Next Gen Plant Based Alternatives For Protein Fat Sugar Salt And Gluten An Applied Research Reprint On Discovering Unconventional Food Materials For Modern Kitchens And Food Industry

Next Gen Plant-Based Materials for Modern Kitchens
✔️ 1-unit pack, 258 pages, English, applied research reprint

This reprint collects applied research on unconventional raw materials that can replace animal proteins, fats, sugar, salt, and gluten in foods. It's a handy reference for food scientists, product developers, and manufacturers seeking plant-based options for modern kitchens and the food industry.

✅ Number of Pages: 258
✅ Release Date: 24-08-2023
✅ Language: English
✅ Focus: discovery of new raw materials for food manufacturing (physicochemical, sensory, and safety perspectives)

💡 What is a research reprint on plant-based alternatives used for in food manufacturing?

This handy resource helps teams plan, evaluate, and apply novel ingredients in real-world production.

- Handy reference for product developers - Key insights on physicochemical, sensory, and safety aspects - Guides regulatory planning and market acceptance