Plant-based meat

Plant-based meat is food made from plant ingredients and designed to resemble animal meat in taste, texture, appearance, or use.

Texturized vegetable protein: A processed plant protein shaped into fibrous pieces that resemble meat. Extrusion creates much of the fibrous structure used in plant-based meat.
Soy protein: Protein extracted from soybeans and used in foods, including meat alternatives. Its functional properties and protein content make it a common base ingredient.
Plant-based burger: A burger patty made primarily from plant ingredients and intended to resemble a meat patty. Burgers are a prominent format for products designed to imitate ground beef.
Life cycle assessment: A method for estimating the environmental impacts of a product across its life cycle. It compares plant-based meat with animal meat using measures such as emissions and land use.
High-moisture extrusion: A food-processing method that uses heat, pressure, and cooling to form aligned protein fibers. It produces layered, chewy structures closer to whole-muscle meat.
Pea protein: Protein separated from peas and used in food products and supplements. It offers a widely used alternative to soy protein in meat-like products.
Plant-based sausage: A sausage-style food made from plant ingredients instead of animal meat. Seasoning, fat, and casing-like texture shape this distinct product format.
Greenhouse gas emissions: Gases released into the atmosphere that trap heat and contribute to climate change. Differences in production emissions are a major basis for environmental comparisons.
Protein denaturation: A change in protein structure caused by heat, chemicals, or mechanical treatment. Denaturation helps plant proteins bind and reorganize during processing.
Gluten: A group of wheat proteins that gives dough elasticity and cohesion. Wheat gluten can contribute chewiness and structure to plant-based meat.

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