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This is a list of meat substitutes. A meat substitute, also called a meat analogue, approximates certain aesthetic qualities (primarily texture, flavor and appearance) or chemical characteristics of a specific meat. Substitutes are often based on soybeans (such as tofu and tempeh), gluten, or peas. [1]
Meat substitutes represent around 11% of the world's meat and substitutes market in 2020. As shown in the graph, this market share is different from region to region. [48] From 2013 to 2021, the world average price of meat substitutes fell continuously, by an overall 33%. The only exception was a 0.3% increase in 2020, compared to 2019.
Dinner “Beef” and Broccoli Stir Fry. In a large skillet or wok over medium, heat 1 Tbsp olive oil. Add 1 cup cubed tempeh and cook until golden brown on all sides, 5 to 7 minutes.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
Adapted from ACS Food Science & Technology 2021, DOI: 10.1021/acsfoodscitech.1c00311Just a decade ago, people were ripping into the idea of ever eating artificial meat. Nowadays, plant-based meats ...
In 2011, about US$10.6 billion were generated with the sale of flavors; the majority of the flavors used are consumed in ultra-processed food and convenience food. [ 27 ] The number of food smells is unbounded; a food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar.
France on Tuesday issued a ban on using terms like steak and ham for plant protein products, a second attempt by the government to regulate meat alternatives as it tries to assuage livestock ...
Cultured meat production allows the biological processes that normally occur within an animal to occur without the animal. Since cultured meat is grown in a controlled, artificial environment, some have commented that cultured meat more closely resembles hydroponic vegetables, rather than genetically modified vegetables. [293]