Author: David Julian McClements & Lutz Grossmann
plant-based products, main challenge in this area is to simulate the desirable appearance, texture, flavor, mouthfeel, nutrition, and functionality of these products using healthy, affordable, and sustainable plant-derived ingredients, molecular and physicochemical properties of plant-derived ingredients, nutritional perspective, plant-based foods often need to be fortified with these micronutrients, health concerns, knowledge of the molecular and physicochemical properties of plant-derived ingredients, plant-based products should also be designed to be healthy, which involves controlling their nutrient profile, digestibility, and bioavailability, plant-derived ingredients can be used as-is, science and technology behind the formulation of the main categories of plant-based alternatives
