Raw ingredients and how they're processed made a big difference in nutritional profiles.
The amino acid content and protein digestibility of some plant-based proteins doesn't compare favorably to conventional proteins. That's the word from Italian scientists publishing in the Journal of Agricultural and Food Chemistry.
In the study, the researchers compared protein quality, integrity and digestibility by analyzing…
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