New words spring up in the food industry all the time. Look at cronut, Frankenfruit or halal snack pack, to name a few.
But one of the food streams has an abundance of new words emerging. With the rise of faux meat and vegan substitutes, we look at the plants behind these creations, find out more about their origins and what food they can be transformed into.
Have you ever tried pulled jackfruit? Have you ever used aquafaba in baking? Do you sprinkle nutritional yeast on your food?
Tell us in the comments!
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From Middle English; Old English fleax, flax is commonly used as an egg replacer by adding flax meal with water. |
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jack-, from Portuguese jaca, is used as a meat replacer as it can mimic the texture of pulled pork.
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Of Japanese origin, seitan is a common meat substitute, such as mock duck.
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Chondrus crispus, of the Atlantic coasts of Europe and North America, Irish moss is a substitute for gelatine due to its binding properties. |
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From Malay, tempeh is also a common meat substitute. Tempeh is often described as tasting similar to meat, nuts and mushrooms. |
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Middle English; Old English henep, hænep, hemp can be used as food and other nutraceuticals. |
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Not a type of food, but rather a taste. Of Japanese origin, umami is referred to as the “fifth taste” by many, and is said to resemble meat and cheese. An example of a food that produces this sensation is shitake mushrooms. |
Words we are watching…
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Aquafaba is viscous liquid found inside the can of chickpeas. It can be used as an egg replacer for meringues and other baked foods. |
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Used particularly in vegan dishes as a source of protein, nutritional yeast is said to have a cheesy flavour that resembles parmesan cheese. |
