The following is a short overview of existing alternatives to meat:
Wheat Gluten / Seitan
Wheat gluten is also known as seitan. It consists of the protein components gliadin and glutenin which are isolated from wheat by rinsing the wheat dough until the starch and bran have been washed out. It is the most cost effective and most simple raw material for producing vegetarian sausages, burgers, nuggets, schnitzel as well as minced meat. In addition, wheat is a crop that is native to a majority of countries, the production of seitan is possible on a regional level. The simple production method gives rise to a consistency which is remarkably similar to the stringy fibres that make up the consistency of meat. Seitan can be seasoned and prepared in a huge variety of ways.
Tofu is a traditional Asian foodstuff and the basis for meat replacements made from soya. It is made by adding a coagulant to soya milk and compressing the resulting protein solids until the required consistency is achieved. Tofu is easily digested and contains all essential amino acids. Unlike seitan, tofu does not have a meat-like consistency, it can be seasoned in many different ways and is delicious smoked.
Soya meat, or to be exact; “textured vegetable protein” (TVP), is produced from soya beans in many Asian countries. The production method is somewhat laborious but, the end product has a fibrous consistency which is very similar to meat. With different seasonings a great variety of flavours can be achieved. Soya meat is extremely rich in protein, protein content is over 50%.
Tempeh is a traditional fermented food from Indonesia, it is made by the controlled fermentation of cooked soya beans with a Rhizopus mold. The tempeh fermentation by the Rhizopus mold binds the soya beans into a compact white cake. Tempeh is not fibrous like meat. It contains, amongst others, many B vitamins, has a high protein content and is very versatile.
Quorn is an innovation from the English company Marlow Foods. It is made from a fermented fungus which is processed and textured to produce a food which can be easily mistaken for meat. Quorn products include steaks, burgers, chicken breasts as well as sliced meats and ready meals such as lasagne. Quorn is available from supermarkets in many European countries and in parts of the USA. However, Quorn is not animal-free as egg white is used as a binding ingredient.
The seeds of sweet lupines can be used for vegetarian meat production,
for example is made of 100% vegetable fibres, made from lupine or wheat.
The fibres are produced in different shapes, flavours and colours.
Meatless is used for meat-substitute products as well as for developing
“hybrid products”, which are meat-products in which a huge portion
of the meat is replaced by Meatless.
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products and restaurants in your area from the IVU-Website