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-food-processing-

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.

Source: https://www.foodprocessing.com/articles/2018/process-improvements-plant-based-meat?utm_source=hs_email&utm_medium=email&utm_content=65181716&_hsenc=p2ANqtz-8855FlNgcS-DlyVMWmz7rv9qRpShOZDfF-IzKJLCue3BqkRAOU2Rt_knYnjvwCYMxXuxIGlC-9ehF5Ac3oINde7z88PZ8TP-ModztAzSXrbASidtc&_hsmi=65181716