Vegetarian meat flavors can be produced by the Maillard reaction, the interaction of the amino acid components of protein with reducing sugar molecules when exposed to heat
While technology has vastly improved the texture of meat alternatives, advancements in flavor creation have raised them to competitive levels. The use of flavorants are what help deliver the meaty taste of plant-based meat substitutes, but the flavor components can only be truly successful if they are strictly vegetarian.
Vegetarian meat flavors can be produced by the Maillard reaction, the interaction of the amino acid components of protein with reducing sugar molecules when exposed to heat. In cooking, it’s what is usually meant by browning.