Plant‐based alternatives to meat

Jill Davies (Head of the Nutrition Research Centre, South Bank University, London, UK)
Helen Lightowler (Research Fellow in Nutrition, South Bank University, London, UK)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 April 1998


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.



Davies, J. and Lightowler, H. (1998), "Plant‐based alternatives to meat", Nutrition & Food Science, Vol. 98 No. 2, pp. 90-94.

Download as .RIS




Copyright © 1998, Company

Please note you might not have access to this content

You may be able to access this content by login via Shibboleth, Open Athens or with your Emerald account.
If you would like to contact us about accessing this content, click the button and fill out the form.
To rent this content from Deepdyve, please click the button.