Fig. 1.

Historical development of meat substitutes and their global warming potential (GWP); TVP – texturized vegetable protein; HME – high moisture extrusion (Caseificio Caramasche Soc. Coop., 2014; Dalla Riva et al., 2018; Deng et al., 2013; Mejia et al., 2018; Parodi et al., 2018; Saerens et al., 2021; Smetana et al., 2017; Wiloso et al., 2019)