Globally applicable standards for substitute products for the production of vegetarian and vegan products
 
 The number of vegetarian and vegan products on supermarket shelves is constantly growing. Soy and pea products are not the only base ingredients for meat, fish, sausage, milk, and cheese alternatives. The range of alternative base ingredients extends from peanuts and cassava to quinoa and tempeh. When animal protein is partially or completely replaced in food products, it is essential to ensure, among other things, that this protein is nutritionally equivalent.
 
 By adhering to the guidelines for the use of vegetable protein products (VPP) contained in the book, as well as standards and codes of procedure, you can ensure that your basic products
 
 
 
 are microbiologically sound
 
 
 are correctly labelled
 
 
 the nutritional quality is suitable for the intended purpose and that it
 
 
 comply with the internationally harmonized standards for limit values for contaminants and pesticide residues.