Resource type:
Blogs/news/opinion
Link:
This article, authored by Helen Nyaradzo Moyo from Ivy Tech College, discusses the evolving landscape of plant-based proteins, emphasizing their nutritional value and rising consumer acceptance. It explores various sources of plant-based proteins, like legumes and grains, and highlights innovative processing technologies that improve their functional properties and consumer appeal. The article also addresses consumer perceptions, driven by health benefits and environmental considerations, which are shaping the demand for plant-based options.
Photo Credit : GAIN