Pea protein + chickpea flour = the next generation of plant-based meat... minus methyl cellulose, says Nutriati

Combining pea protein with a proprietary form of chickpea flour could pave the way for a new generation of plant-based meat products with a meatier texture and a cleaner label, claim the makers of Artesa textured pulse protein (TPP).

Read more about it via https://www.foodnavigator-usa.com/Article/2020/06/23/Pea-protein-chickpea-flour-the-next-generation-of-plant-based-meat-minus-methyl-cellulose-says-Nutriati?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS