Plant proteins to 'meat' changing consumer demands
For many people, nothing beats the taste and texture of a big juicy burger, but how do you recreate that eating experience with sustainable plant-based protein? That is the culinary quest of University of Queensland engineers and food scientists as part of a three-year Australian Research Council project in partnership with US-based Motif FoodWorks, Inc., a food technology company on a mission to make plant-based food more nutritious and taste better.
