Ever had soy chaap or colocasia (aka taro or arbi) and wondered how it almost tasted
Meat? Some foods have inherent properties that make them taste or feel like meat.
In very simple terms, sham meats are vegetarian or plant-based foods that can replicate
the taste, texture and bite of animal meat-based foods.
Food and science crossed to create some food magic. Science has approved food recipes
to reach a whole new level. From fast food to instant coffee and two-minute noodles, it’s safe
to say that eating habits are changing. Science has not only changed what we eat, but also
changed our eating habits.
One such revolution taking the world by storm is mock meat, or plant-based meat.
Plant-based meats are, in the simplest sense, foods from vegetarian sources or
Vegetables, but looks and feels like animal meat. With technology the production
The process is designed to create foods that mimic the taste and feel of meat.
The concept of plant-based meat alternatives has been around for quite some time. in the
According to written sources, we can date it back to 206 BC. in ancient China, where tofu appeared
one of the first alternatives.
Tofu, made from curdled soy milk, is a substitute that’s still used today. 995 AD Tofu
was first mentioned in written texts as a meat substitute. The Chinese writer Tao Ku wrote in his
Book Simple and Exotic – “When Shi Ji was the magistrate of Qing Yang, he emphasized that
Virtue of frugality among people and discouraged the consumption of meat. Instead he
promoted the sale of tofu.”
Another alternative that appeared in ancient Indonesia was tempeh – made from fermented
soybeans. Seitan, an alternative made from wheat, soon reached many East Asians
cultures. These alternatives were able to replicate the structure of many meats and
were used in popular dishes.
In the 19th century there was much more awareness of meat and plant-based foods
countries like the US and UK. While plant foods have already been discovered and
long consumed in many Asian cultures, awakening in the West
brought about many technological advances.
Since then, many brands have emerged around the world that have redesigned plants to taste
Cook and feel like meat – take our word for it!
One of the first advances was the introduction of Tofurkey. Turkey is a common meat
consumed during Thanksgiving in the United States. 1985 the New York Vegetarian
The Society first proposed it as part of their annual banquet meal, and it was quite a hit.
Before that, in the early 1900s, Dr. John Harvey Kellogg, the founder of Kellogg’s Cereal
has developed a new product called Nuttose. Nuttose made from peanuts
replicates the taste of cold mutton.
As of the early 2000s, the mock meat movement was in full swing. Quorn, a UK based company
Brand, first entered the US market in 2002. They specialized in making satirical plays
Meat that could be used in multiple forms or recipes.
Quorn’s meatless flesh comes from a fungus called Fusarium Venenatum. This is a natural
occurring organism that has no cholesterol, no trans fats and could mimic the taste
many meat dishes. It soon became the basis of products such as mince pies,
nuggets, sausages, etc.
In the late 2000s, companies like Impossible Foods and Beyond Meat entered the market
with products such as patties, nuggets, sausages, wings and more for more variety
on the consumer’s plate. Just Egg was founded in 2013 and they developed the concept
a mock egg.
In India, soy chaap, a very famous street food, reproduces the taste of kebabs very well. in the
in the last 2-3 years, with the growing awareness of plant-based foods and vegetable meat,
Several brands have emerged, such as Sudo Foods, Blue Tribe, Shaka Harry, Imagine
meat and good point. These brands offer various kebabs, snacks and popular binge foods
Frozen food format.
Why plant-based meat?
Although it may have started as a trend, the trend is definitely here to stay. Over 75% of Indians
identify themselves as non-vegetarian or meat eaters. They also profess that taste, texture and the
Bite is the only aspect of flesh that draws them to animal flesh. So the real question
is – If these could be replicated using plants or vegetarian sources, people would not want this
Switch? In addition, they are high in protein, have no cholesterol and no trans fats
fats. Switching almost sounds like child’s play