The Two Main Types of Artificial Meat
Artificial meat, a term for products that replicate the taste and texture of conventional animal protein, primarily falls into two distinct categories: plant-based meat and cultured meat. A third, fermentation-based, category is also growing rapidly. The demand for these alternatives is driven by concerns over animal welfare, the environmental impact of traditional livestock farming, and a desire for healthier food options. While plant-based alternatives have been on the market for decades, advancements in cellular agriculture have introduced cultured or lab-grown meat, promising an even more direct replication of animal protein. Understanding the differences and specific examples within each category is key to navigating this innovative food landscape.
Plant-Based Meat: Examples from the Grocery Aisle
Plant-based meat is made from plant-derived ingredients and engineered to mimic the sensory experience of eating conventional meat. Extrusion and other food processing techniques are used to create the meat-like texture. Some of the most recognizable examples can be found in most supermarkets and fast-food chains today.
Soy-Based Products
Soy is a classic and versatile base for many meat alternatives.
- Tofu and Tempeh: These fermented soybean products have long been staples in many cuisines. Tofu's ability to absorb flavors and tempeh's firm, nutty texture make them excellent meat substitutes in stir-fries, curries, and more.
- Textured Vegetable Protein (TVP): A dehydrated soy flour product, TVP is rehydrated and used to mimic ground beef or mince, forming the basis for many vegan meatballs, burgers, and sauces.
Pea Protein and Other Legumes
Beyond Meat is a prime example of a company that leverages the power of pea protein to create realistic meat alternatives.
- Beyond Burger: Made primarily from pea protein, coconut oil, and other plant-based ingredients, this burger is known for its meaty taste and texture and is widely available in retail and restaurants.
- Other Brands: Impossible Foods uses soy protein, heme (a molecule from a genetically engineered yeast), and other ingredients to create their popular Impossible Burger. Brands like Lightlife and Gardein also offer a wide array of products using similar formulations.
Wheat Gluten (Seitan)
- Seitan: Often called "wheat meat," seitan is a food made from vital wheat gluten that, when prepared, has a remarkably dense and chewy texture similar to meat. It can be formed into roasts, cutlets, or strips.
Mushroom and Fungi-Based
Some products utilize fungi to create their texture.
- Mycoprotein: This protein is derived from a microfungus called Fusarium venenatum and is famously used by the brand Quorn to make a variety of meat-free products.
- Fungus-Based Meat: In addition to mycoprotein, specific mushrooms like oyster mushrooms (Pleurotus ostreatus) are used to mimic fried chicken textures.
Cultured Meat: Examples Grown from Animal Cells
Cultured meat, also called lab-grown or cell-based meat, is biologically identical to conventional meat but grown in a controlled laboratory setting. It eliminates the need for animal slaughter by culturing animal cells, such as stem cells, in a bioreactor with a nutrient-rich medium. While currently more expensive and less widely available than plant-based options, this technology is rapidly advancing.
Cultivated Chicken
- GOOD Meat (Eat Just): In 2020, GOOD Meat, a division of Eat Just, became the first company to receive regulatory approval for its cultured chicken product in Singapore. It was sold in a high-end restaurant, marking a significant milestone.
- SuperMeat: This Israeli company also serves cultivated chicken in its own restaurant to test consumer reception.
Cultivated Beef
- Mosa Meat: A Dutch company that produced the world's first cultivated hamburger in 2013. While the initial cost was exorbitant, production costs have dropped significantly since then.
- Aleph Farms: This Israeli company has successfully grown cultivated beef steaks and has partnered with large food corporations.
Cultivated Seafood
- BlueNalu: A company specializing in cell-based seafood, including fish fillets.
- Wildtype: Focused on creating sushi-grade cultivated salmon fillets.
3D Printed Meat
- Steakholder Foods: This Israeli company has developed 3D bioprinting technology to produce structured meat products, including steaks, by layering cultivated cells.
Fermentation-Based Meats: A Newer Approach
Fermentation is a third method for producing alternative proteins, leveraging microorganisms like fungi or yeast to produce specific proteins that can be processed into meat-like products. This differs from plant-based methods by using single-celled organisms rather than processing bulk plant matter.
- Mycoprotein: Already mentioned under plant-based examples, mycoprotein can also be considered a fermentation-based product.
- Newer Innovations: Companies like Nature's Fynd use fungal fermentation to create a protein called Fy that can be turned into products like breakfast patties and cream cheese.
Plant-Based vs. Cultured Meat: A Comparison
| Feature | Plant-Based Meat | Cultured (Lab-Grown) Meat |
|---|---|---|
| Ingredients | Extracted plant proteins (soy, pea, wheat), legumes, fungi, fats, and binders. | Animal cells (muscle and fat) grown in a nutrient-rich medium. |
| Production Method | Industrial processing, often involving extrusion, to texturize plant proteins. | Cultivating animal cells in bioreactors to grow muscle tissue. |
| Source | 100% plant-derived. | Biologically identical to animal meat at the cellular level. |
| Taste/Texture | Designed to mimic meat; taste and texture can vary by product and brand. | Potential to perfectly replicate conventional meat's taste, texture, and nutritional profile. |
| Availability | Widely available in supermarkets and restaurants globally. | Extremely limited; only available in a few markets with regulatory approval. |
| Cost | Becoming increasingly affordable and competitive with conventional meat. | Currently very expensive, though costs are dropping rapidly with scale. |
| Environmental Impact | Generally lower carbon footprint, water use, and land use compared to conventional meat. | Potentially lower land and water use than traditional animal farming; environmental impact heavily depends on production energy sources. |
| Ethical Aspect | Does not involve animals, making it suitable for vegans and vegetarians. | Doesn't require animal slaughter, appealing to those with animal welfare concerns. |
Conclusion: The Future of Artificial Meat
The examples of artificial meat available today showcase a dynamic and rapidly evolving food industry. From the commonplace plant-based burgers that have captured a large consumer market to the high-tech, lab-grown chicken and seafood pushing the boundaries of cellular agriculture, these innovations are offering real solutions to sustainability, ethics, and health concerns. The widespread availability and increasing affordability of plant-based options have paved the way for broader acceptance. Meanwhile, cultured meat, though still in its infancy for mass production, holds the promise of replicating the traditional meat experience more closely. As technology advances and regulatory approvals expand, the diversity of artificial meat examples will only continue to grow, transforming our diets and food systems. The Good Food Institute is a leading resource for tracking these developments and understanding their market impact.
