6533b837fe1ef96bd12a380c

RESEARCH PRODUCT

Meat substitutes: formulations and comparative analysis

subject

description

The nutritional quality of animal products is often overlooked in our consumers' imaginations. Sustainability for example, must takeinto account sustainability for humans, starting with meeting their nutritional needs as naturally as possible. For starters, the protein intake, inquantity per 100 g of edible food (usually cooked), greatly exceeds those of vegan equivalents, whether they are meat analogues made fromvegetable proteins or vegetarian dishes reputed to be sources of protein (chickpeas, hummus, lentils, tofu etc.). In addition, it is clear that animalproducts are protein sources of high nutritional quality (DIAAS  80) unlike vegetarian equivalents (DIAAS  80). Animal proteins are moreeasily digestible before the arrival of the food bolus in the large intestine - colon (The DIAAS Digestible Ileon Amino Acid Score is now theonly protein quality criterion recognized by the FAO and WHO) and the intake of essential amino acids are more important. The combinationof proteins from legumes and cereals, complementary in theory in their contributions of essential amino acids, is not satisfactory, however, fora quality supply for humans (DIAAS <100 very generally).