"I was vegetarian in the 1980s, so I know how far meat-free sausages have come. In fact, some now taste almost identical to their ultra-processed meaty counterparts. Whether that represents progress depends on your perspective: are we creating healthier, more sustainable alternatives or simply replicating the industrial food system's problems in plant form? The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more."
"Veggie sausages split into two main categories. The first are what I call meat analogues, which are usually made with pea protein isolates (plant-based protein) or textured vegetable protein (TVP), a byproduct of the soya bean oil extraction process, and designed to imitate processed sausage meat. The second are made from mashed whole foods, such as chickpeas and vegetables, and are a less processed and more textural veg-love affair."
"TVP was invented in the 1960s and led to the creation of more processed, roughly textured soya-based products, such as Linda McCartney's range. Contemporary sausages, however, include pea protein isolates and more thickeners, have smoother textures, and are uncannily similar to ultra-processed meat, which often contains a huge amount of plant-based fillers and flavourings to lower the price. I scored all these sausages on flavour first, then factored in additive content, value and sustainability credentials; I didn't consider their likeness to meat."
Veggie sausages fall into two types: meat analogues made from pea protein isolates or textured vegetable protein (TVP), and sausages made from mashed whole foods like chickpeas and vegetables. TVP originated in the 1960s and led to mass-produced soya-based products; modern analogues now use pea protein isolates, thickeners and flavourings to mimic ultra-processed meat. Evaluation prioritized flavour, then additive content, value and sustainability, with likeness to meat excluded. Some plant-based sausages replicate industrial food system problems, while others use real ingredients; one whole-food product stood out for taste and ingredient quality despite slight dryness.
Read at www.theguardian.com
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