‘Alternative meat’ adds new eco-friendly options to menus

Alternative meat products that are made f rom plant- based ingredients but have a taste and texture similar to real meat are gradually taking root in Japan’s food- service industry, as a growing number of eateries are using them.

Meat substitutes are not only a source of protein, but also appeal to consumers who want to consume fewer calories and less cholesterol, while also being environmentally friendly.

According to the Agriculture, Forestry and Fisheries Ministry, it normally requires 11 kilograms of feed and 20 tons of water to produce 1 kilogram of beef.

In addition to this, gases that cows produce as they digest feed contain methane, a greenhouse gas.

Alternative meat products, on the other hand, are made from ingredients other than animal parts. Mainly made from soybeans and peas, they are rich in protein and producing them has much less of an impact on the environment than meat.

As demand for livestock products is expected to increase in proportion to the world’s population growth, there is also a high expectation for the wider use of alternative meat products.

In the United States and Europe, where eco-consciousness is high, many eateries, from fast-food shops to highend restaurants, have already introduced food items prepared with alternative meat products.

The operators of McDonald’s in

Canada and Kentucky Fried Chicken in the United States have test- marketed dishes using meat substitutes at their franchises.

The global market for meat substitutes in 2020 is about ¥250 billion and is expected to grow to about ¥1.8 trillion in 2030, according to an estimate by Yano Research Institute Ltd.

In Japan, a burger with a soybean- based meat substitute was launched by the Freshness Burger chain at five locations in Tokyo and Yokohama and was to go on sale at locations nationwide from October.

“Healthy and environmentally friendly, the new burger is selling well,” said a company official.

In the past, Freshness Burger tried introducing a tofu patty burger, but because of a lack of consumer awareness and interest, it stopped selling the item.

Mos Burger, meanwhile, launched its Green Burger nationwide in May.

The patty is made from vegetables and grains. Shiitake mushroom extracts are used to re-create a flavor close to the savoriness of meat, while konjak is added to create a meaty texture.

The operator of McDonald’s in Japan, on the other hand, has no plans to introduce meat substitute items.

One problem with alternative meat products is that it takes time to process them, meaning that their retail prices are generally higher.

The production of textured soy protein, the main ingredient of meat substitutes, totaled about 33,000 tons in 2019, a 40% increase from nine years ago, according to the Japan vegetable protein food association.

About 60% of the beef sold in Japan is imported, mainly from the United States and Australia. Under such circumstances, the agriculture ministry is promoting and supporting the wider use of alternative meat products, as they can be a stable source of protein if beef imports are halted due to an outbreak of bovine spongiform encephalopathy (BSE) or other infectious diseases.