"With global protein demand rising and the perceived environmental, health, and animal welfare drawbacks associated with meat production and consumption, there is growing interest in expanding alternative protein markets. The first and second generations of plant-based meat alternatives represent potential alternatives, and other alternatives, such as lab-grown meat, are emerging as prospective outlets. ... Meat alternatives, specifically second-generation plant-based and lab-grown options, display growth potential while facing market and regulation challenges. Nevertheless, they come with mixed environmental and health impacts. They offer reduced s and enhanced compared to traditional meat production. However, their manufacturing processes tend to be energy-intensive. Furthermore, although their nutritional profiles feature lower saturated fat content, concerns arise due to elevated sodium levels and the heavily processed nature of some products, casting doubts on their overall healthiness."
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Vincenza Caputo, Jiayu Sun, Aaron J. Staples, and Hannah Taylor,
https://en.wikiquote.org/wiki/Meat_alternative
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Meat alternative
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