Process Improvements Deliver Taste In Plant-Based Meat

Altruism isn’t enough to make plant-based protein competitive with livestock-based products. Advanced technologies, like twin-screw extrusion, help deliver on taste.

By Kevin T. Higgins, Managing Editor | Aug 06, 2018


Plant-based protein is the hottest raw material trend in food processing, and meat analogues are the stars in giving Americans a choice between protein derived from animals or plants. Hummus may be the reigning champion in plant-based products, but burgers consisting of protein derived from wheat, soy, peas and other sources are gaining steam.