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.
It’s no simple task, says renowned food scientist David Julian McClements, University of Massachusetts Amherst Distinguished Professor and lead author of a paper in the new Nature journal, Science of Food, that explores the topic.
“With Beyond Meat and Impossible Foods and other products coming on the market, there’s a huge interest in plant-based foods for improved sustainability, health and ethical reasons,” says McClements, a leading expert in food design and nanotechnology, and author of Future Foods: How Modern Science Is Transforming the Way We Eat. [Read more…] about UMass Amherst food scientists aim to make plant-based protein tastier and healthier