South Korea: Distorted substitute meat, is it the future food?

Published 2022년 3월 8일

Tridge summary

The article highlights concerns raised by Hanwoo Jajogeum about the safety and nutritional adequacy of vegan and alternative meat products, given the surge in their global market. Despite resembling meat in taste and texture, these alternatives fall short in nutritional content, particularly in essential amino acids unique to meat. The article points out issues with labeling and the use of artificial additives and antibiotics in these products, noting potential health risks and ethical dilemmas. It also brings up the environmental efficiency of alternative meat production in comparison to livestock farming, emphasizing the need for verifying their safety before promoting widespread consumption.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

[Reporter Lee Dong-il, Livestock Newspaper] “No nutritional substitute for meat… Misunderstood as eco-friendly, no safety verification Hanwoo Jajogeum pointed out the problems with the growing number of vegan and alternative meat products as related products poured in. According to data from the Korea Agro-Fisheries & Food Trade Corporation, the Korean Beef Meat Management Committee (Chairman Min Kyung-cheon) said that the size of the global substitute meat market last year was 5.34 billion dollars, a 40% increase compared to five years ago. It should be pointed out that while the taste and texture of Korean beef substitutes are similar, the actual nutritional content is different. Substitute meat is largely divided into vegetable substitute meat using vegetable ingredients and cultured meat made by culturing animal cells. He also pointed out that while it is generally known that plant-based meat substitutes are healthier than regular meat, this is a misconception. According to a ...

Source: Chuksannews