Meat replacers such as whey proteins, caseinates, soya proteins, plant protein hydrolysates are of interest in the production of meat products primarily because of the higher yield, the frequently lower price and better sensory qualities (taste, texture). Depending on the aim, health aspects can also play a part. When incorporating meat replacers, attention must be paid particularly to sufficient binding with any meat proteins, which can be achieved for example by the use of the enzyme transglutaminase (subject to authorisation in order to protect against misrepresentation).