Meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities in term of texture, flavor, and appearance and also chemical characteristics of specific types of meat.
Meat analogues are produced by extrusion of vegetable proteins, resulting in products that have an appearance and texture similar to the fibrilar structure of meat. Extrusion cooking destroys the enzymes present in soybeans and improves the acceptability, digestibility and shelf-life of the product.
The introduction of meat replacement in food products also known as meat analog (also termed as imitation meat and mock meat) is not new; it was started in the early 1960s. Traditionally, soy protein was used as a popular ingredient in food analogs such as tofu and tempeh (fermented soybean cake).
Meat analogues may also contain mycoprotein, nuts, legumes and/or vegetables. Animal-sourced ingredients such as egg or milk might also in the list. The bulk of meat analogue products on the European market are made from imported soybean, while only a small fraction is made from other plant protein sources such as pea or mushroom.
Meat analogue may also indicate to a meat-based, healthier and/or less-cost alternative to a particular meat product, such as surimi. Meat analogue popularity is increasing among people seeking foods that are healthy and sustainable. The appearance and eating sensation are similar to cooked meat while high protein content offers a similar nutritional value.
Vegetarians, vegans, nonvegetarian seeking to reduce their meat consumption for health or ethical reasons is an important market for meat analogues. Other market are the people following religious dietary laws, such as Kashrut, Halal and Buddhist.
What are meat analogues?
