Latest Breaking News On - துறை ஆஃப் உணவு அறிவியல் - Page 17 : comparemela.com

Researchers propose standardised testing methods to crack sensory challenge of plant-based milk Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage. There has been a surge of interest recently on the development of plant‐based milk alternatives due to increasing consumer concerns about the ethics, sustainability, and healthiness of animal‐based milks. Consequently, producers are having to quickly develop and test new formulations to meet rising consumer demand using a range of protein sources such as soy, oat, pea, almond, coconut and flaxseed. But a lack of standardized analytical methods and protocols is stifling successful innovation in the area, and the more widespread adoption of plant milks is being held back by products lacking the sensory attributes, stability, and functional performance of real cow’s milk.

United kingdomDavid julian mcclementsUniversity of massachusettsDepartment of food scienceFood scienceBritish distinguished professorFood science david julian mcclementsHealthy foodsFree fromInnovation and npdStart ups and disruptorsFood techDiet and healthAlternative proteinsNatural and clean labelProcessing and packaging