Course:FNH200/Projects/2025/Alternative Meats: food properties, regulations, sustainability

1.0 Introduction

Alternative meats are emerging as innovative food products designed to replicate traditional meat, driven by growing concerns around health, sustainability, and animal welfare. In our research, we will cover the interesting food properties that make up alternative meats, the cost-demand relationship in comparison to traditional meat, and the regulation and approval process of these meats in Canada.  

1.1 What are alternative meats?

Alternative meats are food products designed to replicate the taste, texture, and nutritional profile of animal meat while being made from non-animal sources . This encompasses plant-based proteins, such as soy, peas, and tofu, as well as lab-grown meat produced from cultivated animal cells. Alternative meats aim to provide a familiar eating experience as eating traditional meat without the raising and slaughtering of animals, addressing concerns about animal welfare, sustainability, and health. They have become increasingly widespread as consumers seek solutions to environmental consciousness and ethical considerations.

Impossible Foods and Beyond Meat - two popular plant-based beef companies

1.2 History

Alternative meats are not a new concept - a variety of plant-based proteins have been a staple in cultures for many years. Tofu, made from soybeans, has been a staple in East Asian diets since Ancient China while legumes such as lentils and chickpeas have been consumed by the people of Ancient Greece . However, with the turn of the 20th century, advances in food science and biotechnology allowed for a new wave of alternative meats mimicking conventional meats in flavour and taste. Companies such as Beyond Meat and Impossible Foods pioneered plant-based burgers and developed cell-based chicken and seafood . Today, alternative meats are embraced by vegetarians, vegans, as well as environmentally conscious consumers worldwide, and have been featured in fast-food chains (A&W) as well as fine dining restaurants.

2.0 Food Properties

For an alternative meat product to succeed, it must closely replicate key sensory and nutritional attributes of conventional meat, including texture, taste, colour and nutritive value. Achieving these properties typically involves specific processing methods and the use of targeted ingredients. Most alternative meats are derived from plant sources such as soybean, rice, wheat, oats, peas, and lentils.

2.1 Macronutrients

Proteins contribute to water and oil retention, solubility, emulsification, gelation, and foaming. These properties are essential for creating a “meat-like” texture and chewiness . Soy protein is the most common choice due to its bland flavour, light colour, and favourable amino acid profile. Unlike other plant proteins, soy is nearly a complete protein (contains all essential amino acids) as it lacks only methionine.

Lipids enhance nutritional value, tenderness, structural integrity, and flavour . Common lipid sources in plant-based meats include olive, rapeseed, sesame, and coconut oil. Fats mimic the marbling found in meat, improving taste and preventing dryness or crumbliness.

Visual resemblance to regular patties is very important to consumers

Starches act as binders, helping the product maintain its shape during storage and cooking. Common starch sources include corn and wheat . For example, the addition of potato starch has been shown to improve protein cohesion, resulting in a more compact structure and enhanced juiciness .  

2.2 Taste, Aroma, and Colour

Taste is a critical factor for consumer acceptance. Flavour in plant-based meats is developed through a combination of spices, roasting, and flavour enhancers. Yeast extract adds umami, while soy leghemoglobin adds a rich, iron-like flavour similar to beef . Additional compounds such as reducing sugars (e.g., xylose) and amino acids are used to recreate the aroma of cooked meat.

Unprocessed soy protein has a faint yellow hue, differing from raw meat. Colourants such as beetroot extract and betanin are used to achieve the pink colour of raw meat, which transitions to brown during cooking. Reducing sugars can also contribute to browning via the Maillard reaction].

3.0 Cost and Demand

3.1 Rising Demand and Market Growth

The global plant-based meat market was valued at $7.17 billion USD in 2023 and is expected to reach $24.77 billion USD by 2030, reflecting a compound annual growth rate (CAGR) of 19.4% from 2024 to 2030. North America accounted for 38% of global sales in 2023, while Europe is projected to see the fastest growth. Plant-based burgers held the largest share, followed by sausages, nuggets and deli slices. Soy protein remained the dominant source, though pea protein is forecast to grow the fastest. Supermarkets and hypermarkets lead distribution, but restaurants and fast-food chains are rapidly boosting accessibility. Innovators such as Redefine Meat and Meati are introducing advanced techniques like 3D printing and fungi-based proteins . Alternative meats continue to grow in demand and accessibility, and have gone from a niche product to an increasing common part of diets.

