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

市场上已经有一系列以植物为基础的产品，与动物肉类相比，这些产品的味道和质地都很逼真。虽然有数据表明，它的二氧化碳排放量明显低于肉类，蛋白质含量与肉类相似，但在蛋白质消化率和其他营养成分的生物利用度方面，仍有研究要围绕肉类的营养比较进行。该项目将致力于通过原料选择和加工相结合的方式来解决这些差距。将根据基线营养参数以及可持续性措施、味道和成本对事态发展进行评估，以确保营养状况的提高不会以牺牲可持续性、产品质量或更高的成本为代价，从而限制消费者获得营养。

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.