Plant‐based alternatives to meat
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
Publisher
:MCB UP Ltd
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