Many Of Today’s Meat Analogs Boast Look, Taste, And Texture
The availability of meat analogs or substitutes has grown considerably in recent years and these products now offer greater diversity for consumers who are enjoying the improvements in appearance, taste, and texture compared with previously available meat analogs.
Recent growth in meat analog products (141% from 1998-2003) has been attributed to growing consumer concerns related to health and increased awareness about the benefits of a meat-limiting diet. Other growth factors include wider distribution and a broader selection of vegetarian food products.
The primary ingredients for these meat substitutes include soy flour, soy protein concentrate, wheat gluten, and vegetable proteins, although “defatted” peanut flour and canola proteins also show potential for use in the sector.
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