International awareness of environmental protection and health is increasing, and the trend of “future meat” popular abroad is also blowing into the country. What exactly is meat in the future and how does it differ from traditional animal meat? Is the nutritional value also different? Dietitian Huang Junsheng explained that the general meat is mainly based on proteins and amino acids, while in the future the meat is mainly based on vegetarian raw materials and meat products made from vegetable protein are extracted. Genetic engineering is not sloppy in terms of food safety. On the contrary, many traditional vegetarian meats commonly found in the market are in bulk or bagged, and the origin of the ingredients is not stated, and the ingredients of additives are also on the high side. A nutritionist said that in the future, in addition to the ingredients, beet juice will also be added to the flavor to create a “bloodwater” effect, adding more nutrients, making it an option for meat eaters and vegetarians alike. Huang Junsheng explained that compared to traditional animal meat, the nutritional value of future meat is slightly different. Although the protein content of future meats is slightly higher, the difference is not great and the calories are comparable. The main difference is the content of dietary fiber and vitamin C. Because future meats are made from vegetable raw materials, saturated fats and cholesterol are relatively low, but the vitamin B12 found in general meat products cannot be included in future meats. Some groups prone to vitamin B12 deficiency need to pay attention to nutritional balance. In addition, the cooking method is also central. In the future, during the cooking process, the meat will need only a little oil, and at the same time it is necessary to avoid high temperatures and reduce the production of harmful substances.