Plant-Based Foods and Alternative Proteins

The development of plant-based foods and alternative protein sources is transforming modern food innovation. Research explores plant proteins, microbial proteins, algae, cultivated food technologies, protein functionality, texture, flavor, and nutritional quality. Advances aim to create nutritious, sustainable, and consumer-acceptable alternatives to conventional food products.

  • Plant-based foods
  • Alternative proteins
  • Plant proteins
  • Algal foods
  • Microbial proteins
  • Protein functionality

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