Meat Alternatives

Glycine max
part of: Soybean

Meat alternatives are manufactured plant-based products that aim to replicate the taste, texture, and cooking behaviour of conventional meat. They are typically built on a base of soy protein, wheat gluten, pea protein, or a combination of these, and are shaped into mince, burgers, sausages, or other familiar formats.

These products have become increasingly common in Australian supermarkets, used both by people following vegetarian or vegan diets and by those simply looking to eat less meat. They can generally be cooked in the same way as their animal-based counterparts — fried, grilled, or added to sauces and stews.

The texture and flavour vary significantly between brands and protein bases. Soy-based products tend to have a firmer bite, while pea protein versions are often softer. Many include added vitamins and minerals to match the nutritional profile of meat more closely.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

Safety

  • › Toxicity: Contains trypsin inhibitors. Requires preparation.

How it's made

Soybeans, wheat, or peas are processed to extract and concentrate their protein. The protein isolate is then hydrated, combined with flavourings, binders, fats, and colouring agents, and passed through an extruder that applies heat and pressure to create a fibrous, meat-like texture. The resulting product is shaped, cooked or par-cooked, and packaged.

Nutrition (per 100g)

Energy 226kcal
Protein 19.4g
Carbs 3.2g
Fat 13.4g
Fibre 4.4g Sugar 0.8g
Mass Distribution

What it costs the planet (per kilo)

Carbon 11.87kg
Freshwater 754.96L
Land 19.51m²

Where it comes from

In the kitchen

Used as

protein centerpiece

Classic dishes
  • edamame
  • soy milk
  • tofu
  • tofu skin
  • soy sauce
  • fermented bean paste
  • natto
  • tempeh
  • miso
  • kinako
  • doenjang
  • cheonggukjang
  • ganjang
  • textured vegetable protein
  • hummus

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

FSANZ

How it was calculated

Analysed

Full credits, licences, and methods: the sources page →

Where to next

made fromSoybean, product goes well withonion goes well withgarlic goes well withtomato goes well withsoy sauce goes well withmushroom shares a sourceHot and Sour Soup shares a sourceSoy & Peanut Oils shares a sourceSoy Milk & Dairy Alternatives shares a sourceSoy Sauce & Fermented Pastes shares a sourceSoybeans & Edamame shares a sourceTofu
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