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Market Research Group

Público·22 miembros

Buy Meat Substitutes Online

Interested in selling vegan jerky and meat substitutes in your store? Interested in cooking with vegan meat substitutes and seasonings in your restaurant? Click below for wholesale pricing info...

buy meat substitutes online

At you will find soy meat in many varieties, delicious products made from seitan, various plant-based burgers and vegan meat alternatives for barbecuing. Discover delicious vegan cutlets and patties as well as vegan alternatives to dried meat.

With the vegan meat alternatives from our store, you can prepare countless delicious dishes, easily and meatless. Whether meat alternatives from cereals, legumes or vegetables: With us you can order products suitable for you and your diet - easily and conveniently online.

Looking for vegan meat online? Welcome to the wonderful world of vegan meat alternatives. This is the part where we vegans get excited about just what is possible with plant-based innovation and technology. Fancy a juicy burger, topped with crispy bacon? No problem. Choose from a wide variety of protein packed plant-based meat alternatives including seafood substitutes, burgers & sausages Read more.

Meat consumption is expected to increase over the next few decades, with major effects on the environment, human health and the economics of the food system [7,16,17]. Ruminant meat productivity has increased globally, but not at a sufficient rate (based on the expected increase of 27% per hectare by 2030) and ruminant meat consumption in high-consumption regions is not expected to decline to a sufficient degree by 2030. A further reduction in meat production would be necessary, since this would indirectly contribute to the reduction in deforestation, agricultural production emissions, food loss, and food waste, as well [4]. Due to these tendencies, a substantial dietary shift is required, especially in Western countries [2,18,19] and it has become necessary to reduce meat consumption in particular [4,9,10,13,20].

In addition to an actual reduction in consumption and a shift to different types of diets, plant-based substitutes, laboratory-grown meat and even edible insects have commonly been identified as possible solutions to reduce meat consumption [21,22]. Meat can be replaced with similar products high in protein on meatless days, such as fish, cheese, or eggs [23,24], but these products lack the sensory experience of meat consumption. Plant-based meat substitutes are products made from plants as a substitute for animal-based products [25]. Under the right circumstances, these products certainly have a high potential to became popular, and compared to other substitutes, plant-based meat substitutes were commonly identified as the most similar product cluster to conventional food [26,27]. Plant-based meat substitutes are relatively novel products, while consumption of meat has been present since the beginning of human evolution. Seitan production was first documented from 900 BC to 600 AD, the wheat- and soy-based analogs were commercialized after 1900, while the novel, next generation products were introduced mostly after 1950 [8]. Interest in plant-based alternatives for meat products was known in the early 19th and 20th centuries as well, but the substitution of meat was mainly driven by income reasons. Later, vegetarian and vegan portfolios were introduced, but the taste and texture of these products were not similar enough to meat [28]. Through significant development, plant-based meat substitutes have progressed to novel type of products that are highly effective in mimicking animal-derived meat [8]. Although competitive solutions, such as cultured meat or insect protein production, inevitably suffer from technological scaling, consumers were also reluctant to fully accept these products [6]. Lab-grown beef is the furthest from being currently technologically and commercially feasible and it was among the least desirable meat substitutes [29]. For example, it was reported that in the USA 74% of respondents would choose conventional animal protein over a cultured meat option [30]. Although preferences for alternatives could be strongly correlated [31], plant-based meat substitutes, cultured meat and edible insect protein had their own sensory characteristics [32]; thus the different products may require largely different marketing strategies.

