nonmeat

Nonmeat is a broad term used to describe foods and products that do not contain meat from animals. It covers plant-based proteins, fungi-derived proteins, and processed substitutes that aim to imitate meat’s texture and flavor. The term appears in consumer labeling and dietary discussions and does not specify a single ingredient. Dietary context matters: vegetarians may include dairy or eggs in nonmeat items; vegans avoid all animal products; some meat substitutes are marketed to appeal to flexitarians who reduce meat consumption.

Common nonmeat forms include patty- or block-style products made from soy, peas, or wheat gluten; tofu and tempeh; and textured vegetable proteins produced by extrusion. Fungi-based products, such as mycoprotein–derived lines, also play a role in some markets. Some products are designed to resemble meat in taste, color, and mouthfeel, while others emphasize whole-food ingredients without imitation aims.

Production relies on plant-derived proteins, fermentation, and processing technologies to build structure and texture. Extrusion creates fibrous, meat-like textures; fermentation develops protein-rich products with distinctive flavors. Cultured or cell-based meat, produced from animal cells, is sometimes discussed alongside nonmeat products but is technically distinct from conventional meat.

Nutrition varies widely. Nonmeat products can provide protein and micronutrients similar to meat but often contain added sodium, fats, and additives. Fortified options may supply vitamin B12, iron, calcium, and zinc for those who do not consume meat. Whole-food nonmeat options—beans, lentils, grains, and nuts—offer fiber and phytonutrients.

Environmental and cultural aspects: replacing meat with nonmeat products can reduce certain environmental impacts, though outcomes depend on processing and supply chains. Nonmeat foods are central to vegetarian and vegan cuisines and are increasingly integrated into mainstream diets.