Main sources of novel proteins are - · Plant foods (TVP ) and Micro-organisms (yeast, bacteria), Advantages of TVP - Cheap nutritious alternative to meat, low in saturated fat, suitable for vegetarians., low in saturated fat, Disadvantages of TVP - Inferior in taste and texture to meat · Can be bland and needs extra flavouring when cooking, Protein - HBV needed for growth and repair, Fat - Cholesterol free Low in saturated fats needed for heat and energy High in polyunsaturated fatty acid linolenic acid, Carbohydrates - Starch for heat and energy and fibre aids digestion, Vitamins - B group vitamins, Minerals - Non-haem iron needed to produce haemoglobin Calcium for strong bones, Soya foods include - tofu, tempeh, TVP, miso, soya sauce, soya oil, soya margarine, soya milk, soya yoghurt, Guidelines for preparing and cooking TVP - · Follow manufacturers instructions. Soak in water 15-30 mins to reconstitute it (rehydrate).Drain the remaining water. Can be used in dishes such as lasagna and curry.), What is mycoprotein? - Made from a naturally occurring fungus., Quorn - A meat substitute product made from mycoprotein and sold in ready to cook forms such as mince. Also used in a range of cook-chill meals such as curries and lasagnas. Over 100 different Quorn products available 100 different Quorn products available. , Advantages of Mycoprotein - Good nutritional alternative to meat and a good source of HBV protein. Good source of dietary fiber. Low in saturated fat and contains no cholesterol. Very versatile. , Disadvantages of Mycoprotein - Inferior taste and texture to meat. Many mycoprotein products are not suitable for vegans due to the addition of eggs, TVP - Textured Vegetable Proteins,

Novel proteins LC

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