Study sees potential for plant-based ingredients with consumers

Plant-based has potential as-yet untapped: study.

A study by researchers from Karpagam Academy of Higher Education in India highlights the potential for plant-based ingredients like wheat flour, soy flour and horse gram to be used in developing nutritionally balanced alt-meat products, according to a summary article in the journal Sustainable Food Technology. 

The Karpagam Academy researchers used a technique called response surface methodology (…