Additive profile of alternative proteins must be improved

13

The additives and base ingredients in alternative proteins may not be good for some consumers. “This could be high sodium/salt/food additives and ingredients that are genetically modified or represent new sources of allergens,” Dr Diana Bogueva of the University of Sydney told delegates at Asian Ag...

Sign in  as a member, or Join our Community  for free to unlock the full article.

Joint-Editor, Asian Meat Magazine and Meat Insider, Kuala Lumpur, Malaysia. Rajeswari (Rush) analysed how the meat sector innovated itself via multiple ways in 'Sustainability, health drive the new Asian consumer’.