‘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 ...
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 ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback