Changes to the way protein quality in food is assessed will end a bias towards plant foods. However, as Dr Judith Bryans explains, the plant food industry will not accept the changes without a fight.rn"Dairy has been shortrnchanged for years," was one of the messages given by Professor Paul Moughan of the Riddet Institute. Speaking at the Global Dairy Platform's (GDP) International Workshop on Protein Quality at the beginning of April, Professor Moughan explained that the method recommended by the Food and Agriculture Organisation (FAO) to assess the protein quality of foods has been biased towards plant foods like soya and pea for over 30 years and has knocked animal proteins like dairy.
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