肥満と代謝のジャーナル

抽象的な

Validation of the refined-deep-seawater for human health care by Kochi project based on Industry-academia-government platform in Japan

Yuko Katayama

Meat doesn’t have to come from animals. The definition of meat is shifting radically from being a product of animal origin with limited choices to innovative creation with similar composition and structure like meat. This mock meat is in news for many reasons in corporate or industrial meets and scientific research communities. These plant-based meat substitutes intended to reduce the environmental impact caused by farm animals and the potential to unravel one of the stickiest crises in the climate fight. These unique products known as ‘artificial meat’ are utilizing cutting edge technologies designed to meet the issues facing the established meat industry. At present, these artificial meats from genetically modified organisms have no way to compete with conventional meat production. However, meat analogs from plant proteins and mycoproteins are currently the biggest competitors and are gaining a small percentage of the market. The present article touches upon the health benefits of vegan meat as well as different health problems emerge from a large-scale replacement of natural animal meat by fake one also discussed here. The next few years will be crucial to how traditional meat products and meat analogs will coexist in the consumer market.