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A meat analogue, also called a meat substitute, mock meat, faux meat or imitation meat, approximates certain aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of specific types of meat. Many analogues are soy-based (see: tofu, tempeh) or gluten-based.
Generally, meat analogue is understood to mean a food made from non-meats, sometimes without other animal products, such as dairy. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws, such as Kashrut or Halal. Hindu cuisine features the oldest known use of meat analogues.
Meat analogue may also refer to a meat-based and/or less-expensive alternative to a particular meat product, such as surimi.
Vegetarian meat, dairy and egg analogues 
Some vegetarian meat analogues are based on centuries-old recipes for seitan (wheat gluten), rice, mushrooms, legumes, tempeh, or pressed-tofu, with flavoring added to make the finished product taste like chicken, beef, lamb, ham, sausage, seafood, etc. Yuba and textured vegetable protein (TVP) are other soy-based meat analogues. The first is made by layering the thin skin which forms on top of boiled soy milk. the second is a dry bulk commodity derived from soy and soy concentrate.
Some more recent meat analogues include mycoprotein-based Quorn (which uses egg white as a binder, making it unsuitable for vegans), and modified defatted peanut flour and Valess (which is a sort of cheese, made from cow milk and seaweed).
Dairy analogues may be composed of processed rice, soy (tofu, soymilk, soy protein isolate), almond, cashew, gluten (such as with the first non-dairy creamers), nutritional yeast, or a combination of these, as well as flavoring to make it taste like milk, cheeses, yogurt, mayonnaise, ice cream, cream cheese, sour cream, whipped cream, buttermilk, rarebit or butter. Many dairy analogues contain casein, which is extracted dried milk proteins, making them unsuitable for vegans.
Egg substitutes include tofu, tapioca starch, ground flax seed, mashed bananas, applesauce and commercially prepared products that recreate the leavening, binding and/or textural effects of eggs in baked goods.
Lab-grown animal tissue 
Biologists have long researched methods for growing muscle tissue in laboratory conditions. Advocacy group PETA has offered a $1 million prize to the first company that can bring lab-grown chicken meat to consumers by 2012.
Surimi and similar meat-based meat analogues 
Surimi, a processed hash of fish plus flavorings, is used to make products such as imitation crab meat. In some regions,[where?] "surimi" refers only to products made from fish, but elsewhere[where?] may refer to other products (e.g., turkey dogs produced from turkey in North America), which are then also called "surimi".[by whom?]
Examples of surimi include:
- Surimi from fish, such as imitation crab, imitation shrimp, or imitation lobster
- Surimi from turkey, such as hot dogs, brats, sausage, salami, lunch meats, loafs, burgers, bacon, ham, or ground
- Other processed poultry products, such as emu, in the same forms described above for turkey.
See also 
- Tofurkey, the US Thanksgiving public holiday vegetarian meal centerpiece, consumed by some vegetarians or vegans, for the sake of nostalgia
- Patterson, Daniel. The Way We Eat: I Can't Believe It's Tofu, New York Times, 2006-08-06. Retrieved on 2009-02-26.
- Lab-Grown Meat a Reality, But Who Will Eat It? : NPR
Further reading 
- Wyrick, Jason (2009-03). "Meat Subs". Vegan Culinary Experience. Retrieved 2011-04-15. Unknown parameter
- Research Market: vegetarian profits
- Soyfoods Association of North America
- Meat-analogues on "FutureFood - Meat without livestock"