Meat Analogue
Vegetarian foods occupy a larger than ever shelf space in today’s market due to the consumers increasing health concerns and the related environmental issues. Analogue can be defined as the compound that is structurally similar to another but differs slightly in composition. Here the meat analogue is the food which is structurally similar to meat but differs in composition. Meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities (primarily texture, flavour, and appearance) and/or chemical characteristics of specific types of meat.
Thrust in the development of meat analogue
The increase in consumers demand for healthy diets, the concern about rising meat prices, the increase in the popularity of vegetarianism and the growing consumer interest in related eating patterns such as the avoidance or reduced consumption of red meat have resulted in a continuous increase in demand for the meat analogous and to use an alternative source such as the plant protein as the ingredients in the human diet. The nutritional value of meat products is mainly due to their high biological values of proteins, vitamins and minerals. However, from a health point of view, an excessive intake of meat products cannot be recommended. It is well known that meat contains cholesterol and a higher proportion of saturated fatty acids than polyunsaturated fatty acids (PUFAs) where is linked with several diseases which have reached epidemic proportions.
Technology to develop meat analogue
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Denne historien er fra July 2020-utgaven av Food & Beverages Processing.
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