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UMass Scientist Learns How to Improve the Taste of Vegan Protein

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Nature journal, Science of Food, which published the research.McClements, a pioneer in food design and nanotechnology and author of Future Foods: How Modern Science Is Transforming the Way We Eat, says this:Vegan and vegetarian products have grown increasingly popular in the last five years.

Many people cite animal rights, environmental concerns, and human health as significant reasons for going vegan. As a result, companies have responded to the demand and developed plant-based proteins that look and taste shockingly similar to meat.In 2019, plant-based food sales in the U.S.

alone reached almost $5 billion. 40.5% of the sales came from the milk category and 18.9% from plant-based meats. In just two years, the market value of vegan protein.

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