Meat the Future: Food Safety for Plant-Based and Alternative Proteins

Walk through the frozen foods section of any grocery store, and you’ll likely see it in the coolers: the meat section isn’t just for meat anymore. Plant-based burgers are nestled next to ground beef, and veggie sausages are sharing shelf space with traditional pork links.

More than just a fleeting trend, plant-based meats and alternative proteins are having a major moment. Driven by concerns for sustainability, health, and animal welfare, consumers around the world are embracing these foods at an incredible rate.

The industry is progressing so rapidly that even the language can’t keep up. The European Union recently voted to ban the use of terms like “steak” and “burger” for plant-based products, calling attention to the conversation around this new food frontier.¹

And while it’s exciting, this rapid growth raises a critical question: are these new proteins safe?

Just because something comes from a plant doesn’t automatically make it risk-free. Iif you’ve followed food safety, you’re probably already aware of this, produce, rather than meat, dairy, eggs or shellfish/fish, causes 46% of all foodborne illness outbreaks.²

The world of alternative proteins presents its own unique set of food safety challenges that everyone, from producers to restaurant managers to home cooks, needs to understand.

Read on to discover the answers to critical questions about food safety for plant-based and alternative proteins, including:

What are plant-based and alternative proteins?

The growing demand for plant-based proteins

What food safety risks do plant-based or alternative proteins present?

Safe food handling starts with you

The future is safe (and delicious) with Trust20

FAQ

What are plant-based and alternative proteins?

When you hear "plant-based protein," your mind might jump to the high-tech burgers that "bleed" beet juice. While you are on the right track, the category is much broader.

At its core, a plant-based protein is any protein derived from sources like soy, wheat, peas, quinoa, legumes, and oilseeds.

Some of these have been around for centuries. Think of tofu, a soybean curd that has been a staple in Asian cuisine for over 2,000 years, or seitan, a wheat-based protein with a surprisingly meaty chew.³

What is new is the remarkable level of innovation going on behind the scenes. Food scientists are now masterminds of texture and flavor, using advanced techniques to create plant-based products that mimic the experience of eating meat with stunning accuracy.

Beyond plants, the "alternative protein" umbrella covers even more futuristic options:

In addition to plant-based alternative proteins like tofu and seitan, this list includes:

Cultured meat, which is “real” meat grown from animal cells in a lab, with no farming required.
Insect protein, such as crickets and mealworms, which are ground into protein-rich powders for use in everything from snack bars to pasta.
Single-cell proteins, which are proteins harvested from microorganisms like algae, fungi, or bacteria.

The growing demand for plant-based proteins

While it sounds like science fiction, plant-based proteins are the future of food, and they’re everywhere. The global plant-based meat market was valued at $7.17 billion in 2023 and is projected to hit $24.77 billion by 2030, marking a massive shift in how and what we eat.⁴

Consumers are increasingly making choices based on environmental sustainability, with concerns about traditional livestock farming's heavy environmental footprint and animal welfare (more people are looking for ways to reduce their reliance on animal agriculture on ethical grounds).

In general, plant-based diets are linked to certain health benefits, and many people are simply curious to try something new and delicious.

While there may be benefits to plant-based diets, the regulatory landscape is still playing catch-up. There aren’t universal international guidelines for these new foods, or even holistic oversight here in the United States.

In the US, the Food and Drug Administration (FDA) has issued draft guidance on labeling plant-based alternatives to help clear up consumer confusion, but much remains up to individual states. Understanding these results remains a complex task for producers and foodservice professionals, meaning standardized safety protocols are more important than ever.^{5, 6}

What food safety risks do plant-based or alternative proteins present?

Though they’re not inherently more dangerous than actual animal proteins, the opposite isn’t true, either. And since many consumers unwittingly assume that plant-based foods are safer because they’re “just plants,” that’s far from the case. Some experts even suggest that plant-based burgers should be handled with the same caution as raw ground beef, given the risk of foodborne pathogens.⁷

So what are the risks? Be mindful of the following:

