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.

Discover Soya Chunks: The Versatile Plant-Based Protein Wonder!

Sustainability – Ajinomoto Philippines Corporation

Advancing regenerative medicine: StemFit™ helps advance research into safe and reliable therapies, Stories

Advancing regenerative medicine: StemFit™ helps advance research into safe and reliable therapies, Stories

Advancing regenerative medicine: StemFit™ helps advance research into safe and reliable therapies, Stories

Plant-Based Protein: A Culinary Nutrition Guide - Meghan Telpner

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Plant-Based Protein Market Size, Share, Scope, Growth Report Forecast To 2033

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