Feedback
Dining In 3 minutes 09 April 2019

6 Popular Plant-Based Meat Alternatives from Around the World

Here are some of the innovative brands that have sprouted up to produce plant-based alternatives to beef, pork, poultry and eggs.

plant-based wellness meat

Thanks to new technologies and innovations in food research, alternative meat products on the market now no longer taste like cardboard. Here are some of the brands available around the world that are producing imitations of meat that replicate the taste and texture of chicken, beef, pork, turkey and eggs with extraordinary likeness.
The Impossible Slider at CUT. (Photo courtesy of Marina Bay Sands.)
The Impossible Slider at CUT. (Photo courtesy of Marina Bay Sands.)

Impossible Foods

Who made it: California-based Impossible Foods was founded in 2011 by Stanford biochemistry professor Patrick O. Brown, who set out on a mission to eliminate industrial animal agriculture, which he felt was one of the world’s biggest environmental problems.

What it is: The main ingredients of the Impossible Burger include wheat and potato proteins and coconut oil. But the magic ingredient that gives the “meat” its umami, bloody taste is heme, an iron-containing, naturally-occurring molecule that Impossible Foods’ scientists derived from leghemoglobin in the roots of soy plants.

What it tastes like: The Impossible Burger can be cooked in any number of ways and works in ground meat dishes as well. Grilled, it develops a smoky charred crust and juicy pink interior with a meaty texture and slightly gamey flavor not unlike real minced beef.

Products: They offer "meat" in patty and in ground form. In January this year, Impossible Foods launched a new gluten-free recipe for the Impossible Burger and is reportedly working on creating the pinnacle of alternative meat: the steak.

Where to find it: The Impossible Burger debuted in 2016 at David Chang's Momofuku Nishi in New York, and now, more than 5,000 restaurants in the United States are serving the Impossible Burger. Last year, Impossible Foods launched in Asia and its burgers are now served in restaurants in Hong Kong, Macau and Singapore.
Beyond Beef Crumbles made into tacos. (Photo courtesy of Beyond Meat.)
Beyond Beef Crumbles made into tacos. (Photo courtesy of Beyond Meat.)

Beyond Meat

Who made it: Beyond Meat was founded by CEO Ethan Brown in Los Angeles in 2009, becoming available across the U.S. at Whole Foods Market in 2013.

What it is: Beyond Meat’s vegetarian meat substitutes are made mainly from pea, beetroot, coconut oil, canola oil and potato starch.

What it tastes like: The “meat” sizzles and oozes fat (from the canola and coconut oils) into the pan and has a mild, pleasant flavor and tender texture.

Products:
The Beyond Burger, which is a plant-based patty, Beyond Sausage in original and hot Italian, and Beyond Beef Crumbles, which work well in a variety of ground beef recipes.

Where to find it:
Beyond Meat is available in supermarkets, restaurants and wholesalers in the U.S., Canada and the U.K., and recently launched in Hong Kong and Singapore.
Quorn mince used in vegetarian mapo tofu. (Photo courtesy of Quorn.)
Quorn mince used in vegetarian mapo tofu. (Photo courtesy of Quorn.)

Quorn

Who made it: Quorn was launched in the U.K. in 1985 by Marlow Foods and is now owned by Monde Nissin Corporation. It was named after the Leicestershire village of Quorn where it was first produced.

What it is:
Quorn is a meatless chicken-alternative made from mycoprotein which is produced by adding oxygen, nitrogen, glucose and minerals to a fungus called Fusarium venenatum and fermenting it.

What it tastes like:
It tastes like chicken in terms of its lean, meaty texture and mild mushroomy taste.

Products:
In the frozen aisle, you’ll find Quorn ready-to-cook burgers, sausage patties, nuggets, Southern fried bites, meat-free pieces, ground meat and breaded fillets.

Where to find it:
Quorn products are available in many parts of the world including the U.K., U.S., Italy, Australia, New Zealand, the Philippines, Thailand and Singapore.
Omnipork is found in the frozen section in Hong Kong grocery stores. (Photo courtesy of Omnipork.)
Omnipork is found in the frozen section in Hong Kong grocery stores. (Photo courtesy of Omnipork.)

Omnipork

Who made it: Omnipork was launched by Right Treat, a venture under Hong Kong’s Green Monday group. Founder David Yeung is an investor in Beyond Meat which developed plant-based chicken and beef, but saw a gap in the market for alternative pork.

What it is: A blend of shiitake mushrooms, soy, peas and rice.

What it tastes like:
Succulent, tender and juicy, Omnipork can be steamed, pan-fried and deep-fried, lending itself well to Asian dishes like xiao long bao and sweet-and-sour pork.

Products: 
The plant-based "meat" comes frozen in ground patty form.

Where to find it:
Omnipork is being served in restaurants throughout Hong Kong, Macau and Singapore, and can be purchased from supermarkets and speciality grocers in Hong Kong and Macau. It also just made its debut in Taiwan.
JUST Egg curdles like the real thing when cooked. (Photo courtesy of JUST website.)
JUST Egg curdles like the real thing when cooked. (Photo courtesy of JUST website.)

JUST

Who made it: The San Francisco-based firm was founded by Josh Tetrick and launched its flagship product, JUST Mayo—an egg-free mayonnaise—in 2013, and JUST Egg in late 2017.

What it is: JUST Egg is a liquid “egg” is made from water, mung bean protein isolate and canola oil.

What it tastes like:  JUST Egg looks, cooks and tastes just like scrambled eggs, forming fluffy curds in the pan. It can be used to make French toast, fried rice, quiches and omelettes but is not recommended for use in baked goods.

Products:
Other than JUST Egg, which comes in pourable liquid form and frozen patties, the company makes vegan salad dressings, mayonnaise and cookie dough.

Where to find it:
JUST Egg is available for retail in the U.S. and partnered with Italy-based egg leader Eurovo in 2018 to produce and distribute the product throughout Europe. JUST Egg also just made its Southeast Asian debut in Singapore last year.
Tofurky is a vegetarian Thanksgiving staple. (Photo courtesy of Tofurky.)
Tofurky is a vegetarian Thanksgiving staple. (Photo courtesy of Tofurky.)

Tofurky

Who made it: Tofurky was introduced in 1995 by Turtle Island Foods, a company based in Oregon. Seth Tibbot founded the company in 1980 making tempeh from scratch.

What it is: The vegetarian turkey replacement is made from a blend of wheat gluten, organic tofu, corn starch, organic cane sugar and vegan natural flavors.

What does it taste like:
Tofurky is wheat gluten-based, like the mock meats commonly found in Asian vegetarian food, so the taste and texture is similarly chewy and takes on the flavor of whatever it is seasoned and sauced with.

Products:
Tofurky makes a whole range of meatless products including whole roast with stuffing, deli slices, sausages, burgers and mince.

Where to find it:
Tofurky is available in the U.S., U.K., Australia and at select supermarkets in Singapore.

Dining In

Keep Exploring - Stories we think you will enjoy reading

Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
Subscribe
Follow the MICHELIN Guide on social media for updates and behind-the-scenes information