date:Oct 20, 2022
from legumes, such as peas and faba beans to replace animal protein in alternative meat and dairy products.
The project investigates one of the major challenges of plant protein sources. Currently, legume proteins often lack optimal flavor and functionality for use in consumer products, notes the partnership.
This project sees Symrise, plant scientists, food scientists and other partners collaborating to improve this situation by combining their expertise, specifically for use in complex food