OT-A new meat substitute. This is great!!!

[Guest guest]

Low brow as it may be.. it's good information. And I posted it as OT

 

-------------------------------

~*Mary*~

Founder of " The Nuzzled Network "

www.nuzzled.net

 

" Our day will come if we just wait awhile " -Ruby and the Romantics

 

 

| COULD MYCOPROTEIN REPLACE SOY-BASED INGREDIENTS IN MEAT ANALOGS?

| July 26, 2001

| www.meatingplace.com

| Bryan Salvage

|

| When it comes to the meat industry, the only constant is change. But the

| same can be said of the meat-analog business, as well. For example, it

was

| recently reported that mycoprotein, an ingredient derived from

mushroom-like

| fungi native to western Europe, could enter the U.S. market in the near

| future. And it could replace soy-based patties and snacks as the

preferred

| alternative to meat-free products -- also known as meat analogs.

|

| First, the Food and Drug Administration would have to approve the sale and

| consumption of mycoprotein in the United States, which could happen this

| summer, according to Food Technology magazine, published by the Institute

of

| Food Technologists. European R & D showed mycoprotein to be high in

protein,

| low in fat, and containing no cholesterol. Similar to soy-based

ingredients

| currently used in this country, mycoprotein is taste-free but surpasses

soy

| with a texture similar to meat, according to an IFT news release.

| Mycoprotein is also currently marketed in a line of burgers, nuggets,

| sausages and prepared entrees in Europe, and it was approved in 1985 for

U.K.

| consumption. Since then, meatless products using this ingredient have

been

| chosen by 15 to 20 million British consumers, the IFT article reported.

| Sales of mycoprotein products in 2001 are expected to be more than $150

| million.

|

| Healthful benefits of this new ingredient include:

| >Contains all essential amino acids Fatty acid composition is more like

vegetable fat than animal fat Contains 6.25 percent dietary fiber A good

source of protein Consumption significantly reduces LDL (bad)cholesterol

levels Extremely low allergenic potential

| One study referenced in the article claims mycoprotein could benefit

| diabetics. And the article references three other studies where

mycoprotein

| was shown to effectively reduce the amount of food consumed after meals,

| which implies possible uses for controlling body weight and appetite.

|

| Katie Vierk, M.P.H.

| Epidemiology Branch

| OSAS/CFSAN

| FDA

| 200 C St., SW

| HFS-728

| Washington, DC 20204

| (202) 205-4181

|