Veggie's delight: Juicy steaks made of plants

A new research has shed light on meat-like foods produced by plants suggesting that many people crave requires a lot of animals raised on huge, unsustainable amounts of plant protein.

The research conducted by American Chemical Society is trying to focus that plant protein should be consumed by humans itself instead of giving so much of it to animals as feed.

Melody M. Bomgardner, a senior editor at C and EN, notes that they need protein, which their bodies break down into essential amino acids, to maintain good health.

Low-carb diets and research showing the benefits of protein have boosted the trendiness of this macronutrient and as a result, on average Americans consume more protein than they need and raising livestock, the major source of dietary protein in the U.S., puts a tremendous strain on water resources and arable land.

Americans are increasingly turning to plants for protein out of concern that red meat can lead to heart disease and obesity. Food manufacturers are paying attention. They have quickly responded with a growing range of protein-packed soy, pea and algae products but to win over more steak lovers, scientists are still working toward the ultimate goal: plant protein that looks, feels and tastes like meat.

The study is published in journal Chemical and Engineering News (C and EN).