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.
How Sustainable is Whey Protein vs. Plant Protein? – Earth Fed Muscle
Sustainability / SDGs【Tags】 - Page 2, Stories
Advancing regenerative medicine: StemFit™ helps advance research into safe and reliable therapies, Stories
A SWOT Analysis of Alternative Proteins - Good Signal
Vanilla Plant Protein Powder
Spilling the beans on umami—a traditional Nigerian seasoning gets a commercial makeover, Stories
Plant Based Athletes Are Thriving: Here's How They're Getting Their Protein - Prokit
Plant-Based Proteins: A Comprehensive Guide to High-Protein Foods for a Vegan Diet [They Love Sunny
Plant-Based Protein Market Size, Share, Scope, Growth Report Forecast To 2033
TOP|Ajinomoto Europe & Africa Region
TOP|Ajinomoto Europe & Africa Region
Smart solutions to reducing salt without compromising taste, Stories
Sitemap – Ajinomoto Philippines Corporation
Could a plant-based diet prevent chronic diseases in women?
Infographic: The future of plant-based pet food proteins