Meat Analogues

Meat is the most important choice for nonvegetarian consumers worldwide since meat can satisfy all the urges to consume one typical textured, flavorful, juicy, chewy food which will fulfil their nutritional requirements too.

However, there is a linked between high consumption of meat to an increased risk of cardiovascular disease, type 2 diabetes, and different types of cancer. Furthermore, livestock production is responsible for 14.5% of global greenhouse gas emissions. Therefore, a shift towards a more plant-based diet is suggested to be one possible solution to reduce climate impact and create a healthier lifestyle.

Analogue can be described as a compound that is structurally similar to another but varies slightly in term of composition. In this case, the meat analogue is the food which is structurally similar to meat however differs in composition.

The food which is structurally similar to meat but differs in composition is called meat analogue. 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 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.

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.

Meat analogues formulated usually from wheat or soy protein, but 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.

Consumer may choose to avoid specific types of meat analogs for different reasons, such as food allergies/intolerances or they can follow a specific type of dietary pattern.
Meat Analogues

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