Iran Produces Meat Analogue as Substitute for Animal Proteins

Ali Rafe’e, the manager of the project, described development of structured protein products based on vegetable protein as a way to reduce environmental risks and improve the health of societies, and said, “In this structured product, several vegetable proteins, binders, vegetable oils, flavors, spices and natural coloring agents have been used to help improve its taste and texture, water binding, mouthfeel and texture simulation.”

He underlined the existence of all types of protein-rich plant seeds like soybeans, peas, beans, flax, etc. in Iran, noting that there is a highly good ground for producing meat analogue.

Rafe’e pointed to the low agricultural water consumption of some of these vegetable seeds and the wide range of their cultivation in the country's climate conditions, and said, “Due to the low price and high production efficiency of these vegetable seeds, the production of meat analogue is highly economical.”

Meat analogues, can be defined as products that mimic meat in its functionality, bearing similar appearance, texture, and sensory attributes to meat.

Production of meat analogues has been on the increase, targeted at satisfying consumers’ desire for indulgent, healthy, low environmental impact, and ethical meat substitutes. The wide range of ingredients used, variety of products made and the nutritional value of meat analogues have been extensively studied in recent years.

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