This study finds that replacing up to 25% of beef with soy protein concentrate improves water retention, texture, cooking yield, and oxidative stab

The article "Advancements in Plant-Based Meat Analogs Enhancing Sensory and Nutritional Attributes" explores the growing demand for plant-based mea

Milk, dairy products, and fish are the main sources of iodine in the UK.

Proteins from animal sources have for many centuries been used as the conventional food proteins in the food industry to produce a variety of food

There are perceptions that meat alternatives carry risks similar to other novel foods.