Meat substitutes replicate the texture, flavor and appearance of a specific meat. They are based on soybeans such as tofu and tempeh, gluten or peas. Two-thirds of American consumers say they are eating less meat and some are looking to meat substitutes as a replacement, citing environmental and health reasons for their decision. Evidence shows that raising cattle and poultry create a large carbon footprint. The increasing scarcity of water is also a concern. It takes about 600 gallons of water to produce one pound of pork, 500 gallons to produce a pound of chicken and 1,800 gallons or more for a pound of steak – while a pound of wheat requires only about 25 gallons of water. Others worry the global population, expected to reach 10 billion people before 2050, will strain the world’s food production capacity.

Supporters of plant-based protein sources claim you can save more water by not eating a pound of meat than you can by not showering for six months. They also say the risks of pathogens and other health problems is much lower with consumption of meat substitutes than with real meat – especially with processed meat which is associated with metabolic disorder, cardiovascular disease, obesity and cancer.

Opponents claim meat substitute manufacturers are misleading the public because these products are often labeled as meat. They also say most non-meat protein-rich foods lack certain amino acids that the human body needs to stay healthy. They say some meatless products can contain liquid smoke flavoring, which may be carcinogenic, and there are lingering questions about additives used in some meat substitutes including titanium dioxide, used as a whitening agent in foods, cosmetics and other products.

Proposed legislation: H.R.4881 - Real MEAT Act of 2019
Prospective Sponsor: Rep. Roger Marshall (KS)