Zinc and iron deficiencies have increasingly come into the focus of health science research, as less developed but also industrialized countries are affected by these micronutrient deficiencies. Such deficiencies can be linked to inadequate intakes of iron and zinc and low dietary bioavailability of these micronutrients. As meat consumption decreases in wealthy societies due to the growing concerns of animal and environmental welfare, alternative zinc and iron sources are required. In contrast to regular meat consumption and the established alternate source through synthetic supplementation, our team focused on the research of wheat-based micronutrient sources. To what extent can the human requirement of iron and zinc be covered by plant-based diets and are they adequate for the substitution of meat as the conventional and proven iron and zinc source?