A review of the legislation concerning the use of vegetable protein products in meat products is given for 15 West European countries. Existing requirements in these countries concerning composition and labeling of meat products containing vegetable protein are compared, and it is shown that wide divergencies exist. Some countries explicitly forbid addition of vegetable protein to meat products, other countries permit such additions in specified amounts to specific meat products and others again do not set limitations on either the amount of vegetable protein or the type of meat products to which they may be added. Labeling provisions, likewise, vary to a great extent. These differences are linked to the regulations on meat products in the various countries which often reflect a strong national tradition. In most of the countries no general approach to regulating use of vegetable proteins in meat products has yet been taken. But a few of the countries are formulating such a policy, and the possible outcome of these ongoing deliberations is outlined. © 1979 The American Oil Chemists' Society.
