Life Cycle Assessment of Burger Patties Produced with Extruded Meat Substitutes

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