Where can we find vegetable protein ?

 
 

 
  • Bakery products : Bread, Pastries, Cakes, Biscuits…
  • Cured Meats, processed meat and poultry…
  • Ready meals, sauces…
  • Fish or vegetable based preparations
  • Ice cream and desserts


Vegetable proteins provide nutritional properties wherever they are used but they also have functional properties which improve the texture or the shelf life of foods.  


This is why vegetable proteins, mainly via the use of flour, are traditionally used in  bakery products  for their impact on the texture of the dough and also because they improve the sponginess of the product and prolong the product's shelf life (slowing down the rate at which the product goes stale or develops mould). 


In cured meat products and processed meat, poultry or fish, vegetable proteins improve the texture of products thanks to their capacities for binding and incorporating air and also  their ability to retain juices during the cooking process. They are commonly found in sausages, saveloy, paté, mousse, terrines, hamburgers, stuffing etc… In these types of preparations, vegetable proteins also help to reduce the amount of fat used whilst retaining flavour.


In sauces and ready meals, vegetable proteins are used for their binding qualities which give smoothness and creaminess to the products. Lastly, vegetable proteins enable manufacturers to diversify the taste, texture and nutritional qualities of products such as ice cream, desserts, cereal bars etc. 
 

Regulation

Vegetable proteins are simple food ingredients. Their use in foodstuffs is not regulated. Certain special measures exist for some commodities, meat-based preparations. We could also point out the rules established by the trade, in particular the guidelines for cured, salted and conserved meat products (Le Code de la charcuterie, de la salaison et des conserves de viande), the Code of Good Practice for products containing turkey and the Guidelines for Usage of for minced meat prepared in advance.