meat substitutes

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meat substitutes

Non-animal protein food products, derived from soya beans, wheat gluten, yeast or other sources, and usually flavoured and textured to resemble natural muscle protein. These products are a reasonably effective substitute for animal protein but may not contain all the essential AMINO ACIDS.
References in periodicals archive ?
New product launches and extended offerings by meat analogue manufacturers to reach a wide consumer base is expected to spur the market growth.
In the past few decades, various meat products, such as sausages, surimi-based foods, crab meat analogue, and meat-fried fish paste, have been developed from mechanically deboned chicken meat (MDCM) of old laying hen, in an effort to infroduce novel approaches towards increasing the value and utilization of these hens.
It is often used as a meat analogue or meat extender.
Meat analogue produced with soy protein isolate and vital gluten by thermoplastic extrusion: technological, physicochemical and nutritional characteristics.
These high-moisture protein products have a taste and 'whole muscle' texture that will add a new dimension to the development of meat analogue products.
The protein, which has a fat content of 0.5%, can be used as a functional food product or as a new type of meat analogue which can he incorporated into various dishes, says the company.
Although the vegetarian market continues to grow year after year, most of that growth is being driven short-term by branded meat analogue products due to a lack of innovation in the branded sector.
Finnprotex can be used as a functional food product, or as a new form of meat analogue. Simple to use, re-hydrated Finnprotex can be used in a huge range of dishes.
Sales of veggie burgers and other meat analogue products totaled $300 million in 1997, according to Data-monitor, a New York-based research firm, and volume is expected to reach $450 million by 2002.