Meat alternative

Meat alternatives are broadly categorized into plant-based, fermentation-derived, and cultured (cell-based) products. Plant-based alternatives use proteins from soy, peas, wheat gluten (seitan), and fungi (mycoprotein) to replicate meat's texture and flavor. Fermentation-derived products employ microorganisms to produce proteins or functional ingredients, such as mycoprotein from Fusarium venenatum (Quorn). Cultured meat, also known as lab-grown or cell-based meat, is produced by cultivating animal cells in bioreactors, a technology first demonstrated in 2013 by Mark Post's team.²

Meat alternatives are not a modern invention. Tofu, made from soybeans, has been consumed in China for over two millennia, and seitan (wheat gluten) was developed by Buddhist monks in East Asia as a meat substitute. In the West, early commercial products like Nutmeat (1916) and Protose (1899) were promoted by John Harvey Kellogg as health foods. The 20th century saw the rise of texturized vegetable protein (TVP) and, later, the modern plant-based burger movement, driven by companies like Beyond Meat and Impossible Foods.³

Nutritionally, meat alternatives vary widely. Soy-based products often provide complete protein, while pea and wheat-based ones may require fortification with methionine or lysine. Many plant-based burgers are high in saturated fat (from coconut oil) and sodium, yet they offer fiber and no cholesterol. Environmentally, life-cycle assessments show that plant-based alternatives generally have lower greenhouse gas emissions, land use, and water use than conventional meat, though cultured meat's footprint is still debated due to energy-intensive production.⁴

Beyond mainstream products, niche alternatives include insect-based proteins (e.g., cricket flour) and algae-based meat analogues, which are high in omega-3s. Historically, the term 'meat analogue' was used in the 19th century to describe gluten-based foods in Europe. A notable edge case is the regulatory debate over the labeling of plant-based products as 'burgers' or 'sausages', with some U.S. states passing laws restricting such terms. Additionally, the first cultured meat approved for sale was chicken in Singapore in 2020, and the first cultured meatball was shown by Mark Post in 2013.

Cultured meat

Meat produced by cultivating animal cells in a lab, also called lab-grown or cell-based meat.

Mycoprotein

A protein-rich food ingredient derived from fungi, used in products like Quorn.

Texturized vegetable protein (TVP)

A defatted soy flour product processed to have a meat-like texture.