ANAHEIM, CALIF. — Research to be presented at the Natural Product Expo West trade show on March 10 identifies taste, texture and quality as unmet needs in plant-based meat and dairy alternatives. The ...

Add Yahoo as a preferred source to see more of our stories on Google. Lots of restaurants and food manufacturers offer plant-based meat alternatives. istetiana/Moment via Getty Images When you bite ...

Worldwide, consumers are increasingly including plant-based products in their diets, often for reasons of health, animal welfare or sustainability. However, expectations of plant-based alternatives ...

In this interview, News Medical-Life Sciences speaks with Gabi Saavedra, Application Specialist at Thermo Fisher Scientific, about the evolving landscape of plant-based foods, including how scientific ...

BOSTON — Motif Foodworks has begun the commercial launch for Appetex, an ingredient developed to alleviate consumer complaints about the texture of plant-based meat alternatives. Derived from a ...

There are multiple challenges for manufacturers of plant-based products. One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians ...

Irregular, fatty marbling gives meat a unique texture that plant-based meat (pictured above) doesn’t quite have yet. Credit: Shutterstock Plant-based meat products have evolved over the past few ...

‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food's smell, taste, texture ...