Plant-Based Meat: What It Is & How It’s Made

Key Takeaways

• Plant-based meat is gaining popularity as growing consumer demand and market expansion make these alternatives more accessible.
• Many consumers choose plant-based meat because of its potential health benefits, lower environmental impact, and ethical considerations.
• Unlike cultivated meat, plant-based options are made entirely from plant-derived ingredients like soy, peas, and wheat.
• New technologies like shear-cell processing and fermentation are improving taste, texture, and nutrition, making plant-based meat a viable alternative for more consumers.

For some time now, plant-based meat has joined the list of food trends, experiencing a remarkable surge in popularity. In 2024, the global market for plant-based meat substitutes was valued at approximately $10.33 billion. This trend is driven by a growing awareness of health benefits, environmental sustainability, and diverse dietary preferences. 

Many consumers perceive plant-based meats as healthier alternatives, often containing lower levels of saturated fats and cholesterol compared to traditional meats.

Concerns about the environmental impact of meat production have also led many people to seek more sustainable options. The rise of veganism, vegetarianism, and flexitarian diets has further expanded the appeal of plant-based proteins.

As a result, plant-based meat has moved beyond niche markets and onto mainstream dining tables, marking a significant shift in consumer habits.

What Is Plant-Based Meat?

Plant-based meat is exactly what it sounds like: meat alternatives made entirely from plants. Instead of coming from animals, these products use ingredients like soy, peas, mushrooms, and even jackfruit to mimic the taste, texture, and appearance of traditional meat.

However, it’s important to distinguish plant-based meat from lab-grown meat. While plant-based meat is made from plants, lab-grown meat (also known as cultivated meat) is created from real animal cells in a lab. One mimics meat using plants; the other is meat grown without slaughter. Two different approaches, same goal—changing how we eat.

How Plant-Based Meat Is Made

Plant-based meat is made by extracting protein from plant sources and processing it to mimic the texture of real meat. Ingredients like beet juice or coconut oil help with color and juiciness, while seasonings enhance and balance the flavor. The result is a plant-powered alternative that looks, cooks, and tastes like meat.

Key ingredients in plant-based meat

Plant-based meat relies on a mix of proteins, fats, binders, and flavor enhancers to create a convincing meat-like experience.

• Protein sources like soy, pea protein, wheat gluten, and mycoprotein (from fungi) provide the structure and chewiness that mimic real meat. These ingredients help create that familiar bite, whether in burgers, sausages, or nuggets.
• Fats such as coconut and sunflower oil add juiciness, mimicking the marbling found in animal meat and preventing plant-based products from feeling dry or crumbly.
• Binders and emulsifiers like methylcellulose and starches hold everything together, ensuring the meat maintains its shape during cooking. Without them, the texture would break apart.
• Flavor enhancers make all the difference. Yeast extract adds umami, while heme from soy leghemoglobin (used in some brands) gives a rich, iron-like taste similar to beef. Together, these ingredients make plant-based meat a tasty, satisfying alternative to traditional meat.

The development process

The process of making plant-based meat begins with processing plant proteins. First, proteins are extracted, isolated, and then texturized to mimic the fibrous structure of animal meat. This step is crucial for creating a satisfying bite.

To achieve a realistic texture, manufacturers use high-moisture extrusion or shear-cell technology. High-moisture extrusion applies heat and pressure to protein mixtures, aligning the molecules into a fibrous, meat-like structure. Shear-cell technology, a newer method, stretches plant proteins into layers that resemble muscle fibers.

Color and flavor development bring everything together. Natural colorants like beet juice or pomegranate extract give a meat-like red hue, while heme from soy leghemoglobin adds that iron-rich, beefy taste. Some brands even use smoking techniques or add yeast extract and spices to enhance umami depth.

Differences Between Plant-Based Meat and Real Meat

While plant-based meat may resemble real meat, there are key differences in their nutrients, taste, cooking experience, and environmental impact.

Nutritional comparison

When choosing between plant-based and real meat, it’s important to consider factors like fat composition, micronutrients, and processing. Each option has its benefits and drawbacks, making the best choice dependent on individual health goals and dietary needs.

Plant-based meat

Plant-based meat often has protein levels similar to real meat, but the amino acid profile can vary. Soy and mycoprotein are considered complete proteins, while pea and wheat protein may lack some essential amino acids. However, manufacturers often blend proteins to improve their completeness.

A key advantage of plant-based meat is its fat composition. It typically contains more unsaturated fats, which are heart-healthier than the saturated fats found in animal meat. Plus, it’s cholesterol-free, making it appealing for those watching their heart health. However, many plant-based options are higher in sodium due to processing, which can be a concern.

Real meat

Real meat naturally provides complete protein, meaning it contains all essential amino acids in optimal ratios for human health. It also has heme iron and vitamin B12, which are harder to get from plant-based sources.

However, red and processed meats tend to be higher in saturated fats and cholesterol. Unlike plant-based meat, real meat doesn’t need as much processing to achieve its texture and flavor, though curing, smoking, and additives in processed meats can also impact health.

Taste, texture, and cooking experience

The taste, texture, and cooking experience of plant-based and real meat differ in subtle but significant ways. While plant-based meat has made impressive strides in mimicking real meat, differences in fat distribution, muscle structure, and cooking reactions set the two apart in both preparation and final flavor.

Plant-based meat

Plant-based meat has come a long way in replicating real meat’s flavor thanks to its ingredients, which create a savory, umami-rich taste. While some brands nail the beefy profile, others may have a slightly earthy or grainy undertone.

