Driving innovation: How plant-based meat is advancing food technology
Guest editorial features key takeaways from Balancing the Future Podcast, Season 1, Episode 3, by METTLER TOLEDO
28 Oct 2025
Dr. Edwina Romanens, former Lead Biotechnology Scientist at Planted
In a recent episode of Balancing the Future, METTLER TOLEDO sat down with Dr. Edwina Romanens, former Lead Biotechnology Scientist at Planted with expertise in plant-based food formulation, to explore the fascinating world of plant-based meat alternatives.
Dr. Romanens delves into the technological advancements that have enabled plant-based proteins to closely mimic the taste and texture of traditional meat, from extrusion technology initially used in steel production to fermentation processes that enhance flavor and nutrition.
Listen to Balancing the Future Podcast, Episode 3, by METTLER TOLEDO on your favorite streaming platform: Spotify, Apple Podcasts, or YouTube.
This episode explores the rapid evolution of plant-based meat alternatives, emphasizing that these products are not simply meat replacements but represent a broader rethinking of protein sources. Plant-based meats have a long history, from traditional tofu and tempeh to modern innovations powered by technologies borrowed from industries like steel and pasta production, such as extrusion.
The discussion highlights fermentation as a key technology enhancing taste, texture, and nutrition in plant-based meats. Fermentation can add umami flavors and improve nutritional profiles by breaking down proteins into amino acids, while extrusion provides fibrous textures that mimic muscle meat. Sustainability is a major driver for the industry, as plant-based alternatives significantly reduce CO2 emissions and water usage compared to animal meat.
Plant-based protein alternatives have quite an advantage over traditional meat, in the case of steak for our fermented product we use 97% less CO2 and 80% less water compared to a beef steak.
Dr. Edwina Romanens former Lead Biotechnology Scientist at Planted
The evolution from traditional tofu to modern plant-based meats showcases how ancient food practices combined with cutting-edge technologies like extrusion and fermentation are reshaping protein sources. This amalgamation of old and new technologies enables scalable production that appeals to modern consumers.
Plant-based burgers significantly reduce environmental impacts, using less land, water, and producing fewer greenhouse gas emissions compared to beef burgers.
Despite challenges such as processing time, cost, and supply chain complexities, industry experts foresee a future in which diverse protein sources, including plant-based, cell-based, and hybrid products, coexist to meet global demand. Consumer education, transparency, and continuous product improvement in health and taste are essential for wider adoption.
The episode concludes by envisioning a future where protein is viewed more broadly beyond traditional meat, reflecting evolving food culture and technology.
The plant-based meat industry stands at a crossroads of tradition, innovation, and sustainability. By harnessing technologies like extrusion and fermentation, companies like Planted are redefining what meat alternatives can be — delivering products that are not only environmentally friendly but also nutritionally beneficial and enjoyable to eat.
Overcoming challenges related to consumer perception, supply chains, and regulatory environments will be essential to scaling these solutions. The future of protein is likely to be diverse and inclusive, combining plant-based, cell-based, and hybrid foods to meet the global demand for sustainable, healthy, and ethical nutrition.
This transformative journey invites consumers and industry players alike to rethink protein’s role on the plate and embrace a more sustainable food future.
This discussion underscores the complex interplay of technology, sustainability, nutrition, and consumer behavior shaping the future of protein consumption.