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Any product that can replace a similar animal-based product, such as butter with margarine, cow milk with soy milk, and chicken meat with wheat gluten or meat analogues. These PBA products can originate from a broad range of sources such as plants, fungi, and microorganisms. PBA meat analogues on the other hand, will specifically refer to plant-based proteins that have been structured into meats, to resemble meat textures, such as meat striations and meat emulsions, with or without the incorporation of fat marbling and/or flavour enhancers.
Tay, W., Quek, R., Lim, J. et al. Plant-based alternative proteins—are they nutritionally more advantageous?. Eur J Clin Nutr 77, 1051–1060 (2023)
Source category: Scientific & Technical Literature
Tay, W. et al., 2023
17 Mar 2025
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