Meat from plant

In news– Recently plant based segment has been attracting celebrity endorsement.

What is plant based meat?

Plant-based” refers to products that bio-mimic or replicate meat, seafood, eggs, and milk derived from animals by looking, smelling, and tasting like them.
Like animal-based meat, plant-based meat is composed of protein, fat, vitamins, minerals, and water.
Beyond Meat’s patties, apart from using coconut oil to copy the melty beef fat of a real hamburger, apparently even bleed as they cook the “blood” coming from a beetroot juice-based liquid.
Plant-based dairy products include ice-cream that isn’t simply frozen dessert that replaces milk fat with vegetable oil.
Even the proteins and other solids-not-fat ingredients are sourced from plants.

How are these made?

Animal meat contains protein, fat, vitamins, minerals, and water, just like plants. This biochemical similarity allows for finding analogues in the plant kingdom or making them through mechanical, chemical, or biological treatment of such ingredients.
The challenge lies in replicating muscle tissue that plants don’t have. The unique spatial arrangement of proteins in these tissues is what creates the distinct texture of animal meat.
That’s why plant-based mutton samosas, kebabs or keema, having a simpler texture, are easier to make than larger whole cuts of animal meat such as chicken breasts and pork chops.
As for plant-based dairy, the main products are milk from oats, almond, soyabean, coconut, and rice. Among these, oat milk is considered the closest to regular milk in taste and texture.
It is also thicker and creamier, as oats absorb more water than nuts or rice during soaking, and more of the grain gets strained for incorporation into the final product.