Nutritious soy-based meat substitute

Wageningen University and Unilever have implemented joint research. This has found that soybean meal, concentrate and isolate must be subjected to post-processing procedures to produce textured fibrous vegan meat, which closely resembles animal meat. The research has also evaluated the digestible indispensable amino acid score (DIAAS) of different products, and most soy products had high protein quality scores. //