Meat analog sales are estimated to have reached $600 million annually, and are growing at 20-25% yearly, according to ADM (Decatur, Ill.) manufacturer of a complete line of soy-based ingredients. The meat analog market is one of the fast-growing areas of the food industry, with soy-based meat alternatives dominating the market. The soy foods sector has grown at 10 times the rate of conventional foods, according to the company.
Textured soy proteins (TSPs) often are found in meatless entrées and are used to provide texture and mouthfeel. Two commonly used forms are textured soy flour and TSP concentrate; less common are textured soy isolates that are available for use with special formulation challenges. All forms are heat and retort stable, and come in a variety of particle sizes and colors, including irregular granules, flakes, chunks and large strips. They also can be combined with other vegetable proteins, such as wheat gluten, to provide a slightly chewier texture.