Texture-wise, modern techniques like high-moisture extrusion give plant-based meat a fibrous, chewy feel similar to animal muscle. It can be juicy, thanks to coconut or sunflower oil, but sometimes lacks the natural fat distribution that gives real meat its rich mouthfeel.

When it comes to cooking, plant-based meat behaves differently. Some products, like Beyond Meat, “bleed” with beet juice, but they don’t sear, caramelize, or shrink the same way real meat does since there’s no fat rendering. They also cook faster and can dry out if overdone. Some plant-based meats need more oil in the pan or lower heat to avoid burning.

Real meat

Real meat has a rich, deep flavor that develops naturally from muscle proteins and fat. The Maillard reaction (browning) enhances its taste when seared, creating a depth of flavor that plant-based alternatives still struggle to match. Unlike plant-based meat, real meat doesn’t rely on added flavor enhancers—it gets its umami, savoriness, and complexity from its natural composition.

In terms of texture, real meat has muscle fibers and marbling (fat distribution) that create a firm but tender chewiness. This natural structure makes it more satisfying to bite into, while the intramuscular fat ensures consistent juiciness. Plant-based meat can replicate fibrousness but often lacks the same richness and variation in texture.

The cooking experience is another key difference. Real meat browns, crisps, and caramelizes as it cooks, producing intense flavors. It also shrinks as fat renders, creating a juicier bite. Unlike plant-based options, it doesn’t dry out as quickly, though overcooking can make it tough.

Environmental and ethical impact

The environmental and ethical impact of meat production is a major factor in the plant-based vs real meat debate. While plant-based meat significantly reduces resource use and emissions, real meat production remains a major driver of environmental change and animal welfare concerns.

Plant-based meat

Plant-based meat offers a much lower environmental footprint than traditional meat. It produces fewer greenhouse gas emissions, with plant-based products generating up to 90% less than animal-based meats, especially beef, which is a significant contributor to methane emissions. 

Plant-based meat also requires far less land and water. For example, producing one pound of plant-based meat uses a fraction of the 1,800 gallons of water needed for beef. This reduces the strain on ecosystems and helps preserve natural resources.

Ethically, plant-based meat eliminates concerns about factory farming, where animals are often confined to small spaces, leading to poor welfare conditions and overuse of antibiotics.

Real Meat

Real meat production is highly resource-intensive. Raising livestock requires vast amounts of land, water, and feed, significantly impacting deforestation, habitat loss, and biodiversity. It also produces large amounts of greenhouse gases, particularly from cattle.

Ethical concerns around factory farming are also prominent, as animals are often subjected to harsh conditions in confined spaces, leading to animal suffering and environmental harm. While some methods of raising animals are more sustainable, the scale of industrial meat production still contributes heavily to climate change and ecosystem degradation.

Health Benefits of Plant-Based Meat

A major benefit of plant-based meat is that it is lower in saturated fat and free of cholesterol, which can support heart health. High intake of saturated fat and cholesterol is linked to an increased risk of heart disease, making plant-based alternatives an appealing option for those looking to improve their cardiovascular health.

Plant-based diets are also associated with lower blood pressure, reduced cholesterol levels, and a lower risk of heart disease and stroke.

Plant-based meats also provide high-quality protein. While they contain essential amino acids, some may need to be fortified with nutrients like B12, iron, and zinc, which are naturally found in animal products.

Many plant-based meats are lower in calories and fat than traditional meat, aiding in weight management. However, it’s important to check labels, as some can be high in sodium. When chosen carefully, plant-based meat offers a nutritious, satisfying alternative that supports overall health.

The Future of Plant-Based Meat

Plant-based meat is evolving rapidly, thanks to cutting-edge production techniques like 3D food printing, shear-cell technology, and fermentation. These advancements improve the texture and structure of plant-based proteins, making them even closer to real meat. Shear-cell technology, for example, helps create long, fibrous strands that mimic muscle tissue, while fermentation enhances flavor and digestibility.

Nutritionally, next-gen plant-based meats are being fortified with B12, heme iron, and omega-3s, addressing common deficiencies in plant-based diets. Companies are also exploring new ingredients like mushroom mycelium, algae proteins, and precision fermentation to create cleaner, more sustainable alternatives with fewer additives. These innovations could make plant-based meats healthier and more widely accepted.

The market for plant-based meat is expected to continue growing, with sales projected to increase as more consumers seek sustainable and ethical food options. While challenges like cost and taste preferences remain, shifting consumer attitudes and advancements in food science suggest that plant-based meat is here to stay—and it’s only going to get better.

Master Plant-Based Cooking

Plant-based meat is transforming the way we eat, offering a sustainable, ethical, and innovative alternative to traditional meat. With advancements in texture, nutrition, and production, these alternatives are becoming more realistic and accessible.

Whether you're curious about plant-based options or want to refine your culinary skills, the Culinary Arts Academy Switzerland (CAAS) can help you master plant-based cooking along with business management and service skills needed in the industry. Enroll today and earn the Swiss Certificate in Vegetarian and Plant-Based Culinary Arts to take your expertise to the next level.

Frequently Asked Questions

Can you make plant-based meat at home?

Yes! You can create plant-based meat using ingredients like lentils, mushrooms, tofu, and vital wheat gluten, combined with seasonings and binders to mimic texture and flavor. While homemade versions may not be as realistic as store-bought options, they can still be delicious and nutritious.

Why is plant-based meat more expensive than regular meat?

Plant-based meat requires advanced processing, specialized ingredients, and new technologies, which drive up costs. As production scales and demand increases, prices are expected to drop.

Is plant-based meat safe for kids and pregnant women?

Yes, but it’s important to choose products with balanced nutrition. Some plant-based meats are high in sodium or lack key nutrients like iron and B12, so variety and fortification are essential.