MeatVegetarian & veganInfant food
Applications

Vegetable proteins have been used very effectively by manufacturers of meat products and meat preparations, by manufacturers of vegetarian and vegan products for many years to achieve the eating qualities demanded by their consumers.

Should a baby be intolerant to the lactose or any other constituent in dairy products, soya proteins can offer a primary source of nutrition the baby may be able to accept.

Meat

Vegetable proteins have been used very effectively by manufacturers of meat products and meat preparations for many years to achieve discernible benefits which help to meet the demand of consumers for tasty and nutritious foodstuffs at affordable prices.

In general terms, vegetable proteins can normally be incorporated into processed meat products using existing equipment. When used in meat products, vegetable proteins maintain or may even improve their nutritional characteristics since vegetable proteins contain significant amounts of the essential amino acids, as demonstrated by their high Protein Digestibility Corrected Amino Acid Scores (PDCAAS) and they also contain no cholesterol. Use of sustainable vegetable protein will also extend limited meat supplies whilst using less of the earth’s valuable resources to feed growing populations.

There is a wide range of vegetable protein ingredients that can be used in meat applications, and by choosing the correct vegetable protein, meat product manufacturers can control the texture and mouthfeel of their products whilst improving yields, reducing cooking losses and making their products more appealing.

Vegetarian & vegan

Whether looking to satisfy the needs of traditional vegetarians or those of converted meat-eaters, manufacturers of both vegetarian and vegan products have used vegetable proteins very effectively for many years to achieve the eating qualities demanded by their consumers. Many vegetable proteins have a very high PDCAAS and so can be used to create extremely nutritious foods.

By choosing the correct combination of vegetable proteins, manufacturers can control the texture and mouthfeel of their products whilst optimising yields, reducing cooking losses and making their products more appealing.

Infant food

The ideal source of nutrition for babies is the mother’s milk. Should this not be available, or the baby be intolerant to it, the common second choice normally advised is cow or goat milk-based infant formula.

However, should the baby be intolerant to the lactose or any other constituent in dairy products, soya proteins can offer a primary source of nutrition the baby may be able to accept.



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