Food Processing Special Report: Processing Plant Based Proteins
The push is on. A multitude of food industry stakeholders advocate increased consumption of plant-based foods. “Plant-based products are not only sought after by core vegan or vegetarian consumers, but by shoppers aspiring to have a healthier diet or following a flexitarian lifestyle,” points out Mandy Bottomlee, director of content marketing at Good Foods Group
A lot research is going into how to improve emerging plant proteins’ key attributes of flavor, functionality and nutrition.
Learn how thoughtful ingredient blending and new processing techniques will keep the use of plant proteins growing.