Furthermore, omnivores consumed more meat than flexitarians, but flexitarians consumed plant-based protein more frequently than omnivores in Germany [18]. Omnivores evaluated regular meat more favorably while vegans and vegetarians evaluated plant-based meat more favorably than omnivores [55]. Plant-based substitutes were the most favored meat alternatives (>90% of consumers would consume them) in other research as well, while edible insects were least favored (only 26%) for personal consumption [21]. In South Africa, 59.9% of respondents were highly supportive of plant-based meat substitutes, 67.3% were highly likely to try, and 58.8% were highly likely to purchase, but likelihood to pay more was only 31.5%. However, younger generations had slightly higher levels of purchase intention of plant-based meats (60% of the sample compared to 53%) [17]. In Japan, it could be observed that the willingness to try score was generally higher for plant-based meat above cultured meat, insect protein, and 3D-printed foods, and plant-based meat was regarded as the most similar group to conventional food [26]. One research study analyzed meat hybrids in Germany and Belgium, where a fraction of the meat product (e.g., 20% to 50%) was replaced with plant-based proteins. According to the results, consumer preference for plant-based meat was lower compared to pure meat products, but higher compared to vegetarian products that contained no meat at all (the least preferred option) [23].

Consumers were shown to be interested in the nutritional value of the products. For example, in the USA, nutrition facts about products were more influential than a list of ingredients when choosing a product [57]. Plant-based alternatives were generally regarded as healthier than animal meat, but nutrition facts and lists of ingredients changed consumer shares [56,57]. In terms of information, vitamin and mineral information were the most influential for those who say the plant alternative is healthier than ground beef. However, when a ground beef label was presented with more vitamins and minerals, the role of cholesterol and protein became the most important. Finally, in those cases when the consumer considered the plant-based alternative to be less healthy, sodium content was the most influential factor [56].

In order to became competitive, the product price should be decreased. In the past few years, several plant-based meat substitute producers have been able to lower their prices and move closer to price parity, which is an important step towards consumer adoption of plant-based meat substitutes [35]. This gap may decrease if producers are able to scale up production, achieve economies of scale, and seek price parity. Closing the price gap would likely increase the purchase intention for most consumers [73]. With increasing affordability, alternative protein may unlock the omnivore market and can compete with conventional products [73].

Granulated soymeat is not too difficult to find in stores in Japan, but be sure to check labels to make sure meat extracts are not added in for flavoring. For animal-ingredient-free meat substitute products other than granulated to larger pieces of soymeat, it may be necessary to order online.

This soymeat gapao rice has oyster sauce/オイスターソース/oisutā sōsu, fish sauce/魚醤魚介類/gyoshō (gyokairui), chicken extract/チキンエキス/chikin ekisu and shellfish extract/貝エキス/kai ekisu.

* This product is manufactured using shared equipment with meat.* This product does not use meat. It is mabo nasu (fried eggplant with Chinese chili sauce) using soybean protein instead of meat.

There are many places to buy fake meat online. Note that some websites offer non-vegan options, for example containing egg white, so check the ingredients and listing carefully for the product you want to buy.

Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some cases, public health problems associated with farmed meat production and consumption, little research has critically evaluated the broader potential public health and food systems implications associated with meat alternatives. This review explores key public health, environmental, animal welfare, economic, and policy implications related to the production and consumption of plant-based meat substitutes and cell-based meats, and how they compare to those associated with farmed meat production. Based on the limited evidence to date, it is unknown whether replacing farmed meats with plant-based substitutes would offer comparable nutritional or chronic disease reduction benefits as replacing meats with whole legumes. Production of plant-based substitutes, however, may involve smaller environmental impacts compared to the production of farmed meats, though the relative impacts differ significantly depending on the type of products under comparison. Research to date suggests that many of the purported environmental and health benefits of cell-based meat are largely speculative. Demand for both plant-based substitutes and cell-based meats may significantly reduce dependence on livestock to be raised and slaughtered for meat production, although cell-based meats will require further technological developments to completely remove animal-based inputs. The broader socioeconomic and political implications of replacing farmed meat with meat alternatives merit further research. An additional factor to consider is that much of the existing research on plant-based substitutes and cell-based meats has been funded or commissioned by companies developing these products, or by other organizations promoting these products. This review has revealed a number of research gaps that merit further exploration, ideally with independently funded peer-reviewed studies, to further inform the conversation around the development and commercialization of plant-based substitutes and cell-based meats. 041b061a72

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