New technology could improve, taste, texture, nutrition of plant-based meat and dairy, claims Motif FoodWorks

New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more âcraveable.â

Read more about it via https://www.foodnavigator-usa.com/Article/2020/06/02/New-technology-could-reduce-saturated-fat-and-improve-taste-texture-of-plant-based-meat-and-dairy-claims-Motif-FoodWorks?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS