Meat analogue
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Meat and dairy analogues or analogs (Americanized spelling) is a North American classification of foods made from vegetable proteins, nuts, or Surimi processed poultry or fish designed to imitate or be used in place of beef, pork, poultry, and dairy products.
Most Meat Analogues are made from soy or gluten however some are made from rice and almonds. They tend to be made from lower fat materials and are thought to be healthier than the dairy, beef, or pork counterparts.
Examples of Meat and Dairy Analogues;
- Almond cheese
- Almond milk
- Soy milk
- Quorn / Mycoprotein
- Soy cheese
- Meat of Wheat gluten
- Non Dairy products made from gluten, such as the first non-dairy creamers
- Rice milk
- Rice cheese
- Any meat substitute made from Soy
- products made by a combination of soy and gluten
- Surimi ham, franks, salami, burgers, lunch meat, or sausage
- Surimi processed turkey lunch meats, loafs, burgers, sausage, bacon, ground, or brats
- Other processed poultry products, such as emu, in the same forms described above for turkey.
- Products made from casein, extracted dried milk proteins, when combined with soy and gluten.
- Egg substitute
- Products made with modified defatted peanut flour to replace meat.
See also: imitation meat.
For a graphical table showing meat, dairy, and egg substitutes, click here (http://www.choosevegetarian.com/making_the_switch.asp).