Physical Contaminants: During harvesting and processing, things you definitely don't want in your food can find their way in. Think tiny stones from the field, metal shavings from grinding equipment, or bits of rubber from processing machinery.
Chemical Contaminants: Plants absorb substances from the soil and water in which they grow, including pesticides from farming practices and naturally occurring heavy metals such as cadmium, lead, and mercury.⁸
Biological Contaminants: Raw agricultural products are exposed to the elements and can come into contact with bacteria (such as E. coli or Salmonella), viruses, molds, and yeasts from soil, air, and wildlife.⁷
Allergens: Many plant-based products are made from or contain common allergens like soy, wheat, and sesame. Cross contact in a facility that also processes nuts or other allergens is a serious concern.⁹

In addition to these age-old food safety concerns, we also need to have an eye on the future. Growing cells in a lab, for example, is a sterile process, but contamination from viruses or prions is a very real concern. The genetic engineering involved requires stringent safety validation.⁸

Similarly, insect-based alternative proteins may be problematic, as insects can harbor their own bacteria, and people with shellfish allergies may have cross-reactive reactions to insect protein. And microorganisms like algae can accumulate heavy metals or produce toxins like microcystins if they’re not grown in a controlled environment.⁸

Safe food handling starts with you

While you can’t necessarily control the risks that may be lurking in the manufacturing process, you can, as a foodservice professional, make sure you aren’t adding fuel to the fire.

Following safe food-handling practices and working with trusted suppliers are great ways to ensure your customers have the best possible experience. Treating a plant-based patty with the same care as you would a raw chicken breast is a smart move.

Always follow these steps to keep your alternative proteins safe:

Clean

It sounds basic, but it’s first and foremost for a reason. Always wash your hands with soap and water for at least 20 seconds before and after handling plant-based proteins. Don’t forget to clean countertops, cutting boards, and utensils, too.

Separate

Take care to avoid cross-contamination. Use separate cutting boards for plant-based products just like you would for raw meat, poultry, or eggs. If you only have one, wash it thoroughly with hot, soapy water between uses.

Cook

Don't guess: plant-based products may have different cooking requirements. Read the label and follow the instructions for internal cooking temperatures. The best way to be sure is to use a food thermometer.

Chill

Again, just like you would with meat, be mindful of storage temperatures to prevent bacterial growth. Keep your plant-based meats refrigerated at 40°F or below, or frozen at 0°F.

The future is safe (and delicious) with Trust20

While there’s still much to learn in the world of plant-based and alternative proteins, the good news is that the recommendations for foodservice professionals remain mostly unchanged. Treat all proteins the same, whether they come from peas, from chickens, or from laboratories, and you’ll keep your customers safe.

Not sure how to handle the ever-shifting recommendations? That’s where Trust20 comes in to be your partner in food safety training.

From food handler and food manager training to our specialized allergen awareness programs, we provide the knowledge you and your team need to handle all types of food safely, whether it’s a veggie burger or a T-bone steak.

Ready to deepen your food safety expertise? Explore Trust20’s training programs today and take the next step in protecting your business and delighting your customers.

FAQ

Are plant-based proteins safer than traditional meat?

Not necessarily. While plant-based proteins do not carry the same risks as animal-borne pathogens, they face unique hazards, including allergens, chemical contaminants, and microbial risks.

What are the most common allergens in plant-based proteins?

Soy, wheat, and sesame are the most common, but other grains and seeds can also cause reactions.

How should I store plant-based meat substitutes?

Store them at refrigeration temperatures (40°F) or freeze them (0°F) to prevent bacterial growth.

What is cultured meat, and is it safe?

Cultured meat is lab-grown meat using animal cells. While promising, it raises safety concerns, including contamination from viruses and genetic engineering.

How can I ensure my plant-based food business meets safety standards?

As a foodservice professional, you can partner with organizations like Trust20 for training, certifications, and resources tailored to food safety in alternative proteins.

Sources:

AP News: EU lawmakers vote to ban labels like steak or meat on vegetarian products
CDC: Foodborne Illness Source Estimates
The Food Institute: Has Tofu Gone Mainstream?
Grand View Research: Plant-based Meat Market Size, Share & Growth Report, 2030
FDA: Draft Guidance for Industry: Labeling of Plant-Based Alternatives to Animal-Derived Foods
Food & Drug Law Institute: Alternative Proteins: Navigating the Maze of U.S. Federal and State Meat Labeling Requirements
USDA: For Safety’s Sake, Treat Plant-Based Meat Just Like the Real Thing
Nature: Current challenges of alternative proteins as future foods
National Laboratory of Medicine: Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein