The science of plant-based meat (2021) | GFI thumbnail
The science of plant-based meat (2021) | GFI
gfi.org
significant batch-to-batch variability for a given ingredient. soy, wheat, pea, and potato The protein fraction is typically processed into protein concentrates (around 60-70% protein content) or isolates (about 80-90% protein content). energy expenditures in this process may render plant-based meat
1 Users
0 Comments
5 Highlights
0 Notes

Top Highlights

  • significant batch-to-batch variability for a given ingredient.
  • soy, wheat, pea, and potato
  • The protein fraction is typically processed into protein concentrates (around 60-70% protein content) or isolates (about 80-90% protein content).
  • energy expenditures in this process may render plant-based meat nearly as energy-intensive as conventional animal meat
  • The high capital cost of extrusion equipment (upwards of $1M for each machine) can be a barrier for new plant-based meat companies.

Domain

Ready to highlight and find good content?

Glasp is a social web highlighter that people can highlight and organize quotes and thoughts from the web, and access other like-minded people’s learning.