Additive profile of alternative proteins must be improved


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...

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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’.