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Tofu, made from soy/soybeans. Textured vegetable protein – a defatted soy flour product that is a by-product of extracting soybean oil. [7] It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content that is comparable to certain meats. [8] Ganmodoki – a traditional Japanese tofu based dish similar to ...
Mamenori – Thin wrappers of soybean paper used as a substitute for nori; Miso – Traditional Japanese seasoning; Nattō – Traditional Japanese food made from fermented soybeans; Okara (food) – Byproduct of soy milk and tofu production; Oncom – Indonesian traditional fermented dish; Soup soy sauce – Type of Korean soy sauce
Using TVP, one can make vegetarian or vegan versions of traditionally meat-based dishes, such as chili con carne, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos. Soy [16] protein can also be used as a low cost and high nutrition extender in comminuted meat and poultry products, and in tuna salads.
Soy is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat, according to the US Food and Drug Administration: [136] Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. ...
Meat substitutes represent around 11% of the world's meat and substitutes market in 2020. As shown in the graph, this market share is different from region to region. [48] From 2013 to 2021, the world average price of meat substitutes fell continuously, by an overall 33%. The only exception was a 0.3% increase in 2020, compared to 2019.
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Impossible Foods Inc. is a company that develops plant-based substitutes for meat products. The company's signature product, the Impossible Burger, was launched in July 2016 as a vegan alternative to a beef hamburger.
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