25% of “meat substitutes” are not an adequate source of protein, according to research in Ireland

An analysis of 354 alternatives to plant-based meat by SafeFood has ended with the recommendation that most products are not used frequently as alternatives to meat, poultry, fish, eggs, legumes and vegetables nuts.

The study found that although the products fall into a category of foods that provide protein, 25% of them do not adequately provide this important nutrient. Also, many of these plant products are highly processed foods, so their consumption should be limited.

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