Vegetable Food Benefits,Healthy Vegetarian Lifestyle

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A survey from the FDF's Vegetarian (Meat-Free) Liaison Group, launched in November 2002 to bring together key vegetarian and meat-free food producers in one of the most dynamic and innovative sectors of the UK food industry, revealed that two thirds of Britons have eaten a meat-free meal in last year.

The vegetarian lifestyle is healthy, and very popular. One particular such food health benefit occurs when the additives that are found in almost all foods are not used. Indomunch food production prohibits the use of food additives such as preservatives, artificial sweeteners, and hydrogenated fat. This in itself is excellent for all people but especially children. The less artificial sweeteners that children can be exposed to the better according to most doctors.

The vegetarian  is the key to growth in the vegetarian food market in the UK, the survey showed. Although the sector has grown 8 per cent in the last year, the survey revealed that one in four percent would still like more choice. A third percent of those that had not eaten a meat-free meal said that a wider choice might tempt them to try a meat-free option.

Among the interesting findings of the vegetables survey were the fact that vegetarian food is often seen as healthier than meat-based meals, with 15% of peoples respondents citing health as the main reason for choosing a meat-free meal. While the meat-free market may well have taken off as a result of consumers seeking 'safe' alternatives to meat after a wave of crises such as FMDBusiness Management Articles, this does not appear to be the case any longer. The more number of people eating meat-free products are doing so simply for variety rather than as a replacement for meat as a whole.

This page concern to food sciences, nutrition and additives topics. The information provides thorough and up-to-date information, covering a broad range of topics in the food science and technology. Topics covered include: Food industry, food groups and composition, food chemistry, food processing and preservation, food laws and regulations, food microbiology and fermentation, food safety, food toxicology, food biotechnology, sensory evaluation, and food product development.

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