News and analysis for the global poultry industry.
Industry News & Trends / Consumer Trends
on June 23, 2021

Taste, texture slow plant-based protein consumer acceptance

Structural and compositional differences affect how meat alternatives cook.

Improvements in taste, texture and aroma need to occur before more consumers will accept plant-based proteins, Jonathan McIntyre, CEO, Motif FoodWorks, explained.

“One of the important things to recognize about eating is that it’s all about the entire experience. It’s taste, texture, aroma and appearance,” he said. “Now, if…

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