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.