Vegansk nugget, sojabaseret

It has been assumed that the food processing industry is located in Denmark. Ingredients list from Nemlig (2020t) for the actual product. Main ingredient is rehydrated soy protein (45% of ingredient mass), assumed as soy protein isolate (SPI). The SPI content is calculated based on the protein content as in the nutritional profile of the product and the protein content in SPI, the remaining mass modelled as rehydration water. Ingredients other than soy protein estimated as follows: salt is assumed equal to the salt content in the nutritional composition. Vegetable oil (50% rapeseed and 50% sunflower) also based on total fat content in the product. Wheat flour is estimated based on the sum of carbohydrates, considering that 1 kg flour contains 0.75 kg carbohydrates, based on USDA data. Onion and corn starch assumed as 1% of ingredients each. Other minor ingredients neglected and the balance for wet weight is accomplished with tap water. Manufacturing is approximated as pork sausage production from Davis and Sonesson (2008). Freezing is approximated with Agribalyse data on beef freezing (ADEME 2020c). Retail is modelled assuming the following storage: Frozen. See more details as well as literature references in the methodoly report on: www.denstoreklimadatabase.dk.