{"id":61,"date":"2021-03-01T08:09:24","date_gmt":"2021-03-01T08:09:24","guid":{"rendered":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/?p=61"},"modified":"2021-03-01T08:09:25","modified_gmt":"2021-03-01T08:09:25","slug":"taking-over-beef-plant-based-diet-innovation","status":"publish","type":"post","link":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/2021\/03\/01\/taking-over-beef-plant-based-diet-innovation\/","title":{"rendered":"Taking over beef: Plant-based diet innovation"},"content":{"rendered":"\n<p>Global efforts have been made to better and more sustainable food systems. Shifting to sustainable consumption patterns is one of the tracks to be tackled at next year&#8217;s food summit 2021. An animal-based diet is playing a negative role in our world. This is because livestock is wreaking havoc on the environment and the climate of the world. That is why the transition from animal-based to plant-based meat is important. Plant-based meat is one of the great innovations that transitioned the food systems to another major stage, providing us with nutritious and sustainable food.<\/p>\n\n\n\n<p>One of the ways to help to attain a sustainable food system is shifting to plant-based meats. Innovation is one of the lever changes that help to achieve the goals of action trucks.\u00a0 Plant-based meats are an innovation for action track two supports to achieve the sustainable food system goal by eliminating food waste and transitioning to more nutritious foods.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"550\" src=\"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-content\/uploads\/sites\/141\/2021\/03\/Equinom_PlantBased_900.gif\" alt=\"\" data-id=\"62\" data-full-url=\"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-content\/uploads\/sites\/141\/2021\/03\/Equinom_PlantBased_900.gif\" data-link=\"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/?attachment_id=62\" class=\"wp-image-62\" \/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">source:preparedfoods.com<\/figcaption><\/figure>\n\n\n\n<p>Plant-based meats are made mainly from plants, including wheat gluten, soy protein, mushrooms, rice, and legumes. Plant-based meats have great benefits in nutrients, health, and the environment. The various benefits can get from Plant-based meats makes it selected by the consumers. The composition of meat analog is textured vegetable protein 10-25%, non-textured proteins 4-20%, flavorings 3-10%, fat 0-15%, binging agents 1-5%, and Coloring 0-5%. The production process of plant-based meat analog applies different techniques such as extrusion, spinning, and simple shear flows with different ingredients. There are two types of plant-based meats whole muscle products designed to be similar to steaks and chicken breast, whereas restricted meat products refer to beef sausages and nuggets.<\/p>\n\n\n\n<p>The health benefits that the consumer can get from the plant-based meat analogs are substantial. Some of the health of benefits: &#8211; improves cardiovascular, Lower cholesterol and LDL levels, lowers blood pressure and glucose levels, and it also lowers mortality. These benefits play a key role in achieving the desired goal.<\/p>\n\n\n\n<p>The other good side of the transition to plant-based diets is that they do not cause environmental damage. Plant-based protein production requires less area, water, and energy compared to animal proteins; thus, it has fewer greenhouse gas emissions. Plant-based meat has a lower carbon footprint.<\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"749\" height=\"510\" src=\"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-content\/uploads\/sites\/141\/2021\/03\/Beyond-Meat-to-go-on-the-offensive-in-wake-of-attacks-on-ultra-processed-plant-based-meat-We-re-proud-of-our-ingredients-and-process_wrbm_large.png\" alt=\"\" data-id=\"63\" data-full-url=\"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-content\/uploads\/sites\/141\/2021\/03\/Beyond-Meat-to-go-on-the-offensive-in-wake-of-attacks-on-ultra-processed-plant-based-meat-We-re-proud-of-our-ingredients-and-process_wrbm_large.png\" data-link=\"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/?attachment_id=63\" class=\"wp-image-63\" srcset=\"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-content\/uploads\/sites\/141\/2021\/03\/Beyond-Meat-to-go-on-the-offensive-in-wake-of-attacks-on-ultra-processed-plant-based-meat-We-re-proud-of-our-ingredients-and-process_wrbm_large.png 749w, https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-content\/uploads\/sites\/141\/2021\/03\/Beyond-Meat-to-go-on-the-offensive-in-wake-of-attacks-on-ultra-processed-plant-based-meat-We-re-proud-of-our-ingredients-and-process_wrbm_large-300x204.png 300w\" sizes=\"auto, (max-width: 749px) 100vw, 749px\" \/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">source:https:\/\/www.foodnavigator-usa.com\/<\/figcaption><\/figure>\n\n\n\n<p>Many organizations have been engaged in processing plant-based meat, which can substitute animal-based diets. As the demand by the consumer also increases, the number of companies involved in this production increases. These are some of the companies producing plant-based meat; beyond, Tyson, Perdue, and Hormel.<\/p>\n\n\n\n<p>Therefore, plant-based meats have a major contribution in achieving goal action two by shifting to sustainable consumption patterns. The widely increasing acceptance of plant-based meat will motivate to achieve the goals.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>References<\/p>\n\n\n\n<p>Galanakis, C.M. ed., 2018.&nbsp;<em>Sustainable Meat Production and Processing<\/em>. Academic Press.<\/p>\n\n\n\n<p>Lynch, H., Johnston, C. and Wharton, C., 2018. Plant-based diets: Considerations for environmental impact, protein quality, and exercise performance.&nbsp;<em>Nutrients<\/em>,&nbsp;<em>10<\/em>(12), p.1841.<\/p>\n\n\n\n<p>Magkos, F., Tetens, I., B\u00fcgel, S.G., Felby, C., Schacht, S.R., Hill, J.O., Ravussin, E. and Astrup, A., 2020. A perspective on the transition to plant-based diets: a diet change may attenuate climate change, but can it also attenuate obesity and chronic disease risk?.&nbsp;<em>Advances in Nutrition<\/em>,&nbsp;<em>11<\/em>(1), pp.1-9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Global efforts have been made to better and more sustainable food systems. Shifting to sustainable consumption patterns is one of the tracks to be tackled at next year&#8217;s food summit 2021. An animal-based diet is playing a negative role in our world. This is because livestock is wreaking havoc on the environment and the climate&nbsp;&#8230;<\/p>\n","protected":false},"author":147,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-61","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/posts\/61","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/users\/147"}],"replies":[{"embeddable":true,"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/comments?post=61"}],"version-history":[{"count":2,"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/posts\/61\/revisions"}],"predecessor-version":[{"id":66,"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/posts\/61\/revisions\/66"}],"wp:attachment":[{"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/media?parent=61"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/categories?post=61"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.plantagbiosciences.org\/people\/daniel-negasi\/wp-json\/wp\/v2\/tags?post=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}