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

Abstract

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.

Keywords

Citation

Davies, J. and Lightowler, H. (1998), "Plant‐based alternatives to meat", Nutrition & Food Science, Vol. 98 No. 2, pp. 90-94. https://doi.org/10.1108/00346659810201050

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Publisher

:

MCB UP Ltd

Copyright © 1998, Company

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