3.2 Pricing Challenges

Cost of plant-based proteins versus their conventional counterpart

Despite this progress and popularity, alternative meat options often cost more than conventional meat. Average prices are about $9.99 per pound compared to $4.99 for beef . This difference comes from higher research and development costs, smaller-scale production, and more complex processing . On average, plant-based options are twice the price of beef, over four times the cost of chicken, and more than triple the price of pork. However, prices are starting to slowly decrease as production expands and efficiency improves. Value packs from brands such as Beyond Meat and Impossible Foods are now available for around $6.67–$7.00 per pound. Government incentives and private label products are also contributing to lower costs. While traditional meat benefits from subsidies and large-scale infrastructure, it is more vulnerable to sudden price fluctuations. Many industry experts predict that plant-based meats will achieve price parity with animal meat and potentially may even become cheaper, within the next several years .

4.0 Canadian Regulations and Approval Process

In Canada, the safety of “alternative meat” foods, ranging from plant-based products to novel proteins made by precision fermentation or cellular agriculture, is regulated under the Food and Drugs Act and the Food and Drug Regulations. Products that meet the legal definition of a “novel food” (e.g., foods from new sources, foods made by a new process causing a major change, or foods derived from genetically modified organisms) require a mandatory pre-market notification to Health Canada under Division 28; Health Canada conducts a science-based safety assessment before sale. Cell-cultivated (cell-based) meat is treated as a novel food and must undergo the same pre-market review . Health Canada provides a public list of completed novel food safety assessments, and any cell-cultivated approvals will appear there once reviews are finalized.

The food label of plant-based patties includes the common name

4.1 Food Labels

Labeling and composition fall primarily to the Canadian Food Inspection Agency (CFIA). If a product resembles meat or poultry but contains no animal meat, it is a “simulated meat (or poultry) product” and must use a common name that includes the word “simulated” (e.g., “simulated beef burger”) , display “contains no meat” (or “contains no poultry”) near the common name , and meet specific protein, fat, and fortification requirements set out in FDR B.14.085–B.14.090 and B.22.029/D.03.002 . By contrast, plant-based foods that do not have the appearance of meat (for example, a “veggie burger” that is not likely to be mistaken for meat) are not “simulated” products and follow the general rules for unstandardized foods and truthful, non-misleading names.

4.2 Additives

Use of additives (binders, colours, etc.) must adhere to Health Canada’s Lists of Permitted Food Additives, which specify the foods and maximum levels for each additive. Products also remain subject to general labeling rules, including front-of-package nutrition symbols when threshold levels for saturated fat, sugars, or sodium are exceeded .

5. Conclusion

Alternative meats represent a rapidly evolving sector that blends innovation in food science with growing consumer interest in sustainability, health, and ethical eating. These products aim to closely replicate the taste, texture, and nutrition of conventional meat using plant-based or lab-grown sources. While current prices remain higher than traditional meat, advancements in production and growing demand are helping close the gap. In Canada, strict regulations ensure these products are safe and clearly labeled, providing consumers with informed choices as the market continues to expand.

6. Final Exam Question

6.1 Question

In Canada, which statement correctly describes the regulation of plant-based or cell-cultivated “alternative meat” products?

A. All alternative meats are considered simulated meat products and must be labelled “contains no meat.”

B. Only alternative meats that resemble meat require simulated meat labelling and must meet fortification and composition rules.

C. Plant-based burgers that do not resemble meat are prohibited in Canada.

D. All alternative meat products are regulated as novel foods.

6.2 Answer

B. Only alternative meats that resemble meat or poultry are “simulated meat products” under the Food and Drug Regulations, requiring the phrase “contains no meat/poultry” near the name and meeting specific protein, fat, and fortification requirements. Non-resembling plant-based foods follow general labelling rules.

6.3 Why this should be on the final exam

Before this project, we assumed all alternative meats were regulated as novel foods or banned if they used “meat” terms. In reality, Canada differentiates between novel foods (e.g., cell-cultivated meat needing pre-market safety review by Health Canada) and simulated meat products (regulated by CFIA for labelling and composition if they mimic meat). This question tests understanding of Canadian food regulation principles (Lesson 4) and connects them to a trending product category that students are likely to see more in the marketplace. It’s relevant to food science because regulatory classification affects safety assessment, nutrient content, labelling, and marketing, which are all important when evaluating new food technologies.