Meat alternatives—also called “meat analogs”, “meat substitutes”, or “imitation meat”—are replacements for conventional animal protein sources. These modern protein foods seek to approximate the texture, flavor, and nutrient profiles of farmed animal meats using ingredients derived from pulses/legumes, grains, oils, plants, fungi, algae, insects, and lab-grown, engineered tissue cells.
Meat alternatives are becoming increasingly appealing to mainstream consumers. They are presented as a way to help mitigate environmental and animal welfare issues related to meat production, as well as public health issues related to meat consumption.
Fish, dairy, and egg substitutes also employ these methods for mimicking animal-based products. Plant-based milk made from nuts, seeds, and grains has become a household essential. Microorganism- and plant-based meat substitutes have been available for years and are now appearing on fast-food menus, while restaurants in Singapore and Israel recently started to offer their customers meat lab-grown from animal cells.
With the increase in new animal-analog foods being introduced into the market including meat, fish, dairy, and egg alternatives, research, quality control, and analysis of these products are essential. Various analytical techniques are used to verify that products meet local regulations and confirm that accurate composition and nutrition information is stated on the packaging.