Technical / White Paper

The Heart of Plant-Based Meats

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This content is provided by Applied Food Sciences, and any views and opinions expressed do not necessarily reflect those of www.foodnavigator-usa.com

The Heart of Plant-Based Meats

No disrespect to the original veggie burgers, but consumers may never settle for dry, spongy patties again... not after trying an Impossible Burger. The bar is set on what is forecasted to be an $85 billion industry by 2030. But while brands are ambitiously looking for ingredients and technologies to improve taste, texture, sustainability, and affordability of plant-based proteins. Perhaps the most impressive innovation is behind the scenes, making plant proteins look and taste like actual meat.

Latest content from Applied Food Sciences

The Heart of Plant-Based Meats

Paid for and content provided by Applied Food Sciences

The Heart of Plant-Based Meats

Behind alternative meats is a science of making plant proteins look and taste like actual meat. Learn why hemp seed should be at the heart of plant-based meat recipes.

Plant Baked Protein: A Bright Future for Hemp Seed

Paid for and content provided by Applied Food Sciences

Plant Baked Protein: A Bright Future for Hemp Seed

Protein is essential to baking, and hemp protein's valuable functional attributes are helping it stand out for bakers seeking new plant-based, keto-friendly options.

Related resources from Applied Food Sciences

Supplier info centre