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Food Scientists Aim to Make Plant-Based Protein Tastier & Healthier

Phys.org

Photo: UMass Amherst

Phys.org

As meat-eating continues to increase around the world, food scientists are focusing on ways to create healthier, better-tasting, and more sustainable plant-based protein products that mimic meat, fish, milk, cheese, and eggs.

It's no simple task, says renowned food scientist David Julian McClements, University of Massachusetts Amherst Distinguished Professor and lead author of a paper in the new Nature journal, Science of Food, that explores the topic.

"With Beyond Meat and Impossible Foods and other products coming on the market, there's a huge interest in plant-based foods for improved sustainability, health, and ethical ...