A low calorie meat prod. comprises: (a) a mixt. comprising (1) comminuted lean meat substantially free from visible fat in an amt. of 20-95 wt.% of the mixt.; (2) a vegetable fat replacement ingredient comprising dietary fibre and starch in a wt. ratio of 1:32 to 1:1. The dietary fibre is at least 5 wt.% of the fat replacement ingredient dry matter when determined as non-starch polysaccharide (NSP) and the proportion of starch is at least 50 wt.% of the fat replacement ingredient. The ft rDlCmrt inrdirt is Cale Df hVin Or in hrOuhl into homogenous consistency essentially without sensory recognisable particles in the mixt. The proportion of vegetable fat replacement ingredient is 5-80 wt.% of the mixt.; (b) opt. added salt in an amt. of 0.1-4 wt.% of the mixt.; (c) opt. added water in an amt. of 5-50 wt.% of the mixt.; and (d) opt. one or more further ingredient.
