“We see a lot of consumers think they won’t get enough protein in their diet when they shift to plant-based meat. However, a recent study using data from 24 European countries, again, confirmed that adults across Europe who follow a plant-forward diet also get sufficient protein.” – Anne Wanders, Nutrition and Health Scientist at Unilever

How much do we really know about the protein content in plant-based meat alternatives?

In this episode, host Valentina Gallani, nutritionist and food technologist at ProVeg International, dives into the science and innovation behind these products. She’s joined by two leading experts: Anne Wanders, a Nutrition and Health Scientist at Unilever with a PhD in nutrition science, and Will Greenwood, a Technical Project Leader for The Vegetarian Butcher.

Together, they tackle common questions and concerns, from protein quality and nutrition to taste and consumer perceptions. Anne shares insights from a groundbreaking study on the effects of swapping animal meat for plant-based alternatives, revealing how this shift impacts protein adequacy. Meanwhile, Will offers a behind-the-scenes look at how The Vegetarian Butcher creates products that not only taste good but also match or even surpass the nutritional value of their animal-based counterparts.

What you’ll learn:

• The difference between old-school meat alternatives (such as tofu and tempeh) and the new generation of plant-based meat.
• The truth about protein quality and digestibility of plant-based meat alternatives.
• How brands such as The Vegetarian Butcher innovate to make their products tasty and nutritious.
• Why fortification and salt reduction are key to creating healthier plant-based products.

For more about Anne’s research, connect with her on LinkedIn, and to learn more about Will’s work, find him on LinkedIn here.

If you have any questions about plant-based eating, please get in touch with ProVeg’s experts at [email protected]. You can also sign up for our newsletter to get regular news and updates from ProVeg.