Affordable Access

Publisher Website

Meat alternatives — market developments and health benefits

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Volume
15
Issue
5
Identifiers
DOI: 10.1016/j.tifs.2003.09.003
Disciplines
  • Medicine

Abstract

Abstract A growing range of food ingredients is used in the manufacture of meat alternative products reflecting technological and innovative developments and consumer demand for high quality meat alternative products. This article reviews the market size and market drivers for such products, the key technological developments to date, the nutritional value, health benefits and potential contribution to public health of such foods, and relevant safety issues.

There are no comments yet on this publication. Be the first to share your thoughts.