[Fake Meat is Coming 中] The More Realistic It Is, The More Additives... 'Complete Replacement' Is Still a Distant Story

[Asia Economy Reporter Seungjin Lee] Advocates of alternative meat predict that in the near future, alternative meat will become a necessity rather than a choice. It can reduce greenhouse gases generated from livestock farming and also decrease various side effects caused by meat consumption. Currently, alternative meat is more expensive than conventional meat, but once mass production begins, prices are expected to drop, making it a potential solution to food security issues. However, unresolved problems such as verifying the safety of alternative meat for human health remain.

Artificial Manipulation... Is It Safe?

Recently popular plant-based alternative meats are often praised for being more realistic than the real thing. In the past, ‘konggogi’ (soy meat) was not considered a true alternative meat due to its fishy smell and dry texture, but now products that closely resemble real meat in taste, color, and texture dominate the market.

The issue lies in the various additives used during the process of combining plant proteins. To create the red color of meat, leghemoglobin extracted from the root nodules of soybeans and other plants is used, or pigments are derived from red plants such as beets, berries, and carrots. To mimic the texture similar to meat, indigestible fibers like methylcellulose are utilized.

Methylcellulose is a chemically approved additive for food and pharmaceuticals but is also used in artificial tears and laxatives. There is no separately established daily intake limit for methylcellulose, and it is generally known that consuming less than 2g does not cause significant side effects. However, if alternative meat becomes widespread and is consumed continuously, it is unknown whether it will accumulate in the body and cause adverse effects.

The lack of regulations related to alternative meat is also problematic. There are no specific rules on which additives can be used and within what permissible limits when producing these products. Ultimately, the closer the taste, color, and texture resemble real meat, the more additives are used, increasing the possibility of negative health impacts.

Plant-Based Alternative Meat Is Ultimately Plant-Based

There are also research findings that the nutritional content of alternative meat is inferior to that of conventional meat. According to a study published by researchers at Duke University in the international journal Scientific Reports, there are differences in many nutritional components not listed on ingredient labels between conventional meat and plant-based alternative meat.

The researchers compared 18 popular plant-based alternative meat products in the U.S. with 18 ground beef products from cattle raised on pasture at a farm in Idaho. Among 190 identifiable metabolites, 171 showed differences in content. Notably, 22 metabolites such as amino acids and amino acid conjugates, which are absent in plant-based alternative meat, were found only in beef. These compounds are known to play important roles in human health.

Conversely, plant-based alternative meat contained beneficial metabolites like phytosterols and phenols, which are not present in beef. The researchers concluded from this experiment that while plant-based alternative meat has clear nutritional advantages, it cannot fully replace meat.

Livestock Industry: "Meat Terminology Should Not Be Used"

Controversy over the term alternative meat is intensifying. The Livestock-Related Organizations Council recently voiced a unified opinion at a producers’ representatives meeting that the term alternative meat should be replaced with a new name. They argue that the use of the word ‘meat’ may mislead consumers into thinking the product is conventional meat.

The related organizations plan to strengthen promotional efforts to popularize the term ‘fake meat’ instead of alternative meat. Furthermore, they intend to pursue legal measures similar to those in some countries where the use of meat-related terms for alternative meat is prohibited. A representative from the Korea Rural Economic Institute explained, "As the market grows and products are officially launched, related legislation is expected to be implemented sequentially."