In recent years, the vegetarian meat market has shown significant growth. With the improvement of consumers' health awareness and the popularization of environmental protection concepts, vegetarian meat is increasingly favored as a healthy and environmentally friendly alternative to traditional meat. According to the QYResearch report,
by 2029, the global plant-based meat market will reach 3.24 billion US dollars, with a compound annual growth rate (CAGR) of 10.7% in the next few years,
which shows that the vegetarian meat market has great potential for development. In China,
the vegetarian food market has continued to grow in recent years and is expected to maintain high growth in the future,
and vegetarian meat, as an important segment, will also benefit from it.
1.Soy Bean Extract protein:
Protein extracted from soybeans is the most commonly used raw material for vegetarian meat, protein isolate, protein concentrate and other forms, can form a good fiber structure and water retention, so that the taste of vegetarian meat closer to the real meat.
2.Soybean Meal Powder:
The by-product of soybean oil extraction is rich in protein, which can be used as raw material for vegetarian meat after processing, providing nutrition and certain texture for vegetarian meat.
3.Wheat gluten Extract:
That is, gluten is a sticky and elastic protein obtained after washing wheat flour, which can give vegetarian meat good chewiness and elasticity,
and can be processed into vegetarian meat products of various shapes and taste.
4.Wheat Extract protein:
A type of wheat protein that, after further purification and processing, has a higher protein content and more stable performance,
and can better simulate the texture and flavor of meat.
5.Pea Extract Protein:
The protein extracted from the pea has good solubility and gelling, which can provide delicate taste and rich nutrition for the vegetarian meat
and also improve the water retention and stability of the vegetarian meat.
6.Oat Extract Protein:
Rich in dietary fiber and protein, with a certain viscosity and elasticity, can increase the nutritional value of vegetarian meat and taste richness,
so that vegetarian meat products more characteristic.
7.Quinoa Extract protein:
Quinoa is a whole protein grain, its protein contains all the essential amino acids needed by the human body, the proper proportion, rich in nutrition,
used in vegetarian meat production can improve the nutritional value and quality of the product.
8.Pleurotus Eryngii Extract :
Rich in protein, carbohydrates, vitamins and a variety of minerals, contains 18 kinds of amino acids, of which 8 kinds of essential amino acids are complete.
Its taste is fresh and tender, thick meat, with a unique flavor, after processing can simulate the taste and flavor of meat,
often used in the production of vegetarian meat products, such as vegetarian steak, vegetarian shredded meat.
9.Tea tree Mushroom Extract :
It contains 18 kinds of amino acids and a variety of mineral elements needed by the human body, and the fungus cap is tender, the handle is crisp, the taste is pure and fragrant, and the taste is delicious.
It has a certain toughness and chewy, can add a unique taste to vegetarian meat products, can be used to make vegetarian jerky, vegetarian meat cans and so on.
10.Shiitake Mushroom Extract :
It contains lentinan, crude fiber, a variety of trace elements and vitamins and other nutrients. Shiitake mushroom has rich taste and unique aroma,
which can enhance the flavor of the product and make it more attractive in the production of vegetarian meat, and is often used in the production of vegetarian meat fillings and vegetarian meat sauces.
11.Drumstick Mushroom Exract:
Shaped like chicken legs, meat like chicken shreds, nutritious, excellent taste. Its texture is soft, easy to chew, suitable for making a variety of vegetarian meat dishes,
such as vegetarian fried chicken (with chicken leg mushrooms to simulate chicken), vegetarian meatballs and so on
12.Spirulina Powder:
Rich in protein, vitamins, minerals and a variety of bioactive substances, it is a high-quality source of plant protein. Spirulina has high protein content and reasonable amino acid composition,
which is easy to be absorbed and utilized by the human body. Adding it to vegetarian meat can not only increase the protein content, but also give vegetarian meat unique nutritional value and light algal aroma.
13.Kelp Extract:
It is rich in iodine, dietary fiber and many minerals. Kelp has a certain toughness and elasticity, can be processed into filaments or sheets, used to simulate the texture and taste of meat,
such as making vegetarian kelp rolls, kelp vegetarian sausage, etc., but also can increase the Marine flavor of vegetarian meat products.
14. Almonds Powder:
It is rich in monounsaturated fatty acids, vitamin E and other antioxidant substances and a certain amount of carotene. Almonds can provide unique taste and flavor of vegetarian meat,
increase the nutritional value of the product, and can be used to make vegetarian meat with special flavor, such as almond meat steak.
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15. Konjac powder:
The glucan rich in konjac is a kind of high quality water-soluble dietary fiber. Konjac powder has a strong water absorption, can form a gel-like substance,
can be used to adjust the texture and taste of vegetarian meat, increase the elasticity and toughness of the product, make vegetarian meat more chewy,
but also increase the sense of satiety, often used as a structural enhancer of vegetarian meat.
Reasons for the development of vegetarian meat market
1.Health needs:
Modern people are increasingly concerned about healthy diet, vegetarian meat low-fat, low sugar, high fiber characteristics fit the pursuit of consumers for a healthy lifestyle,
to meet their needs for protein and other nutrients while controlling fat and cholesterol intake.
2.Environmental awareness:
Compared to traditional meat production, the vegetarian meat production process uses less energy and greenhouse gas emissions, and is more sustainable.
As environmental awareness increases around the world, more and more consumers are choosing vegetarian meat for environmental reasons.
3.Diversified diet:
The popularity of dietary concepts such as vegetarianism and flexitarianism, as well as the demand for dish innovation in the catering industry, has driven the development of the vegetarian meat market.
Vegetarian meat can provide a rich choice for vegetarians and people who want to diversify their diets without the use of animal meat.
4.Technological progress:
The continuous improvement of production technology has made vegetarian meat closer and closer to real meat in taste, texture and flavor, which has effectively improved the acceptance of consumers.
For example, through advanced technology such as extrusion cooking, plant protein can form a fiber structure similar to meat, and with seasoning technology such as meat flavor,
the taste and taste of vegetarian meat are more realistic.
