Meat analogue

From WikiMD's Food, Medicine & Wellness Encyclopedia

Meat analogue, also known as plant-based meat, vegan meat, meat substitute, mock meat, faux meat, or vegetarian meat, is a product that mimics certain qualities of animal-based meat, such as taste, texture, and appearance, but is made from plant or other non-animal sources.

History[edit | edit source]

The concept of meat analogues dates back to at least the Middle Ages, when vegetarianism was more prevalent among certain Buddhist and Hindu cultures. However, the modern meat analogue industry began to take shape in the late 19th and early 20th centuries, with the advent of textured vegetable protein (TVP) and other similar products.

Production[edit | edit source]

Meat analogues are typically made from soy protein, wheat gluten, or pea protein, although other ingredients such as mushrooms, nuts, and legumes may also be used. The protein is often combined with flavorings to mimic the taste of meat, and may be shaped and colored to resemble specific types of meat.

Nutrition[edit | edit source]

Meat analogues are often touted for their nutritional benefits. They are typically high in protein and fiber, and low in saturated fat and cholesterol. However, they can also be high in sodium and may contain additives and preservatives.

Market[edit | edit source]

The market for meat analogues has grown significantly in recent years, driven by increasing consumer demand for plant-based diets and concerns about animal welfare, environmental sustainability, and health. Major players in the industry include Beyond Meat, Impossible Foods, and Quorn.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD