Discusses the plant‐based alternatives to meat. Looks at the production and uses of a range of meat alternatives from different sources including: soya beans; wheat protein; pea and wheat protein; and myco‐protein. Compares the nutrient profiles with those of meat. Concludes that the way forward is to create new products based on plant proteins and to veganise existing vegetarian meat alternatives.
Nutrition & Food Science – Emerald Publishing
Published: Apr 1, 1998
Keywords: Diet; Health foods; Meat; Nutrition; Vegetarians
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