strong vegan and organic trends, the desire to know what is behind food one consumes and to reduce meat consumption, meat substitutes are more popular than ever. Especially since their promise to reduce the carbon and environmental footprint of traditional animal production chains has never been so strong. The increase in health problems including obesity and diabetes due to over-consumption of meat products also encourages consumers to switch to meat substitutes.
The sector is strongly marked by innovation and significant R&D investment. Example of this is Impossible Food, a popular Californian company that had to go through 7 years of research to launch its vegetable steak with the taste of animal meat steak. The diversification of raw materials used in the manufacture of meat products is now the emerging trend in the meat substitute market, which has so far been mainly based on soya and wheat.
Cleaner ingredients and high quality proteins are thus sought to satisfy an ever more demanding demand.
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