Meat is a highly nutritious component of our diet. It provides all the essential amino acids that our bodies need, and the bioavailability and digestibility of meat proteins is strikingly hiferrous gluconate how much to takegh.3 In addition, meat is a vital source of minerals and vitamins; especially vitamin B12 – something that is often lacking in sufficient amounts within a vegetarian diet.9 But how can meat products become even more attractive from a nutritional perspective? A recent trend in food innovation is the introduction of hybridised products, where animal-derived and plant-derived ingredients merge to form a new hybrid. In many ways, this is an attractive strategy as it combines the best of the animal world with the best of the plant world. A vast amount of evidence supports the notion that intake of dietary fibres originating from plant-based materials possesses multiple health benefits. These can largely be ascribed to the fact that they stimulate a health-promoting metabolic activity of the microbiota harboured in our gut.10 Given this evidence, attempts have been initiated to introduceferrous gluconate for low iron dietary fibres into meat products. In academia, activities in this area are not new and reports on the introduction of a variety of dietary fibre sources can be found in scientific literature.7
Towards healthier meat products
