plant-based meat

Author(s): Sarah Engstrom, PhD

Plant-based meat alternatives have different nutrient profiles, go through different processing conditions, and contain different ingredients than meat. As a result, they have different challenges when it comes to food safety and shelf life.

Author(s): Peter Lee, PhD

Plant-based meat alternatives often have challenges with off-tastes like bitter, earthy, beany, astringent, and green. Understanding the chemistry and source of off-notes can help mask them efficiently without negatively impacting the nutrition.

Author(s): Nathan Pratt, PhD, RD

Plant-based foods are no longer getting a free pass on nutrition and emerging studies show that we must take care to include beneficial nutrients beyond protein. Avoid common nutrition pitfalls when formulating plant-based foods with tips on nutrient content, protein quality, and more.