Knowra Meat alternative Meat alternative A food intended to replace meat in meals, commonly made from plants, fungi, or animal cells grown through cell culture. Its ingredients and structure are designed to provide some qualities associated with meat.
Textured vegetable protein : A porous, fibrous food ingredient made by processing protein-rich plant material, often soy or pea. Its fibrous texture lets plant proteins stand in for minced or shredded meat.
High-moisture extrusion : A food-processing method that heats and shears protein mixtures under pressure to create aligned, fibrous textures. It gives many plant proteins the layered structure of muscle fibers.
Plant-based burger : A burger patty made primarily from plant ingredients and intended to replace a meat patty. It is a familiar format for plant-based meat alternatives.
Conventional meat : Edible animal tissue obtained through livestock farming, fishing, or hunting. It is the food category that meat alternatives are intended to replace.
Mycoprotein : Protein-rich food made from fungal biomass, often grown by fermenting filamentous fungi. Its naturally fibrous structure provides a meat-like texture in products such as meat-free mince.
Fermentation : A process in which microorganisms transform substances, often producing useful foods or ingredients. Fermentation can produce fungal biomass or improve the flavor and texture of plant-based foods.
Cultivated meat : Animal tissue produced from cells grown in controlled environments rather than obtained by raising and slaughtering an animal. It replaces conventional meat with animal cells grown through cell culture.
Vegetarianism : A dietary practice that excludes meat, with some forms also excluding other animal-derived foods. Meat alternatives can help provide familiar meal formats within vegetarian diets.
Soy protein isolate : A highly refined soy ingredient containing mostly protein, used in foods and meat substitutes. It supplies concentrated protein that can be shaped into meat-like products.
Maillard reaction : A set of chemical reactions between amino acids and reducing sugars that create browned colors and complex flavors during heating. It helps cooked meat alternatives develop savory, browned aromas.
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