Thriving on plant-based protein: solutions for a sustainable

The benefits of plant-forward eating in terms of conserving resources, reducing CO2, and improving nutrition and health are clear. But consumer surveys show that taste is the main obstacle to plant-based meat products gaining wider acceptance. Today, the Ajinomoto Group is leveraging its knowhow and expertise in umami, kokumi, and food enzymes to close the gap between plant- and animal-based products in terms of flavor and texture––for example, by adding meatiness and juiciness and masking beany flavor––while reducing sodium.

30G Vegan Protein Powder, Sarvaa Organics

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Plant proteins vs animal proteins according to science and the markets

Enzyme technologies putting life's essential proteins to work to deliver sustainable global food solutions, Innovation in Action, Innovation

Smart solutions to reducing salt without compromising taste, Stories

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Growing Demand for Plant-based Protein is Driving Innovations & Growth of Meat Substitutes Market

Nestlé inflicts more wounds on limping plant-based protein category

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