A meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities (primarily texture, flavor, and appearance) and/or chemical characteristics of specific types of meat. Many analogues are soy-based (see: tofu, tempeh).
Generally, meat analogue is understood to mean a food made from non-meats, sometimes without other animal products, such as dairy. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws, such as Kashrut or Halal. Hindu cuisine features the oldest known use of meat analogues.
Meat analogue may also refer to a meat-based and/or less-expensive alternative to a particular meat product, such as surimi.
Read more about Meat Analogue: Vegetarian Meat, Dairy, and Egg Analogues, Lab-grown Animal Tissue, Surimi and Similar Meat-based Meat Analogues, Literature
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