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 ...

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 ...

The dynamic plant-based dairy alternatives market, valued at $3.7 billion in 2024 for non-dairy milk alone 1 and projected to reach $66.91 billion by 2030 2, is expanding beyond beverages to include ...

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 ...

‘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 ...

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 ...