VEGETARIAN… NOT ME

If you’re like many Americans you may have wondered just what is all the buzz about when it comes to eating the vegetarian way.

Following is a information listing of some basic types as outlined by the WCRF. The listing may help you to better understand what is and what isn’t while wetting your appitite to learn more.

TYPES

Textured Vegetable Protein (TVP) is composed of bundles of short fibres of extruded soya protein. The globular soya protein is unfolded to form extended chains of protein.

Plain TVP may have a ‘beany’ taste, so it needs to be flavoured.
Varieties of flavoured TVP are available. It is used in sausages,
burgers and pasta dishes.

Tofu is produced from ground soya beans, which have been sieved. The proteins coagulate, producing a soft cheese-like product.

Tofu is semi-solid and available in plain and smoke form. As it is quite soft, it absorbs flavours well. It does not have a meaty texture, yet may be used for many dishes as a substitute for meat eg in stir fries and steamed dishes.

Tempeh is a mass of soya beans, which have been allowed to ferment. It is solid, has a white fluffy outer layer and can be sliced. It may be flavoured and cooked in a variety of ways.

Myco-protein is produced by fermentation of a
particular organism (Fusarium graminearum) to produce fine fibres, which are formed together to produce a meat analogue. It has similar textural properties to meat and contains a small amount
of fibre. The myco-protein undergoes forming, cutting and texturising
according to the nature of the product to be made, e.g.
pies, mince, burgers or sausages.

Myco-protein absorbs flavours well and may be cooked in many different ways.

CHARACTERISTICS

Product development:

Some product development work looks at new ways to use meat analogues in traditional meat products. Sensory evaluation is critical
to ensure that sensations are as similar as possible to those experienced when eating meat.

Functional properties – bulking:Meat analogues may be used to ‘bulk’ or extend food products. Some ingredients, such as TVP, may be used to reduce the cost of a product, eg economy
cottage pie.

STORAGE

Dried TVP should be kept cool, in an air-tight container away from
direct sunlight. Tofu, Tempeh and myco-protein should be kept in a
refrigerator or freezer unit until needed.

NUTRITION

Meat analogues are a useful source of protein, particularly for those
adopting a vegetarian diet. They also contain some fibre and
micronutrients and are low in fat (particularly saturates),  The
consumption of soy protein (25g/day) can help to lower blood
cholesterol levels.