Next Generation Plant-Based Meats: Optimising Nutritional Value and Sustainability through Ingredient Selection and Processing

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THIS has a range of plant-based products already on the market which have a realistic taste and texture compared to meat from animals. Whilst THIS has data to show that CO2 emissions from its range are significantly less than meat, and the protein content is similar to meat, there is still research to be done around the nutritional comparison to meat in terms of protein digestibility and bioavailability of other nutritional components. The project will aim to address those gaps by a combination of ingredient selection and processing. Developments will be assessed against the baseline nutritional parameters and also in terms of sustainability measures, taste, and cost in order to ensure that the increase in nutritional profile is not at the expense of sustainability, product quality or greater cost, limiting its accessibility to consumers.