Vegetable proteins in meat products, problems and possibilities.

Abstract

The author considers the use of vegetable protein products in the meat industry promising. Development will probably be slower than anticipated, but the use is likely eventually to become quite substantial. One may even anticipate products which replace certain traditional meat products altogether. Nutritionally such development would be completely acceptable. It should also be acceptable from a consumer's point of view, provided adequate information is given in each case. In this respect one may note that information given to the consumers about the composition of traditional or contemporary mixed meat products is quite inadequate in many instances. The specific restrictions often placed on the use of vegetable protein products appear as adherence to tradition more than a real concern for consumer's protection or health.