Is Plant-Based Teriyaki Chick'n Strips Vegan?

The Ingredient Breakdown

As a food scientist, I look beyond the marketing claims and straight at the formulation. The base of this product is actually quite impressive from a vegan standpoint. It relies on a blend of soy protein isolate, vital wheat gluten, and pea protein to create a texture that mimics chicken. This combination provides a complete amino acid profile, making it a solid protein source for those avoiding meat. The texture is achieved through hydration and extrusion, likely using methylcellulose as a binder to hold the strips together during cooking.

However, the 'Teriyaki' flavor profile introduces the main controversy. The sauce contains organic cane sugar. In the food industry, a significant portion of conventional (and sometimes even organic) cane sugar is processed using bone char—charred animal bones used to filter and whiten the sugar. While the product is labeled 'organic,' the supply chain for sugar is complex, and strict vegans typically avoid cane sugar unless explicitly labeled 'unrefined' or 'beet sugar.' Additionally, the salted sake and organic distilled vinegar are fermented products, but they are plant-derived and generally considered vegan-friendly.

Finally, we have the 'natural flavors' and yeast extract. Yeast extract is a standard vegan ingredient used to provide a savory, umami depth (often found in Marmite). The 'natural flavors' are vague, but in a teriyaki product, these usually derive from plant sources like citrus or garlic. The color added, likely turmeric extractives, provides that golden hue without animal-based dyes like cochineal. The primary hurdle remains the sugar.

Nutritional Value

From a nutritional standpoint, these strips are designed to be a high-protein, moderate-calorie meat alternative. A standard serving likely contains between 150-200 calories, with the bulk coming from the soy and wheat proteins. Because the product uses vital wheat gluten, it is high in protein but also contains gluten, making it unsuitable for those with Celiac disease or gluten sensitivity.

The teriyaki glaze significantly impacts the sugar content. You can expect a moderate amount of added sugars from the organic cane sugar and malt extract. This makes the product higher in carbohydrates than a plain block of tofu. However, it is generally lower in saturated fat compared to actual chicken strips, as it relies on canola oil rather than animal fat. It fits well into a high-protein diet, but those watching their sugar intake should be mindful of the sauce.