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The quest for increasingly healthy meals and food has resulted in a trend favouring vegetarian foods and vegan formulations. In this article, we analyse consumer motivations for seeking plant-based foods, their various trends, and the strategies being employed by the food industry to develop new formulations that can meet the needs of the growing ‘green’…
Read more“The European consumers’ preference for flexitarian diets and for natural and sustainable foods is driving the demand for new sources of plant-based proteins, such as those obtained from seeds, yeast, algae, or insects. In this article, we advance what we will see on the shelves in the coming months in this type of proteins.” “Currently,…
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