Plant Protein Potential
There remains significant untapped potential in plant-based products, particularly in the diversity of protein sources beyond the commonly used soy, wheat, and pea proteins. Exploring different crop varieties and their processing methods can enhance food science properties, such as water and fat binding, leading to better product textures and flavors. The focus on optimizing crop selection and processing could revolutionize the formulation of plant-based foods.In this clip
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Catalyst with Shayle Kann
Alternative protein: it’s what’s for dinner
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