Hemp seeds (the shelled form of the plant) and protein powder have become staples in many diets due to their rich source of protein and wide array of health benefits.
Planet Based Foods is leading the way by using hemp as the foundation of their new range of plant-based meat products, including burgers, crumble and breakfast sausages. Their innovative company has unlocked hemp to mainstream consumers.
It’s Delicious
Flavor and texture are among the key factors in consumers’ acceptance of meat alternatives, with hemp seeds’ mildly crunchy texture pairing well with salads, casseroles and even eggs. Their umami content adds the “meaty” aroma found in real meat products.
Researchers are exploring how hemp-based plant proteins could provide meat alternatives. Companies like Victory Hemp Foods in Louisville and Sustainable Foods, known as The Craft Meat Co in New Zealand, have both produced products using hemp seed as the main protein source.
However, many of these products aren’t exactly healthy: some contain high levels of sodium while others include soy which is an allergen for some people. When selecting meat-free meals to reduce our environmental impact, it’s essential that they’re both tasty and nutritious; one promising solution could be hemp.
It’s Healthy
Hemp is an excellent source of protein as well as being packed with fatty acids, vitamins, and minerals. Furthermore, hemp provides all nine essential amino acids needed for human health; thus making it an essential building block source.
Hemp byproducts can also enhance meat quality. Hemp protein accelerates cold swelling of animal-derived proteins, enabling them to bind water more rapidly and reach maximum viscosity at lower temperatures than soy – helping reduce energy consumption in the rumen, maintain or improve feed efficiency and performance and enhance meat production and eating qualities.
Hemp contains gamma linolenic acid, an omega-3 and omega-6 fat found in abundance in hemp that may help protect against non-alcoholic fatty liver disease (NAFD). A typical American diet often contains 14-25 times more omega-6 than omega-3 fatty acids which contributes to inflammation and oxidative stress contributing to non-alcoholic fatty liver disease (NAFD), so hemp’s rich source of essential fatty acids may help balance out this imbalance and protect against non-alcoholic fatty liver disease (NAFD). Ultimately hemp’s unique composition could help balance this imbalance by offering balanced amino acid compositions from both sources within its leaves and stems to prevent non-alcoholic fatty liver disease (NAFD).
It’s Legal
Hemp has long been of interest, yet its perception as marijuana-alternative was an obstacle to its widespread adoption. That has changed recently however, and more people are opening their minds up to its many uses and benefits.
Companies are increasingly turning to hemp as both a meat substitute and ingredient in animal feed. Before being put up for sale as food for pets or livestock, hemp must undergo rigorous testing and approval processes, similar to what all pet and livestock food providers must go through when introducing new ingredients.
To turn hemp seeds into meat, they must first be water-retted before being separated from their inner hurd using decortication – traditionally done manually but now utilizing high-speed kinematic decortication equipment that separates bast fibers and green microfiber from hurd and plant core. The end product, hemp meat, is the result; you can enjoy its nutrition as you would any other form of protein while being much better for both yourself and the planet!
It’s Exciting
Hemp has the potential to become the next big thing in plant-based meat alternatives. Hemp protein already makes delicious veggie burgers, meatless tacos and other vegan snacks; with its growing popularity among restaurants and grocery stores alike. Now hemp could even make its debut as the main protein source for restaurant meals or grocery store shopping lists!
Products that mimic ground beef or chicken are plentiful, yet it remains relatively expensive to purchase plant-based steak. But using hemp as the raw material would drastically lower costs and make vegan alternatives much more accessible.
Roman Rivas of Lund University has developed a way of using hemp proteins with an extruder (the type used to produce Cheetos and pasta) to produce layers of fibers that mimic the texture of whole cuts of meat, creating what’s known as mouthfeel – a key aspect of consumer experience when eating meat alternatives. Sensory evaluation conducted through professional panels or consumer taste tests help assess this experience.