Bruce Friedrich is cofounder and executive director of The Good Food Institute (GFI), an international non-profit organization that …. is accelerating the production of plant-based and cell-based meat, eggs and dairy in order to bolster the global protein supply while protecting our environment, promoting global health and preventing food insecurity and animal cruelty.
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In an exclusive interview to Smita Mishra from Times [of India] Food, he bursts the myth about plant based food meat and explains why they should be on our plates in 2020.
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Times of India: What is the process of making plant-based meat?
Friedrich: There is no one way to make plant-based meat. Each product contains a variety of plant ingredients, combined to achieve a certain taste, texture, and nutrient profile. The Impossible Burger, for example, derives its protein from soy and potatoes; its flavor from heme, yeast extract, and dextrose; and its fat from coconut and sunflower oils.
The process for combining these ingredients will also vary depending on the product. A plant-based meatball, for example, has a very different texture than a plant-based steak, and so will utilize a different process. One common method, called extrusion …. can be used to produce a variety of textures in plant-based meats as well.
