There is a lot of attention being given to the topic of alternative protein — “meatlike” products — which is causing concern among some people involved in the traditional production of meat. There are many new descriptors disseminated through all forms of the media, such as plant-based meat, cultured or lab-grown meat, meatless meat, fake meat, “clean” meat and more.
Plant-based meat analogs are not new. There are a number of meatlike products on the market made from textured wheat proteins and many plant-protein ingredients, such as soy, pea and rice proteins, Konjac flour, etc. These ingredients, and a variety of starches and flours, can extend meat or add fatlike texture to meat or meatless products. There are a number of meatless burgers on the market now, one of which was seen being promoted on a restaurant menu as being “for people who love meat.” And this segment of the market appears to be growing.