Startups in the plant-based meat industry are incorporating animal fats, collagen, and broth into their products to improve taste and texture, addressing the shortcomings of traditional plant-based alternatives. This shift comes after a decline in funding and consumer interest in purely plant-based meats, as well as challenges with taste, cost, and health perceptions. The addition of animal fats aims to enhance flavor and mouthfeel, potentially appealing to a broader consumer base and offering a more flexible approach to reducing meat consumption in the future.
Start-ups are planning to incorporate animal fat into plant-based meats to improve flavor and texture, aiming to attract mainstream consumers. Lab-grown fat is being cultivated as a key component, offering advantages over standard muscle tissue grown in the lab. Some companies are also blending animal byproducts with plant ingredients to create hybrid protein products, with the goal of appealing to a wider market beyond vegetarians and vegans. While challenges remain, such innovations could address the unsustainable nature of traditional meat production.
Certain eating habits, such as consuming too much added sugar, eating too much at once, eating too late, not eating enough fiber, consuming too much animal fat, choosing acidic foods and drinks, and not combining nutrients, can negatively impact your body. To support your body, focus on a diet rich in fruits and vegetables, minimally processed whole grains, lean proteins, and plant-based fats, and practice portion control and balanced meals.
