"Ray" > wrote in message
...
> When I became a vegetarian some thirty odd years ago, there was little on
> the
> market to make the transition easy. There was no 'Quorn' or 'Tofu', just
> TPV.
> Although TVP can be made palatable by a half decent cook, it remains just
> that
> 'palatable'

I think tofu has been around just wee bit longer than TVP. Since "palatable"
to my understanding means "pleasant tasting" I'm not sure what your trying
to say in regards to using TVP.


> Now that we have 'Quorn', there is no need for 'would be' ethical
> vegetarians to suffer
> from meat withdrawal symptoms. Some of the Quorn products now on the
market
> taste
> dangerously like meat!

Why is it "dangerous" to taste like meat?


> A couple of the problems which you have alredy highlighted are very
> important, if you have
> an allergy to mushrooms, 'Quorn' is not for you.
>
> Also for vegans, albumin is used as a binder in some Quorn products, but
not
> all, so vegans
> should read the small print.

Albumen is used in "ALL" Quorn products.

>However for ethical vegetarians, please note,
> the albumin used
> in the production of some of these products is obtained only from 'free
> range' chickens.
>
> 'Marlow Foods' is an ethical company with an excellent help desk back up
> facility.
>
> Enjoy your food and thanks for posting.
>
> Also please note that you will receive abuse from the aaev newsgroup. Some
> of it's
> members eat meat, moselty uncooked:-)
>
>
> >
> >
>
>