We’ve got nothing to hide and to give you complete transparency and a way to make up your own opinion about our products here are descriptions of each of our plant based ingredients and why we chose them to go into the final product. And if you still have more questions, please just ask!

The Meatless Farm Promise – we are committed to letting our Meatless lovers know everything about our food;

  • Our packaging – the sleeve and tray are widely recyclable, the tray is also made from a minimum of 50% recycled material
  • Production – we’re proud to have our production based in the UK
  • Ingredients – we only use the highest quality natural plant based ingredients. We also only buy GM free soy.

If you have any questions, visit our Say Hello page.

Emulsifier: Soya Lecithin

Mixed oil and water, sounds fantastic, right?

Soya lecithin is widely used in both conventional and health food products.

By and large, the vast majority of soya lecithin is centred around its usefulness as an excellent emulsifier. We know that oil and water don’t mix, right? Well, when lecithin enters the equation, oil is broken down into smaller particles in a process called emulsification, making the oil droplets easier to digest when eaten.

It’s regularly extracted from cottonseed, marine sources, rapeseed, sunflower or soya beans. When you choose the right soya lecithin products, like we have, its actually likely to boast potential health benefits, such as its ability to lower cholesterol levels and boost brain function. But let’s just stick with the “mixing oil and water” stuff for now.

Chicory Root Fibre

To bind water and enhance succulence.

Chicory root (cichorium intybus) is a blue-flowered herb that grows throughout Southern Europe and North America. Because it is water soluble, it imparts a smooth and creamy texture, working well as a replacement for fat. We use it to bind water and enhance the succulence when cooked which helps give our products great texture.

Chicory root fibre contains inulin, which is also naturally found in bananas, onions and garlic. Inulin is known to be a prebiotic, which means it helps good bacteria in the gut to thrive, and this makes it a popular healthy food additive.

Even the ancient Egyptians used chicory root for a wide variety of cures.

Coconut Oil

To give a lovely creamy consistency when cooked.

Coconut oil is high in fats called medium chain triglycerides, which are metabolised differently than most other fats. These special fats are responsible for a lot of the health benefits of coconut oil.

Besides the healthy benefits, coconut oil also gives the Meatless Farm products a juicier consistency.

Soya Protein Concentrate

Ahh the humble and yet so famous soya bean!

We use Soya Protein Concentrate to provide a fibrous texture and as a source of protein.

Soya protein concentrate retains most of the fibres from the soya bean and provides a great wholesome bite for our mince.


For a beefy style flavour.

What exactly is this ubiquitous “flavouring”, one might ask?

Well, once a specific flavour is broken down into its basic chemical components, scientists can reconstruct it and add one food’s flavour to another, creating as an example an umami-like “meaty” taste without using any beef. As a result, that “beef flavour” is 100% vegetarian. Interesting stuff, but let’s stop before it gets too boring.

Pea Protein

To give you goodness.

Yes, those mushy little orbs your parents made you eat as a kid, well they do contain protein and fibre – we love them in all their natural goodness and use them for succulence and of course as an additional source of protein.

Rapeseed Oil

To provide juicy succulence.

Rapeseed is the gorgeous bright yellow flowering plant that you see in fields across the country in the summer, the oil we use is pressed from its seeds. It is gluten free, abundant in Vitamin E, loaded with omega oils and that’s just a few of its great qualities. We use it to enhance succulence.

Rice Protein

An additional source of protein

Rice protein is high in amino acids, cysteine and methionine, but low in lysine. It is often mixed with pea protein (as we also do) because pea protein is low in cysteine and methionine but high in lysine. Thus, the combination of rice and pea protein offers a superior amino acid profile. It’s also easily digested and hypoallergenic.

What a winner!


For that savoury flavour.

Salt is one of the oldest and most ubiquitous food seasonings and one of the basic human tastes. Wars have been fought over it, taxes raised for it, at Meatless Farm we only use very little of it.

Shea Oil

To give you that… oh so special something.

This wonder oil comes from the nut of the African shea tree. The natural creamy colouring and rich texture gives Meatless Farm products visible white flecks of oil when cold and provides for optimal frying conditions.

Soya Protein Isolate

A protein source and provides firmness

Introducing our old friend again – the soya bean! Soya protein isolate supplies a high quality of protein that contains all essential amino acids needed for growth. We also use it to provide firmness and structure. Lovely stuff.

Thickener: Methyl Cellulose

Keeps thing together!

This is our naughty ingredient that doesn’t sound very natural but as a matter of fact methyl cellulose is a soluble fibre that is derived from cellulose, the most abundant compound on earth and found in every living plant cell. Its jelly-like properties help plants stay tall and erect.

We use it to thicken our products so they don’t fall apart when cooked or heated and although it is chemically derived, it is like cellulose which is of course not toxic, and not an allergen. Not so naughty after all.

Caramelised Carrot Concentrate

Provides a beautiful, natural colour

Caramelised carrots are delicious with a roast or even cold from the fridge! We use them to provide colour to our delicious products.

Vegetable & Fruit Extracts (Beetroot, Radish, Tomato)

To provide our unique product colour.

Not too bright and no bleeding burgers here. At the Meatless Farm we believe in wholesome naturalness. This is why we use vegetable extracts for colouring.

Beetroot juice provides an all-natural punch of deep and intense purple colour.

Red radish is another source commonly used for natural food colouring that gives a yellowish-red depending on the pH of the product it is being used for.

Finally, let the famous tomato enter the stage to deliver a vibrant, stable red colour. And unsurprisingly, it’s the right mix that does the trick.

Vitamins & Minerals (Niacin, Zinc, Iron, Vitamin B6, Vitamin B2, Vitamin B1, Vitamin B12)

Vitamins & minerals are essential parts of our diets. To create the great taste and nutrition of Meatless Farm products we add a selection of vitamins and minerals, which coincidentally match the vitamin profile of meat.

Iron is an essential mineral commonly found in your body’s red blood cells, responsible for carrying oxygen and transporting carbon dioxide back to the lungs where it is exhaled.

Yeast Extracts

Yeast extracts contain glutamic acid, an amino acid also found in cheeses and vegetables, including mushrooms, broccoli and tomatoes. In our products it is used in very small quantites to create savoury flavours and sumptuous umami taste sensations. Enjoy!

Antioxidant: Ascorbic Acid

Introducing vitamin C with a fancy name, it is an acidity regulator and sometimes used simply to boost a food’s vitamin C content.

Technically speaking, vitamin C acts as an antioxidant, which means it keeps food from reacting with oxygen when it’s exposed to air. This helps keep the food’s texture, flavour and colour from changing. A bit like when squeezing a lemon over an avocado to prevent it from turning brown. We mainly use it for this reason to stabilise the colour.

Carrot Fibre

To bind water and enhance succulence.

Carrots are great, they’re a champion of tables all over the country; raw, roasted, steamed, boiled, mashed, juiced we love them all (well, maybe not boiled!) and their versatility is great for Meatless Farm products. We use them for colour, for extra fibre and to help bind in water. We are grateful for the humble carrot.