PLANT-BASED CHICKEN:

Plant-based chicken is formed from a mix of pea protein, soy protein, flour, oils, and seasoning. A majority of vegetarian chickens are made using soy proteins as a base. Soy may be a common source of vegetable protein. Soybeans naturally contain a high amount of protein and makers can isolate these proteins from the plants.

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PLANT-BASED FISH:

For people who already adhere to a vegetarian or vegan diet, plant-based seafood offers additional dietary choices where there have been no options before. For the many people with seafood allergies, these products are often a welcome addition to their diets and offer nutritional benefits also.

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Why eat plant-based seafood?

Plant-based seafood produces or give customers a meal of zero-mercury, no fishy smell, no concern of micro-plastics and feel-good thanks to address global overfishing concerns. It is often overwhelming to navigate the waters of sustainable seafood, and oftentimes sustainable options are often hard to seek out or difficult to spot. Plant-based seafood offers an alternate route for seafood-lovers who want to try to a touch less research before digging into a tuna (or “toona”) melt.

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PLANT-BASED EGG:

The plant-based egg may be a vegetarian, plant-based alternative to eggs made with turmeric and mung protein to make an egg-like texture and flavor. Plant-based eggs are nutritionally almost like chicken eggs—they each pack an identical amount of calories and protein. 

 

These products do stand out surely dietary and planetary pros. Without animal products, vegan eggs contain no cholesterol. For many people, the environmental benefits behind plant-based eggs are another major point. Egg-laying hens, even free-range ones, are a source of greenhouse gases, which contribute to global climate change. Choosing plant proteins over animal proteins reduces this footprint.

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This report by The Good Food Institute talks in depth about aspects related to achieving the right functionality in plant-based egg alternatives.