Ingredient
Vegetable Proteins
Also known as Plant proteins, Non-meat proteins
Plant-derived proteins, soy chief among them, used to extend meat, bind water and cut cost.
Vegetable proteins are the plant-based binders and extenders of sausage-making, soy protein above all but also pea protein and wheat gluten. They add protein that helps hold water and fat and firm the texture, and they stretch a mix further at lower cost. Used with judgement they are a legitimate tool; leaned on too hard they dull flavour and give a rubbery, processed bite.