Plant-Based Protein: Bridging Taste, Texture, and Stability from Lab to Consumer
Plant-based protein is no longer a short-lived trend; it has become a staple in products ranging from meat substitutes to dairy-free beverages, protein powders, and functional foods. As more of these products hit the shelves, consumers expect higher standards. Simply labelling a product as “plant-based” is not enough. If a product lacks great taste, has…
