Alternative Products Selling Sustainability? A Brazilian Case Study on Materials and Processes to Produce Plant-Based Hamburger Patties

Abstract

Plant-based protein-production and consumption have been booming recently, requiring novel, greener sources and processes that can make a real contribution to sustainability. Alternatives offered as patties can be found all over the world, promising less environmental and health risks compared to animal-based protein. In this context, a case study on soy-based patties from Brazil is presented, pointing out sustainable aspects of this value chain, from farm to fork, whilst presenting a theoretical discussion on consumer behavior. The implications of extensive land use for soy monoculture and aspects of the soy patty industrial processes, such as use of hexane, lack of information on labels, excess ingredients, and inconclusive data on food additives (such as methylcellulose), as well as integration of these concepts to design new undergraduate Chemistry curricula, are analyzed. Heavy processing in plants to achieve the taste, texture and appearance of meat increases the environmental footprint of vegetarian diets containing these items, disrupting the idea of sustainability that these products come with. Although meat production has a significant environmental impact, plant-based patties demonstrate that less impactful meat substitutes can also have environmental, social and health risks.

Keywords

• green and sustainable chemistry
• protein extraction
• soybean processing
• soybean production in Brazil
• plant-based meat analogs
• case study