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One of the main challenges for followers of the vegan movement has been achieving the compact and homogeneous texture characteristic of traditional meat products. The incorporation of agar into this type of recipe has won over consumers and has almost managed to replicate the appearance of conventional sausages. In addition, thanks to its colorless and flavorless properties, it does not alter the recipe either in taste or appearance.
The vegan movement has grown enormously over the years for a wide variety of reasons, including health concerns and the increasing environmental awareness our society has developed. All of this has led to a continuous rise in both meat substitute products and the estimated global population following this lifestyle.
One of the standout products that has made the biggest impact in vegan markets is plant-based sausages. These range from calabizo (a veggie chorizo made from pumpkin) to vegan rice blood sausage, as well as various versions of salami, ham, and mortadella.
In general, these foods are made from soy, some include egg white (making them suitable only for vegetarians), and sometimes beans are used. Although less common, ingredients such as eggplant or pumpkin may also be included.
