With veganism on the rise – a survey released last year found that around 3.5 million Britons have adopted a plant-based diet – many people are turning to meat substitutes to bulk out their meals and ensure they’re consuming enough protein.
While meat-free protein sources including beans, lentils, chickpeas, soya, nuts, seeds, wheat, rice, maize, milk, yoghurt and cheese all provide protein, many vegetarians like to consume mycoprotein, a single-cell protein derived from funghi.
Quorn is a mycoprotein and one of the best-known brands of meat alternatives. And in July 2018, the vegetarian company, best known for its meat-free mince and “chicken style” pieces, announced it will be investing £7m into a new product development centre with the hope of capitalising on the UK’s growing appetite for meat substitutes.
But whilst there’s no denying the benefit to the environment of cutting down your meat intake, do substitutes actually provide all the nutrients we need?