Although most animal protein analogs are still made from soy, ingredients such as mushrooms, nuts, grains and even eggplant are providing new alternatives for meat.
April 11, 2013
Fake meat—once almost exclusively from textured soy—was typically mealy, and the taste tended to be bland and garlicky, either serving as a placeholder for a cover-up sauce or overwhelming everything in its path.
Texturized soy protein has reached an acme of popularity, elevated to a trendy, sought-after ingredient by those same Baby Boomers who once shunned soy burgers.
April 11, 2013
In the early 1960s, public school kids knew all about meat analogs. We called it “mystery meat” and subjected the thin, overcooked and rubberized brown patties to the derision they merited.
New research suggests that increased consumption of foods containing colorful carotenoids, particularly beta-carotene and lutein, may prevent or delay the onset of amyotrophic lateral sclerosis (ALS).
Already known for seafood protein salads, Blount Fine Foods now offers Asian Wheatberry & Edamame Salad and a Tzatiki Taboule. Asian Wheatberry is a gluten-free mixture of wheatberry, barley and edamame tossed with lime juice, garlic and basil, sprinkled with a touch of jalapeño. Blount says this vegetarian product has only 50 calories and 0g trans fat per serving.