Plant-based foods have been gaining popularity in recent years as more and more consumers are looking for sustainable and ethical options when it comes to their food choices. The origins of plant-based meats can be traced back to the United States and Europe, where companies like Impossible Foods and Beyond Meat first began to introduce their products to the market.

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A bit of history
The origins of plant-based meat alternatives can be traced back to the early 20th century, when vegetarianism and veganism began to gain popularity as a lifestyle choice and a form of ethical and environmental activism.

 

In the 1960s and 1970s, vegetarian and vegan options were limited, and the majority of plant-based meat alternatives were based on soy protein or wheat gluten, which often had a bland taste and a rubbery texture.

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In the early 2000s, a new wave of plant-based meat alternatives began to emerge, driven by advances in food technology and a growing awareness of the environmental and ethical issues surrounding the consumption of animal-based meats. Companies like Impossible Foods and Beyond Meat, which were founded in the United States, began to introduce their plant-based meat alternatives to the market, using a combination of science and technology to create products that mimic the taste and texture of traditional meats.

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The success of these companies in the US market, has encouraged more companies globally to join the plant-based meat alternatives industry.

Egg replacements

One area of plant-based food innovation that has been gaining attention is plant-based egg replacements. Israeli companies like Zero Egg and Yo Egg are at the forefront of this movement, developing egg alternatives that mimic the taste and texture of traditional eggs while being made from plant-based ingredients. These companies are not only providing consumers with more options, but they are also helping to reduce the environmental impact of traditional egg production.

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Alternative dairy

Another area of plant-based food innovation that has been gaining attention is plant-based dairy alternatives. Israeli companies like Else Nutrition who are creating non-dairy infant formula, and CHCK with their chickpea-based yogurts.
These companies are leading the way in this space, developing milk alternatives that are not only healthier and more sustainable, but also taste just as good as traditional dairy milk. This is a major breakthrough for consumers who are lactose intolerant or who are looking for a more sustainable option when it comes to their milk consumption.

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The holy grail - whole cuts

A newer area in plant-based innovation is whole cut meats. Israeli company Redefine Meat is among the pioneers in this field, using cutting-edge 3D printing technology to create plant-based cuts of meat that mimic the texture, taste and appearance of animal-based meats. This is a game-changer for consumers who are looking for a more sustainable and ethical option when it comes to their meat consumption.

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Finally, another area of plant-based food innovation that is gaining attention is the use of novel ingredients. Israeli companies like Innovopro and Chick.P are at the forefront of this movement, developing ingredients made from chickpeas that can be used in a variety of plant-based foods. These ingredients are not only sustainable and ethical, but they also have a lower carbon footprint than traditional ingredients like soy or wheat.

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To summarize
The plant-based food industry is booming and Israel is at the forefront of this movement. From egg replacements to whole cut meats, Israeli companies are developing innovative and sustainable alternatives to traditional animal-based foods. As more and more consumers are becoming aware of the environmental and ethical issues surrounding their food choices, it is clear that the future of food lies in plant-based alternatives. And Israeli companies are leading the way in terms of innovation, sustainability and taste.