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the yield
and texture
SAVOURY
SOLUTIONS
of burgers while
preserving their taste
Water release
is limited over cooking
Improved
juiciness
10 to 25% meat
substitution
LABELLING NUTRITION FACTS (per 100g dry mix) Control VP49 VP48
Beef meat, water, Energy (kcal)................................................................... 302 .............279 ........... 242
pea protein, pea fibre, salt Protein (g)....................................................................... 20.6..............18.9............ 18.2
Carbohydrate (g)............................................................. 0 . ...........0.2 ........... 1.2
Fat (g).............................................................................. 24.5..............22.4............ 18.1
Fibre (g)........................................................................... 0 . ...........0.7 ........... 0.8
Sodium (mg)................................................................... 1022............960 ........... 829