What’s sushi without the fish? For some, it’s not sushi. But for those of us who do not eat meat, we know so much differently. Vegan sushi can be amazingly delicious and not boring. Yes, it’s typical to go to a sushi restaurant and have the same, meatless rolls to ... Read More

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. Neither could satisfy the craving for toothsomeness or umami that (formerly) only came from animal protein.

I just finished reading an excellent article written by one of our expert food industry writers, Chicago-based Donna Berry, with the working title of “Meat Analogs: The Next Generation”, which will be published in the July issue of Meat & Poultry magazine. Judging from what she wrote, meat analogs are ... Read More

Researchers in Canada have produced meat analogues from pea proteins with a fibrous texture closely resembling chicken and fish. Soy protein-based meat analogues were well established, said Dr Xiangfeng Meng at the government-backed food science and technology program in Brooks, Alberta. However, research into the potential of peas, beans or ... Read More