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The food of tomorrow: transparent and natural?

DEVELOPMENT AND POSSIBILITIES WITH THE TEXTURIZATION OF PLANT PROTEINS

What is the idea of texturizing plant proteins? What is the market situation in Europe? How to texturize plant proteins? How to generate custom-tailored meat analogs and hybrid meat products.

Dr.rer.nat. Marie-Christin Lutterbey, DIL Deutsches Institut für Lebensmitteltechnik

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