Patrick Garland

I. INTRODUCTIONThe move towards lower protein diets in the UK has been driven by several factors over the last 20 years or so. In the early 1990’s the transition was made to formulating using digestible amino acids rather than total; this immediately gave a reduction in protein content and was, in hindsight, a useful cost reduction and performance improving step. By 1996, though, the challen ...