| Altist Co., Ltd. | Manufacturing method of vegetable meat removed smell of soybean, vegetable meat manufactured by the same | 2020 | A plant-based meat made of fermented soybeans. Chemical analysis identified better physical properties than beef. |
| Sahmyook University Industry-Academic Cooperation Foundation | Method for Preparing Functional Mixed Concentrate Protein Extract and Plant based Meat Alternatives and Use thereof | 2020 | A plant-based mixed concentrated protein extract produced by mixing soybeans, green beans, red beans and peas, and a plant-based alternative meat produced by using the extract. |
| Konkuk University Industrial Cooperation Corp | Preparation Method for Meat Analogue Comprising Emulsion as a Substitute for Meat Fat | 2019 | An emulsion, Tween 80, lecithin, water, and oil, added to the plant-based meat for better preference and storage stability. |
| Naturesense Co.,Ltd. | Vegetable meat | 2020 | A plant-based meat using beans and wheat protein mixed with hemeprotein extract from the blood of cattle, pigs and chickens to reproduce the meat aroma. |
| Lotte Foods Co.,Ltd | Vegetable bacon and vegetable bacon manufactured by the same | 2016 | The raw meat of bacon reproduced using protein from tissue soybeans, and the fat of bacon using konjac. |
| Nambu University Industry-Academic Cooperation Foundation | Vegetable meat production methods, including enzyme-treated fibers and fern soybean meat prepared therefrom | 2016 | A plant-based meat produced by mixing bracken treated with carbohydrate hydrolytic enzyme for better texture, flavor, and fat-and-fat binding capacity. |
| JMfood Seonam University Industry-Academic Cooperation Foundation Jeonbuk Institute for Food-Bioindustry | Bulgogi of Dottori(acon) and Thereof Manufacturing Method | 2014 | Dietary alternative meat produced by mixing acorns, rice, starch, nuts, soy protein, seaweed, mushrooms, and wild vegetables. |
| Muju Walnut Processing and Promotion Project Group | Textured meat compositon comprising walnut and preparation method for textured meat using it | 2011 | A low cholesterol plant-based, wheat-based meat and a flavoring agent mixed with walnuts and peanuts for better texture. |
| CJ Co. | A method of producing a mycoprotein, a mycoproteinproduced thereby, a low-calorie meat substitute, a meatflavor and a meat flavor enhancer made of the samemycoprotein | 2006 | A mushroom mycelium used for low-calorie plant-based meat with excellent tissue and flavor. |
| Tae Kyung Nong San Co., Ltd | Process of manufacturing meat substitute food stuff | 2020 | A plant-based meat having a texture and flavor by utilizing an organized vegetable protein (TVP) and a high moisture meat alternative protein (HMMA). |
| HN Novatech Co., Ltd. | A Grilled Short Rib Patties using heme-like molecules extracted from seaweeds and fish meat | 2020 | Heme-like molecules derived from seaweed and fish meat used for mimicking meaty flavor. |