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Food Scientists Focus on Taste & Nutrition of Plant-Based Alternatives

Food Scientists Focus on Taste & Nutrition of Plant-Based Alternatives
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United statesDavid julian mcclementsUniversity of massachusetts amherst distinguished professorWells fargoImpossible burgerBeyond beefBeyond meatImpossible foodsMassachusetts amherst distinguished professorCook plant based mealsFood monster appVegan foodOne green planetஒன்றுபட்டது மாநிலங்களில்கிணறுகள் ஃபார்கோசாத்தியமற்றது பர்கர்

Researchers explore the science behind creating healthier, tastier plant-based protein products

As meat-eating continues to increase around the world, food scientists are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs.

Lutz grossmannDavid julian mcclementsEmily hendersonGood food instituteUniversity of massachusetts amherstUniversity of massachusetts amherst distinguished professorNational institute of foodMassachusetts amherst distinguished professorBeyond meatImpossible foodsFuture foodsHow modern science is transformingJulian mcclementsStudy lead authorFood scientistஎமிலி ஹென்டர்சன்

Food scientists aim to make plant-based protein tastier, healthier

Washington [US], June 6 (ANI): As meat-eating continues to increase around the world, food scientists at the University of Massachusetts Amherst are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs.

United statesLutz grossmannDavid julian mcclementsGood food instituteUniversity of massachusetts amherstUniversity of massachusetts amherst distinguished professorNational institute of foodMassachusetts amherstMassachusetts amherst distinguished professorBeyond meatImpossible foodsFuture foodsHow modern science is transformingஒன்றுபட்டது மாநிலங்களில்நல்ல உணவு நிறுவனம்பல்கலைக்கழகம் ஆஃப் மாசசூசெட்ஸ் மஹேர்ஸ்ட

UMass Amherst food scientists aim to make plant-based protein tastier and healthier

As meat-eating continues to increase around the world, food scientists are focusing on ways to create healthier, better-tasting and more sustainable.

Lutz grossmannDavid julian mcclementsGood food instituteUniversity of massachusetts amherst distinguished professorNational institute of foodMassachusetts amherst distinguished professorBeyond meatImpossible foodsFuture foodsHow modern science is transformingLternative proteinநல்ல உணவு நிறுவனம்தேசிய நிறுவனம் ஆஃப் உணவுஅப்பால் இறைச்சிசாத்தியமற்றது உணவுகள்எதிர்கால உணவுகள்