A plant-based protein source, this product is derived from wheat gluten through an extrusion process that alters its structure, resulting in a porous and fibrous material. This manufactured food ingredient can be found in various forms, including flakes, granules, and chunks, and is typically rehydrated before consumption. Its texture, once hydrated, closely mimics that of meat, making it a popular alternative in vegetarian and vegan diets.
Its significance lies in its high protein content, versatility in culinary applications, and affordability. It serves as a valuable protein source for individuals seeking to reduce or eliminate meat consumption. Further, it is a sustainable option, requiring fewer resources to produce compared to animal-based proteins. Historically, its development has expanded access to protein for diverse populations, contributing to food security and dietary variety.
