Veggie foods get meat factor

Food manufacturers are exploring ways to boost iron absorption in vegetarian foods by adding a water-soluble powder known as the ‘meat factor’ (MF).

The powder is thought to promote the absorption of iron, a crucial nutrient that is often lacking in vegetarian diets, claimed the Institute of Food Research (IFR).

Kerry Ingredients and Heinz hold the patent on the substance, which could eventually replace ascorbic acid as a meat-free means of boosting iron absorption in foods, said IFR.

However, more research was needed to develop something commercially viable, as human tests funded by the Department for Environment, Food and Rural Affairs had so far proved inconclusive, said Susan Fairweather-Tait, head of nutrition at IFR.

She said: “There was convincing evidence indicating an enhancing role, but a larger number of subjects and a higher dose of MF would be required to evaluate the enhancing effect,”

The findings were announced at the Delivering Positive Nutrition conference run by the government’s collaborative LINK research programme.