NutriPro Make it sizzle: History of Meat Alternatives

Wednesday, April 15, 2020

People have been using grain to make the center of plate for a long time, but the products that recreate the look, taste, and texture of beef or chicken so closely are more recent cooking innovations.

Some key historical dates:

200 BC: Soy-based tofu is invented in China by the Han dynasty. 

535 AD: Use of wheat gluten as protein is recorded in a Chinese agricultural encyclopedia. 

1800: Tempeh is made from fermented soybeans in Indonesia. 

1877: John Harvey Kellogg develops meat replacements from nuts, grains, and soy to feed patients in his vegetarian sanitarium in the US. 

1902: Dietitian Sarah Tyson Rorer publishes Mrs. Rorer's Vegetable Cookery and Meat Substitutes in the US. 

1962: Marushima Shoyu K.K sells wheat gluten as “seitan” in Japan. It is imported to the US seven years later. 

1985: Soy schnitzel is created in Israel and mushroom-based meat alternatives in the UK. 

2015: Realistic raw-to- cooked beef alternatives become mainstream in consumer and quick service restaurant markets.