Proteins are vital constituents in all living cells of animals and plants. They play a major role in the growth and maintenance of body tissues. Whilst all plants contain protein, the vegetable proteins that can be used in food primarily consist of, or are derived from: oilseeds (soya and rape); pulses (peas and beans); cereals (such as wheat); and mycoprotein (a unique organism used to manufacture the Quorn range of products).

Vegetable proteins have beneficial characteristics in terms of texture and “mouth feel” and are therefore a valuable ingredient for meat-free food products.

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