Video, 11 mins
Can Proteins Make Plant-Based Food Taste Better?
The food industry is changing. With growing health, ethical, and environmental concerns, many consumers are shifting to plant-based diets and reducing their consumption of animal-based products.
Part of Commercialisation Conversations
1 Oct 2024 13:00
Researchers at the University of Sheffield are investigating the use of novel protein-based ingredients to enhance the flavour of meat alternatives and plant-based foods.
Led by Matthew Hutchinson, ReNewFood is combining cutting-edge biotechnology and food technology to create tasty and healthy protein-based ingredients that are good for our planet.
Credits
Project Leads
- Matt Hutchinson, CEO at ReNewFood
- Dr Kang Lan Tee, Senior Lecturer at The University of Sheffield
- Professor Tuck Seng Wong, Professor of Biomanufacturing at The University of Sheffield
