Fake it ’til you make it
Introduction
It looks like meat, it tastes like meat, but is it real meat? The answer may fool you. Fake meat has crept its way onto menus everywhere, ranging from fast-food establishments like White Castle to upscale restaurants like Dave Chang’s Momofuku Nishi. This may be surprising, but according to a recent Gallup survey, 5% of the United States population identifies as vegetarian, another 3% vegan. With these numbers comes a rise in the number of flexitarian consumers — people who still eat meat but are seeking to reduce their meat intake. Additionally, a Yale study found that 58% of Americans understand that global warming is mostly human-caused. Given both of these dietary and climate trends, the prevalence of meat substitutes as a more environmentally-friendly and ethical option has grown, with companies cropping up to meet the newfound demand.
What is fake meat?
Companies producing fake meat aim to recreate the juicy taste of a burger with solely plant-based ingredients. This fake meat consists of plant-based proteins from foods like soy, pea, wheat, potato, combined with fats like coconut or canola oil. Sprinkle in some mystery ingredients that no one can pronounce, and there you have it, plant-based meat that looks, feels, and tastes like real meat. While this may sound simple, the scientists behind these formulas have toiled for years to get them just right. While taste tests by acclaimed chefs like J. Kenji Lopez-Alt have praised the new fake meat recipes, there is still a long way to go to perfectly imitate the sensory, meaty experience, that carnivores and vegetarians alike may crave. Nonetheless, for those that have survived on Boca Burgers or other vegetarian meat substitutes, the new wave of plant-based meat substitutes promises more flavor and more texture in every bite.
Who are the big players?
