Alternative protein sources for the production of meat substitutes
Scientists at the Friedrich-Alexander University in Erlangen-Nuremberg provide an overview of current developments.
More and more consumers are consciously opting for a diet without meat or other products of animal origin. Demand for meat substitutes is correspondingly high. Currently, soy products dominate the market, but there are several other protein sources of non-animal origin that would also be suitable for the production of meat substitutes.
Alternatives to soy, lupine, seitan etc.
Numerous vegan or vegetarian meat and sausage alternatives are currently available in Germany under more than 60 different brand names. Most of them are based on legumes, for example soy or lupine, or on wheat, for example seitan. But these products are not suitable for all consumer groups: Nutrition-conscious consumers do not accept the taste- and flavour-giving additives, lupine products contain allergenic potential and seitan is not an alternative for people with gluten intolerance.
Supported by the Adalbert-Raps-Stiftung, scientists from Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) conducted research into this area. The project report, entitled "Proteins of non-animal origin as meat substitutes - a current literature review", summarises which protein raw materials of non-animal origin are currently being developed for use in food and the advantages and disadvantages of each.