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It is estimated that more than 1.1 million tonnes of vegetable proteins
are consumed in Europe each year (Frost & Sullivan). Whilst some of
this is used in animal feeds and pet foods, a significant amount is used
for human nutrition.
Typical applications include:
| Meat
products |
Vegetable
proteins can improve texture and mouth feel, reduce unsightly cooking
losses and impact on nutrition/health. Judicious use of vegetable
proteins can also offer a cost-effective way of extending the meat
supply. |
| Dairy
products |
Vegetable
proteins offer a cost-effective way of extending the milk supply or
creating dairy alternatives. |
| Bakery
products |
As
well as providing nutritional characteristics, vegetable proteins
can be incorporated to provide texture, moisture management and bleaching
effects. |
| Vegetarian
Products |
By
definition vegetable proteins are the sole source of nutritive proteins
in these products. They will also impart texture, emulsification and
water binding properties if required. |
| Infant
foods |
Vegetable
proteins are ideal protein sources for babies, especially those found
to be intolerant/allergic to cows' milk. |
| Miscellaneous |
Functional
and nutritional characteristics of vegetable proteins mean they often
have a role in confectionery, beverages, sauces, snacks, soups, health
foods, sea food…………… the list is endless!
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soya
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Pulse
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Cereals
more info…
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