Meat analogs

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A semi-vegetarian or flexitarian[1][2] diet is one that is plant-based with the occasional inclusion of meat products.[3][4][5][6][7] In 2003, the American Dialect Society voted flexitarian as the year's most useful word and defined it as "a vegetarian who occasionally eats meat".[8] In 2012, the term was listed for the first time in the mainstream Merriam-Webster's Collegiate Dictionary.[9] Difference between similar terms[edit] Vegetarianism is the practice of abstaining from the consumption of meat. Common reasons for adopting a flexitarian diet may be health, environment (see environmental vegetarianism) or reduction of resource consumption (see economic vegetarianism), which are also arguments in favor of adopting a fully vegetarian diet. Semi-vegetarianism Semi-vegetarianism
Meet the 'flexitarians': Meat-eating vegetarians - Health - Fitness - Diet and Fitness
Recession Flexitarians: Food Politics The economic downturn may have a positive effect on the meat-heavy American diet. If you eat meat but suddenly find yourself bypassing rib-eyes and tenderloins and heading straight for the chickpeas and lentils, you may be among the growing ranks of recession-bred flexitarians—semi-vegetarians who dabble in carnivorous cuisine from time to time. Meat is the single most expensive thing Americans eat, and in tough times it’s one of the first things to go. Fifty-one percent of shoppers surveyed by the American Meat Institute say they have changed their meat purchasing relative to the economy. Despite the recent increase in home cooking, the average family only prepares 3.9 evening meals that include a meat item, down from 4.2 meals last year. Recession Flexitarians: Food Politics
'Flexitarians' driving global move away from meat consumption: study - Life & Style 'Flexitarians' driving global move away from meat consumption: study - Life & Style According to an August report from Euromonitor International, meat was one of the worst performers over the 2005 to 2010 period, with sales growing less than 14 percent over the six-year period. Only vegetables fared slightly worse, with a growth rate of 11 percent. Meanwhile, though consumers put meat on the backburner, pulses like lentils and chickpeas gained in popularity, as did nuts and fruits which experienced a volume growth of 19 and 18 percent respectively. The global trend is a reflection of the growing movement away from meat consumption, the report pointed out. Red meat in particular has been getting a bad rap from scientists, public health authorities and governments around the world.
Appearance matters more than taste for meat substitutes, says study Appearance matters more than taste for meat substitutes, says study The appearance of meat substitutes in a meal may have more of an effect on consumer acceptance than flavour and texture, suggests a new study. Meat consumption has come under the spotlight in recent times, as excessive consumption of meat, especially red meat, has been linked to increased risk of various cancers and other lifestyle diseases. In addition, high demand for animal derived proteins is adding to climate change and sustainability concerns.
Many consumers around the globe are turning away from meat as health, price and ethical concerns grow. But the latest market research indicates that meat substitutes are failing to pick up the slack. In the third part of the FoodNavigator focus on meat substitutes, we take a look at the market for meat and meat replacements and the reasons behind the declining growth rates for both categories. Have meat substitutes missed the boat? Have meat substitutes missed the boat?
An international group of scientists has taken a step closer to its goal of producing cultured meat by agreeing on important common positions about how to bring the research forward. The expert panel met at a recent workshop to discuss the future of research in the area, in the process drawing up early agreed positions on some of the issues surrounding lab grown meat. The scientists noted that many of the technological components needed to successfully culture meat are now in place, including a cell source that is possible to use, several alternative processes to turn these cells into muscle cells for meat, and nutrients free of animal components which can be produced from sunlight and carbon dioxide. They added that a recent assessment of the ‘life cycle’ of cultured meat compared to traditionally produced meat shows the environmental benefits of cultured meat are very large. Researchers agree on lab grown meat plans Researchers agree on lab grown meat plans
Meat analogue Hong Kong style tofu from Buddhist cuisine is prepared as an alternative to meat Two slices of vegetarian bacon A meat analogue, also called a meat substitute, mock meat, faux meat or imitation meat, approximates certain aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of specific types of meat. Many analogues are soy-based (see: tofu, tempeh) or gluten-based. Generally, meat analogue is understood to mean a food made from non-meats, sometimes without other animal products, such as dairy. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws, such as Kashrut or Halal. Meat analogue
Meat Analog Magic Meat Analog Magic Meat Analog Magic By AlLISON Bardic Has meatless gone mainstream? Increased demand for all types of non-meat, high-protein alternatives creates profitable ventures for today’s food manufacturers.
Meat extender promises cost savings for industry French ingredients supplier Roquette has further extended the applications for its Nutralys pea protein by teaming up with extrusion technology experts Sotexpro to develop a textured version that allows for high levels of meat substitution. Speaking to FoodNavigator .com at FIE 2011 in Paris, Aurelie Mauray, market development manager for pea protein project at Roquette, said the powder form of its pea protein only enables a 10% replacement of meat whereas the rehydrated textured form delivers up to 30% substitution, while retaining the juiciness and texture of the meat. “Pea protein is more stable than meat in terms of prices so using less meat will guarantees cost savings for beef steak or chicken nugget processors. But the inclusion of greater amounts of a vegetable-based protein in the end product also helps boost its nutritional profile through a reduction in lipids and a better fatty acid/protein balance,” she added. Meat extender promises cost savings for industry
Meat Analog A meat analog is a manufactured food product that looks and tastes like meat. Vegetarians and other health-conscious individuals eat meat analogs because they are relatively high in protein. They are also very versatile and can be broiled, baked, or roasted. Soy, wheat gluten, beans, and/or nuts are used as the main protein source, with other ingredients used to provide texture and a meat-like taste. Meat Analog
Quorn
Sojasun
Cauldron
Vivera