"Vegetarian meat" redirects here. For cultured meat, see cultured meat. For the rock band, see Vegetarian Meat (band).
A tempeh burgerChinese style tofu from Buddhist cuisine is prepared as an alternative to meat.Two slices of vegetarian bacon
A meat alternative or meat substitute (also called plant-based meat, mock meat, or fake meat sometimes pejoratively), is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.[1][2][3] Plant- and fungus-based substitutes are frequently made with soy (e.g. tofu, tempeh, and textured vegetable protein), but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn.[4] Alternative protein foods can also be made by precision fermentation, where single cell organisms such as yeast produce specific proteins using a carbon source; as well as cultivated or laboratory grown, based on tissue engineering techniques.[5]
Meat alternatives are typically consumed as a source of dietary protein by vegetarians, vegans, and people following religious and cultural dietary laws. However, global demand for sustainable diets has also increased their popularity among non-vegetarians and flexitarians seeking to reduce the environmental impact of meat production.
Meat substitution has a long history. Tofu was invented in China as early as 200 BCE,[6] and in the Middle Ages, chopped nuts and grapes were used as a substitute for mincemeat during Lent.[7] Since the 2010s, startup companies such as Impossible Foods and Beyond Meat have popularized pre-made plant-based substitutes for ground beef, patties, and vegan chicken nuggets as commercial products.
^van der Weele, Cor; Feindt, Peter; Jan van der Goot, Atze; van Mierlo, Barbara; van Boekel, Martinus (2019). "Meat alternatives: an integrative comparison". Trends in Food Science and Technology. 88: 505–512. doi:10.1016/j.tifs.2019.04.018.
^Nezlek, John B; Forestell, Catherine A (2022). "Meat substitutes: current status, potential benefits, and remaining challenges". Current Opinion In Food Science. 47: 100890. doi:10.1016/j.cofs.2022.100890.
^Takefuji, Yoshiyasu (2021). "Sustainable protein alternatives". Trends in Food Science and Technology. 107: 429–431. doi:10.1016/j.tifs.2020.11.012.
^Cite error: The named reference Holmes was invoked but never defined (see the help page).
^"All sizzle, no steak: how Singapore became the centre of the plant-based meat industry". The Guardian. 5 November 2022.
^Cite error: The named reference soy was invoked but never defined (see the help page).
^Cite error: The named reference med was invoked but never defined (see the help page).
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