The future of meat-free alternatives

By Thai PBS World Feature Desk

Consumers are embracing healthier lifestyles and are more interested in trying new foods that are both delicious and healthy while also good for sustainability and animal welfare. These trends are opening up new opportunities for the food innovation industry to create ingredients and products that are more nutritious and also sustainable.

In a 2023 survey conducted by an international climate advocacy organization, more than two-thirds (67%) of respondents said they wanted to eat less meat and more plant proteins in the next two years. The primary drivers behind this decision were health, followed by the environment and animal welfare. Analysis found that price and availability remain the key barriers to the purchase of protein alternatives to meat. Some said they are too expensive, while many felt they are overly processed. Others said they don’t know where to buy them.

The survey involved more than 1,500 consumers in Thailand.

Made from fungus, mycoprotein is an ingredient that is increasingly popular not only for its nutritional value but also for its positive environmental impact. However, studies suggest that an ingredient used to create this protein source is a potential allergen and may cause adverse reactions if consumed. This has prompted the food safety authority to issue a warning about adverse reactions to mycoprotein-based products. They have also provided advice on what to look for when buying them and how to choose them if you follow a vegan diet and refuse to eat food that comes from animals.

Staying vigilant

The Thai Food and Drug Administration (FDA)’s secretary general Supattra Boonserm has warned people with allergies and those who are not familiar with mycoprotein-based food products to be careful.

“If you’ve never tried it before, sample just a little,” she noted, adding that people with a history of mold allergy should exercise extra caution when introducing this fungal-based protein into their diet.

She added that anyone who has a reaction after eating to stop immediately and seek medical attention.

Consumers in some countries, she explained, have reported adverse reactions after eating mycoprotein-based products, citing a report. Some experienced nausea and vomiting. Others suffered from diarrhea.

However, she noted that the Thai FDA has received no report of allergic reactions to mycoprotein-based foods in Thailand.

Supattra urged consumers to buy only FDA-approved food products and carefully read and understand food labels to avoid the dangers of potential allergens.

She noted that plant-based alternatives to meat products, mycoprotein-based products among them, are not always vegan, explaining that some fungi-based ingredients may add animal-based protein sources to improve the flavor and give them a meat-like texture.

“Some mycoprotein-based products contain egg or milk protein, which are added to improve the texture, so aren’t vegan. But those that skip all animal products – no egg or milk – are completely vegan,” she said.

Supattra urged consumers to check ingredient lists when they are looking for a vegan product and also search for a food serial number to make sure that the product has been registered with the FDA.

She also recommends limiting highly processed foods including mycoprotein products which may contain food additives and excess sodium.

“We should aim to consume a healthy, balanced diet and a wide variety of plant-rich dishes, which can help improve our health and the health of the planet,” she said.

A promising protein alternative

Mycoprotein is a sustainable protein source for human consumption and has been developed to address the rise in the global need for protein and help reduce the carbon and water footprint of raising livestock.

It’s made from a naturally occurring fungus Fusarium venenatumthrough a fermentation process that requires fewer resources than traditional livestock farming and emits less carbon, making it a sustainable product. This process also gives the mixture the texture of real meat, making it perfect as a meat substitute.

That said, mycoprotein is more than a substitute product. This fungal-based ingredient boasts impressive nutritional values, naturally rich in protein and providing all essential amino acids. It’s also low in fat and contains dietary fiber. With these nutritional advantages, mycoprotein may help improve blood sugar and cholesterol levels, contributing to a healthy diet and offering a great option for people wishing to eat less meat but increase protein intake.

Mycoprotein-based food has been marketed in the UK since 1985 and in the US since 2002. But a number of studies suggest that the primary ingredient used to make this fungal-based food is a potential allergen and may cause adverse reactions if consumed.

However, the nutritional and health benefits, diverse functional properties and the meat-like texture, mean that mycoprotein has great promise as a meat-free alternative for the future.

Strictly regulated

Mycoprotein products available in Thailand come in many forms including burgers, patties, nuggets, cutlets, frozen meals and ready-to-eat dishes.

Supattra noted that the Thai FDA is responsible for the regulation of protein alternatives including mycoprotein to ensure the safety and effectiveness of products that protect public health. The administration is committed to keeping consumers safe and supporting the food innovation industry to create foods that are healthier, more nutritious and more sustainable.

“We’re working with other state-run agencies, educational institutions and a research network to regulate and assess the safety of mycoprotein products that are marketed and sold in the country. We’re not working alone,” she said.

The administration evaluates the safety and nutritional values for food use or food ingredients in Thailand based on strains of fungi to produce protein, the production process and chemical compositions. It has worked with other bodies to conduct allergy tests, analyses of toxins, contamination and risk factors for developing allergic reactions.

The Thai FDA’s assessment of whether mycoprotein-based products comply with relevant regulations is made on a case-by-case basis, with all the information taken into account, Supattra said.

The administration also conducts active post-marketing surveillance of the adverse effects of all approved products and closely monitors any and all adverse reactions.

Supattra urged manufacturers of mycoprotein-based products to adhere to the safety requirements to improve public health.

Mycoprotein can be safe for consumption

Supattra noted that mycoprotein-based food is a meat-free protein source that has health benefits, saying it could be safe for consumption.

“Make sure you understand what a mycoprotein-based product is and what it’s made of to prevent allergic reactions,” she said.

She urged consumers to look for products with FDA-approval and read the labels carefully before making a purchase.

“Also, equip yourself with label-reading skills and make a habit of reading them. Reading the labels correctly can help you make informed food decisions and healthy choices. And always check the ingredient list and other allergen statements,” she said.