Elsevier, Future Foods, Volume 4, December 2021
Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability
To feed the world's growing population in the future, there must be a protein transition from animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can bridge the protein-transition and are also focused on nutritional and sustainability aspects. While the addition of powdered proteins changes the texture of meat products, textured proteins have been shown to achieve higher sensorial acceptability.