Plant-based meat and cultivated meat are alternative protein products made from plants or from animal cell culture. They mimic the texture, aroma, structure and appearance of conventional meat while offering lower fat and cholesterol, and lower calories, fat, protein and carbon emissions, which is why they are seen as a healthier option. They fall into two types: plant-based meat, made from ingredients such as peas, mushrooms and wheat; and cell-based meat, grown in culture from animal muscle cells, whether beef, pork or chicken.
In foodservice, plant-based and cultivated meat are being used in three main ways:
- As a substitute product: as consumers pay more attention to animal welfare, environmental protection and health, a growing number are cutting out or reducing animal meat and looking for alternatives that fit their values. Plant-based and cultivated meat give them a new, healthy and good-tasting option - a way to enjoy a meal and express a position at the same time.
- As an innovation play: with competition intensifying, food companies are constantly developing new products to win consumers over. Plant-based and cultivated meat work as an innovation vehicle, breaking past the limits of conventional meat in texture, aroma and structure to create more varied and more appealing product formats. Beyond Meat launched burgers; Impossible Foods launched sausages; Oatly launched a butter alternative.
- As an ingredient or seasoning: as demand for ingredients diversifies, foodservice businesses are exploring how different ingredients and seasonings can expand a menu or lift a flavor profile. Plant-based and cultivated meat can serve that role, giving diners a different texture or aroma alongside the dish. Buitoni uses Impossible Foods beef; Banza uses Beyond Meat sausage; Lidl uses Oatly butter.
Broadly, plant-based and cultivated meat aim to match the nutritional value of conventional meat, with product quality improving steadily as the technology advances. They are changing eating habits and opening new opportunities for restaurants and institutional caterers alike. These options answer the demand for healthier, more sustainable living, and push the foodservice and catering sectors to do more on choice, environmental protection and food education.