Carne vegetal e cultivada : novas alternativas à carne tradicional

Abstract

The need for food production growth has increasingly pressured producers to use more natural resources, raising the concern with greenhouse gas emissions. Given the increasing environmental impacts, alternative solutions have emerged, especially regarding meat production, a particularly important segment in Brazil. Plant-based meat, made from plant proteins, and cell-based meat, made from animal cells reproduced in laboratory, intend to be alternatives that preserve the sensory sensations (flavor, odor and texture) and nutritional values of traditional meat, while presenting several environmental advantages. This paper discuss these options by evaluating their current markets and future expansion.