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

这有一系列的植物性产品已经在市场上，有一个现实的味道和质地相比，肉类从动物。虽然有数据表明，其范围内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，仍有研究需要与肉类进行营养比较。该项目旨在通过将成分选择和加工相结合来解决这些差距。将根据基线营养参数以及可持续性措施、口味和成本对发展进行评估，以确保营养状况的增加不会以牺牲可持续性、产品质量或更高的成本为代价，从而限制消费者的可获得性。

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.