meatlike

Meatlike refers to foods and products designed to resemble meat in appearance, texture, or flavor, without requiring traditional animal slaughter. The term covers several approaches to meat replacement, including plant-based meat analogs, cultured (or lab-grown) meat, and fermentation-derived proteins. Plant-based meat analogs are typically made from proteins such as soy, pea, or wheat gluten, combined with fats, flavors, and binders to imitate ground or minced meats, steaks, or chicken. These products have advanced in texture and flavor, with widely known examples marketed as burgers, sausages, and nuggets. They are often promoted for potential environmental and animal welfare benefits, though nutrition and processing levels can vary.

Cultured meat, also called cultured or cell-based meat, involves growing real animal cells in bioreactors to form muscle tissue. This approach aims to deliver meat without raising animals, with potential reductions in land and water use and greenhouse gas emissions. Commercial viability has grown, but cost, scaling, regulatory approval, and consumer acceptance remain barriers. Fermentation-derived proteins, such as mycoprotein from fungi, contribute to meatlike products as texturants or primary proteins and are used in various vegetarian products.

In practice, meatlike products are popular among vegetarians, vegans, flexitarians, and those seeking to reduce meat consumption. They raise debates about nutrition, sustainability, and food labeling, with different jurisdictions applying varying rules about terms like “meat” and “burger” for non-animal products. Overall, meatlike products span a spectrum from processed plant proteins to emerging cellular agriculture, reflecting evolving food technology and dietary trends.