Replacing Meat with Plant-Based Proteins: An Analysis of Nutritional, Sustainability and Acceptability Aspects

As the world progresses towards more sustainable food systems, an increasing number of individuals are inclined to reduce meat consumption and transition to plant-based protein sources. Given the implications of climate change and escalating public health issues, plant-based protein sources appear to be a viable alternative; yet, this transition will be challenging to implement. Legumes, cereals, oilseeds, microalgae, and mycoprotein constitute the primary sources of plant-derived protein. Each possesses distinct functional attributes; yet, they also exhibit certain nutritional constraints. The restrictions mostly pertain to the composition of essential amino acids and the body’s efficacy in utilizing micronutrients such as iron, zinc, and vitamin B12. From an ecological perspective, plant-based proteins often exert a significantly lesser impact on the environment compared to conventional meat. This reduces greenhouse gas emissions and optimizes resource utilization. Recent technological advancements, including fermentation methods, shear cell structuring, and high-moisture extrusion, have significantly improved the texture and flavor of plant-based products. However, consumer perceptions of the sensory attributes of these products significantly influence their acceptance. Current research priorities include improving protein digestibility, mitigating antinutritional factors, reducing salt content, and generating robust long-term data on health effects/health benefits. Ultimately, replacing meat with plant-based proteins involves not only scientific and nutritional considerations but also requires significant cultural and societal transformations to establish a more balanced and sustainable food system.