A Walk Along the Path of Imitation Meat

Steve Fratini (Author)  

Imitation meat has a long history that dates back to ancient China and India. People have turned to meat substitutes for a variety of reasons, e.g., religious, philosophical, health, environmental, financial.

The following are some key events in the history of meat alternatives as a source of protein:

• Around 200 BCE, tofu was invented in China as a protein-rich food that could replace meat.

• By about 200 BCE, all three major Indian religions (Hinduism, Jainism and Buddhism) advocated non-meat diets, with protein coming from a combination of rice, legumes, milk products and other vegetable sources. 

• In the Middle Ages, chopped nuts and grapes were used as a substitute for mincemeat during Lent in Europe.

• In 1896, John Harvey Kellogg, a member of the mostly vegetarian Seventh-day Adventists, created a peanut-based “meatless meat” known as Nuttose.

• In 1967, British scientists discovered a high-protein fungus (Fusarium venenatum) known as  that could be used to make fake meat. In 1994, the UK-based company Quorn started to use Fusarium venenatum this fungus in their meat substitute products. 

• In 1981, Oregon restaurateur Paul Wenner shaped leftover vegetables and rice pilaf into patties and sold them as Gardenburgers.

• In 1995, Turtle Island Foods started to sell Tofurky Roasts as a vegan alternative for Thanksgiving.

• Burger King and McDonald’s introduced veggie burgers in 2002 and 2003, respectively.

• The Market research firm Mintel reported (in 2012) that although only 7 percent of consumers call themselves vegetarian, 36 percent report using fake meat.

• In 2019, Impossible Foods and Beyond Meat became two of the biggest US plant-based food companies, with their products sold at various restaurants and supermarkets. These products attempt to reproduce the look and feel of real meat.

The popularity of imitation meat has been growing in recent years, driven by a number of factors, including:

• Increased awareness of the environmental impact of meat production.

• A growing interest in plant-based diets for health and ethical reasons.

• The development of new, more realistic and affordable imitation meat products.

As the demand for imitation meat continues to grow, it is likely that we will see even more innovation in this area in the years to come.

References

1. Conversation with Bing, 6 May 2023.

2. Conversation with Google Bard, 6 May 2023.

3. Meat alternative, Wikipedia. https://en.wikipedia.org/wiki/Meat_alternative.