Plant-Based Meat Alternatives Quiz

What are some environmental issues associated with traditional meat production?

• Reduced land use

• Improved water quality

• Deforestation and greenhouse gas emissions

• Increased biodiversity

What is a key challenge in developing plant-based meat alternatives?

• Reducing the cost of animal meat

• Mimicking the taste, texture, and nutrition of real meat

• Finding enough plant sources

• Increasing the demand for traditional meat

What is a nutritional benefit of using algae in PBMAs?

• High levels of vitamin C

• Low in protein

• Contains vitamin B12

• Rich in carbohydrates

What is a challenge of using algae in PBMAs?

• Lack of nutritional value

• Tastes oceany

• Requires a lot of freshwater

• Long shelf-life

What is a benefit of using pulses in PBMAs?

• They are difficult to digest

• They have good water retention

• They are low in protein

• They have a strong meat flavor

What is a challenge associated with pulses in PBMAs?

• They have anti-nutritional factors

• They are not scalable

• They are too sweet

• They are too expensive

What is a unique feature of pseudocereals in PBMAs?

• They are part of the grass family

• They contain all essential amino acids

• They are low in protein

• They have a strong meat flavor

What is a benefit of using oilseeds in PBMAs?

• They have a strong ocean flavor

• They have anti-inflammatory properties

• They are difficult to digest

• They are low in protein

What makes RuBisCOs a promising protein source for PBMAs?

• They are allergenic

• They are abundant and non-allergenic

• They have a strong flavor

• They lack essential amino acids

What is a challenge in using RuBisCOs for PBMAs?

• They are easy to isolate

• They have a strong meat flavor

• They are not abundant

• They are difficult to extract from chlorophyll