What is that fake meat called? The Many Names for Meat Alternatives

November 23, 2025 •

3 min read

The plant-based meat market is projected to reach over $30 billion by 2026, and with this rapid growth comes a wide variety of names for meat alternatives. The simplest answer to "what is that fake meat called?" is that there isn't just one name, but rather a collection of terms that describe products ranging from plant-based to lab-grown options.

Quick Summary

This article explores the diverse terminology used for meat alternatives, including plant-based, mock, and cultivated meat. It clarifies the different production methods and helps distinguish between various products like tofu, seitan, and next-generation meat analogs.

Key Points

Diverse Terminology: What is that fake meat called? There is no single name, but many, including plant-based, mock, and cultivated meat, depending on the product's origin and ingredients.
Plant-Based Meat: Made entirely from plant proteins like soy, peas, and wheat, these products are engineered to mimic meat's flavor and texture.
Traditional Alternatives: Options like tofu, tempeh, and seitan are less processed, whole-food products that have been used as meat substitutes for centuries.
Cultivated (Lab-Grown) Meat: A distinct category made from real animal cells grown in a lab, producing meat identical to traditional animal meat without the slaughter.
Environmental Factors: The rise of these alternatives is largely driven by environmental and ethical concerns, as they typically require fewer resources to produce than traditional meat.
Know Your Label: Because processing levels and ingredients vary, it's essential to read product labels to understand what you're consuming and its nutritional content.

Demystifying the Terminology: What to Call Fake Meat

The term "fake meat" is a casual phrase for a category of food products with a rapidly expanding market and evolving terminology. Understanding the distinctions in names helps consumers make informed choices based on ingredients and production methods. The options range from ancient, minimally processed foods to high-tech, lab-engineered protein.

The Rise of Plant-Based Meat

Plant-based meat is a common and accurate term for products made entirely from plant sources to mimic the taste, texture, and appearance of traditional meat. Ingredients often include proteins, fats, starches, and natural flavorings from sources like soy, peas, and wheat.

Examples of popular plant-based products include Beyond Burger (pea protein base), Impossible Burger (soy protein with plant-based heme), Gardein (soy and wheat protein blends), and Tofurky (tofu and wheat gluten).

Traditional and Unprocessed Meat Alternatives

Older, traditional foods served as early "fake meats" and are generally less processed, deriving their texture and protein from whole foods.

These include:

Tofu: Soy-based curds that absorb marinades.
Tempeh: Fermented soybeans with a firm, nutty texture.
Seitan: Made from wheat gluten, providing a dense, chewy texture.
Textured Vegetable Protein (TVP): Dehydrated soy, meaty when rehydrated.
Jackfruit: A tropical fruit with a fibrous texture similar to pulled pork.
Mycoprotein: Fermented fungi used in products like Quorn.

The Future: Cultivated Meat

Cultivated meat, also called cell-based or lab-grown meat, is biologically real animal meat grown from animal cells in a controlled lab environment. This differs significantly from plant-based options as it is not derived from plants and represents an emerging technology.

Comparing Different Fake Meat Options


Feature	Plant-Based Meat (e.g., Impossible, Beyond)	Traditional Alternatives (e.g., Tofu, Seitan)	Cultivated (Lab-Grown) Meat
Source	Plant proteins (soy, pea, wheat, fungi)	Whole foods (soybeans, wheat gluten, fruit)	Animal cells, grown in a lab
Processing	Highly processed, uses advanced techniques like high-moisture extrusion	Minimally to moderately processed; some fermented	High-tech, cultured in a bioreactor
Taste/Texture	Engineered to closely mimic meat, including bleed	Can have unique flavors; texture often distinct from meat	Biologically identical to real meat in composition
Nutritional Profile	Varies widely; can be high in sodium and additives	Generally less processed, variable nutrient density	Identical to real meat at a cellular level, potential for optimization
Availability	Widely available in supermarkets and fast food chains	Found in most grocery stores and specialty markets	Currently limited availability in select regions
Vegan Status	Always vegan	Generally vegan, but check labels (Quorn with egg)	Not vegan, as it's derived from animal cells

What About the Labels? Other Common Names

Additional terms used for meat alternatives include:

Meat Analogs: Industry term for products mimicking meat characteristics.
Mock Meat: A casual term for meat-resembling products.
Meat Substitutes / Meat Replacements: General terms for foods used instead of meat.
Alternative Protein: An umbrella term covering various options from plant-based to cultivated.

The Takeaway

The appropriate term for "fake meat" depends on the specific product. With options ranging from whole-food plant proteins to advanced cultivated animal tissue, plant-based meat or meat alternative are generally accurate and widely understood descriptors for most processed options available today.

Conclusion

In conclusion, "fake meat" is a broad term for a diverse food category. While many modern products are plant-based meat, there are also traditional alternatives like tofu and seitan, and the emerging cultivated meat. Using the correct terminology clarifies the product's ingredients and process, benefiting both consumers and the food industry. As technology advances, this vocabulary will continue to evolve, making informed choices easier.

Frequently Asked Questions

Plant-based meat is made from plant proteins, while cultivated meat is real animal meat grown from cells in a lab. The primary distinction is the source material: one is vegetarian, and the other is animal-derived, though produced without slaughter.

"Mock meat" is a colloquial and casual term used to describe any product that mimics meat. The more accurate and scientific term is often "meat analog" or "meat alternative," which describes foods designed to replicate meat's characteristics.

TVP stands for Textured Vegetable Protein. It is a dehydrated soy flour product that is rehydrated before cooking and is often used as a substitute for ground meat in dishes like chili and sauces.

No, cultivated meat is not considered vegan. While it is produced without harming an animal, it is still real animal tissue grown from animal cells, which does not align with the core principles of veganism.

Yes, they are processed, but generally less so than modern plant-based meat analogs. Tofu involves pressing soy curds, and seitan is made by washing wheat flour to isolate the gluten. Some versions can have high sodium or other additives, so checking the label is still important.

Some modern plant-based burgers, notably the Impossible Burger, use a plant-derived heme molecule. This ingredient, produced through fermentation, is responsible for the meaty flavor and the realistic, blood-like appearance.

Not all meat alternatives are strictly vegan. While most are plant-based, some products, like certain Quorn items, use egg whites as a binder and are therefore only vegetarian. Always check the ingredients list to be sure.