Life cycle assessment of burger patties produced with extruded meat substitutes

Extruded meat substitutes, due to their high protein content, meat-like texture and processing compatibility, are very popular as the main ingredient of plant-based burger patties. The extrusion proteins can be performed by two technologies: moisture extrudates (HME) low texturized vegetable (TVP). largest difference between technologies relates content prevailing inside barrel. processes also vary in throughput, yields. Life cycle assessment (LCA) was compare environmental performance applied raw materials (soymeal pumpkin seed flour). Additionally, study compared patties (beef, pork chicken). impact at least ten-fold lower than TVP-production exhibited a higher HME (20–40% depending on material). best performing plant were HME-soy-patties, contrast with worst-performing TVP-soy TVP-pumpkin presented impacts ones.