The nutritional value of plant-based meats is limited by lack of key micronutrients, although they contain significantly less saturated fat, indicates an assessment of products on the Hong Kong market.
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
While consuming saturated fats increases blood cholesterol, meta-analyses suggest this does not translate into increased risk of cardiovascular disease, say researchers.
