Plant proteins: What you need to know
As consumers pay more attention to food products’ nutritional profile and sustainability, meats are increasingly getting pushed to the side.
Consumers look toward plants to provide improved health benefits with less impact on the environment and animals. Manufacturers are working to fill this need, and this month, we’re exploring the plant protein segment.
Through the decades, plant-based meats evolved from simple products to the complex items of today. Consumers can now get a plant-based “hamburger” with the texture and taste of one made from meat. There are also local “butchers” who handcraft a variety of meat substitutes. And with the development of up-and-coming ingredients, the market will keep evolving.
Visiongain forecasts the market will be worth more than $4 billion in 2017 — a figure that has attracted investors' interest. Read More >>
Replicating the beef hamburger has been a slow process as researchers work to find the perfect taste, texture and appearance for the popular food item Read More >>
Scientists have been working to find alternatives to meat that create satisfying foods — and they’ve discovered several ingredients that fit the bill. Read More >>
What started as a joke between two vegan siblings quickly morphed into a lucrative business selling faux sausage, deli meat and cutlets even meat lovers can sink their teeth into. Read More >>
Protein is a popular ingredient, but manufacturers need to be careful to make sure that the nutrients in their products are actually available to the body. Read More >>