Raw materials used in plant based meat

Protein: plant tissue protein (soybean, pea, chickpea, mung bean, rice, peanut, etc.), isolated protein, yeast protein, etc.

Fats: soybean oil, peanut oil, coconut oil, canola oil, linseed oil, palm oil, etc.

Starch: tapioca starch, potato starch, corn starch, etc.????????????????

Flavor: meat flavor (beef, pork, chicken, seafood), spice flavor flavor, beany flavor mask, fresh flavor, etc.

Yeast: meat-flavored yeast (beef, pork, chicken, seafood), beany flavor masking yeast, freshening yeast, nutritionally enhanced yeast, sodium-reduced flavored yeast, etc.

Spices: (powder, essential oil, paste) pepper, pepper, black and white pepper, garlic, onion, ginger, etc.

Coloring agent: sorghum red, monascus red, beet red, capsicum red, β-carotene, caramel color, pomegranate juice concentrate, etc.

Freshness enhancer: sodium glutamate, taste nucleotide disodium (I+G), L-alanine, plant hydrolyzed protein, freshness-enhancing yeast, etc.

Sweeteners: erythritol, sorbitol, trehalose, white sugar, etc.

Water retaining agent: compound phosphate, etc.

Thickener: methyl cellulose, curdlan gum, carrageenan, guar gum, konjac gum, xanthan gum, etc.

Enzyme preparations: transglutaminase (TG enzyme), etc.

Antioxidants: sodium ascorbate, rosemary, carnosic acid, etc.

Preservatives: sorbic acid, potassium sorbate, natamycin, etc.??????????????????

Dietary fiber: citrus fiber, oat fiber, wheat fiber, resistant dextrin, etc.

I hope the above information is useful for your vegan meat project. If you have any questions about raw materials, welcome to communicate.