Vegansk svampeburger

It has been assumed that the food processing industry is located in Denmark. Ingredients are a rough estimate. The only certain amount in the CONCITO product is that of mushrooms (10%). The remaining ingredients are estimated based on the nutritional composition of a commercial product in Open Food Facts (2020ar), as follows: Fat content is 100% assigned to sunflower oil. Protein content is assigned 50% to wheat gluten and 50% to soy protein (both modelled as soy protein). Fibre content is assigned 50% to wheat flour and 50% to rice bran. Salt content is assigned 50% to soy sauce - that contains 17% salt by weight - and 50% to salt as ingredient. Sugar content is assigend 100% to sugar. Remaining mass is water. Mushrooms contribution to any of the above except water is neglected. Manufacturing energy unknown. We assume it is a simple processing (mixing etc.) and we take mayonnaise production as an approximateion from Hetherington et al. (2012). Retail is modelled assuming the following storage: Cooled. See more details as well as literature references in the methodoly report on: www.denstoreklimadatabase.dk.