Dr. Laurice Pouvreau leads plant-based protein research at one of the world's foremost institutions in the field, Wageningen University. She explains why it can be tough to move past soy and peas in building a faux meat product.
Photo courtesy of Wageningen University
Dr. Laurice Pouvreau has been focused on teasing proteins out of plants and into food products since long before it was considered sexy. As expertise leader for protein technology at Wageningen University, she clearly sees the promise and the pitfalls of the expanding interest in developing plant protein products of all kinds. She discussed some of those…
Join for free* to continue reading.
You’ll get access to all Alt-Meat has to offer including full access to our web content devoted to the meat alternatives market.
Already a member? Click here to login>>.
*Free for qualified recipients