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Plant based alternatives to meat.
The introduction of meat analogues (also termed meat substitutes, meat surrogates and meat replacement food) in Western markets is a relatively recent development, starting in the early 1960s (2, 3). In contrast, products such as tofu and tempeh have been consumed in Asia for centuries.
In addition to these traditional Asian products, the launch
of meat analogues started with the production of dry texturised vegetable protein (TVP), which is produced by cooking extrusion of usually defatted soy meal, soy protein concentrate or wheat gluten (4). These products have
an elastic and somewhat spongy texture that is utilised favourably in patties, stews and sauces. A further approach to mimic the brous and elastic meat structures are brous raw materials such as shredded TVP and mycoprotein or milk protein preparations. These raw materials are mixed with water, a binding component and further ingredients, and are then formed and subsequently steamed (5). A broad range of ingredients can be used for these products which, compared to TVP, provide strong differentiation in shapes and avours as well as products that ful l attributes such
as “vegan”, “organic” and “gluten-free”. Research on the high moisture cooking extrusion process at the beginning
of the 1990s led to new possibilities for texturing food proteins into distinctive brous structures to mimic muscle meat. This process produces in one step a brous, muscle meat-like structure that has a similar moisture level to meat and mimics its bite and mouth-feel (6, 7). The LikeMeat project enhanced our knowledge of suitable raw materials and their characteristics, the in uence and interaction
of further functional ingredients and avouring. Adapted and enhanced post extrusion processes, consumer-
oriented product development and new smart packaging and preservation solutions opened the market for a new generation of meat alternatives.

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- tofu
- tempeh
- wheat gluten
- veges
- mushroom
- eggplant

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Tofu, tempeh, edamame, lentils, chickpeas, peanuts, almonds, spirulina, quinoa, mycoprotein, chia seeds, hemp seeds, beans with rice, potatoes, protein rich vegetables, seitan, Ezekiel bread!

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Tofu,shrooms,eggplant,seeds n nuts,tempeh,seitan,lentils,beans and legumes,

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Meat and leafs 🌱🍖🍗

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Meat alternatives
Tofu, tempeh, Seiton
Mushrooms
Jackfruit
Eggplant
Lentils
Beans and legumes
Cauliflower
Potatoes
Beets
Nuts

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Tofu, Tempeh, Seitan, and text you what the text vegetable protein

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Meat alternatives - plant based
Tofu
Tempeh
Seitan
Tvp - textured vegetable protein
Mushrooms
Jackfruit
Eggplant
Lentils
Beans and legumes
Cauliflower
Potatoes
Beets
Nuts
Wheat gluten
Chickpeas

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Meat free alternatives packed with protein
Tofu.
Tempeh.
Beans and lentils.
Seeds and nuts.

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Tofu, Tempeh, Seitan, and TVP. You may not think of tofu or tempeh as vegetables, but they are plant-based and made from soybeans. TVP, or texturized vegetable protein, is also made from soy. ... Seitan can be flavored to taste exactly like beef or pork.Mar 25, 2017

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Tofu, Tempeh, Seitan, and TVP.